HONG KONG – Famed Italian butcher Simone Fracassi, known as the “King of Chianina Beef”, presents Tuscan Chianina Beef at Cucina alongside Chef de Cuisine Andrea Delzanno’s creative cooking, from 29th April to 3rd May 2019.
For his very first time in Hong Kong, Simone Fracassi of Macelleria Fracassi will showcase Chianina IGP certified beef from Casentino, in north-eastern Tuscany, a forested valley surrounded by Apennine Mountains and located on the highest part of the Arno Valley. As with his mother and grandmother, Simone works closely with local suppliers, ensuring the cattle’s diet and quality of ingredients are aligned with his beliefs and philosophy to “waste nothing, source locally and prioritise quality above all else.”
With more than 40 years of experience, utilizing butchery skills and traditional recipes that have been passed down over four generations of the Fracassi family, he blends centuries-old traditions with innovative twists, for new ingredients that optimize flavours while creating innovative dishes. Macelleria Fracassi was listed in the 2015 Gambero Rosso as one of the country’s most outstanding producers of meat, while Simone Fracassi is also listed as one of Italy’s top 20 butchers by the renowned Scatti Di Gusto. Simone has also worked with numerous Michelin-starred chefs, including Vincenzo Guarino and Igor Macchia.
Reared in Casentino and surrounded by nature and spirituality, Chianina Beef is renowned for its quality and nutritional value. It is one of the best cows in the world, and praised for being lean with extremely fine marbling and a tender, flavourful taste. With Simone’s choice of the best quality beef and different parts of the cow, Chef de Cuisine of Cucina Andrea Delzanno will takes guests on an indulgent gastronomic journey to Tuscany, with seven Chianina Beef dishes cooked in Tuscan-style.
One of the best ways to taste the delicate flavor of Chianina beef is to serve it raw. The Butcher Beef Tartare with Raspberry, Burrata Cheese and Black Truffle (HK$308) is one the highlights, allowing each ingredient to standout against the next. Simone prepares the tartare in front of guests, the finely chopped beef both tender and smooth, and almost melting in your mouth. Paired with refreshing raspberry and burrata cheese, as well as the aromatic flavours of black truffle, the dish will definitely take your senses on an irresistible joy ride. Handmade Fettuccine with Beef Ragout and Seasonal Mushrooms (HK$368) is a must-try dish recommended by Chef Andrea. The classic Italian favourite presents distinctive tenderness and the rich taste of Chianina beef, encased within delicate homemade fettuccine.
One of Tuscany’s signature dishes, and the place where Chianina meat is often used the most is theGrilled T-bone Steak in Florentine Style (HK$1,488). The butter-like steak is grilled in Florentine style with Tuscan oil and aromatic sea salt. This classic Tuscan dish brings out the amazing natural flavours and texture of fine Chianina beef. The limited-time “King of Chianina Beef” promotion is available during both lunch and dinner periods, from 29th April to 3rd May 2019.
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