PRESS RELEASE
CASTELLANA RESTAURANT OPENS IN COLLABORATION WITH TWO-MICHELIN STARRED CHEF MARCO SACCO
CASTELLANA RESTAURANT OFFERS A FINE DINING TAKE ON THE AUTHENTIC REGIONAL ITALIAN CUISINE OF PIEDMONT
Causeway Bay sees more stars with Castellana Restaurant newly opening on the 10th floor of the Cubus Building. The fine-dining restaurant, featuring authentic cuisine from the Piedmont region of Italy is opening in collaboration with Two-Michelin Starred Chef, Marco Sacco of Italy’s Piccolo Lago.
Arguably the most progressive culinary scene in Italy, Piedmont lies at the borders of France and Switzerland. Its climate provides the perfect conditions for both wine and truffles, making it a hit tourist destination during the harvesting period. Piedmont cuisine is truly unique from other regional Italian cuisine, as it focuses on creating a richer, fully embodied flavor, with classic Italian veggies and meats cooked for longer and butter often replacing olive oil; all in a bid to let the ingredients develop slowly to give a deliciously rich character.
Open for both lunch and dinner service, Castellana offers a series of set menus and a la carte dishes boasting the finest ingredients imported directly from Piedmont. The Traditional Set (HK$680 + 10% servc) offers five courses and includes dishes such as Scambio di Battute (Beef and Yellowfin Tuna Tartar) and Risotto, Lumache e Finferi (Risotto with Snails and Chanterelle Mushroom); while the Seasonal Menu (HK$880 + market price for truffles + 10% servc) changes regularly and includes ‘Ravioles’ della Val Varaita, a very uniquely regional take on Ravioli that sees the dish take on a gnocchi-like quality while being bathed in local Piedmont Toma cheese and Grana Padano, and Lombo di agnello in crosta di funghi Panfried (lamb loin with mushroom crust and potato mille feuille); the The Marco Sacco Set Menu boasts seven courses that are wildly popular at the Two-Michelin Starred Piccolo Lago and includes: Risotto Aglio Nero e Gamberi di Fiume (Risotto with Black Garlic and River Prawns), Manzo di Fassona, Ravioli al Fegato D’oca e Polenta (Fassona Beef, Duck Liver Ravioli, and Polenta Crumble), and Carbonara au Koque (Handmade Tagliolini, Au Koque Carbonara Sauce, and Vigezzo Valley Cured Ham). The a la carte menu (HK$238-HK$488) also offers a selection of fine vegetarian dishes. Traditional Piedmont cuisine relies on their concentrated flavors and silky textures to match their famous full-bodied wines - of which the region has the highest number of Tier 1 wines in Italy (17 DOCG’s). Each dish can be served alongside a local Piedmont wine from the restaurant’s extensive 300+ bottle wine collection, featuring vintages dating back to the early 1960’s.
