La Via Dell’ Olio e Del Tartufo at Four Seasons Hotel Kuwait at Burj Alshaya

Calling all gastronomes and gourmands! Until November 24, 2022, Dai Forni at Four Seasons Hotel Kuwait at Burj Alshaya is celebrating La Via Dell’ Olio e Del Tartufo – The Way of Oil and Truffles: a special culinary showcase of two of Italy’s finest exports.

During the month-long event, diners at the Hotel’s Italian restaurant can enjoy a specially crafted Truffle Menu, featuring the exquisite "liquid gold" produced during Italy’s autumnal olive harvest ritual alongside special highlights including personalised tableside truffle service and sample testing.

Italian culinary ambassador, Lecce-born Chef Luigi Frassanito has dedicated his career to “conveying the authenticity of Italian cuisine” through his self-styled cucina libera (“free cuisine"). Honing his culinary skills since the age of 12 – and on a lifelong mission to share his native cuisine with the world – few ingredients excite him more than the truffle: Italy’s greatest gift to global gastronomy.

Equally passionate is Dai Forni’s Olive Oil Ambassador – Assistant Manager Riccardo Capella. “Italy is home to the world’s greatest variety of olive oils,” he explains. “It’s incredible how they differ between the northern, central and southern regions, from delicate and mild to rich and robust.”

Together, these two gourmands deliver intriguing insights into two of their homeland’s greatest exports in a special menu that allows the truffle to sing. A subtle melody on the plate and the palate, Fiori Di Zucchina Al Tartufo Nero is a beautiful zucchini flower stuffed with truffle potato, zucchini sauce, and black truffle, while Merluzzo Al Tartufo Bianco is a harmonious quintet of cod fish with parsnip sauce, fresh green peas, almond and white truffle. Even pizza hits the black truffle high notes with Pizza Porchetta e Tartufo Nero.

Rome-born Riccardo will also be spearheading an olive oil tasting station where guests can sample the artisanal "golden elixirs" in each dish, including Frantoio di Santa Fe olio di Oliva nere – from Tuscany’s Santa Téa farm where the Gonnelli family have made olive oil since 1585 – and Bono olio Biologico Selezione Sicilia, an organic extra virgin olive oil made with Sicilian indigenous cultivars.

The undisputed star of the show, however, is the Alba white truffle. The most expensive ingredient in modern cuisine on account of its brief seasonal appearance, and distinctive flavour and aroma, it is hand-harvested by trained professionals using scent dogs in Tuscany’s Marche region.

Thanks to exceptional contacts in his Italian homeland, Chef Luigi is able to source some of the region finest truffles for the tasting pleasure of guests of Four Seasons Hotel Kuwait at Burj Alshaya – a unique opportunity to marvel in the one of the world’s rarest culinary gems.

To connect to Italy’s greatest exports at Dai Forni this truffle and olive oil season, contact 2200 6200.