Cucina Focus 
 
As a pasta aficionado, Piedmont-native Andrea Delzanno, chef de cuisine at Cucina, is presenting a new, exclusive pasta menu with both traditional and new varieties this season. From now until November 4, guests can indulge in six different handmade varieties, including ravioli, fettuccine, cannelloni, and gnocchi, all crafted with imported Italian eggs and type 00 semolina flour, both bringing a distinctive flavor and smooth texture to the finished pasta. The pasta menu features a selection of Delzanno’s signature creations, namely ravioli stuffed with Hokkaido scallop, prawn, and porcini mushroom sauce, ondine pasta with Boston lobster, clams, and fava beans, as well as pumpkin gnocchi with gorgonzola cheese, speck ham, and walnuts. 

Cucina: 6/F, Marco Polo Hongkong Hotel, Harbour City, Tsim Sha Tsui, Hong Kong; +852 2113 0808