Last Night's Regional Dinner: Campania

Campanian cuisine centres around the region’s bustling capital, Naples, a fast paced city that has endured a string of foreign rulers and yet retained its characteristic simplicity and distinctive flavour.

Neopolitan specialities include pasta and, of course, pizza, as well as mozzarella made from buffalo milk and fresh seafood from the Gulf of Naples. Dishes feature a variety of fresh vegetables sourced from the fertile volcanic plains of Vesuvius.

The Menu

Antipasti

Mozzarella

Calzone

Marinated Vegetables

Octopus Affogato

[Matching Wine: Caggiano Fiagre ’08]

Primi

Fresh Penne w/ Tomato Beef Ricotta Salata

[Matching Wine: Lacrima Rosato ‘08]

Secondi

Roast Sardines, Oregano, Breadcrumbs

Tomato Salad

[Matching Wine: Caggiano Tauri ‘05]

Dolci

Limoncello Agrumi

Croccante di Nocciole

Last Night's Regional Dinner: Val D'Aosta

Occupying the northwest corner of Italy, the Val d'Aosta is the country's smallest and least populated region. Occupying an Alpine valley, it is home to some of the tallest mountains in Europe.

The autonomous Val d’Aosta steers its own course in its cuisine as in politics, melding the influences of its Swiss and French neighbours (not to forget the Piedmontese.)

Dishes are typically based upon beef and game meats, outstanding cheeses and root vegetables.

The distinctive flavours of alla valdostana cooking are complemented by the region’s exceptional wines.

The Menu

Antipasti

Crostini w/ Caramelised Onion & Sage

Coppa & Cured Beef

Artavaggio

Pear & Walnut Salad

[Matching Wine: Petit Arvine ’08 Les Cretes]

Primi

Fontina Stuffed Gnocchi w/ Mushrooms & Chives

[Matching Wine: Torrette ‘07 Les Cretes]

Secondo

Carbonade

Cabbage Salad

[Matching Wine: Della Sabla '06 Les Cretes]

Dolci

Polenta Cake w/ blueberries & mascarpone

Last Night's Regional Dinner: Liguria

The factors that have shaped Ligurian cuisine over the centuries include its unique geographic position between the Alps and the Mediterranean, its temperate climate and, above all, the presence of the historic seaport of Genoa.

Seafood plays its natural role, whilst being balanced by a variety of vegetables and fragrant, fresh herbs, preferred over dried spices by the returning sailors who were the primary influencers of Ligurian cuisine.

Enduring specialties of the region include focaccia, basil pesto and savoury cakes such as torta pasqualina, made with spinach and swiss chard. Tuna, anchovies and whitebait are sourced from the restless waters of the Gulf of Genoa.

The Menu

Antipasti

Olives

Focaccia

Deep Fried Anchovies & Lemon

Torta Pasqualina

Rabbit Terrine

Primi

Cozetti w/ Pesto, Green Beans & Potato

Secondo

Chargrilled Tuna w/ Cherry Tomatoes, Peas & Marjoram

Fennel Rocket & Radish

Dolci

Sciumette

Last Night's Regional Dinner: Lazio

The cuisine of Lazio is influenced by its pastoral tradition, with the ubiquitous lamb being served roasted and the innards and offal put to good use. The favourite vegetable of the region is the artichoke, which is often served lightly fried.

Regional dishes make use of sheeps milk products such as pecorino, Lazio’s most important cheese. Surrounding Rome are the Castelli Romani hills that yield Frascati, the reputed white wine.

The Menu

Antipasti

Deep Fried Artichoke & Chickpeas

Crostini Chicken Liver & Sage

Boiled Egg, Anchovies, Celery & Potato

Cazzimperio

[Matching Wine: Corte Dei Papi Colletonno ‘07]

Primo

Gnocchi alla Romana w/ Guanciale

Tomato Peas & Pecorino

[Matching Wine: Frascati Castel de Paolis ‘07]

Secondo

Slow Roasted Lamb Leg

w/ Cannellini Beans, Fresh Garlic & Parsley

[Matching Wine: San Magno Cesanese del Piglio ‘05]

Dolci

Crostata & Sheeps Milk Yoghurt