【Monday Foodie Delight】Autumn Flavors at Taipei Fullon Hotel’s Early Fall Special – “Italian Gourmet Festival” Let’s Party Together!

Classic Flavors of Italy – A Delicious Encounter

IN Tasha Fantasia Restaurant at Taipei Fullon, named for its fantastical essence, blends creative ingredients to deliver unique and delightful flavors. This Italian Gourmet Festival reflects the restaurant’s character, showcasing Italian seafood ingredients and cooking styles. The rich culinary culture of Italy shines through, with olive oil, tomatoes, cheeses, and spices serving as the soul of these Italian dishes. The experience begins with the “Grilled Salmon with Fig Country Salad,” using sashimi-grade salmon as the star ingredient, paired with seasonal vegetables, quail eggs, and fig puree that beautifully complement the seafood. From the very first dish, you can feel the perfect harmony of fresh ingredients and creativity.

Next comes the starter 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 chosen Mozzarella with a light texture, soft feel, and rich, creamy aroma to showcase its charm. The fried seafood turns out to be an imaginative arancini, stuffed with rice, shrimp, squid, and vegetables, served atop a tangy tomato sauce. As for the beef cheek, vegetables are first slow-cooked at low temperature for 6–8 hours, then simmered with red wine for another 2–3 hours until fork-tender, served alongside caramelized apple slices for an incredible flavor combination.

After enjoying a refined vegetable consommé made with chicken stock 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 sieved pumpkin offers an extra silky texture, enhanced by roasting to bring out its sweetness. The cherry duck is prepared with duck breast sealed in oil at low temperature to medium-rare (5–6 doneness), removing any gaminess and ensuring tender meat. Paired with dumplings filled with veal broth, it’s a true symphony of flavors. Meanwhile, vividly colored red bell peppers are stewed until tender to cook the rice noodles, which are then lightly roasted to bring out a hint of sweetness, topped with Parmesan cheese and marinated anchovies. The subtle interplay of aromas and textures makes this single refined appetizer a multi-sensory and multi-flavor delight!