Italy on a plate

Four generations of Cipriani grew a single restaurant, opened in 1931 in Venice, into a world-renowned name, well recognised for its distinguished food and service.

Young executive chef Tito Piazza brings his 20 years' experience of making exceptional food in the restaurants — from Venice to New York — to Yas Island in Abu Dhabi.

The fast-paced smiling chef, calmly and patiently conducted an hour-long cooking class for members of the media. This was a preview to his plans of hosting cooking classes at the stylish restaurant with a beautiful outdoor terrace overlooking the marina that opened doors on January 20.

Making people happy

Whether you are looking to perfect your pasta, to cook a delicious tiramisu or merely aspire to simmer home-grown tomatoes into a sauce bursting with flavours, a cooking course at Cipriani's will surely turn a short break from your routine into a relaxing and truly memorable event. Most importantly, you will learn to make authentic Italian dishes with tips and secrets that Chef Piazza doesn't hide.

Ladies, it is said that the fastest way to a man's heart is through his stomach. If that is true, this is the express lane — mark my word — and join these classes. But, if you care for your waistline, watch what you eat for a couple of days before you cook these rich and addictive meals.

When I met him, Chef Piazza was making choices for the brunch at the Yas Island from 220 mouthwatering items served at the Rainbow Room buffet in New York's Cipriani.

"The UAE has a demanding clientele for brunch and buffet. So, we will try to draw smiles on our clients' faces and give them a memorable weekend with our Friday Brunch," Chef Piazza said. "My goal is to create an authentic Italian atmosphere with an international flair to cater to all palates".

Whether you are a regular at other Cipriani restaurants around the world or a first-time guest, you are sure to be welcomed with warmth and care.

Tips and tricks

Chef Piazza demonstrates his superb skills in a friendly atmosphere in the kitchen, teaching us how to make scrumptious Eggs Benedict on Cipriani rolls with home fries.

While poaching seems simple most people have the same initial outcome as one of our group members described; "Whenever I poach eggs they spread all over and come out in pieces."

The chef advised to crack them one by one in a small bowl and drop from the side, not in the centre of the pot of boiling water.

"If you don't succeed in making hollandaise sauce on the first try, don't be upset; it's expected," he encouragees us. "I will tell you all the tricks and tips that we normally would keep secret.

"One trick is to put vinegar in boiling water to help eggs coagulate. Secondly, keep whipping the eggs while carrying the bowl slightly above the water," he said.

Another tip he shared was to have the water simmering (not boiling) and to whip around the entire bowl surface for even cooking. "Put a little sauce on the back of a wooden spoon and if you get a rose shape then the sauce is cooked."

With all these tips I'm sure your hollandaise sauce will be a success.

Take a look at the recipes. Bon appétit!

Eggs Benedict on Cipriani rolls with home fries

For the hollandaise sauce

Melt the butter in a saucepan and skim any white solids from surface. Keep aside. Put five egg yolks and the syrup or lemon juice in a bowl that will fit over a small pot. Whisk for a few minutes. Put the bowl over a pot of barely simmering water and whisk continuously for three-five minutes until the mixture is pale and thick. Remove from heat and whisk in the melted butter, little by little, incorporating well. Now you have a creamy hollandaise. If it's too thick, add a splash of water. Season with lemon juice, salt and cayenne pepper. Keep warm until needed.

For the home fries

Peel and cut the potatoes into cubes. Steam for four minutes in salt water, then sauté in olive oil with the onion and pepper; add salt, and keep warm.

For the assembly

Cut the rolls in half and warm them up in an oven at 175 degrees for four minutes. Place the bottom halves on one side of the plate.

With a few drops of olive oil, pan-sear the turkey and place the slices in every roll.

In a pot, boil water with vinegar, then poach eggs by dropping them one at a time. Let them simmer for two minutes. Using a perforated spoon, collect the eggs, drain all the water then place an egg on top of each roll with the turkey slices. Top the eggs with hollandaise sauce and sprinkle with chives. Serve some fries on the side.

Bismarck sirloin steak with shoe string fries

Fry the potatoes until golden. Cut the cheese into small cubes. Season the steaks with olive oil, salt, pepper and rosemary. Heat a large skillet with a bit of olive oil until it begins to smoke and grill the steaks for a few minutes on both sides.

Place the Gorgonzola cubes in the centre of each steak. Set in preheated dishes with fries on the side. Cook the eggs sunny side up until soft, with a little bit of olive oil and place an egg on top of each steak.

Eat out

Cipriani restaurants: New York, Los Angeles, Miami, Ibiza, Porto Cervo, Venice, London, Hong Kong, Abu Dhabi, Istanbul and Monte Carlo.