5 Italian chefs walk into a Mumbai restaurant and here’s what happened next

At Celini, housed inside Grand Hyatt Mumbai, a one-of-its-kind Italian culinary celebration took place

It doesn’t get more authentic than this! When you have five acclaimed chefs from different parts of Italy showcasing their signature dishes in a six-course menu, you know it is going to be a meal to remember. Over a rainy weekend in August, Celini, Grand Hyatt Mumbai’s upscale Italian restaurant, hosted its first La Fiera Italiana by curating a regionally-inspired, immersive gastronomic showcase. Conceptualised by chef Neeraj Tyagi, directory of culinary of the hotel, the event invited chefs Alessio Banchero, Matteo Fracalossi, Fabrizio Berretta, Gian Marco Carli, and Domenico Cicchetti, to present their signature creations rooted in their hometown traditions. Coming down from Liguria, Trentino-Alto Adige,
Piemonte, Campania, and Abruzzo in Italy, the chefs united to bring this unique dining experience to life. “La Fiera Italiana was born out of a desire to create an immersive journey through Italy on your table. Italian cuisine is not monolithic, each region carries its own soul, heritage, and flavours. By bringing together chefs from five distinct regions, we wanted to give our guests an opportunity to experience the true diversity of Italy in one sitting,” shares Tyagi.

The meal began with chef Alessio Banchero showcasing Liguria’s highlights serving black truffle and ricotta stuffed zucchini flower with pecorino fondue and porcini for vegetarians; and tuna tartare, burrata and red mullet roe with truffle vinaigrette and maldon salt for the meat selection. “Liguria is known for its stunning coastline and its ability to combine land
and sea beautifully in its cuisine. My journey as a chef has always been about respecting simplicity and letting ingredients shine. I picked tuna tartare and zucchini flowers as they are classics that bring together the freshness of the sea and the richness of Ligurian gardens,” he explains. The first course was paired with the light and refreshing Luna Argenta Prosecco.

Next, chef Matteo Fracalossi brought Trentino-Alto Adige’s alpine freshness and Mediterranean warmth through crispy polenta with celeriac cream, black truffle and prosecco foam; and pan-seared scampi with breaded mozzarella, chicken liver in pepper sauce. “Being from the alpine region, my food is inspired by mountain traditions and Germanic influences that shape our flavours, and polenta, prosecco, and truffles are the essence of Trentino-Alto Adige’s cuisine,” he reveals. The crisp Mannara Pinot Grigio was paired with this course.

Chef Fabrizio Berretta presented crispy potato mille-feuile with fresh thyme, black truffle, leek cream and lemon zest; as well as sous vide cod fish in aromatic parsley sauce mixed with cherry tomatoes, Kalamata olives, chilli, pine nuts and potato. “I began my career in small trattorias in Piemonte, inspired by the truffle season and the richness of local produce.
Both these dishes represent the region’s earthy sophistication and balance, bringing out its essence through flavour,” adds the chef. Also known for its wines, the food was paired with Ricossa Cortese Gavi.

Highlighting the vibrancy of Campania, chef Gian Marco Carli served short pasta in San Marzano tomato sauce with smoked provolone fondue, candied lemon zest and Madagascar black pepper. For non-vegetarians, it was spaghetti in lemon sauce with king prawns tartare, provolone cheese, basil and green curry. “San Marzano tomatoes, provola, and seafood are central to Campania’s culinary identity where food is a celebration. Growing up surrounded by these tomatoes and the Amalfi Coast shaped my cooking style, and this is reflected in these dishes,” shares the chef. Arrigo Bidoli Merlot complemented this course.

Showcasing Abruzzo’s soulful and rustic cuisine, chef Domenico Cicchetti offered a choice between roasted cauliflower or lamb saddle, served with leeks, chickpeas and garlic mash, along with baked shallots, hazelnut, and thyme onion or thyme lamb sauce. “My journey has been about staying true to traditions while refining them for modern dining, and these dishes with our kitchen staples like chickpeas, lamb, and shallots represent both the humble and celebratory sides of Abruzzese cuisine,” he says. The dish was paired with La Piuma Chianti.

The six-course meal ended on a sweet note with a chocolate dessert by chef Nitish Pawaskar.