Chef Marco Sacco arrives in Hong Kong with Castellana, the restaurant that will bring Piedmont cuisine to the heart of the Asian metropolis
The starred cuisine of the Piedmontese Marco Sacco has found its size in the two Michelin stars Piccolo Lago di Verbania, but did not sit down. May 30 has Castellana restaurant opened in Hong Kong, the first of Piedmontese haute cuisine created by the young entrepreneur Matteo Morello. In one of the most beautiful skyscrapers of the metropolis, stands a contemporary restaurant like the city that hosts it, but deeply rooted in its roots.
"Castellana , explains Marco Sacco,« will be a space in which Italian and regional culinary excellence in particular can finally be known and appreciated. Everything will come directly from Italy, from raw materials for pasta to meat, from truffle to cheese, from trout of our rivers to wines. We are aware that the Piedmontese today is the most lively culinary scene in Italy and our goal is to get this territory touched by hand, to be somehow ambassadors of its taste, its fragrances and its history .
At the origins of the name
«The name of the restaurant, explains Morello, «is inspired by the most famous mask of the Saluzzo carnival, my city, the Castellana, in fact. It is a figure that represents the perfect combination of nobility and justice and which, together with the memory of my grandparents, evokes in me the link with my childhood and my roots. It is no coincidence that the Castellana slogan is Authentic Piedmont Cuisine to signify the desire to share a true Piedmont experience with our customers .
The menu
The restaurant's gastronomic offer is modulated into three different menus designed to offer cosmopolitan customers a complete taste of Piedmontese specialties. It goes from a menu-citation of the Piccolo Lago Restaurant (including the Lingotto del Mergozzo and the famous Carbonara au Koque) with a menu traditional where we find vitel tonnato, ravioles of Val Varaita and Piedmontese bonet. A third menu, instead, is entirely dedicated to seasonality. The wine list will have over 480 labels, of which 70 percent are Piedmontese, including 50 vintage Barolo and Barbaresco labels.
A curiosity: the truffle will not only appear in the dishes on the menu, but will feature a list of cocktails created specifically to appreciate and enhance it.
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