Nestled in the busy heart of Colombo, is a culinary oasis that is perhaps the oldest Italian Restaurant in Colombo- in operation for a quarter of a century. The IL- Ponte serves classic authentic Italian cuisine, currently headed by Chef Massimo a young vibrant Italian who is passionate about the food of his country.
I walked in on a Wednesday night, amidst mild rain to check out this trendy venue, positioned next to the poolside. The high circular ceiling captures your eye as you sit in the cozy verandah. As an alternate, you can also sit inside the restaurant which I did. The wine cellar with glass doors was a strong way to accentuate the Italian dining experience.
The menu is presented in a neatly bound leather cover, by Prasad. We selected the Ravioli in cheese sauce with mushroom and truffle oil. Time to indulge in a common Italian relish- a plate consisting of sun dried tomatoes, marinated artichokes, small caper berries and olives. It’s nice to note that the succulent tomatoes are done in house, which tastes fresh as opposed to the kind taken out of a readymade jar! Prasad pours out a glass of rose wine- wine is the quintessential drink to every Italian meal. The foccacia bread is served with extra virgin olive oil.
We also indulge in a special 4 cheese pizza- which has gorgonzola, morazarella, ricotta and provolone. This thin crust pizza is crisp and loaded with flavour. As we wait the next plate, we are served a platter of Italian cold cuts-Italian’s are experts on cure-meats. The plate has Parma ham, salami Milano and Calabria salami. These cold cuts are a nice alternative to other forms of meat which may contain oil.
The ravioli arrives, positioned evenly on a white ceramic plate, immersed in cheese sauce and infused with mushroom and truffle oil. The smooth creaminess of the sauce is testament to good taste, and melts in your mouth. We also tasted the lamb chops served with olive tapenade, mashed potatoes and mint sauce. The lamb is tender and juicy to the bite.
The IL - Ponte serves 12 pizzas, which include the Napoletana-topped with mozzarella, anchovies and olives.The dinner is made complete with a portion of Tiramisu- the mascarpone cheese at the right consistency garnished with strawberries served in a glass.
The somewhat intricate art of pairing food with wine is a newly acquired skill - yet at IL- Ponte, this flows like a symphony. To many Sri Lankans the spicy palette somehow overpowers the desire to consider wine at a meal, yet there are many wines that can supplement a meal at lunch or dinner. Chef Massimo and his team have successfully sustained the scintillating flavours of Italy in Colombo.