This is chef Alfonso Iaccarino’s 55th visit in Macau in a span of four and a half decades; the Italian culinary maestro has witnessed the city’s growth from a sleepy Portuguese colony into a giant entertainment capital of the region.
Nicknamed the “pioneer of Italy’s farm-to-table organic movement,” beginning in earnest in the 1980s, Alfonso is the fifth generation to lead the Don Alfonso restaurant dominion, which hosts outposts in Italy, New Zealand, Toronto, and Macau, opening in 2023 inside the Grand Lisboa Palace Resort Macau.
Within the Palazzo Versace Macau, Don Alfonso 1890 emulates the grand culture of Italian gastronomy and its storied history, from the luscious Versace element interior and plush seating to the farm-fresh ingredients imported from Alfonso’s farm to recreate classics from Italy’s Sorrento Peninsula and the Amalfi Coast.
Alfonso Iaccarino joined Don Alfonso 1890’s Macau-based chef Federico Pucci in early May to bring the original taste of Don Alfonso 1890’s classic dishes to the menu in Macau, with love and organic produce imported from the restaurant’s original location in Sant’Agata sui Due Golfi.
Earning himself more than a decade of experience in the city, Tuscan-native Federico utilises age-old dishes from Sant’Agata in the south of Italy to stress seasonality and the importance of organic produce with the dishes served at Don Alfonso 1890.
On the event night preview of his classic dishes, Foodie enjoyed the company of chef Alfonso Iaccarino and wife Livia to savour a toothsome and true flavour of southern Italy. We spoke to him about his journey, the importance of using organic produce in Italian cooking, and leading Macau’s Italian food scene with Don Alfonso 1890.
Interested foodies eager to try Alfonso Iaccarino’s classic dishes can book a dinner at Don Alfonso 1890 here!
Welcome back chef, what is the importance of bringing the true taste of Don Alfonso 1890 to your Macau outpost at SJM Resorts?
“It has been a long time since I last came to visit [Macau]. I love this restaurant! With the introduction of this new menu, we wanted to present the history of Italian food, from beginning to present day.”
“Our approach is to show the combination of old and new styles of our cooking. You cannot be modern if you do not have the [heritage] of cooking.”
In 2025, where do you think Italian food stands in Macau and the world’s ever-changing food landscape?
“The world today has become more curious about [eating] everything. In Macau, I think the city is the [one of the] most innovative and interesting places. Chinese people are very curious and always seek new experiences. Here, at Don Alfonso 1890, we want to serve and be the best Italian [restaurant].”
“All our seasonal produce, tomatoes, peppers, eggplant, mushroom, salmon, truffles, asparagus, are all unique to Italy and imported from our farm in southern Italy.”
“Italian food, in the last 50 years, has been found to help control cholesterol, reduce the risk of cancer, and make people healthy. We do not want to use industrial [farmed] food products nor chemical compounds at Don Alfonso 1890. We use fresh, organic food to make the best meals.”
What dishes on this menu best represent the identity of Don Alfonso 1890?
“On the menu, the Vesuvio di Rigatoni is especially important as it represents a new style of Italian food. Much Italian food before is flat and lacking colour. We wanted to bring the rigatoni pasta up [vertically] to represent an important mountain in Italy, coloured like the flag of Italy: red, green, and white.”
“When in season during the hot months [in Italy and Macau], we bring the Ricciola Affumicata onto the menu for a refreshing bite, bringing the smoked yellowtail [with garlic mayonnaise and yogurt sauce].”
Why is this collaboration between Don Alfonso’s 1890 Italy and Macau outposts special?
“Food is important for life. [In this May collaboration], we wanted to share how great organic Italian produce is and bring this to Macau to continue to serve the best Italian food in the city.”
“Our goal [with Don Alfonso 1890 Macau] is to win a Michelin star.”
Thank you for taking the time to speak with us
“Grazie mille!”
This feature is brought to Foodie in partnership with SJM Resorts.
