Aman hotels introduce Italian culinary concept

Arva embraces the culinary history of Italy.

Following the successful launch of Nama, a culinary concept based on the Japanese tradition of Washoku earlier this year, Aman is taking strides forward with the launch of Arva. Celebrating the bold flavors and simple ingredients of Italy’s rich culinary heritage, Arva has been conceived by Stefano Artosin, regional executive chef of Amanpuri (Thailand), Amansara (Cambodia) and Amantaka (Laos), and Andrea Torre, recently appointed executive chef of Amanyangyun, Aman’s forthcoming property in China.

Based on inventive cooking techniques and utilizing just a few simple ingredients that take center stage, each Arva will offer a warm, convivial and welcoming environment with dishes served family style, paying respect to the roots of Italian culinary traditions.

Arva embraces the culinary history of Italy, which has established a reputation for seasonal and sustainably sourced fare. This style of cuisine draws influence from Italian cooks who concocted dishes solely from what was available in the immediate gardens, forests and oceans surrounding them, using their instinctive understanding of flavor and the creativity of necessity to prepare bold, heart-warming dishes that could be shared among family and friends. It is this concept to which Aman pays tribute, both in the name Arva, meaning “cultivated land” in Latin and its philosophy: the shared enjoyment of uncomplicated flavours in a welcoming and congenial atmosphere.

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Recently launched at Aman Venice, followed by Amanpuri in Phuket, Amanyangyun in Shanghai, Aman Tokyo, and Aman Sveti Stefan in Montenegro 2018, the approach at each Arva will stay true to its Italian heritage, however each menu will incorporate the finest local ingredients, in keeping with the Aman philosophy of seamless integration with the destination.

Located adjacent to the hotel’s ballroom, Arva at Aman Venice features dishes such as chestnut tagliatelle, a hand-made pasta with Chanterelle mushrooms and castelmagno cheese, a red prawn crudo with wild fennel and citronette, and triglia di scoglio, local red mullet with roasted cauliflower and caper leaves.

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