Thalias' guests: Spotlight on the Siena Business Lunch with our friends from the press

Siena Restaurant recently had the pleasure of welcoming Sotheavy Nou and Sokarhena Va, two young Cambodian women working for Prestige Online magazine, who had the privilege of discovering Siena’s very first Business Lunch.

Sotheavy Nou, Giuseppe Napolitano and Sokarhena Va

Prestige Online is a regional digital platform dedicated to fashion, beauty, wellness, travel, restaurants, art and design. In the words of our guests, “a magazine aimed at business leaders, celebrities and Asia’s social elite”.

For this gastronomic rendez-vous, the two young women had the opportunity to enjoy the many varied and original compositions passionately proposed by Chef Giuseppe aka ‘Pino’.

Among the tasty recipes offered for this “inaugural” lunch was the smoked beef tartare with a “perfect” boiled egg and a tasty anchovy sauce, a creamy, absolutely delicious composition, not to mention an original presentation. A simple recipe that subtly blends flavours and soft textures to create a true harmony of the senses.

For the record, the perfect egg is the result of 35 to 45 minutes cooking in water at 64°C, to be precise. The egg cooks gently in its shell, leaving a yolk that is as soft and fried as the white. Chefs generally use this technique to create a series of starters, each more original than the last.

Delicate smoked beef tartar with slow-cooked egg and anchovy sauce

There’s also the ‘very Italian’ home-made green tagliatelle with a rich but light sauce and juicy, tender local mushrooms. Two starter dishes that are undoubtedly among our favourites, and a perfect starter for what’s to come.

Fresh tagliatelle with a tasty sauce and local mushrooms

Our guests then opt for slices of beef cooked in a rich Primitivo wine sauce, served with gratinated potatoes and a colourful selection of spring vegetables. The meat is impeccably tender and the sauce is a perfect match for this quality meat, complemented by a delicately selected vegetable accompaniment.

Slices of beef cooked in a rich wine sauce

In keeping with this quest for excellence, but also for originality, the Business Lunch offers an exclusive house recipe, a medallion of pork with sage and lemon butter, served with creamy mashed potatoes. A very pleasant surprise, a dish that melts in the mouth and a masterly accompaniment that is, as always, aesthetically pleasing.