Last Night's Regional Dinner: The Veneto

The characteristic ingredient of the region is rice, with various risotti dishes featuring, along with the popular dish risi e bisi (rice and peas).

Other staples of the Veneto include polenta, beans and legumes, asparagus and seafood, including the ever present Baccala (cod) and San Pietro (John Dory.)

The Veneto is one of the most important wine-producing areas of the Italian mainland, with the province of Verona yielding the prolific red Valpolicella as well as the best-known Italian white, Soave.

Prosecco is produced in the eastern part of the region, and is the key ingredient in the Venetian aperatif of choice, the Bellini (made of chilled Prosecco di Conegliano and puree of white peaches.)

The Menu

Antipasti

Asparagus

Polenta & Baccala Mantecato

Seppia in Zimino e Zucchini

Sopressa & Coppa

Crostino w/ Duck Fennel & Cinnamon

[Served with a Bellini]

Primi

Risi e Bisi

[Matching Wine: Pratello Incrozio Manzoni ‘08]

Secondo

Roast San Pietro w/ Potato & Eschallot

Radicchio Rocket & Borlotti Beans

[Macthing Wine: Ca Rugate Soave ’08; or

Accordini Valpolicella Ripasso ‘07]

Dolci

Roast Peach, Cherries

Panettone & Mascarpone

[Matching Wine: Ca Rugate Recioto

della Valpolicella ‘07]

Last Night's Regional Dinner: Calabria

Calabria is a rugged, mountainous land, surrounded on either side by the Tyrrhenian and Ionian Seas. Its cuisine is based around simple produce coaxed from the tough land, prepared according to age-old traditions organized around a calendar of religious festivals.

Throughout a string of invasions, the Calabrians guarded their traditions whilst selectively absorbing foreign imports such as eggplants, artichokes and citrus fruits (introduced by the Arabs.)

The Calabrian passion for swordfish traces back to the Byzantine era, and the end of the fishing season is celebrated with the spectacular swordfish festival, held each year in the town of Bagnara Calabra.

The Menu

Antipasti

Pitta

Fiore di Zucchini w/ Mozzarella

Nduja

Mushroom Salad w/ Pecorino

Marinated Sardines

Primi

Ravioli of Eggplant w/ Tomato Pork & Basil

Secondo

Seared Swordfish w/ Pinenuts, Orange & Green Olive

Tomato, Cannellini Beans, Celery & Preserved Lemon

Dolci

Watermelon & Bergamino

Mostaccioli