There’s something enchanting about Italian cuisine – the aroma of fresh herbs, the richness of olive oil, and the comforting warmth of pasta. Even a simple plate of spaghetti or a scoop of burrata can
transport you to a sunlit piazza in Rome. Italian food thrives on quality ingredients, seasonal produce, and love for detail.
Delhi recently experienced that magic firsthand when La Piazza at Hyatt Regency Delhi hosted Grissini, the award-winning Italian restaurant from Grand Hyatt Hong Kong. Guests were treated to a rare opportunity to watch Chef Valerio Mandile at work, witnessing the artistry, precision, and passion that go into every dish. From silken pastas to inventive desserts, diners could see firsthand how authentic Italian flavours are balanced with modern creativity, creating an immersive experience that went far beyond ordinary dining.
For those eager to bring some of that Italian flair into their own kitchens, here are a few of Chef Valerio’s signature recipes simplified for home cooking.
Coppa al Limone
Ingredients:
For the crumble:
- 470 g butter
- 690 g cake flour
- 350 g sugar
- 2 g salt
- Zest of 3 lemons
For the lemon foam:
- 500 g fresh cream (35%)
- 80 g sugar
- 30 g lemon juice
- Peels of 3 lemons (white pith removed)
- 1 g salt
For garnish: lemon segments, mint leaves
Method:
1. Mix butter, flour, sugar, salt, and lemon zest until crumbly. Bake at 180°C for 12 minutes or until golden.
2. Heat cream with lemon peels and sugar until dissolved. Cover and infuse for 30 minutes, then strain. Add lemon juice and salt, transfer to a whipper, charge with nitrogen, and refrigerate at least 2 hours.
3. Assemble: place 1 tbsp crumble at the bottom of a glass, add 3 lemon segments, top with lemon foam, and garnish with mint and optional lemon zest.
Burrata, Panzanella, Basilico (Serves 4)
Ingredients:
- 270 g cherry tomatoes
- 20 g bread
- 20 g extra virgin olive oil
- 2 g salt
- 2 g basil leaves
- 12 roasted cherry tomatoes (halved)
- 4 burrata pieces
- Extra olive oil, salt flakes, fresh basil for plating
Method:
1. Blend cherry tomatoes, bread, olive oil, salt, and basil to make a smooth panzanella emulsion.
2. Roast cherry tomatoes at 180°C for 10 minutes with a pinch of salt, sugar, and olive oil.
3. Plate: spread emulsion, place burrata in the centre, add roasted and fresh tomatoes, drizzle olive oil, sprinkle salt flakes, and garnish with basil leaves.
Spaghetti alla Nerano (Serves 4)
Ingredients:
- 4 zucchini (2 mm slices for chips, thin slices for sauce)
- Vegetable oil for frying
- 3 tbsp extra virgin olive oil
- 12 basil leaves
- 300 g spaghetti
- 40 g butter
- 40 g grated provolone cheese
- Salt, black pepper
Method:
1. Deep-fry zucchini slices at 150°C until golden for chips. Set aside.
2. Pan-fry thin zucchini slices with olive oil and basil until soft; blend into a smooth sauce and cool in an ice bath.
3. Cook pasta al dente. In a pan, melt butter with a bit of pasta water, add zucchini chips and sauce, season, cook 1 minute, add provolone cheese, and plate with remaining zucchini chips on top.
If you want to celebrate authentic Italian flavours in Delhi, don’t miss Grissini at La Piazza at Hyatt Regency Delhi, running from August 28 to September 6, 2025, for lunch (12–3 pm) and dinner (6–11 pm).
