The four-handed meeting between Javi Abascal and Lorenzo Falzarano on February 19 already offered some clues about the enthusiasm that Italian cuisine awakens in Lalola’s chef. A month later, Abascal is launching Itálica, this Iberian trattoria that integrates the best of Italian and Andalusian cuisine in the Mediterranean spirit.
The project, which is located in the Hotel America Seville (Plaza del Duque de la Victoria), continues to drink from the chef’s own Iberian gastronomy, giving space to Italian flavors.
In other words, Italica revolves around the combination of classic Italian recipes with Andalusian techniques and ingredients, and vice versa.
The menu is composed of dishes that combine the richness and diversity of both traditions combined with naturalness. Within a vision of Mediterranean cuisine, olive oil, fresh pasta, tomatoes and aromatic herbs play a fundamental role.
Consolidated in the city with Lalola (Sol Repsol and Bib Gourmand from the Michelin Guide) and in Fuenteheridos with Lieva (Recommended in the Repsol and Macarfi guides), Abascal debuts this concept that sustains its link with both cuisines.
“Itálica is born from the natural link that exists between the two cuisines, where quality products and simple recipes are the protagonists,” explains Abascal.
An embrace between Italy and Andalusia
“We want our diners to discover surprising combinations, such as a pasta stuffed with Iberian stew or a risotto with ham and mushrooms, but always with the authentic flavor at the core.”
Some of the standout dishes on the first menu of Italica, Javier Abascal’s Iberian trattoria are:
- The montaíto that traveled to Italy: smoked scamorza cheese and Iberian sirloin tartar.
- Roasted eggplant tartar: tomato, smoked sardine and black olive powder.
- Gnocchi with Iberian carrillá: stewed with mushrooms and basil green pesto.
- Tagliatelle with garlic and lemon: with marinated Iberian secret and parmesan cheese.
- Lobster and shrimp cappellacci: with foie gras cream and parmesan.
- XL Ravioli XL of mushrooms and Iberian stew: with a soft Andalusian cheese sauce.
- Sevillian Tiramisu.
- Torrija with mascarpone cheese ice cream and salted caramel.
“Closing Vida Jonda has been a difficult decision, but I believe that every stage in the kitchen has its moment. Itálica represents a new path, an evolution in my way of understanding gastronomy, without losing the essence of what I have always wanted to transmit”, adds the chef.
This Friday, March 21, this brand new restaurant opens from Tuesday to Saturday, from 1:30 to 4:00 pm and from 8:30 to 11:00 pm.