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Fashion Ecstasy held yet another successful VIP dinner event at Trattoria di Primo’s Taipei Dazhi location for our VIP fans and readers.
This time we went overboard and served excessive Michelin-grade ingredients, just to get that satisfied smile from all our guests!
Like last time, our chef brings out the “good stuff” without procrastination for our Salad: Michelin-grade and aka Italy’s “national treasure” Grana Padano cheese is shaved on site and served generously on each of our salad. Our chef went overboard and served us extra plates of this top-notch cheese. Thank you!
Watch our video first:
Our Primo appetizer trio this time includes a Melone alla Sangiovese, Carpaccio di Manzo and Prosciutto di Caprese
- 阿布魯佐紅酒蜜瓜 / Melone alla Sangiovese
Melone alla Sangiovese are three melon balls cupped in a lemon skin. The melon balls are soaked in red wine and taste refreshing
- 義式薄片生牛肉/ Carpaccio di Manzo
beef carpaccio is topped with the same freshly shaved top-notch Gano Padano cheese. The meat is thinly sliced and tastes smooth.
- 香煎帕瑪火腿卡布列斯/ Prosciutto di Caprese
Beef carpaccio is topped with the same freshly shaved top-notch Gano Padano cheese. The meat is thinly sliced and tastes smooth.
Prosciutto di caprese is a play on the classic Italian Caprese salad.
Chef Roy wraps tomatoes with mozzarella cheese then wraps the two ingredients all together with prosciutto. The wrap is pan-fried together and garnished with wine vinegar sauce. The wine vinegar accentuates the dish without making it too heavy. This wrap can be cut in whole without falling apart; the texture is similar to eating a steak.
- 法國空運淡菜/ Cozze alla Cuoco (Mussels from France)
Mussels from France are as delicious as last time. Fresh mussels are simply cooked with white wine and completely preserves its seafood flavor. When serving, the pan full of seafood soup can be dipped with bread.
- 威尼斯墨魚汁海鮮丸子吸管麵/ Bucatini al Nero di Seppia con Polpettini
As I mentioned before in this post, there are hundreds of different types of Italian pastas. I described the mind-blowing effect of bucatini; it allows the sauce to suck into the hole and the sauce to burst in the mouth when biting into it. This squid ink pasta is served with large chunks of cream cheese which turn out to be the perfect match with the squid-ink and its seafood flavor. Shorter noodles allow the sauce to absorb into the noodle holes wholly. There are two large skewers of seafood balls with cream cheese. The cheese is very creamy and delicious. I feel like I’m frenching the squid and I want to tell him:”destroy me with your black spit!”
Mr. Squid is very popular and demolished within 5 minutes.
- 愛西亞格乳酪牛肝菌燉飯/ Risotti Funghidi Porcini alla Asiago
This Primo‘s hottest flaming star dish is a must-order every time. Our Asiago cheese wheel seems relatively new this time; the surface has not been dug, when the Sambuca is lit, the flame is bigger and easier for photoshoots.Each of Trattoria di Primo‘s Asiago cheese wheel weighs 35-40 kg. It takes a year toa year and eight months to age. The white spot on the cheese is called “casein protein.” Cheese must be aged to a certain extent, to form these white spots. It is definitely a high-budget ingredient
- 佛倫提那披薩 / Pizza Fiorentina
Thin-crust pizza is topped with garlic oil, mixed cheese, spinach, bacon, poached egg, and large chunks of cream cheese, the pizza is recommended to be eaten immediately after picked up before the abundance of toppings sinks down to avoid eating and catching the ingredients with an awkward underbite jaw.
- 炭烤波瓦龍美麗菲力牛排佐紅酒醬汁 \ Bistecca ai Ferri alla Griglia di Provolone
Steak is charcoal grilled to medium and covered with a layer of melted cheese. The meat cuts into a perfect pink color and melts in the mouth with cheese. The dish is presented with a whole piece of corn shoots and mushrooms. Then drizzled with a rich red wine sauce, At this point, all our guests are impressed by Primo’s cooking skills for both primi and secondi.
- 帕瑪風巴薩米克油封鴨腿/ Anatra alla Balsamico
This seemingly overcooked duck leg is actually crispy on the outside and tender on the inside and requires much cooking skills, which I’ve mentioned more than once. Watch the video if you’ve forgotten.
The Tiramisu this time seems to be moister and melts in our mouths even faster than last time, putting a perfect end to our Fashion Ecstasy VIP Dinner Event January edition.
Of all the Fashion Ecstasy VIP Dinner events we’ve hosted at Trattoria di Primo, none has disappointed. Smiles of satisfaction from our VIP guests is what keeps us going. Friends who missed January’s Fashion Ecstasy’s VIP dinner event, our next event is on February 16th, Valentine’s Day special edition for the singles! Seats are limited, get yours fast by adding us on Line:
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