Last Night's Regional Dinner: Le Marche

Some describe the Marche region an unspoiled version Tuscany. The cuisine of the region is true to its roots, its uniqueness influenced by the richness of Emilia Romagna to the north, with the simplicity of Umbria to the west and Abruzzo to the south providing balance.

The locals are said to have sophisticated tastes and enjoy certain refinements in their cuisine. One example is their passion for fillings, such as in the variety of stuffed meats and poultry, as well fried olives filled with mince, parmesan and breadcrumbs.

The food of Le Marche equally shares from the bounty of the sea as well as the farm. Fish soup is a specialty, transformed over time from a simple fisherman’s fare to a flavoursome delicacy.

Menu w/ Flight of Matching Wines

Antipasti

Broad Beans & Pecorino

Stuffed & Fried Olives

Crispy Polenta w/ Spanner Crab

[Matching Wine: 07 Monte Schiavo Verdicchio]

Primi

Pasatelli & Vongole

[Matching Wine: ’07 Cocci Grifoni Offida Pecorino]

Secondi

Agnello al Cacciatorre

[Matching Wine: 05 Umani Ronchi Cumaro]

Contorni

Roast Cauliflower, Chickpeas & Capers

Dolci

Walnut & Nutmeg Cake

w/ Mascarpone

Last Night's Regional Dinner: Lombardy

Lombardy has a complex history and its cuisine varies drastically between its different cities and provinces.

The dishes of the mountains, lakes and plains of Lombardy reflect a variety of influences from the surrounding regions.

The cooking of Milan, which is reputed to be Italy’s most open-minded city, encapsulates this broad variety of influences.

Risotto alla Milanese, the golden saffron-infused rice dish, is an iconic regional specialty, as are cassoeula, the pork and vegetable one-pot stew, and veal osso bucco with marrow bone. These hearty winter dishes were designed to nourish the hardworking Lombardian after a long day’s toil.

Lombardy is a prominent cheese-producing region, with the area between the Alps and Ticino yielding cows that provide the highest quality of milk.

Taleggio is a typical Lombard soft country cheese, and has a runny consistency with a mildly tangy flavour, and is ideal for finishing off a meal.

Menu w/ Flight of Matching Wines

Antipasti

Wagyu Bresaola

Vitello Tonnato

Mushroom, Truffle & Chive

[Matching wine: Tasto di Seta Malvasia 08]

Primi

Risotto Milanese (above)

w/ Bone Marrow

[Matching wine: Bellavista N/V]

Secondi

Cassoeula d’Anatra

Green Beans & Almonds

[Matching wine: Rome Gutturnio]

Dolci

Taleggio w/ Pear

Hazelnut & Chocolate

Last Night's Regional Dinner: Calabria

Calabria is the unspoiled jewel of the south of Italy, known for its magnificent coastlines and rugged mountains.

The cuisine of the region is most famous for its pasta, pork and seafood, with salami and sausages found in all their varieties.

The Ionian Sea and the Gulf of Taranto provide tuna and swordfish, and the region is a major producer of olive oil, eggplant and artichokes, as well as almonds, figs and citrus fruits.

Calabrians are more liberal with their use of spices than other Italians, with black pepper and peperoncini (a type of chilli, pictured above) featuring prominently.

The Menu

Antipasti

Crisp Salumi

Neonati Crostino

Melanzone Parmigiano

Roast Cherry Tomatoes

Primi

Bucatini w/ sausage, chilli & ricotta

Secondi

Chargrilled Tuna w/lemon, parsley & broad beans

(pictured)

Fennel caponata

Dolci

Baked & stuffed figs w/mascarpone