Embark on an incredible gourmet journey featuring the flavours of Sicily, at Cucina. Michelin-starred chef Paolo Barrale will showcase a special Sicilian menu,transforming traditional Italian recipes into contemporary dishes to entice your palate, from 17 to 21 May, 2019.
Chef Paolo comes from Sicily, Italy’s southern-most region and the largest Mediterranean island. It’s often known as the “garden paradise” for its beautiful coastline and ample vegetation, providing the island with an abundance of crops flavoured by its rich earth.
Raised among the culinary world, Chef Paolo developed a passion for cooking at an early age. He joined three-star Michelin chef Heinz Beck and worked at Restaurant La Pergola in Rome, as well as two-star Michelin chef Gennaro Esposito at La Torre del Sarancino in Vico Equense. In 2009, Chef Paolo was awarded a Michelin star at Restaurant Marrena in Sorbo Serpico. Many of his clients travelled great distances just to enjoy his delectable dishes.
A key highlight of Chef Paolo’s 4-course tasting menu at Cucina is Scallop Caprese with Mozzarella Cheese, Tomato and Ginger. Chef Paolo matches traditional caprese salad with Hokkaido scallop sashimi, simply dressed with olive oil, vanilla salt, lime and a hint of ginger to showcase its freshness. The red, white and green colors represent the flag of Italy.
Pina Colada Risotto with Red Prawn, Coconut Milk, Pineapple and Lime is another recommendation, featuring the finest Southern Italian cuisine. Tropical flavours are perfectly blended with Sicilian red prawns, served with rich foam of coconut and topped with diced pineapples. This creamy, slightly sweet combination is an absolute surprise.
Small Ravioli filled with Buffalo Ricotta Cheese and Buffalo Milk, a prize-winning dish of ALMA, the International School of Italian Cuisine. This delightful homemade ravioli dish features buffalo ricotta cheese and milk from Campania – pockets full of goodness and a must-try dish for vegetarian diners.
Roasted Lamb Chop & Loin Wrapped with Pancetta, Porcini and Swiss Chard features an unexpected surprise. Chef Paolo delicately selects swiss chard packed with nutrients, as well as pancetta salt-cured. Wrapping the lamb with pancetta locks in moisture for a richer taste.
Chef Paolo’s signature dishes can be savoured from 17 to 21 May 2019 at Cucina. A 4-course tasting dinner menu at HK$888 per person will be available alongside an a la carte menu during lunch and dinner periods. Selected dishes from Chef Paolo’s a la carte menu will also be presented on Cucina’s lunch and weekend brunch menus. For enquiries or reservations, please call 2113 0808.