From 21 October 2023 to 20 February 2024, Cucina’s Chef de Cuisine Andrea Delzanno will showcase the best culinary traditions of his native Italy with a new four-course signature set menu. With his extensive Michelin Star training and a passion for blending tradition with innovation, Chef Andrea brings the ultimate taste of Northern Italy to the table with his signature menu, featuring an array of exquisite dishes inspired by his upbringing in Piedmont, the gastronomic epicenter of Italy.
Guests can kick off the Northern Italian journey with a dish from Piedmont, where Chef Andrea grew up. Succulent and tender, the Beef Tongue with Piedmont Green Sauce, Parsley and Anchovy is a classic regional delight that beautifully combines tradition and flavour. The sauce – a delicious blend of parsley, anchovy, garlic and olive oil – is perfectly balanced and brings the dish to all-new heights.
The second course brings guests to the coastal region of Veneto with a mesmerising dish of Squid Ink Tagliolini, Garlic, Oil and Chilli, Cuttlefish, Pinot Grigio Sauce. Veneto is renowned as a seafood paradise, and cuttlefish takes the spotlight in this dish, sautéed with garlic and chilli for crunch and flavour. Meanwhile, delicate strands of tagliatelle are artfully infused with squid ink, which imparts a subtle sea-brine essence. A generous drizzle of pinot grigio sauce adds a touch of acidity and earthiness, brilliantly illuminating the natural flavours of the seafood.
Gastronomes will then savour a timeless culinary treasure from Lombardy: “Cassoeula” Stewed Pork & Sausage, Savoy Cabbage, Tomato Sauce. This classic winter dish is steeped in history. The pork is stewed for three hours at a gentle temperature of 150 degrees celsius, allowing the meat to fully absorb the flavours of the herbs and tomato sauce. As the dish nears completion, the addition of savoy cabbage acts as a sponge, eagerly soaking up the savoury sauce while providing a delightful crunch. With its rich textures, complex flavours and collagen-laden goodness, this exquisite creation promises to transport guests to the heart of Lombardy.
The feast ends with a taste of Valle d’Aosta, the smallest region in Italy. The dessert of Chocolate Cream Served with Traditional Hazelnut Cookies – a speciality of Valle d’Aosta – holds a special place in Chef Andrea’s heart, as he spent three years honing his craft in this very region before embarking on his culinary adventures in Hong Kong. The velvety cream, crafted from the finest Gianduja chocolate along with cream and almonds, tantalises the palate with its luscious richness and harmonious blend of flavours. Thin and crispy hazelnut cookies accompany this decadent dessert, creating a perfect tapestry of complex yet beautiful textures.
Guests can pair the menu with four exquisite Italian wines to elevate the overall dining experience. The wine pairings are available for an additional HK$440 per person (four glasses) and can also be ordered by the glass.
– Fantinel Prosecco Extra Dry (HK$88 per glass)
– Luigi Boveri, Derthona Timiorasso 2020 DOC (HK$118 per glass)
– Proprieta Sperino Uvaggio Nebbiolo, Vespolina and Croatina 2018 (HK$228 per glass)
– Cucina Limoncello (HK$88 per glass)
The new signature set menu is available during lunch and dinner periods for HK$888 per person from 21 October 2023 to 20 February 2024. For reservations, please call Cucina at +852 2113 0808.
Cucina, a 2023 Forbes Travel Guide Four-Star restaurant, is located at Level 6, Marco Polo Hongkong Hotel, Harbour City, Tsim Sha Tsui, Kowloon with tel: +852 2113 0808 and Email: info@cucinahk.com. You can also visit their website: www.cucinahk.com.
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From 21 October 2023 to 20 February 2024, Cucina’s Chef de Cuisine Andrea Delzanno will showcase the best culinary traditions of his native Italy with a new four-course signature set menu. With his extensive Michelin Star training and a passion for blending tradition with innovation, Chef Andrea brings the ultimate taste of Northern Italy to the table with his signature menu, featuring an array of exquisite dishes inspired by his upbringing in Piedmont, the gastronomic epicenter of Italy.
Guests can kick off the Northern Italian journey with a dish from Piedmont, where Chef Andrea grew up. Succulent and tender, the Beef Tongue with Piedmont Green Sauce, Parsley and Anchovy is a classic regional delight that beautifully combines tradition and flavour. The sauce – a delicious blend of parsley, anchovy, garlic and olive oil – is perfectly balanced and brings the dish to all-new heights.
The second course brings guests to the coastal region of Veneto with a mesmerising dish of Squid Ink Tagliolini, Garlic, Oil and Chilli, Cuttlefish, Pinot Grigio Sauce. Veneto is renowned as a seafood paradise, and cuttlefish takes the spotlight in this dish, sautéed with garlic and chilli for crunch and flavour. Meanwhile, delicate strands of tagliatelle are artfully infused with squid ink, which imparts a subtle sea-brine essence. A generous drizzle of pinot grigio sauce adds a touch of acidity and earthiness, brilliantly illuminating the natural flavours of the seafood.
Gastronomes will then savour a timeless culinary treasure from Lombardy: “Cassoeula” Stewed Pork & Sausage, Savoy Cabbage, Tomato Sauce. This classic winter dish is steeped in history. The pork is stewed for three hours at a gentle temperature of 150 degrees celsius, allowing the meat to fully absorb the flavours of the herbs and tomato sauce. As the dish nears completion, the addition of savoy cabbage acts as a sponge, eagerly soaking up the savoury sauce while providing a delightful crunch. With its rich textures, complex flavours and collagen-laden goodness, this exquisite creation promises to transport guests to the heart of Lombardy.
The feast ends with a taste of Valle d’Aosta, the smallest region in Italy. The dessert of Chocolate Cream Served with Traditional Hazelnut Cookies – a speciality of Valle d’Aosta – holds a special place in Chef Andrea’s heart, as he spent three years honing his craft in this very region before embarking on his culinary adventures in Hong Kong. The velvety cream, crafted from the finest Gianduja chocolate along with cream and almonds, tantalises the palate with its luscious richness and harmonious blend of flavours. Thin and crispy hazelnut cookies accompany this decadent dessert, creating a perfect tapestry of complex yet beautiful textures.
Guests can pair the menu with four exquisite Italian wines to elevate the overall dining experience. The wine pairings are available for an additional HK$440 per person (four glasses) and can also be ordered by the glass.
– Fantinel Prosecco Extra Dry (HK$88 per glass)
– Luigi Boveri, Derthona Timiorasso 2020 DOC (HK$118 per glass)
– Proprieta Sperino Uvaggio Nebbiolo, Vespolina and Croatina 2018 (HK$228 per glass)
– Cucina Limoncello (HK$88 per glass)
The new signature set menu is available during lunch and dinner periods for HK$888 per person from 21 October 2023 to 20 February 2024. For reservations, please call Cucina at +852 2113 0808.
Cucina, a 2023 Forbes Travel Guide Four-Star restaurant, is located at Level 6, Marco Polo Hongkong Hotel, Harbour City, Tsim Sha Tsui, Kowloon with tel: +852 2113 0808 and Email: info@cucinahk.com. You can also visit their website: www.cucinahk.com.
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