Chef Francesco Torcasio of Chic Nonna on what true Italian luxury tastes like
Life
by Camille Macawili
1 hour ago
Tucked within the elegant heart of DIFC, Chic Nonna is more than just a fine-dining Italian restaurant — it’s a living love letter to tradition.
At the helm is Chef Francesco Torcasio, whose soulful cooking has captivated the city’s most discerning palates and recently earned the restaurant a Golden Lion at the Venice Festival, awarded in recognition of its role in preserving and exporting Italian culinary heritage.
Here, Emirates Man sat down with Chef Francesco to talk memories, the magic of Assassina Pasta, and what true Italian luxury tastes like — thousands of kilometers from home.
Chef Francesco Torcasio, Executive Chef of Chic Nonna
Tell us about your journey into the culinary world — when did you know you wanted to be a chef?
I was born in a small village in Calabria southern Italy, where food was at the heart of every family gathering. My earliest memories are filled with the aroma of slow-cooked sauces simmering in my mother’s kitchen and the laughter that echoed through the house as we prepared meals together. I didn’t choose to become a chef — it chose me. Cooking was a way of life in our home, a love language passed down through generations.
How has your Italian heritage and family influenced the way you cook today?
Everything I create is deeply rooted in where I come from. My cooking is not just about flavor — it’s about memory, emotion, and tradition. When I recreate a dish, I’m not just chasing taste; I’m chasing a feeling. My grandmother’s Sunday ragù, the scent of wild fennel in the countryside, the fresh seafood from the Calabrian coast — these memories live on in every plate I serve.
Chic Nonna in Dubai is known for its bold, nostalgic flavors. Can you tell us the story behind one of your signature dishes — the Assassina Pasta?
Ah, the Assassina! It’s a rebellious dish with a story as fiery as its taste. Originating from Bari in Puglia, the pasta is “killed” — that’s the literal translation — in the pan until it becomes beautifully charred and caramelized. It’s rustic, unapologetic, and full of character.
I remember tasting it for the first time during a family holiday in Puglia when I was young. That burnt, spicy edge shocked my palate — and I loved it. At Chic Nonna, I reimagine the Assassina by balancing tradition with refinement. It’s a tribute to the boldness of southern Italy and to the idea that even imperfections — a burnt edge, a bit of spice topped by the creamiest Burrata — can be beautiful.
Another standout on the menu is your Fregola al Gambero Rosso. What inspired this dish?
This dish is very close to my heart. Fregola is a Sardinian pasta — small, toasted pearls that soak up flavor like a sponge. I pair it with Gambero Rosso, the red prawn known for its intense sweetness and depth. It’s a simple dish in appearance but layered in technique and emotion. It is a dish that embodies delicate yet layered flavors —the sweetness of Mazara prawns, the umami depth of the bisque, and the citrusy brightness from Sicilian lemon zest.
The idea came from a childhood memory of one of my summers spent in Sardinia with my family. This dish is a reflection of my childhood summers spent in Sardinia, particularly our visits to the Islands of Maddalena, this place holds a special place in my heart. I was always captivated by the Fregola al Gambero rosso, yet I found it fascinating that its brilliance remained largely unknown beyond the island’s shores. It became my mission to introduce it to a wider audience while honoring its authentic essence.
At Chic Nonna, the Fregola is cooked almost like a risotto, enriched with a bisque made from the prawn, and finished with lemon zest. The allure of this dish lies in its intriguing balance of textures and flavors. The fregola’s unique shape and toasty notes provide an incredible base, while the prawn bisque enriches every bite with depth and intensity. It’s a dish that surprises and delights the palate, making it a sunshine on a plate.
The owner of Chic Nonna recently received the Golden Lion at the Venice Festival. How did feel to accomplish this as a team?
It was a deeply emotional moment. The Golden Lion is such an iconic symbol in Italian culture — to receive it in recognition of bringing our culinary heritage abroad was incredibly humbling.
It’s not just a collective achievement; it’s a celebration of every Italian nonna, every Sunday lunch, every traditional recipe passed down through generations. For our team, it was a reminder that authenticity matters. That staying true to our roots, even when we’re far from home, can resonate with people all over the world.
What does fine dining Italian cuisine mean to you today — especially in a city like Dubai?
For me, fine dining is not about gold leaf or extravagant ingredients. It’s about the respect for tradition, the care in execution, and the ability to make people feel something through food. Dubai is a city that celebrates ambition, and at Chic Nonna, we bring that same spirit to the table — with authenticity. My goal is always to serve food that transports you, whether it’s to the hills of Tuscany, the shores of Calabria, or the streets of Bari.
What’s next for you — are there any new dishes or ideas you’re excited to bring to Chic Nonna?
I’m constantly inspired by my travels, conversations, and even old family recipes I rediscover in forgotten notebooks. Right now, I’m working on a new dish that plays with the flavors of sea urchins but reimagined in a completely unexpected way.
I believe that the soul of Italian cooking is eternal, but how we tell the story can always evolve. And after the honor of receiving the Golden Lion, we feel more motivated than ever to continue telling the world what Italian cuisine truly stands for — heart, history, and heritage.
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