Italian Cooking In Bali

On a recent solo trip to Bali, an opportunity to learn authentic Italian fare presented itself to me, which I grabbed without batting an eyelid. Chef Luigi, who owns Zibiru, a high-end Italian restaurant with the most happy and fresh vibe, has lived in Bali for over a decade now. Along with his head chef, Andrea, Luigi set out the perfect and exclusive open kitchen on a sunny morning in Bali’s most stylish and uptown area, Seminyak.

What followed was a session that started with the basics – kneading dough and making pasta! Yep, hand-crafted pasta in various shapes made from scratch with love and a lot of patience. The restaurant itself uses about a thousand kilos worth of flour each day to make fresh pasta along with all the sauces, and the best time to visit is only when you have a reservation.

Scroll down for a quick ingredients check that you too can toss together to make a delicious Italian feast.

Seminyak offers a variety of upscale fashion and lifestyle stores along with an array of cafes offering global cuisine. While it tends to be less crowded when compared to other Bali favourites like Ubud owning to its steep prices, a two-day visit here should be on every travellers wish-list.

PASTA ALL’UOVO

Flour 00, 300g

Eggs, 3 (medium size)

PASTA BIANCA

Flour 00, 300g

Water, 150ml

PESTO GENOVESE

Basil leaves, 50g

Garlic, 10g

Extravirgin Olive Oil, 40ml

Parmigiano, 20g

Pine nuts, 10g

Salt, 5g

+

Potatoes, 20g

Green beans, 20g

POMODORINO E STRACCIATELLA

To make stracciatella:

Mozzarella fior di latte, 90g

Heavy cream, 20ml

+

Cherry tomatoes, 100g

Basil, 10g

Garlic, 10g

Extravirgin Olive Oil, 20ml

Salt, 5g

GRAZIE! Buon appetito!

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