Classical to Contemporary: Degustation Truffle Menu’ @ BiCE Mare
What a sublime food experience I had at BiCE Mare having a dinner with a special menu’. 
The evening is named “Classical to Contemporary” – a degustation menu featuring black truffles. It was showcase the evolution of Italian taste, as it developed over the ages. With the truffle season starting off, Chef Leonardo Maltese wanted to bring together the taste of his native land, sometimes with a modern touch, to a select few.
Chef Leonardo is from South Italy and has had the honour of working and learning cooking secrets of the best Michelin Star chefs, specialising in seafood, like Moreno Cedroni, Gennaro Esposito, Pasquale Palmaro, Marianna Vitale and Salvatore Bianco – to name a few.
“Tonight is a special night. We celebrate the taste of the Italian cuisine as it evolved over the years. the special truffle 
menu’ that I have created will take you trough a journey from classical to contemporary. I aim to transport all patron of BiCE Mare, to the land of my childhood – place full of scents and flavours of the little Mediterranean Island Ischia, where quality and passion always come first”, said Chef Leonardo. And what better than the terrace of BiCE Mare, award winning restaurant, by the foot of Burj Khalifa at Souk Al Bahar.
As a starter, I tried burrata ( is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains both mozzarella and cream, giving it an unusual, soft texture) with tomato, rocket salad and black truffle, served with carasau bread from Sardinia and Saint Lorenzo extra vergin olive oil from Sicily; wagyu beef tartar served with soft quail egg and black truffle.
An irresistible smell good of truffle was fluctuating in the air in a way that all the senses were ready to taste Carnaroli
rice with parmesan cream and black truffle: Chef Leonardo put the rice directly inside the parmesan shape to amalgamate better the rice and the parmesan each other.
The last two dishes were: grilled torbot fillet served with artichoke, zucchini, carrots and black truffle; wagyu medallions with wild Italian Porcini and black truffle.
All the dishes were accompanied by red wine cabernet sauvignon from Italy (my favourite one for this kind of menu’).
A sublime selection of desserts completed the food experience: cannoli with ricotta cheese from Sicily; baba’ from naples; tiramisu’ and panna cotta; chocolate lollipop and so on.
Thank you very much to all the Chef of BiCE Mare and, in particular to Chef Leonardo Maltese, for this culinary trip with the recipes of my beloved Italy.
For more information visist : www.bicemare.com or call +971-4-423-0982, Bice Mare Resturant , Souk Al Bahar