Tucked behind a striking green door in DIFC, MICHELIN-selected restaurant Chic Nonna is where timeless Italian tradition meets contemporary flair. Set across two levels, the venue offers a warm yet refined dining experience, with an open kitchen at its heart and an elegant lounge upstairs. The menu celebrates the best of Italy’s regional cuisines, from delicate handmade pasta to bold, flavourful seafood dishes. Among them, one dish has earned a special place in the hearts of diners—Fregola al Gambero Rosso.
The mastermind behind this signature creation is Francesco Torcasio, the restaurant’s executive chef. Born in Calabria, Italy, his culinary journey began at just 15 years old in a pastry shop near his hometown. His early passion for precision and technique led him to some of Italy and London’s most renowned kitchens before he arrived in Dubai. Now at the helm of Chic Nonna, Torcasio brings a deep respect for Italian heritage while seamlessly incorporating modern touches to elevate every dish.
For Torcasio, cooking is more than just technique—it’s storytelling. His inspiration stems from childhood summers spent in Sardinia, where he developed a deep appreciation for the region’s culinary treasures. Fregola al Gambero Rosso is his way of bringing one of Sardinia’s best-kept secrets to a wider audience, paying homage to its authentic roots while refining it for Dubai’s sophisticated palate.
What is it?
Elegant, aromatic, and deeply rooted in Italian tradition—this is how Torcasio describes Fregola al Gambero Rosso. At first glance, it may seem like a simple pasta dish, but every element is meticulously crafted to achieve the perfect balance of flavour and texture. The dish centres around Mazara del Vallo’s red prawns, prized for their sweet, delicate taste and vibrant hue. These are paired with fregola, a toasted Sardinian pasta that absorbs the intense depth of a prawn bisque, much like a risotto. To brighten the dish, a touch of Sicilian orange zest and gel adds a refined citrus note, elevating the natural sweetness of the seafood.
How it came to be
Fregola al Gambero Rosso is more than just a dish—it’s a memory, a tribute to the sun-drenched shores of Sardinia. Torcasio recalls childhood summers spent on the Islands of Maddalena, where seafood was always the star of the table. “This dish is a reflection of my childhood summers spent in Sardinia, particularly our visits to the Islands of Maddalena, this place holds a special place in my heart,” Torcasio shares. “I was always captivated by the Fregola al Gambero Rosso, yet I found it fascinating that its brilliance remained largely unknown beyond the island’s shores. It became my mission to introduce it to a wider audience while honouring its authentic essence.”For Torcasio, the secret to the dish’s success lies in its harmonious interplay of flavours. The nuttiness of fregola, the richness of the bisque, and the brightness of citrus come together in a way that keeps diners coming back for more. “It’s a dish that surprises and delights the palate, making it unforgettable,” he says. “The fregola’s unique shape and toasty notes provide an incredible base, while the prawn bisque enriches every bite with depth and intensity.”
How it’s made
Much like a well-crafted risotto, the preparation of Fregola al Gambero Rosso requires patience and precision. The process begins with lightly toasting the fregola, enhancing its deep, nutty character. Then, it is gradually cooked in a house-made prawn bisque, allowing it to absorb every drop of flavour. The bisque itself is an art form, made from slowly simmering prawn shells to extract every ounce of umami-rich depth. Just before serving, Torcasio notes that “a touch of Sicilian lemon zest is added to provide a vibrant contrast and balance the richness with a hint of acidity.” The result is a dish that’s both comforting and refined, embodying the essence of Italy’s coastal cuisine.
Why so signature?
What makes this dish so beloved is its delicate balance of textures and flavours. The fregola provides a toasty, slightly chewy bite, while the bisque envelops it in layers of seafood richness. The final touch of citrus ensures the dish remains light and vibrant, keeping the palate refreshed with each bite. The chef adds, “Fregola al Gambero Rosso is a dish that embodies delicate yet layered flavours—the sweetness of Mazara prawns, the umami depth of the bisque, and the citrusy brightness from Sicilian orange zest.”A glass of EIRA water is the perfect companion to this dish. A light, crisp, and pure mineral water sourced from the untouched landscapes of Norway, its pure profile enhances the delicate sweetness of the Mazara prawns while cleansing the palate between bites, allowing diners to fully appreciate the interplay of flavours in the fregola. “EIRA’s pristine quality enhances without overpowering, refreshing the palate and creating the perfect harmony between water and food,” Torcasio says.
“EIRA seamlessly integrates into the Chic Nonna experience, ensuring that every sip and bite is savoured to its fullest.”
At Chic Nonna, Fregola al Gambero Rosso isn’t just a meal—it’s a journey through Italy’s sun-kissed coastlines, reimagined for Dubai’s discerning diners. A dish that speaks of tradition, passion, and the simple beauty of impeccable ingredients. Rich, nuanced, and deeply evocative, it’s a plate that transports diners straight to the shores of Sicily and Sardinia, one spoonful at a time.
