Five Bottega-inspired recipes by
Italian guest chef Mauro Civiero took centrestage at EQ Kuala Lumpur recently. As
part of the collaboration between EQ and Bottega, the 57-year-old Milanese was central in a series of special events including a curated wine pairing
dinner and a wine Masterclass.
Chef Mauro embarked on his
culinary journey in 1982 after attending catering school. Upon completing stints
in several Michelin-starred restaurants, including one in Heidelberg, Germany,
Chef Mauro returned to Italy.
He then proffered his mastery at
the Michelin-starred Casanova Grill, located at the Palace Hotel. The stint opened
doors for him to other prestigious hotels including Florence Grand Hotel and
the Porto Cervo Pitrizza in the breath-taking Emerald Coast of Sardinia.
In recognition of his culinary expertise, Chef Mauro Civiero was appointed a representative of Italian cuisine at The Westin Hotel in Tokyo; to promote the culinary traditions of his homeland. His career has also taken him to the Philippines, Sri Lanka and Indonesia.
For the media session at Bottega
Lounge, Chef Mauro deftly prepared five recipes on the spot, to complement the Bottega
wines selected by Sandro Bottega, president of Bottega SpA.
According to the chef, the
recipes were chosen for their affinity with the Bottega wines showcased. “I’ve
tweaked and adapted the recipes from the Bottega 100 Prosecco Recipes Gold Book,
using my own expertise and to suit the local context.”
The first recipe he demonstrated was Amberjack Tartare, to complement Bottega Gold Prosecco DOC Spumante Brut.
Marinated with sun-dried
tomatoes, capers and olives, then placed onto zucchini threads, the delicious
Amberjack Tartare paired harmoniously with the bright citrusy notes of Bottega
Gold Prosecco DOC Spumante Brut. We liked how the straw-yellow wine with its
light floral aroma and balanced acidity offset the fish’s natural richness.
Next came Chef Mauro’s creation
of Buffalo Mozzarella Emulsion with wild oregano, tomato jelly and basil. The soft
almost mash-creamy texture was sublime; its delicate accents went like a dream with
the dry, smooth Bottega Pinot Grigio Venezia DOC. We also detected refreshingly
fruity aromas of pear and peach, with a subtle hint of almond finishing.
The blush
pink Bottega Rose Gold Pinot Nero Spumante Brut Rosé was the wine of choice for
the Venetian Style Crabmeat Salad with
eggplant and parsley oil. 
This dish’s clean, pristine flavours proved
winsome when savoured with the rosé’s elegant, supple structure and fresh
acidity, characterised by faint floral-mixed berries notes.
My
favourite was Rosé Veal with Mascarpone Tuna Mousse. The
tender meat left an indelible impression when accompanied by the full-bodied ruby-red
Bottega Rosso di Montalcino DOC. Pleasant nuances of cherries and plums, and well-rounded
tannins made it a memorable tipple.
Sbrisolona,
a traditional cake from Lombardy, rounded off our indulgent afternoon. 
Served
alongside Bottega Manzoni Moscato Rosé Spumante (exuding a refined rose aroma,
its ripe citrusy notes had a tinge of sage) and the lemon-yellow Bottega
Limoncino (brimming with the aroma and flavour of ripe lemons), the crumbly shortbread-like
almond cake was a befitting finale to the Italian affair at EQ Kuala Lumpur.
