June 20, 2024


Free For All Food

Fatigued of tiramisu? Head to Hong Kong dining places Aria and 208 Duecento Otto for an reliable twist on traditional Italian desserts

a bowl of food on a plate: Lemon Textures by executive chef Andrea Zamboni at Aria, an example of modern Italian desserts conjured up by chefs in Hong Kong. Photo: Chen Xiao-mei

Lemon Textures by government chef Andrea Zamboni at Aria, an example of fashionable Italian desserts conjured up by chefs in Hong Kong. Image: Chen Xiao-mei

If you are having at an Italian cafe, it would usually be wrong not to try out dessert – the country’s sweet treats are among the best, and most powerful and affecting, in the earth.

We hit up two of Hong Kong’s finest Italian eateries to see what personalized twists their chefs were being making on the country’s famed immediately after-supper choices.

Have you experimented with these two well known Asian desserts?

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At Aria, in Central, government chef Andrea Zamboni offers Lemon Textures. “I wished to showcase the distinct textures of the popular Amalfi lemons which are not only double the size of typical lemons, but smell astounding and have sweet, juicy flesh,” says Zamboni, who has worked with the father of modern-day Italian cuisine, Gualtiero Marchesi, among the other culinary luminaries, about his 20 a long time as a chef.

a man standing in front of a restaurant: Executive chef Andrea Zamboni, Aria. Photo: Chen Xiao-mei

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Government chef Andrea Zamboni, Aria. Photo: Chen Xiao-mei

His Amalfi lemon-based mostly signature dessert also involves product, crumble, jelly, sponge, chocolate and candied lemon peel – some thing he was encouraged to produce even though on getaway. “I was on holiday in Capri with my loved ones and even though strolling around I retained looking at gardens with these amazing lemon trees. Then later on, we had been sitting down in a piazzetta (compact sq.) taking pleasure in lemon gelato, and in that minute, I was definitely satisfied and peaceful, so I wanted to recreate that same experience in a dessert,” he suggests.

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Zamboni’s other favorite dessert ingredient is chocolate. “It has a bit of every thing – sweet, sour, bitter – and it is very multipurpose,” suggests the chef, although he admits to not possessing a sweet tooth. But when he desires to make dessert, his mother’s tiramisu is his go-to recipe: “If you have eaten at Aria, you will know that my mama’s tiramisu is well known among our visitors. How could I say no to that?”

a piece of cake on a plate: Chocolate and almond cake Caprese with limoncello ice cream at 208 Duecento Otto in Sheung Wan. Photo: Jonathan Wong

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Chocolate and almond cake Caprese with limoncello ice product at 208 Duecento Otto in Sheung Wan. Picture: Jonathan Wong

Around at 208 Duecento Otto, in Sheung Wan, chef Zeno Bevilacqua presents a chocolate and almond cake identified as Caprese with limoncello ice product. Caprese cake is a typical family-fashion Italian cake from the south of Italy, claims Bevilacqua, who has been a chef for much more than 10 many years: “At first built with cocoa powder, almonds and eggs, it is a common dessert which stays common and a great deal-cherished now.”

a man posing for a picture: Zeno Bevilacqua, executive chef, 208 Duecento Otto. Photo: Jonathan Wong

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Zeno Bevilacqua, govt chef, 208 Duecento Otto. Photo: Jonathan Wong

Importantly, his dessert is encouraged by custom. “At 208, we seem at traditions and then believe about how to update the dish visually and taste-wise,” he says. “As several of our buyers choose lighter desserts, we established this variation of the cake which seems to be fairly unique to the regular dessert. It is divided into two areas: almond mousse and chocolate sponge cake. This way, we regard the custom of the ingredients but make it additional approachable for all palates as it is not extremely sweet and hefty. To stability it out, we provide it with residence-designed limoncello sorbet, which is refreshing and tangy.”

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His favorite sweet address is a common pandoro (Verona’s Christmas cake equal), which the chef says evokes recollections of his childhood.

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This short article at first appeared on the South China Morning Put up (www.scmp.com), the primary news media reporting on China and Asia.

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