From now until 4 November, enjoy a fabulous al dente experience with Cucina’s fresh handmade pasta menu by Italian Chef de Cuisine Andrea Delzanno against the magnificent backdrop of Victoria Harbour. Hailing from Piedmont in Italy, Chef Andrea is passionate about pasta, and presents both traditional and new gourmet pasta trends on his delicious menu.
Six different handmade delicacies are available, including Ravioli, Fettuccine, Cannelloni and Gnocchi. All are crafted with imported Italian eggs and Italian Type 00 semolina flour, giving the pasta a distinctive flavour and smooth texture.
Ravioli Stuffed with Hokkaido Scallop, Prawn and Porcini Mushrooms Sauce (HK$358) is a must-try dish recommended by Chef Andrea. The classic Italian favourite with a unique twist combines the freshness of scallop and prawn encased within delicate homemade ravioli, enhanced by the unforgettable nutty flavour of seasonal porcini mushrooms from Piedmont.
Ondine Pasta with Boston Lobster, Clams and Fava Beans (HK$428) is Chef Andrea’s personal favourite, showcasing two different sea flavours for a burst of ocean freshness. The Sicilian cherry tomato sauce is sweet and flavourful, bringing another delightful dimension to this dish.
Pumpkin Gnocchi with Gorgonzola Cheese, Speck Ham and Walnuts (HK$318) is a beloved Italian pasta that delights the senses with its combination of indulgent ham and cheese, paired with the chewy texture of gnocchi flavoured with pumpkin.
The Handmade Pasta Extravaganza menu is available from now until 4 November at Cucina.
Address: Level 6, Marco Polo Hongkong Hotel, Harbour City, Tsim Sha Tsui, Kowloon
Tel: 2113 0808