From 1 to 31 March, Cucina’s Italian Chef Andrea Delzanno pays homage to the Roman Artichoke in six exquisite dishes. Discover the amazing flavours of this seasonal ingredient coupled with views of iconic Victoria Harbour.
Delicious and very healthy, this seasonal ingredient is low in calories and fat, and is an excellent source of vitamins and antioxidants. The classic Roman Artichoke has bronze-streaked foliage and sweet, flavourful buds tinged with purple.
Cucina’s Chef de Cuisine Andrea Delzanno has created a selection of dishes highlighting artichokes at their most sublime. Amongst the starters is Raw artichoke salad with seared scampi tails (HK$308). “The best way to taste the amazing flavour of the artichoke is to eat it raw,” explains Chef Andrea. The nutty and sweet flavours pair beautifully with the freshness of the seared scampi tails. Chitarra spaghetti with fresh Tuscan sausage and artichoke (HK$328) is a contemporary interpretation of a hearty Italian classic. Fillet of red snapper with artichoke, lemon, tomato and mushroom (HK$398) presents the freshest tastes and textures of spring.
Cucina invites you to indulge in the seasonal Roman Artichoke Menu. Available until 31 March 2016, the menu is offered during dinner against the sparkling backdrop of Victoria Harbour.
Address: Level 6, Marco Polo Hongkong Hotel, Harbour City, Tsim Sha Tsui, Kowloon
Tel: 2113 0808
WeChat ID: MarcoPoloHotels-HK
* Wi-Fi available
* All prices are subject to a 10% service charge

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