Chef Giuseppe has been passionate about cooking since he was young. He always visited his family-owned Italian restaurant to practice cooking and invent special dishes. At the age of 14, he entered culinary school, and then started his career in the prestigious hotel, Hotel Cipriani in Venice. In 1984, he and his wife inherited the family-owned restaurant, Villa Maiella.
He designed an array of dishes with famous ingredients, including goat, pork and wines from Abruzzo in Central Italy, and the dishes were widely acclaimed by patrons. Under the leadership of Chef Giuseppe, Villa Maiella was awarded one Michelin Star in 2011 and this showed high recognition on both food quality and chef capabilities. Since then, he has travelled to Hong Kong, the United Kingdom, Paris, Sweden, Australia, Japan and other places to participate in different culinary competitions as well as cooking demonstrations, so as to promote authentic Abruzzo and Italian cuisines.
Highlights from the 5-course degustation menu include Escalop foie gras in pear jam and Spelt soup with summer black truffle, the precious ingredients from the states kick off the meal elegantly. As for main course, Chef Giuseppe presents Oven cooked monk fish in crustacean sauce and Pork tenderloin. To complete the meal on a sweet note, one should not miss Parozzo almond parfait with semolina flour. A 5-course menu is at HK$800 per person. Dishes from the menu are also available for a la carte during dinner period.
To savour Chef Giuseppe’s passion for food and his creative signature dishes, please visit Cucina from 1 to 5 October.