Cucina’s Chef de Cuisine Andrea Delzanno invites all guests to enjoy a new four-course signature set menu that celebrates the best flavours from his home region of northern Italy. Meticulously crafted by Chef Andrea, the menu features four elaborate and authentic delicacies that will transport guests to the northern region.
The gastronomic journey begins in Piedmont, which is Chef Andrea’s beloved hometown. The starter of Fassona Beef Tartare, Jerusalem Artichoke, Parmesan Cheese, Lemon Oil is made with a special beef that comes from one of the best cow breeds in Italy. Native to the Piedmont region of northern Italy, the cattle are 100% grass fed and yield high-quality meat that is distinguished by its unique muscular structure as well as its tenderness and juiciness. Its excellent texture and lean meat makes it perfect for raw preparations such as tartare and carpaccio. Here, the tartare is enhanced with a sweet, nutty purée made from Jerusalem artichoke, which is in season during autumn and winter. Parmesan cheese flakes, meanwhile, add to the flavour while also providing a crispy texture.
Guests are then invited to sample a classic dish from Liguria, a seaside region in northwest Italy. Trofie with Basil Pesto in “Genova Style”, French Beans, Pine Nuts, Shrimps is a traditional spiral-shaped pasta dish from Genova, the capital city of Liguria. Chef Andrea has made a twist to the traditional recipe by replacing potatoes with shrimps, making it a lighter and healthier dish with a source of protein.
For the main course, Chef Andrea presents a traditional dish from Veneto in the northeastern part of Italy. Baked Fillet of Black Cod, Stewed Onions, Cream Sauce, Polenta features the hearty and flavourful vicentina sauce made with onions, potatoes and cream, as well as a range of healthy vegetables including polento, romanesco broccoli and carrots. The tender black cod matches perfectly with this rich sauce and is bound to delight diners’ palates.
Guests end this decadent meal with the exquisite Sbrisolona Crumble Cake, Almond, Sabayon, Vanilla Ice Cream, a typical dessert from Lombardy in the central part of northern Italy. Chef Andrea crafts this Italian crumble cake according to a traditional recipe, and guests can relish the nutty and creamy combination when they enjoy the cake with the sabayon sauce and vanilla ice cream.
To bring the gourmet experience to the next level, guests can choose to pair the menu with Italian wines meticulously selected by Raymond Lo, Cucina’s Beverage Manager. Raymond has selected the following four premium wines from Italy to accompany each delicacy:
