This summer, Aria’s executive chef Angelo Vecchio invites guests to his proverbial living room for a taste of cherished home recipes and forgotten ingredients. Making use of ingredients from the sea to the mountains, the new a la carte menu features rarely seen dishes such as Sottobosco, which means undergrowth in Italian, with Briona snails, black garlic purée and snail caviar; Carbonara di Quaglia, a twist on the classic using fusilli pasta, quail ragu and egg yolk sauce; and the Al Mare in Salento, meaning to the sea in Salento, which features sea urchin on Frisella durum wheat bread with Sicilian almond foam.

For more information or to make a reservation, contact info@ariaitalian.com or +852 2804 1116.