By Sitaram Mewati | Mumbai
Cecconi’s Mumbai is inviting diners to explore the culinary heritage of Emilia-Romagna, the northern Italian region often regarded as the “culinary valley of Italy,” with a limited-time regional specials menu celebrating its traditional recipes, ingredients and cooking techniques.
Known for iconic produce such as Parmigiano Reggiano, Prosciutto di Parma and traditional balsamic vinegar from Modena, Emilia-Romagna is also celebrated for its handmade pasta and deep-rooted food traditions. Drawing inspiration from the region, Cecconi’s latest menu brings together classic preparations using seasonal ingredients and traditional techniques.
The menu begins with antipasti featuring celebrated cured meats, including Culatello di Zibello, often described as the “King of cured meats,” alongside Coppa di Parma and Mortadella Bologna. Regional favourites include Piadina, a traditional flatbread served with stracciatella, confit tomatoes and aged Modena balsamic, and Gnocco Fritto, fried dough pillows accompanied by basil pesto and Calabrian chilli pesto.
Fresh handmade pasta takes centre stage with Garganelli paired with wild morels and pecorino, Cappelletti filled with roasted butternut squash, ricotta and parmesan, and Lasagne featuring spinach pasta, lamb Bolognese and béchamel.
From the wood and charcoal section, highlights include Scarpazzone, a rustic savoury pie filled with spinach, ricotta and parmesan, and Asparagus Parmigiana, baked with parmesan, herb butter and toasted breadcrumbs.
The meal concludes with Zuppa Inglese, a classic Emilia-Romagna dessert layered with cherries, sponge and vanilla and chocolate pastry cream.
“Emilia-Romagna is a region where food is deeply connected to tradition and family. For these specials, we’ve drawn from that history and focused on the ingredients, techniques and flavours that make the region so special,” said A.N. Anand, Head Chef, Cecconi’s.
Located on the ground floor of Soho House Mumbai, Cecconi’s continues to celebrate regional Italian cuisine through seasonal menus that highlight Italy’s diverse culinary traditions. The Emilia-Romagna specials menu is available for a limited time.
Editor in Chief : Mewati SItaram
