THERE is no doubt that Italian food is still one of the most popular choices when it comes to eating out with enough variety of flavour to suit most people's palates.

The newly refurbished Cliffeside Hotel, part of the Oceana Bournemouth Resort, overlooking the seafront on East Overcliff Drive, has just opened an Italian Café.

Modern and rustic in style, the emphasis is on informal dining with homemade Neapolitan-style pizzas, accompanied by sharing boards, pasta of the day, paninis and other Italian favourites.

The menu has been created by Italian chef Federico Cusinato who hails from Turin, who is a passionate advocate of his native cuisine.

"Food is life! " he enthuses. "Food is my passion. I grew up with this idea because my parents run their own restaurant in Turin - it is rustic and small and the food is all homemade.

"At the Italian Café, I wanted to offer familiar, traditional food, but with special finishing touches. Authentic Italian food, served with elegance and style."

Although Federico has worked in both Italy and France as a head chef, he came to the UK last year because he feels it is the best place to develop his career.

"There is more opportunity for young people to grow and to develop their career in this country, whereas in Italy they like you to have 20 years' experience. In the UK, if you are good, patient and work hard, it is easier to get what you deserve."

Federico who also works at Ventana at The Cumberland, one of the Cliffeside's sister hotels, says his ultimate ambition is to run his own Italian restaurant, possibly in England.

"My plan is to learn and grow, to work around the world, until I will be confident to open my own restaurant - I will do it for sure."

SIGNATURE DISHES

His signature dishes are an example of some of the specials on the menu. A trio of his favourite pasta dishes and one of his most popular specials.

"These three are classic, best-sellers in Italy - carbonara, saffron risotto and penne pomodoro but we add something special in each one.

"For example with the carbonara I use enoki mushrooms instead of pancetta, the saffron risotto is made with calamari ink and slices of calamari, and my penne is with baked parma ham.

"For the first dish I pan fry the spaghetti with the mushrooms, add touch of white wine, take off the heat and then add the egg yolk, parmesan and some black pepper.

"The risotto is cooked with white wine and our special homemade bouillon with pan fried calamari and a touch of calamari ink to accentuate the flavour of the dish.

"With the seabass, I pan fry it with Himalayan pink salt and serve it on a courgette and spinach base with my special rouille made with red peppers and served with shrimps."

Federico says he chose a selection of dishes to give people a flavour of what is on offer at the Oceana group which includes The Cumberland and the Suncliff.

He adds: "There are three hotels in the Oceana group offering fine dining through to traditional British pub food so you can get whatever you want between the three hotels without having to go anywhere else."