Food | The Italian job

There is a new, ultra-talented, extraordinary chef in town, and I cannot wait to tell you more about him. Lovers of Italian cuisine, boys and girls, listen up. Discerning diners have recently all raved about Francesco Greco, Chef De Cuisine of Aurora, Altira Macau’s signature Italian restaurant.
With over 27 years of experience in the culinary industry and having worked at some of the most prestigious restaurants across the globe, including the Galleria at Hotel Principe di Savoia Milan, Michelin-starred restaurant Taillevent in Paris, Palladio at Hotel Ritz Carlton Shanghai, as well as Messina Il Ristorante in Hong Kong, he is known for his refined culinary techniques and style.
“Although I was born in Milan, my father is from Sicily and I love to work with produce from that area in Italy,” says the maestro who has worked with many highly respected Italian chefs, such as Michelin chef Paola Budel, protégé of the famous Chef Gualtiero Marchesi. He points to the Sicilian oranges next to the Bluefin tuna carpaccio.
“I am so glad that I do not have to fly to Sicily to try the oranges. They taste amazing, rich but not too acidic,” I comment.
Indeed, Sicily is famous for its oranges and lemons, but Francesco does not only create dishes with a southern Italian flair, he also makes an outstanding ragout for the Italian pasta, an element that is well known to be delicious in the North of Italy. The suckling pig and Wagyu beef ragout made with Iberico pork and other high quality ingredients just blows my mind. If you are a fan of homemade Italian pasta, ask for the fresh Fettuccine. You will not be disappointed.
Another dish for carnivores will be the grilled Mediterranean pork neck with spinach, fig and 25 years balsamic vinegar. The aromatic, thick vinegar clearly enhances the flavors of the succulent meat. While the presentation and cooking method might not be complex, sophistication is reflected in the choice of ingredients.
Last but not least, for individuals who are always looking for the Tiramisu of their dreams, Francesco might just be the one who gets it right. How about a version of Tiramisu with hazelnut gelato from Piedmont, espresso jelly, topped with a light, fluffy layer of mascarpone on top? The wonder is creamy without being heavy, seduces with its various textures. On the palate, one surprise comes after another. It is really a dream come true and no-one does it better than this in Macau.