Visit Italy Through Pasta Flight with PAZTA
Hong Kong’s most popular restaurant and bar for Italian food the Italian way, PAZTA, has recently introduced an exciting new offering, a gourmet Pasta Flight. Representing extraordinary value for money, the all-you-can-eat Pasta Flight is available weekdays from 3pm, and every weekend from noon, priced at HK$230 per person, with a complimentary bottle of Prosecco or Italian wine for groups of four or more*.
Indulge in unlimited servings of signature pasta dishes from 12 Italian regions that showcase both the distinct regional cuisines and Italy’s incredible bounty of exceptional ingredients. Feel completely immersed in this authentic Italian journey and dine in its enviable al fresco terrace, which recreates the ambience of a traditional Italian piazza.
The first stop on the flight is the north-west region of Piedmont, famous for the highly prized porcini mushroom, which diners can enjoy in the form of Pappardelle ai Funghi Porcini e Menta. A rich, creamy and light dish with the pasta bathed in a porcini sauce and finished with the vibrancy of mint and the King of cheeses, Parmesan.
Travelling to the neighbouring region of Lombardy for one of this region’s most well known products, Gorgonzola cheese. Rigatoni al Gorgonzola, Noci e Radicchio is intense and delicate in equal measure. The rigatoni, harmoniously paired with the exquisite cheese, is complemented by the smoky notes of caramelised red chicory, with textural contrast from toasted walnuts.
Moving on to Italy’s most romantic region Veneto for Fettuccine al Ragu D’Anatra. A speciality of this region, wild duck ragu finds its perfect match with fettuccine and fresh seasonal herbs, with a brightness on the palate from a touch of lemon zest.
If wild duck with pasta defines Veneto, then wild boar with pasta is a defining dish from the wine-rich region of Tuscany. Pappardelle al Cinghiale e Olive Nere is for many, Tuscany on a plate. Al dente pappardelle is lavished with a slow-cooked wild boar and Tuscan red wine sauce, with black olives adding further flavour depth to this powerhouse dish.
Bordering Tuscany is the Emilia-Romagna region and Paccheri con Crema di Zucca e Prosciutto di Parma Croccante, a dish that is said to date back more than one thousand years. Consisting of perfectly cooked giant pasta tubes coated in a bright orange pumpkin cream with a considerable sprinkle of two of the region’s export favourites, Parma ham (fried crumble) and Parmesan cheese.
To the middle of Italy now, and to Umbria, world renowned for its black truffle, which is the star of Tagliatelle al Tartufo. Featuring an abundant amount of truffle, both in the sauce and shaved on top, with a finish of Parmesan cheese bringing out the sauce’s full creaminess. A truly outstanding dish.
The next leg of the journey takes diners to Lazio for a Roman classic with a twist — a vegetarian version of Spaghetti all’Amatriciana. Featuring the time-honoured combination of spaghetti, a quintessential tomato sauce and Pecorino cheese, with the addition of vegan bacon made in Italy. With all the tasting notes of real bacon, purists, traditionalists, vegetarians and meat eaters, will all be impressed.
On to the region of Campania and the opportunity to experience one of its best kept culinary secrets, Spaghetti con la Colatura di Alici di Cetara. A dish of few ingredients that has a masterfully complex taste of the sea, thanks to the Colatura di Alici, an elixir made from anchovy. With only a handful of producers in Cetara still making the product this is a real treat for gourmets. The elegant dish is simply completed with silver anchovy, cherry tomato and a drizzle of extra virgin olive oil.
Also demonstrating the beauty of simplicity is another dish from Campania, Paccheri alla Sorrentina, which also highlights a regional speciality, mozzarella cheese. Large pasta tubes are given a satisfying elevation thanks to melted mozzarella and a garlic and tomato sauce, finished with fragrant basil leaves.
From the home of Orecchiette, the popular ‘ear’ shaped pasta, Puglia. The region is also known for its seafood ragu, particularly the port of Bari, so it is natural to combine the two in the delightful Orecchiette Baresi al Ragu di Mare. In fact, connoisseurs believe that no other pasta works as well with a flavourful seafood ragu.
Moving further south to Calabria for Spaghetti con Nduja, Burrata e Basilico, a wonderful dish that shines a light on the region’s noted export Nduja. A soft, spicy, cured pork salami containing roasted chilli peppers and spices. Its unique consistency makes it an ideal addition to sauces, adding complexity and heat. In this enticing dish it is cooked slowly with tomatoes for a thick, luxurious sauce that envelops the pasta, which is adorned with luscious burrata and torn basil leaves.
Island hopping completes the flight. First to Sicily for Rigatoni con Pesto di Pistacchi di Bronte, Pomodorini Confit e Prosciutto di Parma Croccante. In line with PAZTA’s philosophy of using premium Italian ingredients the pesto is made from Bronte pistachios, which are the world’s most expensive. In this stunning dish the rigatoni is vigorously tossed in the vibrant pistachio cream, and enhanced with slow-roasted confit tomatoes and generously sprinkled with pan-fried Parma ham crumble.
The final leg takes diners to the island of Sardinia to enjoy Linguine al Nero di Seppia, Bottarga di Muggine e Calamaretti. The fragrant dish offers a combination of three of Sardinia’s most acclaimed ingredients, squid ink, calamari and mullet roe. The visually impressive nest of al dente linguine is squid ink black and embellished with amber mullet roe and tender calamari; with a hint of chilli and an additional zing of lemon zest and parsley.
Alternatively, transit at PAZTA for its current happy hour special (3-7pm) and enjoy a Gran Ghiottone, a delicious mixed appetiser platter and four drinks for only HK$490. Choices include Prosecco, Italian wine, Peroni (draft), gin and tonic and more, for an additional
*Flight Rules:
• Available weekdays from 3pm; weekends from noon.
• HK$230 per person, no service charge with all tips going directly to staff.
• Pasta Flight Menu is only available for groups of minimum four persons with prior reservation
• Parties of four or more, that make a reservation in advance, will receive a complimentary bottle of Italian wine or Prosecco.
• Upgrade to first class with unlimited house wine for an extra HK$200 per person.
• Only available for dine-in, and for the whole table/group for 90 minutes; one region at a time.
• Please leave room for dessert, and be mindful to only order as much as you can eat.