Cucina's chef de cuisine Andrea Delzanno carefully selects seasonal tomatoes from Europe, across Italy and the Netherlands, for flavours that stimulate your appetite. Made with fresh Inca tomatoes, Hokkaido scallop and Inca tomatoes in “Caprese style” with buffalo mozzarella and basil caviar is a healthy starter. Chef Andrea matches a traditional caprese salad with Hokkaido scallop sashimi, simply dressed with mozzarella cheese and basil caviar. The dish is beautifully coloured featuring red, yellow and green Inca tomatoes, showcasing the best of summer.

Meanwhile, the soup of tomatoes San Marzano, parmesan cheese sauce and garlic bread is Delzanno’s personal favourite—a traditional Tuscan dish that highlights true San Marzano tomatoes, with firm flesh, fewer seeds, and delicate acidity. Delzanno carefully purées whole tomatoes and cooks it with onions for a rich soup base, with bread giving it texture.

Risotto with yellow tomatoes, marinated scampi, dehydrated pesto and burrata cheese is a rich and flavourful dish, blending sweet yellow cherry tomatoes that are puréed and cooked with the rice. It’s balanced with marinated raw scampi, sun-dried tomatoes, dehydrated pesto and creamy burrata cheese, for indulgent textures that are irresistibly delicious. For reservations, please call Cucina at +852 2113 0808.