TAIPEI (Taiwan News) — Taipei is savoring a taste of Italy this month as Italian chef Gabriele Olivieri, head chef of Thailand’s Salvia, takes over the kitchen at Ziga Zaga.
Guided by his philosophy of “letting ingredients speak,” Olivieri emphasizes seasonal, local produce while blending traditional Italian techniques with flavors inspired by his travels across northern and southern Italy. The result is a dining experience that is authentically Italian yet enriched by Taiwan’s local culinary offerings.
Guests can explore 14 of Salvia’s most celebrated dishes through Sept. 30, with prices ranging from NT$420 (US$14) to NT$1,580. The menu opens with a Piedmontese classic, Vitello tonnato, a chilled veal antipasto from northwest Italy.
Olivieri’s version features Australian and New Zealand veal tenderloin, sous-vide to medium rare, served with celery, oil-packed tuna, white wine mayonnaise, and Italian caperberries. The dish’s creamy, layered flavors make it a refreshing and elegant start to the meal.
For the main course, Cotoletta alla Milanese showcases Iberico pork rib chops marinated with mustard seeds and parsley, coated in a breadcrumb mixture of lemon zest, parsley, and Parmesan, and fried to golden perfection. Accompanied by a purple cabbage and Parmesan salad, the dish captures the essence of Milan’s cuisine, representing one of northern Italy’s best-known culinary staples.
Strozzapreti ai frutti di mare is a southern Italian seafood pasta. This interpretation features fresh shrimp, squid, clams, and Matsu mussels, tossed with olive oil and a touch of brandy, marrying the sun-kissed flavors of southern Italy with Taiwan’s ocean bounty.
Vitello tonnato. (Taiwan News, Charlotte Lee photo)
Cotoletta alla Milanese. (Taiwan News, Charlotte Lee photo)
Another standout is Tortelli fungi al tartufo, handmade cappelletti filled with sauteed mushrooms, truffle paste, and Parmesan, finished tableside with black truffle shavings atop a slow-cooked mushroom-onion cream. Olivieri shared a family tradition of making cappelletti, noting that each relative’s technique is distinct enough to recognize the maker, a tribute to the heart of Italian culinary heritage.
Pizza enthusiasts can enjoy pizza gamberi e zucchine, a Neapolitan-style crust topped with garlic-chili tomato sauce, zucchini, shrimp, and creamy mozzarella. Seafood risotto lovers will be drawn to risotto al granchio e asparagi, a creamy Carnaroli rice dish with green crab, Thai asparagus, Prosecco, and mascarpone.
Dessert concludes with Semifreddo al limoncello, a delicate combination of whipped mascarpone, cream, citrus zest, and egg white, paired with strawberry compote and lemon-basil custard. Limoncello, a traditional southern Italian liqueur made from lemon peel infused in grain alcohol and mixed with sugar syrup, has been enjoyed for over a century and lends a refreshing, aromatic finish to the meal.
Pizza gamberi e zucchine. (Taiwan News, Charlotte Lee photo)
Semifreddo al limoncello. (Taiwan News, Charlotte Lee photo)
Dining and Cooking