Vittorio Muscariello

 

“While there is room for some creativity in presentation, Italian dishes should be prepared authentically using natural imported ingredients and following original recipes. We prepare everything in our open kitchen and welcome our patrons to view the process,” proudly states Master Chef Vittorio Muscariello, Director of Hostaria Da’ Vittorio.

Hostaria Da’ Vittorio is conveniently located in the high-rise hotel area, across from the Hyatt Regency. This restaurant has the exterior architecture of an old typical Arubian house, but once you enter the doors, you will feel just like you are in Italy.

With more than 30 years of kitchen experience, Master Chef Vittorio Muscariello, a member of the Associazione Professionali Cuochi Italiano and the Associazione Cuochi Del Golfo Basso Lazio, received the Maestro di Cucina medal in November 2000.

“With more than 30 years of kitchen experience, Master Chef Vittorio Muscariello received the Maestro di Cucina medal in November 2000”

Hostaria Da’ Vittorio is also proud to be a member of the Order of Professional Italian Restaurateurs (O.R.P.I.) which originated in 1984 in Milan, Italy, to promote Italian cuisine on a national and international level by offering a wide variety of traditional regional recipes and products. Their guidelines, representing high-quality Italian cuisine with specific professional and quality prerequisites, assure those who dine at O.R.P.I. restaurants throughout the world that ‘they are in good hands’.

Vittorio Muscariello, the only authentic Italian Master Chef in Aruba, guarantees his guests authenticity in the profession and in the authentic regional Italian recipes. Following you will receive two recipes from Master Chef Vittorio for your dining pleasure.

Minestrone alla Livornese(Recipe from Tuscany)(for 4 persons)

Ingredients:

• 500 gr (17.6 oz) white beans
• 250 gr (8.8 oz) Arborio rice
• 150 gr (5.3 oz) spinach fresh
• 50 gr (1.75 oz) parma ham
• 20 gr (0.7oz) parsley
• 4 leaves of cabbage
• 2 medium carrots
• 1 medium onion
• 1 large baked potato
• 1 zucchini
• 4 plum tomatoes
• 2 pcs fresh garlic
• 4 spoons parmigiano rocca reggiano
• 2 liter chicken bouillon
• 5 spoons of extra virgin olive oil

Wash all ingredients thoroughly. Dice all vegetables. Take a medium-sized pan, chop the prosciutto in small pieces and sauté in five spoons of extra virgin olive oil. Then place all the vegetables together with the prosciutto. Add the chicken bouillon and let it simmer for about 1 hour. After that put the Arborio rice in the pan and cook for about 15 minutes.

Chef’s note:

When ready, you can place 4 spoons of shaved parmigiano rocca reggiano on top. You can have this dish served cold or hot. Enjoy it!

Torta di Riso (Dessert from Tuscany - Specialty of Siera)

Ingredients:

• 300 gr (10.6 oz) rice
• 250 gr (8.8 oz) icing sugar
• 120 gr (4.2 oz) tutti frutti
• 60 gr (2.1 oz) butter
• 30 gr (1 oz) pistachio nuts
• 50 gr (1.75 oz) walnuts
• 3 eggs
• 1 liter milk
• 1 teaspoon of vanilla extract
• 1 shaved lemon peel

Place the milk and sugar in a casserole and let it cook. When this starts to boil, add the rice and let it cook until the milk is absorbed by the rice. When ready, let it cool. Add the eggs one by one and mix them in the cooled-down mixture. Then add all other ingredients and mix. Place all ingredients into a buttered pastry mold and bake in the oven at 200 degrees C (392 F). Remove from oven when ready, let it cool for ½ hour, and place it on a serving plate.

Chef’s note:

This dessert can be served with fresh fruits, puree of papaya, mango or hot chocolate. Use your imagination. Buon appetito!

 

Have a Merry Christmas and a prosperous New Year. When cooking, do it with love and you can be assured of excellence. Happy Holidays, dal Maestro di Cucina, Vittorio.