Sky’s the limit for authentic flavour

Roasted Lamb Rack and Lamb Tartlet with porcini mushroom, truffle taleggio sauce and potato terrine from Marini’s Christmas dinner. — Photos: IZZRAFIQ ALIAS/The Star

IN the spirit of preserving festive traditions amid modern times, a chef at a fine-dining establishment has found a way to include some traditions from his and his boss’ homeland while ensuring the culinary creations cater to contemporary palates.

“Italians usually eat more fish and seafood on Christmas Eve and enjoy meatier dishes on Christmas Day, ” said Francesco Fedrighi, the executive chef of Marini’s on 57, one of several restaurants established by The Marini’s Group founder Modesto Marini.