Best of traditional Italian gastronomy shared by two chefs

Chefs Romeo Morelli of Castellana and Fabiano Palombini of Perla are proud to share their Italian heritage with Hong Kong’s discerning gastronomes. 

With a cuisine as diverse and steeped in tradition as that of Italy, there’s plenty to explore when it comes to regional delicacies, and Italian chefs Romeo Morelli and Fabiano Palombini are here to help you taste the best of what this stunning country has to offer, from north to south. 

As truffle season approaches, the Piedmontese restaurant Castellana is serving some of the most delicious Alba white-truffle dishes you’ll find in the city. Leading the kitchen at the age of just 30 is Morelli, a Piedmontese native from Asti. Aside from working in numerous kitchens at renowned hotels around the world, he’s also worked with Luca Zecchin – hailed as the modern master of Piedmontese cuisine – at the five-star Relais San Maurizio, so you can be sure his creations are as authentic as they can be. 

“My recipes all originate with my own Piedmontese memories,” Morelli says. “Of course, some of these are adapted to the climate that I’m in, as well as the ingredients and produce that are accessible to me at the time, but nonetheless, each dish respects my origins, such as our signature pasta with Piedmontese ragù, or our beloved Castelmagno ravioli, finished – as tradition dictates – with Alba white truffle, which is currently in season.” 

For a more Mediterranean menu, head to Perla, where Palombini – who helped establish Castellana in 2019 – is now leading his own kitchen. With 35 years of culinary experience, the Abruzzo native boasts tenures at several three-Michelin-star restaurants, including Rome’s La Pergola, Hof Van Cleve in Belgium, and Eleven Madison Park in New York. Indulge in his signature dish, Virtù, which combines a variety of short pastas with red prawns, squid, blue lobster, Baeri caviar and crab egg for a luscious seafood treat. 

“Since I was a child, I’ve always been inside the kitchen,” Palombini says. “My grandmother was always baking and my mother cooking. Every Sunday, I was in the kitchen learning from them, whether it was their technique or their understanding of the pace at which a kitchen must move. I was also born next to the sea, so I’m always drawn to it. Finding myself at Perla just came so naturally, and I truly feel that I’m connecting to my roots just by being there, which allows me to create the very best of Southern Italian gastronomy
for my guests.”