{"id":52257,"date":"2026-05-14T12:02:35","date_gmt":"2026-05-14T04:02:35","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=52257"},"modified":"2026-05-14T12:02:35","modified_gmt":"2026-05-14T04:02:35","slug":"dish-in-focus-pasta-mista-at-dieci","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=52257","title":{"rendered":"Dish in Focus: Pasta mista at Dieci"},"content":{"rendered":"


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Walk into almost any Italian restaurant in Hong Kong and you will find the same greatest hits: burrata, carbonara and tiramisu. You probably won\u2019t find pasta scraps \u2013 except at Dieci, the newly opened pasta concept on Gough Street where executive chef and founder Paolo Olivieri<\/span> has made them his signature.<\/div>\n

Olivieri grew up in Villa San Giovanni in Tuscia, a small village in Lazio, in central Italy, nestled among rolling hills and farmland. His grandparents were farmers.<\/p>\n

\u201cI grew up in my grandmother\u2019s garden \u2013 chicken and rabbit, vegetables, the cycle of the seasons,\u201d he says. \u201cCompared to French cuisine, which is very technical, Italian is more ingredient driven and seasonal.\u201d<\/p>\n

That philosophy is why Dieci, which Olivieri describes as an osteria futura<\/em> (future tavern), changes 40 to 50 per cent of its menu every month, depending on what is seasonal and what the catch brings in.<\/p>\n

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\"Chef<\/div>
Chef Paolo Olivieri of Dieci restaurant in Central, Hong Kong. Photo: Handout<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

Pasta mista is the one constant. \u201cIt became an instant signature,\u201d Olivieri says. \u201cIt\u2019s the most photographed and talked-about dish, a status that came naturally from customer feedback.\u201d<\/p>\n<\/div>\n


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Walk into almost any Italian restaurant in Hong Kong and you will find the same greatest hits: burrata, carbonara and tiramisu. You probably won\u2019t find…<\/p>\n","protected":false},"author":1,"featured_media":52258,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[22645,1264,2051,22644,807],"class_list":["post-52257","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-dieci","tag-dish","tag-focus","tag-mista","tag-pasta","wpcat-33-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/52257","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=52257"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/52257\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/52258"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=52257"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=52257"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=52257"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}