Enthusiastically introducing his creations to us, Executive Sous Chef Gaetano Palumbo at Bene, Sheraton Macao’s upbeat and friendly Italian trattoria, begins to tell us about the wonders of Italian dishes and the differences between the cuisine of the South and that of the North.
“I am from the South of Italy, and in Sicily, cooking is a central part of the community and family life. Everyone has a passion for good food and great produce, and learning the art of cooking is just as important as enjoying the pleasure of eating fine food. Growing up in such an environment, I was drawn to cook from a very young age and have grown even more passionate about food as I have traveled around the world cooking.”
Born in Sicily, Chef Gaetano grew up in Sciacca, an old fishing town in the Agrigento Province, which is often hailed as the culinary heart of traditional Sicilian cuisin. But unlike a lot of Italian chefs who have never been to Asia, Chef Gaetano has been on this side of the world since 2003, and has gained invaluable experience across the continent, where his authentic Italian cookery skills have been pleasing the palates of diners in Taipei and Bangkok.
At the Sherwood Hotel in Taipei, Chef Gaetano was in charge of Toscana Italian Restaurant, one of the city’s finest addresses for Italian cuisine. In 2006, he moved to Rossini’s at Sheraton Grande Sukhumvit, Bangkok, and then to Royal Orchid Sheraton Hotel & Towers, Bangkok as Executive Sous Chef, where he showcased his signature combination of authentic and modern Italian flavors, wowing the city’s dynamic dining scene.
Prior to his move to Asia, Chef Gaetano honed his culinary skills in his native Italy, holding positions in several of Rome’s most highly regarded Italian restaurants, including leading hotels The Lord Byron and The Hassler Hotel.
According to Chef Gaetano, Asians tend to like meat that is soft and flavorful. Beef tenderloin tagliata with hot garlic rosemary infused olive oil, red radicchio and baby heirloom carrots is a classic Italian dish from the North that Asian guests fall in love with.
“I adore the aroma from the rosemary and garlic. The creation looks very simple, yet once you taste the meat, you know that the preparation takes a lot of effort,” I say.
“This is honest food, meaning that it is full of flavor and showcases authentic recipes, simple in presentation, but the preparation technique is complex, with generous portions to encourage family-style sharing. We love to share in Italy, it is our way of life,” he explains.
Indeed, Bene serves traditional Italian dishes that the entire family can enjoy. Warm and welcoming, the tempting aromas of the open stone fire oven offer an atmosphere of relaxation and enjoyment. The well-stocked wine cellar means guests can select the perfect wine match for their meal at their leisure.
Beginning with Bene’s delicious signature breads, the menu features a large selection of antipasti, garden-fresh salads, piping hot pizzas straight from the stone fire oven, traditional soups and casseroles, homemade pastas, an array of secondi, and mouth-watering desserts.
Made especially for seafood lovers, the Carnaroli rice with nduja and king prawn blends umami flavors with a bit of spiciness. The buttery rice captures the taste of the sea, while the nduja, a spicy pork sausage from Italy gives the sauce a deliciously savory kick. It is a match made in heaven.
A perfect meal at Bene ends with the warm strawberry soup with Parmesan ice cream. With texture similar to cheesecake, the Parmesan ice cream melts into the strawberry soup. A play of hot and cold, so delightful that leaves diners crying for more.
“Macau is fast-becoming one of Asia’s culinary capitals, and it is very exciting to be part of such a vibrant food-loving community. Bene has already enjoyed great success in the Macau dining scene, and I look forward to enriching the menu with more authentic Italian dishes and cooking techniques that have passed through my family for generations,” Chef Gaetano says.
“I am in love with your creations already. What a meal!” I reply.
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