Tosca, famous for refined Italian creative cooking, was honored with one Michelin star only eight months after two-star Michelin chef, Pino Lavarra, took over as director.
To show his appreciation to his guests, Chef Pino has yet again crafted another creative menu featuring ‘the black diamond of gastronomy’— the black truffle of Norcia. The five-course ‘Norcia Black Truffle Delights’ menu will be available at Tosca in February, while some selected dishes will stay on the a la carte menu for guests to enjoy throughout the year.
With a profound culinary history, Norcia is an ancient town nestled in the southeastern region of Umbria. It is surrounded by spectacular hilly and mountainous areas known for being well-drained and lime-rich zones. The town is internationally famous for one of the gastronomic delicacies of Italy — Tartufo nero pregiato Umbro di Norcia (Umbrian rare black truffle of Norcia). Grown between November and March, this gastronomic gem has a pleasing and aromatic scent and exquisite flavors. The black truffle tastes best when used in fine dishes, which Chef Pino is set to prepare.
Chef Pino has designed the special ‘Norcia Black Truffle Delights’ menu, featuring five inspiring dishes that will bring out the best aroma of the truffle. These are Crab Cookies with Roasted Langoustine, Veal Trotter and Black Truffle, showcasing a variety of textures in one plate; the rich flavors of Cauliflower Risotto with Roasted Scallop Coral, Black Truffle and Chives; seasonal Smoked Potato Soup with Quail and Black Truffle Tortellini; and Roasted Guinea Fowl with Bread and Sicilian Pistachio, Roasted Beetroot and Black Truffle. Aged Balsamic Vinegar and Mascarpone Cheese Delice with White Chocolate Tuile and Toasted Rum Baba perfectly completes the meal.
The ‘Norcia Black Truffle Delights’ is priced at HK$2,180 plus 10% per guest or HK$2,880 plus 10% per guest with wine pairing. The menu is available from 6pm to 10.30pm (Monday to Sunday) from February 1 to 28, 2014 (excluding Valentine’s Day on February 14 2014).
(Source: The Ritz-Carlton, Hong Kong)
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