CUCINA recently welcomed new chef, Carmine Esposito to head the Italian kitchen. Chef Carmine is passionate about authentic Italian cuisine, and he specialises in the making of traditional Italian pizzas. Coming from a family of cooks, Chef Carmine grew up around stoves and pizza ovens. From December onwards, patrons will be able to experience authentic Italian cuisine with traditional taste and a new presentation through Chef Carmine's mouthwatering selection of new dishes.

The 37-year-old chef has accumulated more than 20 years of culinary experience. Born in the Italian region of Trieste, near Venice, Chef Carmine started cooking at the tender age of eight, when he was taught how to make pizzas. Although he was barely tall enough to work at the pizza station, he was put in charge of this task at his father's restaurant at the age of 14. Making 400 pizzas a day did not deter him from becoming a chef and instead, jump-started his culinary journey. The love for martial art brought Chef Carmine to Beijing when he was 21. After spending almost 10 years in China, he traveled back to Italy briefly but returned to Asia in 2008.

Chef Carmine's style is a balance between his mother's home-cooking and his previous endeavours at fine-dining establishments. With his family as his biggest influence, he is one chef who remains true to his culinary heritage. This is demonstrated by one of his signature dishes - traditional-styled pizza with Parma ham. With almost 30 years of experience in pizza making, Chef Carmine has perfected his technique.

The dough is allowed to rise overnight so that it is light, with a crispy edge and a thin base. Unlike other pizzas, the toppings are uncooked. Thin slices of salty parma ham go very well with the crisp and peppery rucola, and all the flavours are brought together by a light drizzle of olive oil and shaved Parmesan cheese on top.

The ox-tail meat tortelli, parmesan cheese fondue, glazed orange zest is a traditional dish from the Emilia Romagna region, the oxtails are first braised overnight with herb and garlic in a vegetable stock to lock in the juice and to ensure the meat is tender. Each tortellini is stuffed with oxtail meat and is bursting with flavours. These delicate and plump parcels are served on a bed of Parmesan cheese fondue - the creaminess of the fondue enriches the overall flavour but the glazed orange zest tones down the grease factor. The dish is finished with a sauce made with oxtail jus and cheese.

A hearty main course is the Slow cooked beef cheek with rosemary smoked potato puree. The meat is marinated for a day and one can only imagine how concentrated the flavour is. It is then slow-cooked overnight at 60 degrees so that the beef is so tender that it melts in your mouth. Paired with potato puree, this dish allows the natural flavour of the beef cheek to shine through. Despite the long preparation process, the taste embodies the simplicity of a home-made course.

For a more elaborate main course, the Gratinated Lobster with Zucchini and Potato Chips is a great choice. Chef Carmine chooses Boston lobsters for their firm and meaty texture. The lobster tail is blanched quickly in a plastic bag in order to just cook the meat and to retain the shape of the tail for a more polished appearance. The "gratin" consists of Parmesan cheese, breadcrumbs, cream and egg yolk to give it the buttery yellow colour with golden brown specks. A few drops of lobster bisque bring the presentation to another level.

When asked which is his favourite signature dish on the menu, he tells WOM it is the Caprese Salad, consisting of Napoli buffalo mozzarella and a selection of fresh tomatoes from France and Italy. It is the taste of nostalgia. Chef Carmine will be presenting the new menu from December. For a taste of true Italian flavours with a modern touch, CUCINA is the indisputable choice.