Venice made simple
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Daniele Turco. [Photo provided to China Daily] |
Sure it's rice, but risotto can be an acquired taste for Chinese
The dish sounded great to a group of Chinese tourists in Venice. They had struggled over the menu－they understand English, but the Italian was complicating things.
"Try the risotto," the waiter finally said. "It's rice. You like rice, right?"
The six Chinese all nodded, two opting for the seafood risotto and the other four choosing the mushroom version.
But after taking one or two bites, they called the waiter back.
"Something is wrong," one said.
"The rice is raw," the others added almost in unison.
Marino D'Antonio, executive chef at Beijing's Opera Bombana restaurant, reacts with an understanding smile when I tell this story.
"When I first came to Beijing in 2010," he says, "I could almost never make it the proper Italian way－definitely firm or al dente. But now, the Chinese who will spend money in a fine restaurant are also more well-traveled. They understand the food better and like to eat it In the authentic style."
