【Monday Gourmet】Taipei Fullon Autumntime Flavors – Let’s Party at the Italian Food Festival!

Classic Italian Flavors — A Delicious Encounter with Italy

Taipei Fullon’s Tasha Fantasia Restaurant, named for its fantastical inspiration, blends creative ingredients to deliver uniquely delicious flavors. This Italian Food Festival echoes the restaurant’s character by showcasing Italian seafood ingredients and cooking techniques. The rich culinary culture of Italy shines through, with olive oil, tomatoes, cheeses, and spices serving as the soul of these Italian dishes. The meal begins with the “Grilled Salmon & Fig Garden Salad,” using sushi-grade salmon as the main ingredient, paired with seasonal vegetables, quail eggs, and fig purée—highlighting the perfect fusion of premium ingredients and creative flair from the very first bite.

Next comes the appetizer trio: “Tomato & Buffalo Mozzarella,” “Slow-cooked Red Wine Beef Cheek,” and “Italian Fried Seafood.” Cheese is a beloved ingredient in Italy, and the chef has specially selected a mild, elastic, and tender Mozzarella that offers a rich, milky aroma. The fried seafood turns out to be an unexpected arancini, filled with rice, shrimp, squid, and vegetables, served atop a tomato sauce that leaves a sweet aftertaste. The beef cheek is first slow-cooked with vegetables for 6–8 hours at low temperature, then simmered with red wine for another 2–3 hours until tender, and served with caramelized apple slices for an incredible texture!

After enjoying a refined vegetable consommé made with chicken stock and vegetables, diners will be served the “Handmade Pumpkin Hat Dumplings,” “Grilled Cherry Duck & Veal Soup Dumplings,” and “Italian Rice Noodles with Red Pepper & Anchovy Sauce.” The sieved pumpkin has an extra smooth texture and is roasted to bring out its natural sweetness. The cherry duck is prepared with the breast slow-sealed in oil at low heat until 5–6/10 cooked, removing any bitterness and enhancing tenderness. It is served alongside dumplings filled with veal broth for a symphonic bite. Additionally, red bell peppers are slow-cooked until brightly colored, then used to stew the rice noodles, which are lightly grilled to bring out a subtle sweetness, finished with Parmesan cheese and pickled anchovies. The delicate interplay of aromas and textures allows one exquisite starter to deliver a multi-sensory and flavor-packed experience!