The project stemmed from the observation that in the kitchens of Yas Plaza Hotels, surplus bread from buffets and banquets often winds up being discarded, contributing to the problem of food waste. Inspired by a commitment to greater sustainability, Chef Gattone found a creative way to give this bread a second life, by transforming it into delicious hand-made pasta.
The process begins with the careful selection of the bread, which is then sliced and soaked in water. Once thoroughly soaked, the bread is squeezed to remove excess moisture, before flour is added to create the base for the pasta dough. Chef Gattone then meticulously crafts the dough by hand, to ensure that each batch meets his high standards of quality and taste.
These upcycled pasta dishes are available at Filini Garden from Saturday to Thursday from 6pm, in the form of traditional pasta shapes as well as gnocchi, and served with a variety of sauces, including as a puttanesca, amatriciana, marinara, or zucchini cream and cheese-based option.
The restaurant, which is located at the Radisson Blu Hotel Abu Dhabi Yas Island and is known for its beautiful sunset views, also offers sustainability-inspired cocktails, crafted from upcycled in-house ingredients such as fruits, vegetables, jams, purees, syrups, dehydrated herbs, and peels, created once again in an effort to reduce waste.
“We are thrilled to launch Il Pane e’ Oro at Filini Garden,” said chef Gattone. “This project allows us to turn potential waste into gourmet creations, offering our guests something truly special while contributing to a more sustainable future.”
by Yi-Hwa Hanna
