Every month, the award-winning Tuscan style restaurant Villa Toscana celebrates a different aspect of the Italian cuisine – whether it’s an individual ingredient or a local tradition that represents its rich culture.

This April, Italian food connoisseurs are invited to experience a variety of traditional and modern pesto favourites. From antipasti to pastas, Executive Chef Stefano Viola and Culinary Chef Rosario Martorana are set to create a sensory experience presenting own versions of this traditional Italian cuisine with exquisitely balanced flavours.

The Pesto Festival includes tempting a la carte dishes with house-made pesto together with fresh hand-crafted pasta, such as Busiate pasta with almond and basil pesto, Gnocchetti pasta with dried tomato pesto and Bottarga, Papperdelle pasta with fava beans pesto and asparagus or ricotta and spinach Tortelli with walnut sauce. All dishes are prepared freshly with premium ingredients and available as vegan options as well.

Restaurant Manager Giuseppe Palmieri and team are ready to take guests on a rustic culinary journey to Italy from 19^th-28^th April 2018 to explore this savoury heritage at Villa Toscana.

About Villa Toscana

The restaurant’s design, inspired by a Tuscan villa, creates the feel of visiting the home of an Italian noble at his summer residence where family and friends meet welcomed by the chef-patron.

The food complements the design bridging tradition and elegance. Serving hand-crafted, regional Italian specialties from Tuscany, Umbria, and Emilia-Romagna, the menu is composed to orchestrate specialties of these areas. Special imports of cheese, prosciutto, cold cuts, and salamis emphasize the quality level of the restaurant. All pasta is made in-house with raw ingredients sourced freshly from Italy. The menu will change several times a year. This enables the Chef Stefano Viola to utilize produce on its seasonal peak ensuring the dishes develop and preserve the utmost aroma and bring flavor to their palatable peak.