Toscano has come to Delhi and must see it for Italian food lovers

Delhi’s food view never stops amazing. From authentic Japanese Ramon bowls to emotional Moroccan tagine, the city is a mixture of global cuisine, which is constantly pushing the boundaries. Amidst this vibrant landscape, the recently opened Toscano promises Italy’s taste like someone else. I recently dined there, and I just want to say – I can’t wait to return. With the menu designed to take you to the sun -shining Italian rural areas, each consonant was an enjoyable evidence of beauty and taste.

We started our Pakistan trip with Arshini E Motzarella Freta, a golden fried chiji italian rice balls made of arborio rice. The inner crisp fresh mootzarella dripping the delicacy with each piece, which completely matches the crisp out of the outer part. The dish, served with a mixture of carrots, zucchini, broccoli, heriquy verts and pungent arabiata sauce, established a high level for what is going to happen next.

(LR) Arsenini e Mootzarella Frita, Pesto Chicken Brushta.
Photo: Nikita Nikhil

This was followed by the pasteo chicken brush will – a delicious balance of texture. Grilled bread, grased with herb oil, provided a strong base for succulent roasted vine chilli and soft chicken, while red chili chillis added a strong freshness. With mixed greens and vegetables, it was a dish that lasts with you for a long time even after eating.

For Salad, we tried Inlata de Sesare and Inlata de polo e fangi. The Caesar Salad was a fresh, vibrant mixture of young romain leaves, crisp pasteo crafton and older permeson peeling, brought with a creamy domestic dressing and spraying of roasted pumpkin seeds. On the other hand, chicken and mushroom salads, taste-rich chicken, roasted mushrooms, pieces of apple, carrots, a soft-stained egg and sweet bells was a mixture of Gowda Paneer with a sweet buffalo dressing. Each fork was a mixture of texture and taste.

(LR) Inspi
Photo: Nikita Nikhil

Feeling blissful, we moved towards Toscano’s stuffed garlic bread, pan all’glio ripienow. Hariisa chicken, roasted vine chilli, garlic, rikota and mozerela cheese, this dish was both hearty and enjoyable. The warmth of Harisa matches beautifully with creamy.

In the desire of some pizza, we opted for a vegetarian fangle e sipola – a white pizza that does not have a marinara sauce. Mixed mushrooms, salty rickota, balsamic-glazed onion, romain greens, goat cheese, and on top with a drop of trough oil, it was like soil and rich in every bite. We also tried their signature Toscano pizza, which is a lively offering of pasteo chicken, vine, olives, onions, olives and boiled eggs, which is fully on hand -prepared sour base.

(LR) Harisa Chicken Garlic Bread, Spagheti Carbonara
Photo: Nikita Nikhil

For pasta, we became classic with a spectacular mixture of spaghetti carbonara, bacon, egg yolk, cream, permesson and crushed pepper. Each fork of creamy, silk pasta was highly satisfying.

The food ended on a sweet note with the classic Tiramisu and Dutch Truck Popcorn Cake. While Tiramisu introduced a timeless combination of coffee-bhing bread and masculine cream, the popcorn cake emerged as a playful dish. Above the carmelized popcorn, caramel sprayed into chocolate sauce, and paired with vanilla ice cream, it was the right balance of sweet and crisp.

(LR) Tiramisu, Dutch Truck Popcorn Cake
Photo: Nikita Nikhil

Overall, Toscano’s impeccable taste and luxurious atmosphere makes it an essential journey for Italian food lovers. The staff was sociable and ally, which increased our experience. At that time, the restaurant had not yet received a liquor license, which is why I was not able to detect their cocktail menu. However, if you are in the mood to eat pizza made of wood, comfortable bowls of pasta, or delicious sweets, then this restaurant has something to please every taste.