Pasta and wine bar Bar Cicheti and private dining outfit Ben Fatto will collaborate for Bar Cicheti x Ben Fatto, a four-hands dinner on 18 and 19 February 2020.
The local boys behind Singapore’s first homegrown pasta and wine bar, Bar Cicheti, and pasta-centric private dining outfit, Ben Fatto, will be getting together for a two-day, four-hands, and six course collaboration meal focusing on their speciality – pasta.
For this first-ever collaboration, the culinary genius and co-owner behind Bar Cicheti – one of our favourite pasta eateries – Lim Yew Aun will partner Ben Fatto‘s Lee Yum Hwa in the kitchen to create a six-course feast zeroing in on four traditional, hand-formed pasta shapes, each with roots deep in the culinary make-up of Italy’s famed regions from Puglia to Piedmont.
Patrons can expect the use of the likes of rarer, more unusual pasta types such as the lorighitta, a braided, plaited ring pasta that has its roots in Sardinia, as well as the shell-like cavatelli made with grano arso in a Puglia tradition.
Bar Cicheti’s sommelier-partner Ronald Kamiyama will also, as part of Bar Cicheti x Ben Fatto, conjure up some special wine pairings by tapping into some of his favourite biodynamic, sustainably farmed, organic and natural wines. Wines include the Tenuta Sella Bramaterra from Piedmont, the NV Paltrinieri Lambrusco di Sorbara from Emilia Romagna’s Cantina Sant’Agata, as well as the Nerello Mascalese-based Frank Cornelissen Munjebel from Sicily.
This Bar Cicheti x Ben Fatto four-hands dinner will take place on 18 and 19 February 2020 at Bar Cicheti and costs S$108++ per person, with an additional S$68++ for wine pairing. Reservations are highly recommended; call/Whatsapp +65 9710 5207 or email email@example.com.
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