Lupa by Mario Batali honours Friuli-Venezia Giulia

| September 15, 2013 | 1 Comment

Lupa by Mario Batali Hong Kong, has developed a unique concept for enticing patrons – clearly inspired by authentic Italian-style cooking, to come and visit on a regular basis. Not only are guests drawn to Lupa by it’s esthetically pleasing décor, open-kitchen design and rare-to-find outdoor terrace surroundings – the real draw to Lupa may well be the evolving ‘Taste of Italy’ menu which celebrates aromas, flavours and produce authentically sourced from each of Italy’s 20 regions.

Lupa by Mario Batali honours Friuli-Venezia Giulia

During the month of September, Lupa honours the region of ‘Friuli-Venezia Giulia’ – Italy’s most North-Eastern province that boarders on to Austria in the north, and Slovenia to the east – thereby placing it in the heart of Europe. And, facing the Adriatic Sea on its eastern boarders, it holds special statue as one of only five autonomous regions that for immemorial time have made Friuli-Venezia Giulia a place of transit, connecting cultures and lands beyond the Alps and the sea.

Blessed with a deep-rooted culture that has been influenced by ancient Judaism, Roman, Germanic and Slavic civilizations – the Friuli-Venezia Giulia region has an equally impressive diversity when it comes to climates and landscapes. From the Alps and it’s scenic mountain terrain, to the forests, valleys and plains that decent to the Adriatic sea, all affording excellent conditions for growing farm-related and dairy products, among ample natural pickings that mother nature has to offer.

Bruschetta Friulana from Friuli-Venezia Giulia

Inspired by the region’s richness of produce from land and sea, Chef Giuseppe Ferreri (born and culinary trained in Rome) has once again assembled authentic dishes that best capture the cultural and culinary spirit of Friuli-Venezia Giulia. The ‘Taste of Italy’ menu starts off with Bruschetta Friulana – comprising of famously Prosciutto di San Daniele ham wrapped around baby spinach, toped with Caprino Cheese and placed on toasted bread. From the hills of Friuli onto the sea, the Scampi alla Busara – or baby lobsters, come sautéed on top of the stove. Served with baby asparagus – this flavorsome seafood dish is a fitting symbol of the diversity that depicts the Friuli-Venezia Giulia region.

From the hills of Friuli onto the sea, the Scampi alla Busara

From the hills of Friuli onto the sea, the Scampi alla Busara

Tagliatelle al Ragu D’Anatra is one of Chef Ferreri’s specialties – home made pasta with duck ragù is served al dente and dry – the duck giving this dish a unique combination of texture and flavors. Content with the flow of tastes and unique flavors from the Friuli-Venezia Giulia region, the secondo piatto is Cinghiale al Ginepro – or slow braised Wild Boar with Juniper, Mountain Herbs, and Crispy Polenta: are a rare meat to flavor – even in cosmopolitan Hong Kong.

Tagliatelle al Ragu D’Anatra is one of Chef Ferreri’s specialties

Lupa’s General Manager Juan Gimenez is on hand to share the passion that bring together guests and host – purposely and meaningfully travelling culinarily through the various Italian regions. Having received his hospitality induction at the 5-star Palacio Duhau Park Hyatt in Buenos Aires, his vision is to expand Lupa’s unique ‘Taste of Italy’ concept through narratives that connect food, wine, cultures and their destinations. Joining the team on this journey is Pastry Chef David Debrunner – a talented young desert expert from Switzerland, who will offer guests the experience of his creations in a newly introduced afternoon desert menu.

Cinghiale al Ginepro – or slow braised Wild Boar

Yet another educational and inspirational discovery of a region – Friuli-Venezia Giulia allows guests to reflect on newly acquired flavors, uniquely Italian fare, and the narratives that accompany this culinary journey. The only thing left to wonder, is which region one will travel to next, with the visionary help of Lupa – Buon Appetito!

Lupa by Mario Batali, 3/F, LHT Tower, 31 Queens Road Central, Hong Kong. Telephone: +852 2796 6500, 

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Category: Dining Experiences, Food & Wine, Recipes & Chefs

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PhD in Consumer Engagement - the engagement of customers with one another, with a company or a brand. The initiative for engagement can be either consumer- or company-led and the medium of engagement can be on or offline. With a strong focus on fostering consumer experience innovation, I seek out brands, product, service and experience providers that thrive to define the art of customer engagement.

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