From Chef Jiju –
Executive Chef at the Sheraton Samoa Aggie Grey’s Hotel & Bungalows
A Part of my passion for cooking, is also travelling, seeing the world and soaking up all the culinary facets of the various global cultures.
Part of my life’s journey has included living in Europe for over seven years, of which part was in Italy. On the newly launched menu of our Aggie’s Restaurant here at the Sheraton Samoa AggieGrey’s Hotel & Bungalows, you will find a delicious dish of Truffle Gnocchi.
The origins of this dish, is from when I spend time with my very own Italian ‘family’ and at the head of this family, was a beautiful lady I would call Nonna (Italian term of endearment for a grandmother).
Nonna ran a farm, which included potatoes, and to make the Gnocchi from scratch, the potatoes were freshly picked by Nonna herself!
Then to obtain the Truffles, specially trained dogs were used to dig up these Truffles, only during specific seasons of the year. Fun fact: Traditionally this task was done by farm pigs!
The Gnocchi was then covered in a mouthwatering mushroom sauce, made from Forest Mushrooms picked in the region of Piedimonte, where Nonna lived.
For our dish we use Truffle Extract Oil, made from White Truffles and shipped in from Italy.
As a Chef my goal is to present New Flavours and Textures from around the world to Beautiful Samoa.