NileGuide Expert Says:
Desserts are earthier in this regional menu, as an oven baked apple and pine nut tart with vanilla cream sauce takes centre stage. Diced apples are cooked briefly.
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NileGuide Expert tip:
Try the pan fried veal loin with traditional Modena balsamic sauce
The culinary map of Italy is networked with veins of regional cuisines that make up the general term "Italian cuisine". Local produce marks these regional cuisines as Zeffirino celebrates regional dishes starting with the Emilia-Romagna, famous for its Parma ham and Parmigiano Reggiano Cheese. The Italian asparagus Parma ham roll with shaved Parmesan cheese features jade green stalks of asparagus, each rolled in ribbons of Parma ham, cooked and garnished with shavings of Parmesan cheese. The asparagus has a deligthful crunch with fresh sweetness to follow, while the intense flavours from the Parma ham will steal your attention.
Clam risotto with herbed white wine sauce cooks Carnaroli rice in liquor from clams, and a mixture of herbs and whie wine until the rice granules turn al dente. The pumpkin gnocchi with pork sausage ragout, though slightly gummy, is a filling treat, the sweet savoury co-ordination between the pumpkin and pork sausage is well balanced. It makes a filling dish, as those little gnocchi can fill up quite quickly.
The Emilia Romagna menu is available until the end of May each year.