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A New Signature Menu By Cucina's Andrea Delzanno

Born and raised in Piedmont, Cucina s chef de cuisine Andrea Delzanno crafts exquisite menus using centuries-old traditions of Italian gastronomy with an innovative twist and the finest quality produce. Renowned for his culinary craft and his creativity in cooking with fresh ingredients, Delzanno has established a highly reputable position within the hospitality profession and has garnered several accolades for his culinary craft.
To celebrate Cucina achieving the Forbes Travel Guide Four-Star restaurant accolade for two consecutive years, a decadent four-course set menu by Delzanno will be served, from appetisers to dessert, all set against a backdrop of spectacular Victoria Harbour views, available at HK$888 per person. Highlights include lobster tail with crab meat cannelloni, avocado, passion fruit, herring caviar and mango pearls; risotto in “Pina Colada” style with coconut, pineapple, marinated red prawn and lime; baked Angus beef tournedos with beetroot purée, duck ....

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Pulizia e cucina, domande 'solo per donne': è bufera

Pulizia e cucina, domande 'solo per donne': è bufera
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Off Menu with: Rullo Romo Antonio | Dagabi Cucina | Yellow Scene Magazine

Rullo Romo Antonio
Say hello to Rullo Romo Antonio, the current head chef of Dagabi Cucina in Boulder, Colorado. Antonio grew up in Toledo, Spain.
“I grew up cooking with my mom and grandma in the kitchen. They were both excellent cooks but they cooked traditional Spanish food.” As Antonio looked back at his childhood he smiled and said,
“I remember cooking around the holidays. We did a lot of baking. Spain is a traditional Catholic country, so for Christmas we would make certain things. With my family it was a time to make big preparations for Spanish donuts, pastries, and other desserts. That was my first experience in the kitchen, just spending time with them.” ....

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Taste Of Italy Afternoon Tea At Cucina

For Cucina s newest afternoon tea menu, chef Andrea Delzanno starts things in the south with spicy Calabrian chilli pepper stuffed with tuna, along with almonds from the south of Italy that go into the duck liver terrine with almond macaron. Lastly, pistachios from Bronte are used in the traditional dessert of Sicilian cannoli with custard, as well as the chocolate sphere with pistachio mousse.
As we journey through central Italy, pizza with Parma ham and rocket salad is made with 24-month Parma ham from Naples, followed by sweet treats such as lemon chocolate lollipop, candied fruits and ricotta cheese tart, and bruschetta with tomato, avocado and red onion, a classic canapé from Lazio. ....

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