FOR THREE more days, lovers of Italian food can partake of real, gourmet Italian goodness prepared by a Michelin-star guest chef, Marco Pedrelli, in La Dolce Vita, an Italian food festival ongoing at the Mandarin Oriental, Manila?s The Tivoli.

Pedrelli, who flew in from Mandarin Oriental, Singapore, and chef de cuisine of the renowned Dolce Vita, creates a very rustic Italian menu for Manila diners to enjoy. Among his well-acclaimed recipes include Ravioli di Zucca, braised pumpkin-stuffed ravioli with bacon, king scallops and white tomato foam; Fegato Saltato, pan-fried foie gras with arugula parmesan risotto and shallot balsamic sauce; Merluzzo, cod fish fillet on bouillabaisse risotto, Ligurian vegetables and saffron fond; and Tarte di Pere e Gorgonzola, port wine poached pears with dolce latte gorgonzola.

?We basically serve the same menu in Singapore, but I?ve made some adjustments and tweaked it a bit to give it a more gourmet approach,? says Pedrelli. ?A typical rustic Italian dish is often prepared in a very simple presentation, but it?s bursting with flavors using truffles and foie gras in the dish.?

Pedrelli brings along with him his considerable amount of working experience in several Michelin-star restaurants. He has even received one for himself.

Prior to joining Mandarin in Singapore, he was chef de cuisine at Lowenhotel in Schrunz, Austria. Helming the fine dining restaurant Edelweiss, Pedrelli led the restaurant to attain its first Michelin star in 2008.

Tomorrow, Pedrelli is tasked to dish out an elegant six-course Italian-themed menu during The Tivoli?s monthly Night of Wine and Fine Dining. He takes diners on a gastronomic tour of foie gras, prepared as mousse, parfait or pan-fried, or better known as Fegato Grasso D?anatra. He also prepares Scampi Roiali, pan-fried langoustines with barley risotto, green asparagus and marsala truffle sauce; and Filetto di Vitello, veal tenderloin with melted foie gras, bacon and green peas puree, and Barolo and pepper jus.

Of course, limitless pouring of paired wines is part of the event.

Pedrelli also holds a cooking demonstration on August 29, 9:30 a.m., at The Tivoli (tel. 750-8888). Featured dishes include homemade Tagliatelle with Osso Bucco Ragout; Pan-fried Crusted Lamb Loin with creamy thyme polenta, green bean gateaux and garden herb jus; and Sorbetto Gratinato, a crusted Tahitian vanilla sorbet with white star anise-flavored oranges. The class is priced at P3,500 inclusive of a continental breakfast and a lunch consisting of the dishes featured in the class.

The Italian food festival runs until August 29.