Celebrating its first anniversary, Uma Cucina showcased its impressive Italian cuisine with “Cucina Tavola”, taught pasta making and wowed with a gala dinner.
The celebratory mood was notable at Uma Cucina in September as it celebrated its first anniversary. Bringing its Italian-inspired identity to the culturally rich Ubud region, Uma Cucina has a wonderful blend of a great menu and great atmosphere. Nestled in Uma by COMO hotel, the restaurant’s open, airy style and wood décor provides a welcoming atmosphere. The terrace overlooks the tree-lined street and stunning, visually attractive art pieces from the recent Human Roots exhibition complement the ambience.
Uma Cucina designed three events for its anniversary week to add to the specialties offered by the restaurant. The Cucina Tavola lunch on Sunday, 21st September presented a six-course set menu intended to be an initial introduction to the new, upcoming lingering Sunday lunch experience.
The crudo menu, starting the set, featured three dishes highlighting the freshness of their ingredients and was followed by antipasto dishes featuring a delicious octopus as one of the options. The pasta, as well as the pizza, that followed was beyond expectations, showcasing the Italian genius in cooking. The mouth-watering lamb spiedini with salsa verde was the star of the set menu with an amazing taste of succulent, juicy lamb set off by a tangy, fresh salsa verde. A creamy gelato brought up the end, creating a great aftertaste to the lunch.
The pasta-making workshop was designed to tempt those who love to cook with the opportunity to learn from a master, as guest chef Paolo Vitaletti demonstrated different ways to make pasta on Wednesday, 24th September. Paolo was assisted by Uma Cucina’s executive chef Nicolas Lazzaroni and the duo generously shared their wide experience in making good pasta.
With four hours to become experts, participants were taught to make the different doughs needed to create fusilli, potato gnocchi and ravioli. Recipes were also shared and the fusilli was complemented by a cuttlefish stew with sliced colonatta lard, marinated snow peas and marinated bread crumbs, while organic pork spare rib ragu and pecorino cheese highlighted the potato gnocchi. Jerusalem artichoke was used to fill the ravioli, which was seated on chicken liver pâté. The workshop was a great opportunity for families to have fun together and to enjoy their own pasta with these three beautiful dishes for lunch afterwards.
The final event sealing the festive celebration week was a gala dinner on Saturday, 27th September. Guests were welcomed with drinks at the bar, followed by a five-course set menu cooked specially by Chef Paolo Vitaletti. A wonderful background of live music during the event made it the perfect dinner experience for this unordinary anniversary celebration.
