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| Sunday, 14 September 2003 |
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Compiled by Farah Macan Markar The little restaurant is a cosy affair. Slightly hidden underground, it has just the right amount of light, with light blue sun shades, protecting it from the "Thada Auwwa", blazing away outside. There is a clink of forks and knives as a group of people at a neighbouring table attack their midday meal. A warm broth is placed before me, carrying with its steam, an essence of tomato and cheese. Mmmmm... This is "S & S Restaurant" located in the outskirts of New Galle Road, Panadura, owned and managed by veteran culinary expert Sarath Hewavitharne. A relatively new restaurant (just 8 months old, having been born in January this year) "Safe and Sound" cooks up to a mixture of palettes from continental dishes from France and Italy, to Asian, traditional Sri Lankan and spicy Indian plates. Hewavitarne, former Superintendent, Catering Services of the then Air Ceylon, and Manager of the French catering company handling Kuwait Airways, has put over 35 years experience into managing his own restaurant with the help of his wife. Having begun his culinary career in Italian Diners Club C.A.P.R.I, getting his basic training in cookery under an Italian Chef, Italian food, today has become his speciality, from Minestroni Soup, to Lasagna, Cannaloni, Tagllatelle and much more. So Welcome to the series of Italian Specialities (Courtesy of Hewavitarne of "S & S"), which will be continued next week, and before getting on to the recipes, let me tell you the story of how the Minestroni Soup came to be, as told by Hewavitarne. "In Italy, there was once a poor family, consisting of a mother and her eight children. Struggling to feed nine hungry stomachs, at the end of each day she would go to the market place, and gather left over scraps of carrots, beans, and other vegetables. Taking them home, she'd cook them in a pot of water, adding to it pieces of spaghetti, and shreds of cheese. This was the beginnings of what later came to be known as the Minestroni Soup". |
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