A new chapter opens in the Venetian gastronomic scene with the reopening of the Aromi Restaurant of the Hilton Molino Stucky Venice and with the new unmissable menu created by Executive Chef Ivan Fargnoli. At the Aromi Restaurant, guests will have the opportunity to immerse themselves in an innovative and intriguing gastronomic experience, enjoying the chef’s dishes, which blend international flavours, unusual ingredients and creative recipes. Quality and innovation give life to new and delicious harmonies, expressed in the signature dishes and throughout the menu.
An example of this is Duck consommé with oriental flavours, which requires complex and extremely precise processing, in which the lemon grass and ginger perfectly marry the woody aromas given by the slow cooking of the meat in the oven. The result is a precious consommé of rare harmony. This dish, the result of long research that led to a perfect balance of flavours, best represents Ivan Fargnoli’s idea of cooking.
The Marinated yellow fin tuna with “Milan-Turin” sauce, served with brioche and spicy Toban Djan mayonnaise, in which the tuna absorbs the hints of vermouth and bitter following light marination in the famous Milano Torino cocktail, before being pan-seared and served with toasted bread. Toban Djan gives the accompanying mayonnaise a touch of Asian flavour, which goes perfectly with the rest of the dish. The Tarragon risotto, Venice Gardens Stucky gin and chopped scampi It is Ivan Fargnoli’s dish in which the Mediterranean enters most prominently: a risotto of disarming linearity, prepared with parmesan and tarragon, is made unique by the aromas of the lagoon imparted by Gin Stucky and is completed by the finely chopped scampi. The Glacier 51 Australian Ocean Moro, chorizo powder, marinated courgette carpaccio, spinach, chorizo sauce and bouillabaisse it is one of Ivan Fargnoli’s iconic dishes. The fine cod, flavored by the light spiciness of the Spanish chorizo, is combined with a skilful bouillabaisse and completed by the courgette carpaccio, which enhances the flavours.
A real rarity is the Vicciola ingot, in which the highly prized Vicciola sees its softness enhanced by expert cooking and its unmistakable flavor enhanced by pairing it with mini corn cobs cooked on the grill, classic agretti and hazelnut sauce
Finally, the very original Black garlic ice cream, fresh cheese, kumquats and puffed ricea surprising dish in which garlic takes on the unusual role of dessert, combined with kumquat in syrup with a bittersweet flavor that gives a unique and very pleasant character at the end of the meal.
For true connoisseurs, the guided culinary journey is indispensable, with the 7-course tasting menu – paired with fine wines selected by the Maitre – in which the Chef best expresses his concept of refined cuisine and leads the guest in a real journey into taste and delicacy.
A symphony of unique flavours, a gourmet journey resulting from expert research, passion for good food and love for quality that comes to life on the banks of the Giudecca in a new season to be savoured.
Ivan Fargnoli: of Milanese origins but with vast international experience, Chef Fargnoli returned to Italy a year ago after a prolonged period of activity mainly in China, where he successfully managed the catering of prestigious hotels and restaurants, receiving international recognition for his culinary mastery. Chef Fargnoli’s philosophy tells of a journey through Mediterranean and Far Eastern traditions, combining quality ingredients with innovative preparations and particular attention to the aesthetic presentation of the dishes.
