October 18th, 2014. I went to Mamma Rosy with fellow foodies. Zomato arranged this #FoodieMeetUp here to get to know each other. This was the first time I went to Mamma Rosy. I thought it will be like a fine dining place with intimidating ambience. But, when I came in, I found a really nice place with a comfortable and cozy place. It’s more a family place, I guess. Actually, the place is like a house with an ambience like in Bali, Java and Italy 🙂
This was the table where we sat. A nice long table. Thanks to my friends, I had the best spot. A spot where the AC went directly to me. So, I didn’t feel hot at all hahaha.. I ate in a lovely place with lovely friends. What could go wrong? Nothing!
I went to the other side and found a very lovely place. It’s outside the room of my table. The place was adorable. I couldn’t resist to take pictures there. I was hypnotized. It was really a nice place to eat. I was imagined that I ate there. The weather should be cloudy with slight breeze. Aaaaah, heaven.
Prosciutto E Salame – Pork 119k
crudo parma ham with fresh melon
I was very happy when I look at the menu. PORK!! But, for me, it’s too salty. Maybe because I haven’t eat salty food for some times. I loved the way they serve it. Cold. One of my favourites here..
Prosciutto (/prəˈʃuːtoʊ/, Italian: [proʃˈʃutto], Italian ham) is a dry-cured ham that is usually thinly sliced and served uncooked; this style is calledprosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto.
Carpaccio Di Manzo Scottato 89k
thin slices of beef marinade with lemon, olive oil and shavings of parmesan cheese, rucola and sundried tomatoes
I took only a bite, because I was busy taking pictures hahaha.. Everybody ate the dish vigorously, not remember about me *sigh* Anyway, the combination of beef, cheese, rucola matched perfectly. A great starter for the day.
Carpaccio (/kɑrˈpɑːtʃi.oʊ/ or /kɑrˈpɑːtʃoʊ/; Italian pronunciation: [karˈpattʃo]) is a dish of raw meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin and served mainly as an appetizer.
Vitello Tonnato 44k
finely sliced roast beef sirloin with tonnata sauce of tuna, fresh mayonnaise and capers
This was a unique dish. First I thought it was something soggy and it wouldn’t taste so good. So, I forced myself to try the dish. It turned out to be one of the delicious dish. The tonnata sauce was very creamy but delicious to the last droplets. The sliced roast beef sirloin was addictive.
Vitello tonnato is a well-known Italian (Piedmontese, to be precise) dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna. It is served chilled or at room temperature, generally in the summertime, as the main course of an Italian meal or as “an exceedingly elegant antipastofor an elaborate dinner.” It is also popular in Argentina, where it is known as vitel toné, and considered a traditional Christmas dish.
fresh mozzarella and fresh tomato, basil pesto
A nice course before the main course. The smell of fresh basil pesto, the savoury of fresh mozzarella and the fresh tomato. Wow.. This one was so authentic, so classic, and so basic. Nothing beats this caprese for a light dish. It’s a very simple dish with one quick swallow. Astounding!
Caprese salad (Italian: Insalata Caprese, meaning “Salad of Capri”) is a simple salad, made of sliced fresh mozzarella, tomatoes and basil, seasoned with salt, and olive oil. It was made to resemble the colors of the Italian flag: red, white, and green. In Italy, it is usually served as anantipasto (starter), not a contorno (side dish) unlike most salads.
Tagliatelle Carbonara 79k
Actually, you can choose whatever pasta you want, just tell them, and they will make you spaghetti carbonara or linguini carbonara, anything you want. But, that day, they made us tagliatelle with carbonara sauce. The tagliatelle was cooked al dente. The sauce was light and creamy. Added bacon or ham with parmesan, and you would have the delicious pasta right away.
Tagliatelle (Italian pronunciation: [taʎʎaˈtɛlle]) and tagliolini (from the Italian tagliare, meaning “to cut”) is a traditional type of pasta from Emilia-Romagna and Marche, regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 6.5 mm to 10 mm (0.25 to 0.375 inch) wide. Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce. Tagliolini is another variety of tagliatelle that is long and cylindrical in shape, not long and flat.
Carbonara is an Italian pasta dish from Lazio, and more specifically Rome, based on eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon (guanciale or pancetta), and black pepper. Spaghetti is usually used as the pasta, however, fettuccine, rigatoni, linguine orbucatini can also be used. The dish was created in the middle of the 20th century.
Risotto Fontina Special 89k
risotto al fungi (mushroom) with fontina cheese
This risotto was awesome. The fragrant from truffle oil really spoiled me. Anyway, you must know why I love the dish. Yup, true, it was a rice dish hahaha.. I love the fontina cheese too. Fyi, the dish finished in a second. Wow. Love it.
Risotto /rəˈzɒtoʊ, rəˈzoʊtoʊ/ is a north Italian rice dish cooked in broth to a creamy consistency. The broth may be based on meat, fish, or vegetable. Many types of risotto contain butter, wine and onion. It is one of the most common ways of cooking rice in Italy.
Fontina (French: Fontine) is an Italian cow’s milk cheese. Although made throughout the year, the best cheese is obtained during the summer when the cows are moved to an altitude of 1,800 to 2,300 meters and fed only with rich grass to give it a distinctive aromatic aroma.
Ravioli Burro E Salvia 79k
ravioli with butter, sage and parmesan
The ravioli was full of herbs. I guess that’s why this was not my favourite that day. I don’t really like everything with herbs. But, I admit, the ravioli was soft and the texture was silky. I only ate a bite, took from my friend’s plate. It’s ok, he’s my best friend, he won’t mind hahaha..
Ravioli (plural; singular: raviolo) are a traditional type of Italian cuisine. They are a type of filled pasta (dumpling), and are composed of a filling sealed between two layers of thin egg pasta dough and are served either in broth or with a pasta sauce. Ravioli are commonly square, though other shapes are well known, including circular or semi-circular (mezzelune). Other related filled pastas include the ring-shaped tortellini and the larger tortelloni.
Gnocchi Pesto 79k
gnocchi with fresh basil leaves, pecorino cheese, parmesan
I read amazing reviews about this gnocchi pesto, unfortunately not my favourite. The good thing for me about this dish was only the pesto. Their pesto sauce was incredibly delicious. The gnocchi was chewy, that’s why I didn’t really like it. I prefer other pasta, like spaghetti, fettuccine, etc.
Gnocchi (/ˈnɒki/ or /ˈnjɒki/; Italian: [ˈɲɔkki], singular gnocco) are various thick, soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, or similar ingredients.
Pesto (Italian pronunciation: [ˈpesto], Genoese: [ˈpestu]) is a sauce originating in Genoa in the Liguria region of northern Italy (pesto genovese), and traditionally consists of crushed garlic, basil, and European pine nuts blended with olive oil, Parmigiano Reggiano (Parmesan cheese), and Fiore Sardo(cheese made from sheep’s milk).
Spaghetti Ai Frutti Di Mare 79k
spaghetti with seafood
First I thought frutti means fruity hahaha.. Pardon my Italian. When the dish arrived, oo okay, it’s seafood 🙂 The spaghetti was cooked perfectly right. I like the sauce too, not too sour, like any other seafood spaghetti with marinara sauce. But too bad the oyster shell were easily broken, so it got mixed with the spaghetti. It’s really annoying when the shell accidentally eaten. 😦
Spaghetti is a long, thin, cylindrical pasta of Italian origin. Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning “thin string” or “twine”.
Lasagna Al Pesto 79k
fresh handmade pasta layers with pesto, besciamella cream and parmesan
Whoaaaa.. a plate full of carbo.. Love the taste of the pesto. This lasagna was like mille-feuille in savoury flavour. The layers of pasta were fantastic. I always love lasagna, but too bad, I was full, and I needed to spare room in my tummy for desserts hahaha..
Lasagna Pomodoro 79k
fresh handmade pasta layers with pomodoro, besciamella cream and parmesan
Another lasagna, but with different sauce. Pomodoro means tomato. So, the pasta used tomato sauce. Smooth texture with delicious taste. As you can see, the colour was so beautiful. Mix between red and green. Lovely. Reminded me of Christmas. Ah I love Christmas. #randomthoughts
Golosa (pork) 139k
mozzarella, bacon, chicken, egg, truffle and mushroom cream, parmesan, black pepper, chili oil
I took a closer look to this pizza, and the fragrant of truffle oil caught me. Wow, what a strong fragrant. And it tasted superb. The dough was crispy crunchy and the bacon mixed perfectly with the mozzarella. Aaah, fantastic. I could eat a whole pizza by myself. 🙂
Aglio Olio and Cabe 89k
tomato, mozzarella basil onion, smoked beef, marinated garlic beef, parsley and paprika
Hmm.. another pretty colour, too bad it’s spicy. I only tried a bite. I prefer the Golosa hahaha.. Even though the pizza was very tempting. The beautiful colour was trying to lure me, but sorry, no spicy food 😀
Karnivora (meat lovers) 124k
tomato, mozzarella, basil onion, smoked beef, marinated garlic beef, parsley and paprika
This pizza was a little bit similar with the Aglio Olio, the colour was similar, but no spicy. It’s like a non spicy version of Aglio Olio Cabe 🙂 The smoked beef were quite generous. And it’s not even the main course!! OMG! *look at my tummy with regret*
Filetto Alla Ligure 109k
fish fillet cooked in oven with wine, capers, cherry tomatoes, black olives
Always love everything in fillet 🙂 I don’t like bones. So, when I knew this dish was fillet, I was so excited. Especially when the dish was plated by one of our food stylist, Ms Eliza, it was so beautiful. The fine tannins from wine, the saltiness from capers, the sourness from cherry tomatoes and black olives. They added sensation flavour to this dish.
Agnello Al Brandy with Mixed Side Dishes 149k
tender lamb slowly roasted in oven with brandy and italian herbs
Slow roasted lamb should be tender, succulent, rich and melt in your mouth. And when I tried this dish, it was tender, etc, etc, etc. LOL. The brandy and the italian herbs really enhanced the flavour of the lamb. Another creation of Ms Eliza, our food stylist that day 😀 Lovely, aight?
Panna Cotta 39k
light italian milk pudding dessert
The panna cotta was soft and delicate. One of the best lah. The vanilla flavour was tempting. The presentation was simple. The pudding was covered by caramel sauce and a cherry fruit as the garnish. One spoonful, and I won’t share!!!
Zuppa Inglese 44k
savoiardi biscuits dipped into red alkermes liqueur with fresh chocolate and egg custard
This sugar-coated dessert!!! My favourite!!! Such a sacchariferous dessert. It was melt in your mouth, rich, luscious, scrumptious, and all the good words for sweet and delicious. “It’s so fluffy I’m gonna die!!!!” Actually, they asked me to take pictures, but I was in the middle of eating this, so I was late, so I wasn’t in right position in the picture, because I was late, because I chose to finish this dessert first hahahahaha..
Budino Della Nonna 44k
grandma’s recipe pudding with eggs, amaretti biscuits and caramel sauce
The pudding was not like any other pudding. It was dense with a nice texture. I happened to expect for some moist and creamy pudding, but it tasted so good, I ignore it. The texture of amaretti biscuits on the bottom added a cute crunchy. Love the caramel sauce. Sweet and luscious. 🙂
Crostata Di Mele 44k
traditional apple crumble with vanilla ice cream
What I liked about this apple crumble was only the crumble. It’s good, but I don’t like apple. I just don’t like it!!! *shut up* But, tell you the truth, I like the presentation. It was simple and beautiful. Why cherry fruit always made a lovely impression? I have no idea. But, every time I saw a dessert with cherry fruit, it was beautiful.
It’s the label of the mineral water.
courtesy of google
Virgin Mojito 39k
lime, fresh mint leaves, brown sugar, simple syrup
One word. Addictive.
Spritz and Sangria 79k
aperol, prosecco, sprite
Love the combination between sprite and sangria.
Thanks Mamma Rosy for the plentiful food. Thanks Zomato for organizing the event. We had so much fun!!