Perhaps this is what some would jokingly call sosyal na tilapia, or tilapia for society’s upper crust. Cut into fillets, stuffed with olive tapenade and served on a pool of tomato sauce that’s been infused with wine and saffron, it’s a far, far cry from inihaw na tilapia or some such dish.
Glancing at the plate of Jamon Iberico, sausages and goat cheese being served at Hotel InterContinental’s Prince Albert Rotisserie, I was reminded of my journeys in Spain, where eating was as much a part of the trip as were the magnificent landscapes and the age-old churches.
By the time they were serving the first course in Hotel InterContinental’s Prince Albert Rotisserie, my dining companions and I were all dreaming of going to Sardinia. Which was understandable, considering the way Italian wine expert, Fabrizio Mennella Carcangiu of Mennella Group Italy, had just described his hometown.
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