【Monday Foodie Fix】Taipei Fullon Hotel’s Early Autumn Flavors: “Let’s Party Together!” Italian Gourmet Festival

Classic Italian Flavors: A Delicious Encounter with Italy

Taipei Fullon lN Tasha Fantasia Restaurant, named for its fantastical inspiration, blends creative ingredients to deliver unique and delicious flavors. This Italian Gourmet 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 with Fig and Garden Salad,” using sashimi-grade salmon as the main ingredient, paired with seasonal vegetables, quail eggs, and fig puree—offering a perfect blend of fresh ingredients and creativity from the very first bite.

This is followed by the appetizers “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 chosen Mozzarella for its light, elastic texture and tender feel, allowing diners to experience its rich, creamy flavor. The fried seafood turns out to be an unexpected delight—rice balls 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 broth and vegetables, diners are presented with “Handmade Pumpkin Hat Dumplings,” “Grilled Cherry Duck and Veal Soup Dumplings,” and “Italian Rice Noodles with Red Pepper and Anchovy Sauce.” The pumpkin is sieved for a smoother texture and roasted to bring out its natural sweetness. The cherry duck is prepared with the breast meat, sealed in oil at low temperature to 5–6 doneness, removing any bitterness and resulting in tender meat. Paired with dumplings filled with veal broth, it creates a delightful symphony. The rice noodles are cooked with vibrant red bell peppers, roasted to bring out a slight sweetness, and garnished with Parmesan cheese and pickled anchovies. The subtle interplay of aromas and textures creates a single refined appetizer that immerses diners in a multi-layered sensory experience.