Last Night's Regional Dinner: Basilicata

A rural cuisine that remains deeply rooted in peasant traditions, Basilicatan cooking makes use of the products of the land to create sumptuous feasts with an emphasis upon pork, mutton and lamb, which are typically roasted or made into sausages.

Bread and pasta feature along with the red chilli pepper or peperoncini that is the standout staple of Basilicatan cuisine. Dessert tends to be just as rich as the main course, often involving some combination of ricotta and honey.

The Menu

Antipasti

Buffalo Mozzarella & Chilli

Baccala & Potato

Fried Vegetables

Sugna

[Matching Wine: Villa Matilde Falanghina '08]

Primi

Farro Cherry Tomatoes

Zucchini & Ricotta Salata

[Matching Wine: Fazio Nero D'Avola Merlot '07]

Secondo

Organic Roast Pork Shoulder

Cannelli Beans

Peppers & Almonds

[Matching Wine: Canneto Aglianico '05]

Dolci

Ricotta & Lemon Tart

Honey & Rosemary

[Matching Wine: Passito Pantelleria '07]

Last Night's Regional Dinner: Emilia Romagna

Emilia Romagna is considered to be the motherland of homemade pasta, with specialties of the region including tagliatelle and lasagne as well as stuffed pastas such as tortellini and cappelletti.

A variety of pork products such as prosciutto di parma, pancetta, coppa and salami are traditional to the region, as well as one of the most well known Italian cheeses: Parmigiano Reggiano. Balsamic vinegar of Modena is another standout local product, as is the semi-sparkling red wine, Lambrusco.

Menu w/ Flight of Matching Wines

Antipasti

Deep fried sage

Prosciutto di parma

Parmigiano reggiano

pickled onion

torta fritta

Grilled asparagus

aged balsamic

[Matching Wine: Castelluccio Sanvignon Blanc '07]

Primi

Tortelli alle erbette

[Matching Wine: Castollo di Luzzano Malvasia '08]

Secondo

Braised lamb neck w/ artichokes & broad beans

[Matching Wine: Balitore Sangiovese '09]

Dolci

Pears in lambrusco w/ walnut semifreddo

[Matching Wine: Montenegro Amaro ‘08]

Last Night's Regional Dinner: Sicily

Sicilian cuisine reflects the influences of the long line of conquerors who have left their mark on the island from ancient through to modern times.

Its geographic position and climate have fostered a unique blend of influences and ingredients, both local and imported, with a variety of Mediterranean and Arab flavours.

Seafood and pasta dishes feature prominently, with Sicilians favouring pasta over rice and enjoying an abundance of the fruits of the ocean.

In Palermo, pasta is often served con le sarde (with sardines) and just enough cooking water for it to remain gridda (wriggly).

Another typically Sicilian dish is caponata, made with chopped eggplant and other vegetables such as tomatoes, olives and onions, cooked individually in olive oil and then combined.

The medieval Arab invaders are credited with the introduction to Sicilians of the art of making sweets such as cannole, the tubular pastry filled with ricotta, cream and fruit, which featured on our menu this week.

Menu w/ Flight of Matching Wines

Antipasti

Deep Fried Fava Beans

Sicilian Olives

Stuffed Artichokes

Arancini of Pea & Mozzarella

Polpetti

[Matching Wine: Cos Pithos ‘08]

Primi

Spaghetti con le Sarde

[Matching Wine: Fazio Nero D’Avola ‘07]

Secondo

Chargrilled Tuna w/ Caponata

Citrus Fennel & Olive

[Matching Wine: Cos Cerasuolo ‘07]

Dolci

Cannoli w/ Ricotta Orange & Marsala

Watermelon

[Matching Wine: Passito Pantelleria ‘07]

Last Night's Regional Dinner: Piedmont

Piedmont has one of the most varied and refined cuisines in Italy. This is partly due to the rich and elaborate influence of nearby France, but is equally tied to the traditions of the farmers who originated the ancient recipes based around fresh, local produce.

The ancient traditions of genuineness and the richness of condiments, with a preference for butter rather than olive oil, are characteristic of Piedmontese cuisine.

Rice, a staple since medieval times, is grown on the plains that stretch from Cuneo to Ticino, and features in a variety of risottos and other rice-based dishes of the region.

Piedmont boasts a great variety of cheeses, and is well known for its truffles, chestnuts and hazelnuts, as well as the famous grissini (long, thin breadsticks originating in Turin), said to be beloved of Napoleon.

Menu w/ Flight of Matching Wines

Antipasti

Bread Butter + Anchovies

Polenta Mushrooms Fontina

Salsa Verde

Duck + Cabbage Involtini

Torta di Verdure

[Matching Wine: Paola Sordo Arneis ‘07]

Primi

Porcini e Riso

[Matching wine: San Fereolo Dolcetto ‘04]

Secondo

Manzo Brasato Artichokes Broadbeans + Peas

[Matching wine: Choice of

Enzo Boglietti Nebbiolo ’07; or

Mauro Molino Galinotto ‘04]

Dolci

Hazelnut Custard Pear Savoiardi

[Matching wine: Batasiolo Moscato d’Asti ‘07]

Last Night's Regional Dinner: Tuscany

According to the wisdom of Tuscan cuisine, the most important element of a good meal is an exceptional cut of meat.

The cuisine of this remote agricultural region is more about instinctively good, wholesome fare than rich, overly embellished dishes.

Tuscany is the region that produces Italy’s standout export wine, Chianti, with the popular Chianti Classico hailing from the central area of Tuscany between Florence and Siena.

Originally developed by Baron Ricasoli as a seventy per cent Sangiovese blend, modern methods enable vinters to produce the iconic wine almost exclusively from Sangiovese grapes.

Menu w/ Flight of Matching Wines

Antipasti

Pinzimonio

Crostini – Broadbean, Boar, Fettunta

[Matching Wine: Toscolo Vernaccia 07]

Primi

Pappa Pomodoro

[Matching Wine: Frescobaldi Pomino Biano 07]

Secondi

Tagliata w/ Rocket

Cannelini Beans, Rosemary, Garlic

[Matching Wine: Choice of

Poggio Piano Chianti Classico 06; or

Casanova di Neri Brunello Montalcino 04]

Dolci

Panforte, Pecorino Toscana, Pear

[Matching Wine: Antinori Vin Santo 04]