由7月19日至9月4日，Cucina意籍總廚Andrea Delzanno將呈獻6款翁布里亞菜式，讓賓客於醉人的維港景色下品嚐意大利中部的地道佳餚及矜貴的澳洲塔斯曼尼亞黑松露。
位處意大利中部的翁布里亞 (Umbria) 擁有絕佳的農地，出產包括穀物、蔬菜、新鮮香草、橄欖油及肉類等食材，翁布里亞菜式以簡單為主，當地人喜愛以新鮮及時令的食材入饌，配以簡單的烹調手法帶出食物原有的鮮味，為賓客帶來最正宗的意式享受。
Andrea精挑以澳洲塔斯曼尼亞黑松露入饌的菜式有生牛肉他他伴有機蛋黃汁及黑松露 (港幣298)，選用粉紅色的意大利優質Fassona牛肉伴有機蛋黃汁、紅蔥頭及醃青瓜調味，肉質香濃嫩滑的牛肉襯托芳香的黑松露菌，不同的香氣互相輝映，滋味無窮。Andrea推介的自家製牛肉菠菜芝士雲吞多蜜醬汁及黑松露 (港幣368)，他以牛肉、菠菜及黑松露用作意大利雲吞的餡料，親手以意大利進口的雞蛋炮製口感豐富而且味道濃郁的雲吞皮，雞蛋的芳香夾雜黑松露的香氣，其獨特的幽香在口腔中縈繞不散，為賓客製造意想不到的驚喜。
南瓜意大利飯伴乳鴿胸、鴨肝及精製提子汁 (港幣398) 是Andrea的另一心水之選，來自法國的乳鴿胸及鴨肝香煎後外脆內嫩、香氣四溢，配上甜甜的南瓜意大利飯，每啖皆令人心醉。
其他推介還有精選翁布里亞凍肉拼盤 (港幣288)、細粗管粉伴羊肉醬及佩克里諾羊芝士 (港幣308)、烤奶飼脆皮豬伴杏桃醬及椰菜花蓉 (港幣288) 亦不能錯過。
請即蒞臨Cucina，與親朋好友一同品嚐6款翁布里亞菜式佳餚。由7月19日至9月4日，午餐及晚餐時段供應。
From 19 July to 3 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 3 September at Cucina. Italian Chef Andrea’s special menu is offered during both lunch and dinner periods.
