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Castellana celebrates the turn of the season with a new ‘La Primavera’ spring menu
Castellana Hong Kong welcomes the warmer weather with Chef Fabiano’s recreations of Piedmont’s finest spring delicacies. La Primavera Spring Menu begins with Italian Cherasco Escargot, the famous Italian snails from Cherasco city in Piedmont. The buttery and aromatic escargot is cooked with garlic, Arneis white wine, anchovies, and pimiento d’Espellettes, and served in a traditional snail pan. Following the snails is the Jerusalem Artichokes Soup with Atlantic Monkfish, created by first cooking the Jerusalem artichokes in milk, blending with fresh cream, butter and Parmesan cheese, then serving hot with seared herbs and pan-fried fresh and juicy monkfish from the Mediterranean Sea.
The next course is an homage to Gualtiero Marchesi, a chef considered to be the father of modern Italian cuisine and the world’s best Italian chef. “Carnaroli” Risotto with Black Garlic features Grana Padano cheese, butter, and black fermented garlic with a layer of real edible silver leaf. Carbonara “Au Koque” lives on as Castellana Hong Kong’s crowd-favorite signature handmade pasta dish, with homemade tagliolini, “Au Koque” carbonara sauce, and crispy Vigezzo Valley cured ham.
Seasonal red prawns are the focus of “Mazara del Vallo” Red Prawns with Piedmontese Traditional “Green” Sauce, created with Sicilian tiger red prawns that are oven-roasted with hazelnut breadcrumbs, served with typical Piedmont cold Bagnet verd sauce made from parsley, garlic, Carmagnola red bell pepper, and chilli olive oil from Liguria. The indulgent meat course is a Guinea Fowl, “Bra” Village Veal Sausage, with slow-cooked Bresse French guinea fowl breast and leg filled with a traditional Savoy Kingdom veal sausage from a small village called Bra in northwest Piedmont.
For dessert, feast on a selection of classic daily seasonal Piedmont cheeses, including cow, sheep & goat milk cheeses, for an additional HK$100. The other dessert option is a seasonal favorite, Sbrisolona Cake, which comprises of two layers of sbrisolona (traditional crunchy dough), made from corn flour sugar, butter, and almonds, and filled with fruity pastry cream. The dessert is complemented with a scoop of subtle and refreshing chamomile ice cream.
La Primavera Spring Menu at Castellana Hong Kong
Lumache di Cherasco
Italian Cherasco escargot, estragonZuppa di Topinambur & Coda di Rospo
Jerusalem artichokes soup, Atlantic monkfish–
“Marchesiano” Venaria Reale
“Carnaroli” risotto, black garlic, silver leafCarbonara “Au Koque”
Homemade taglioli, “Au Koque” carbonara sauce, Vigezzo valley cured ham–
Gamberi & Bagnet Verd
“Mazara del Vallo” red prawns, Piedmontese traditional “green” sauceFaraona come a Bra
Guinea fowl, “Bra” village veal sausage–
Formaggio Autunnale
Classic Piedmont cheese – Add HK$100OR
La Sbrisolona
Sbrisolona cake style, chamomile ice cream
Alongside the new spring menu, Castellana Hong Kong continues to serve Chef Fabiano Palombini’s signature Journey Around the World degustation menu and Pausa Pranzo lunch menu.
