From 20 to 24 September 2017, signature Italian restaurant Cucina at Marco Polo Hongkong Hotel welcomes Michelin-starred Chef Fabrizio Tesse from Italy as Guest Chef. Chef Fabrizio will present a selection of authentic favourites from Italy’s north to south alongside Cucina’s Italian Chef de Cuisine Andrea Delzanno, with the stunning Victoria Harbour as a backdrop.
Born in Milan, Fabrizio Tesse graduated from the hotel and catering school of Arona on Lake Maggiore. The first Michelin-starred restaurant he worked for was Taverna del Pittore in Arona. He then worked at Caffé Groppi, which was soon to mark a turning point in his chef career. After a short period as Chef at Hotel La Bussola in Novara, he returned to Caffé Groppi together with PURE ITALIAN Chef Fabio Barbaglini, and the pair conquered their first Michelin-star. Chef Fabrizio was the ‘righthand man’ of his mentor, the renowned Michelin two-star Chef Antonino Cannavacciuolo in Villa Crespi, where Chef Antonino described him as “a thoroughbred, born to cook”. In 2012, Chef Fabrizio opened Locanda di Orta, which achieved one Michelin-star status in 2015.
For one night only on Friday, 22 September 2017, Chef Fabrizio and Chef Andrea will present a 5- course Wine Pairing menu priced at HK$1,188 per person. Each course of the gala dinner will showcase Chef Fabrizio’s signature dishes paired with five classic Piedmont wines introduced by renowned Italian winemaker, Mr. Francesco Cordero. A few of the wines selected by Mr. Cordero, including Barbera, Barolo and Barbaresco from Piedmont, will be featured throughout the wine and culinary promotion.
Highlights of the Wine Dinner menu include a starter of Scampi with Porcini Mushrooms and Foie Gras followed by “Maccheroncini Rigati” Pasta with Luciana’s Style Octopus and Seaweed, a traditional dish from Napoli featuring fresh octopus stewed in a casserole with garlic, tomato, red wine and black pepper. Chef Fabrizio adds seaweed to the rich casserole to enhance the sea flavour.
Deliciously creative main courses include Carnaroli Rice Cream with Saffron, Beef Marrow Sauce and Coffee Powder and Beef Sirloin Baked in Salt, Shallot Confit, Honey Sauce and Chili Pepper. The prime sirloin is baked in salt to keep the meat juicy and tender while the gravy is made with beef bones, honey and chilli for a complex sweet and spicy flavour. To complete the meal on a sweet note, Chef Fabrizio offers a decadent dessert of Pineapple Cannoli with White Chocolate, Banana Mousse and Passion Fruit.
Throughout the promotional period, a 4-course dinner menu is available at HK$988 per person or HK$1,388 per person with three glasses of specially paired wines. Chef Fabrizio’s dishes can also be savoured from the Semi-buffet Lunch menu and the a la carte menu during lunch and dinner periods.
A not-to-be-missed dish on Chef Fabrizio’s special a la carte menu is the Sicilian Shrimp Carpaccio with Caviar and Passion Fruit, Sea Bass Steak with Mushrooms, Chestnuts, PURE ITALIAN
Pumpkin and Ginger Compote, which combines the freshness of the Mediterranean with mushrooms, chestnuts and other seasonal delicacies from northern Italy. The ginger compote complements the dish with a vibrant zing. Finally, be sure to try Chocolate, Hazelnut Praline, Pistachio Sponge Cake with Red Berries and Chef Fabrizio’s version of the Italian classic Tiramisu 3.0, crafted with mascarpone cream, ladyfinger biscuits, cocoa powder and iced coffee.
Savour the limited-time menu by Michelin Chef Fabrizio from 20 to 24 September at Cucina. The one-night-only Gala Dinner will be showcased on 22 September. For enquiries and reservations, please call 2113 0808.
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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