From now until 4 September, Cucina’s Italian Chef de Cuisine Andrea Delzanno will present six Umbrian dishes showcasing gourmet black truffles from Tasmania, Australia alongside other local flavours of central Italy, set against the magnificent backdrop of Victoria Harbour.
Umbrian cuisine is renowned for its rich flavours, fresh ingredients, and elegant simplicity. The region’s fertile farmland produces superb grains, meats, vegetables, herbs and olive oil, and Umbrian chefs showcase the abundant natural harvest with a classically rustic cooking style.
Chef Andrea recommends the Italian Beef Tartare with Organic Egg Yolk Sauce and Shaved Black Truffle (HK$298). The classic appetiser features Fassona beef, a top-quality lean meat renowned for its flavour and tenderness, combined with a silken egg yolk sauce, preserved cucumber, and red shallot, perfectly complemented with aromatic black truffle.
Pumpkin Risotto with Pigeon Breast, Duck Liver and Must Grape Sauce (HK$398) is another must-try dish recommended by Chef Andrea. The indulgent pairing of French pigeon and duck liver is balanced by the sweet fruitiness of must grape, adding rich flavour dimensions to the creamy pumpkin infused rice.
Homemade Beef and Spinach Ravioli with Demi Glaze and Black Truffle (HK$368) is an Italian favourite combining classic beef and spinach mixture with the delicate texture of homemade ravioli, enhanced by the unforgettable aroma of black truffle.
Other delectable menu highlights include Selection of Umbria Cold Cuts and Salami (HK$288), Half Rigatoni with Lamb Ragout and Pecorino Cheese (HK$308) and Roasted Milk Fed Suckling Pig with Apricot Jam and Cauliflower Purée (HK$428).
Savour the gourmet ‘Black Diamond’ and other authentic Umbrian specialties from 19 July to 4 September at Cucina. Italian Chef Andrea’s special menu is offered during both lunch and dinner periods.
Cucina
Address: Level 6, Marco Polo Hongkong Hotel, Harbour City, Tsim Sha Tsui, Kowloon
Tel: 2113 0808
* Prices are subject to a 10% service charge
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