CUCINA INTRODUCES WEEKEND SUMMER BREAKFAST CLUB

There’s the Shakshuka All’Italiana, poached eggs nestled into warm pizza dough, with slow-cooked borlotti beans, tomato sauce, parmesan, and fresh basil. The Pork Rib Benedict brings an unapologetically rich twist, with tender pulled pork, poached eggs, and aged parmesan replacing the usual hollandaise routine.

The Italian Big Breakfast offers a more classic spread with fried eggs, pork bacon, sausage, roasted portobello mushrooms, beans, focaccia, and tomato, while the Italian Croque Madame leans into decadence with pan brioche, prosciutto cotto, fried egg, and a delicate truffle béchamel.

Other standouts include the Pork Pizza Sandwich, layered with smoked provola, chilli jam, sautéed spinach, and pork bacon, and the Cucina Cornetto, a giant, golden croissant crowned with a trio of homemade gelati. 

Meanwhile, Cucina’s drinks menu has taken a fresh, feel-good turn for summer, now brimming with nutrient-packed smoothies, cold-pressed juices, and zesty wellness shots. Guests can sip on blends like kale, avocado and peach with oat milk, or a creamy combination of peanut butter, Nutella and banana with coconut milk. For those in need of a boost, invigorating shots like the Antioxidant (apple, celery, chili) and Flu Fighter (ginger, lemon, honey) offer a fiery kick. Bloody Mary’s, Classic Italian coffee, teas, smoothies, and fresh juices round out the options, making it just as appealing for the virtuous as the celebratory.

This summer also marks the return of two of Cucina’s original driving forces. Emanuele Rizzo steps into his new role as General Manager, reuniting with Head Chef Marco Deriu, a rising name in the city’s dining scene. Their return signals a renewed energy at Cucina, but also a deepened commitment to the restaurant’s founding values: warm hospitality, honest food, and a sense of belonging.