REGIONAL WINE AND CUISINE OF ITALY
(ITAWF-001)
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INTRODUCTION TO WINE
TASTING (TASWF-001)
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ITALIAN LANGUAGE COURSES
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This MENU was featured during the course:
REGIONAL WINE AND CUISINE OF ITALY
Feb07

Each of these dishes are prepared by our chef and briefly explained, then served and accompanied by a glass of wine from the same region. Recipes will be provided for all the dishes.

1. The sunny South
Puglia, Basilicata, Calabria, Sicilia, Sardegna
• caponata (eggplant relish) with toasted pugliese bread
• sformato di patate e funghi (timbale of potatoes and mushroom)
• tonno alla griglia (grilled tuna) with tomato, pine nuts, capers, raisins and olives served with saffron scented couscous
• cannoli with ricotta, pistachios and chocolate

2. A Volcanic Territory
Abruzzi, Molise, Campania, Lazio
• caprese salad with mozzarella di bufala
• spaghetti alla carbonara
• braciole di abbacchio (lamb cutlets) and puttanesca sauce
• chocolate and walnut salame

3. Pesto, Pasta and Vin Santo!
Liguria, Toscana, Marche, Umbria
• minestrone alla genovese with focaccia
• passatelli (fresh pasta) in white clam sauce
• galletto alla griglia (grilled cornish hen) cooked under a brick with panzanella salad
• biscotti al vin santo

4. In the kingdom of the Alps, the ‘headquarter’ of Nebbiolo and Osso Buco
Valle d’Aosta, Piemonte, Lombardia
• bagna cauda with fresh vegetables
• bresaola with arugula salad
• osso buco with risotto milanese
• zabaione with poached pear

5. Amarone, Tagliatelle and Parmigiano
Emilia-Romagna, Veneto, Friuli-Venezia Giulia, Trentino-Alto Adige
• piadina romagnola
• tagliatelle in ragu bolognese
• seafood goulash with white fish and mussels
• tiramisu

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