Tomato Extravaganza at Cucina

Italian Chef de Cuisine Andrea Delzanno invites guests on a fresh adventure this summer, from 18 June to 16 August 2021, featuring six sumptuous dishes that capture the freshness of European tomatoes.

Tomatoes play an important role in Italian cuisine, often used in side dishes or sauces for added richness. Andrea carefully selects seasonal tomatoes from Europe, across Italy and the Netherlands, for flavours that stimulate your appetite.

Made with fresh inca tomatoes, Hokkaido Scallop and Inca Tomatoes in “Caprese Style” with Buffalo Mozzarella and Basil Caviar, is a healthy starter. Chef Andrea matches a traditional caprese salad with Hokkaido scallop sashimi, simply dressed with mozzarella cheese and basil caviar. The dish is beautifully coloured featuring red, yellow and green inca tomatoes, showcasing the best of summer.

San Marzano Tomato Soup, Parmesan Cheese Sauce and Garlic Bread is Andrea’s personal favourite, a traditional Tuscan dish that highlights true San Marzano tomatoes, with firm flesh, fewer seeds, and delicate acidity. Andrea carefully purées whole tomatoes and cooks with onions for a rich soup base, with bread giving it texture.

Risotto with Yellow Tomatoes, Marinated Scampi, Burrata Cheese and Dehydrated Pesto is a rich and flavourful dish, Chef Andrea blending sweet yellow cherry tomatoes puréed and cooked with the risotto. It’s balanced with marinated raw scampi, sun-dried tomatoes, dehydrated pesto and creamy burrata cheese, for indulgent textures that are irresistibly delicious.

Other superb tomato dishes include Lobster Salad, Kumato Tomatoes, Pickled Red Onion, Radish, Aged Balsamic Vinegar, Organic Spaghetti with Meatballs, Stewed Datterini Tomatoes Sauce, Parmigiano, Parsley and Baked Fillet of Chilean Seabass, Caviar, Lobster Sauce, Vanilla-infused Cherry Tomatoes.