Cucina invites guests to embark on a journey through Italy’s rich culinary heritage with a limited-time menu from 25 August to 5 November 2026. Curated by Chef de Cuisine Andrea Delzanno, the selection features six authentic dishes from renowned regions including Veneto, Campania, Lazio, and Lombardy.
Highlights include the beef tenderloin carpaccio with 1963 Venetian dressing (HK$288) – a dish inspired by the original beef carpaccio recipe that captivated diners in Venice – and a timeless caprese salad with buffalo mozzarella, heirloom tomatoes and basil (HK$298) from the island of Capri. Also not to be missed is the veal ossobuco with Milanese-style saffron risotto and lemon gremolata (HK$468), a Milanese specialty featuring veal shank slow-braised for three hours with tomatoes, white wine and herbs.
The menu is complemented by regional favourites such as vaccinara-style mezze maniche with oxtail and pecorino Romano (HK$358), spaghetti alla chitarra with sautéed clams, garlic, chilli and white wine (HK$358), and veal saltimbocca with Parma ham, sage, and marsala sauce (HK$438).
“Our regular guests often tell me they miss the hearty, comforting flavours of traditional Italian home cooking–the kind of dishes a grandmother would prepare for the family table,” said Chef Andrea Delzanno. “That memory inspired this menu. I wanted to honour Italy’s culinary soul while letting guests rediscover these timeless classics in a contemporary setting, with the beautiful Victoria Harbour as our backdrop.”.
Guests are invited to discover the charm of classic Italian dining while enjoying Cucina’s spectacular harbour views and warm service.
