Indians have developed a deep penchant for Italian food, but must we tell you that the obsession isn't new. Hyatt Regency's La Piazza has been serving authentic Italian cuisine to the gourmands of capital for last 25 years. The restaurant that gave Delhiites a taste of Italy's famous regional delicacies is giving its patrons a reason to rejoice with its new menu. After launching an exquisite first edition of The La Piazza Wine Bazaar, the iconic Italian restaurant has now gone a step ahead and launched an all-new menu to continue the silver jubilee celebrations. The new menu, curated by Chef de cuisine Gregorio Lostia, has been put together using farm fresh veggies and select herbs to serve a diverse variety of veg and non-veg delicacies. In our interaction with chef, we learned that he has consciously added a variety of vegetarian dishes, since there's a rise in people looking for meat-free options.
(Also Read: La Piazza Turns 25: Hyatt Regency Delhi Kick-Starts Restaurant's Silver Jubilee Celebrations)
The menu is inspired by the culinary traditions of every region of Italy and the chef has made sure that the diners fall in love with Italian cuisine, all over again! The menu boasts of eclectic seafood dishes that range from refreshing salmon salad, shrimp morsels. The salmon salad was a zesty toss of garden-fresh veggies including asparagus, roasted potato, spring onion, caper, basil served in a yogurt dressing. The shrimp morsels came with a crispy texture along with a thick chickpea-based dip and Sardinian breads.
Next on our plate was the iconic La Piazza 'The original' vegetarian pizza, a hit with patrons since time immemorial. The thin crust pizza came topped with roasted garlic, goat cheese, pesto and sun dried tomatoes that left us asking for more. We were also served the saucy, cheesy and crispy non-vegetarian pizza, 'PLP 25' that literally had us drooling. Next were the spectacular pastas!The vegetarian pasta had us hooked with black olive pesto, spinach, tomato and fusilli tossed in creamy garlic sauce. The non-vegetarian pasta made with farfalle, tossed in rich artichoke cream along with lobster and mushrooms, impressed us with its strong and bold flavours