At Don Alfonso 1890, head chef Federico Pucci transports diners to the heart of southern Italy with the dish he creates. Passionate about authentic Italian flavours, Pucci strives to make each bite evoke the sun, sea, and land of his homeland. His signature creation “Paccheri, Cacciucco Reduction and Seasonal Seafood”, inspired by the traditional Tuscan seafood stew cacciucco, embodies this philosophy perfectly.
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“I have always wanted diners to experience Italy through this dish." he says." "You can feel like you are at the port, and the fisherman has just arrived.“
Paccheri, which is renowned for its al dente texture, forms the base of the dish. But it’s the seafood sauce—made from a variety of ingredients like clams, octopus, langoustines, rockfish, Mazara red shrimp, baby squid, and scampi, all carefully prepared to reflect the essence of cacciucco—that truly shines. "We prepare three different soups separately, based on the texture of each ingredient,” Pucci explains. “Then, we combine them to create the final sauce.”
“I feel very attached to this dish because this is something we created for this restaurant in Macau," Pucci reflects. "And slowly, slowly, it evolved."
At Don Alfonso 1890, Pucci’s approach reflects his respect for tradition while embracing creativity. He will apply classic techniques and incorporate innovation in his dish, but the core is always the authentic flavour of the ingredients.
“My culinary philosophy is simple: using high-quality products and following the seasons,” Pucci explains. “I believe in letting the natural flavours shine.”
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