A Tavola con L’Altra Italia – Chefs and Wines Battle
Throughout the 2012-2013 season we will embark again on the discovery of Italian regional cultures through food and wine. L’Altra Italia will host regular culinary events of specific regions where food and wine specialties will be introduced in conjunction with poetry, music, history and folklore.
Terroni Restaurant
8:30 pm Dinner
57 Adelaide St E
Toronto
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Tickets
$85 Members
$100 Non Members
Only 100 seats available
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RSVP
info@laltraitalia.org
Please specify:
First Name, Last name,
and Status (members/ non members) of each person
We all know and praise “Italian Cuisine” which is though an abstract concept as “Mediterranean Cuisine” is.
In fact, in Italy there are several regional culinary traditions that are influenced by a particular history, culture or environment and that differ from each other because of the many different ingredients and methods of cooking.
For this reason we decided to begin our journey to discover Italian regional cuisine.
We will enjoy authentic regional dishes and come to understand and better appreciate the local areas where these great traditions originated.
The dinner will include: four courses per region accompanied by an exquisite traditional regional wine.
PUGLIA
ANTIPASTO
Timballino di Melanzana
Mini eggplant parmigiana, Ontario stracciatella
Wine: Nero di Troia “Arrocco” Tenuta Fujanera, Puglia IGT 2011
PRIMO
– Orecchiette cime di rapa
Handmade orecchiette, rapini, anchovy, bread crumbs, garlic and chili
Wine: “Lunachiena” Carvinea Puglia IGT 2009
SECONDO
– Braciola di Cavallo
Traditional horse cutlet roll and stuffed with guanciale and pecorino, braised in tomato sauce
Wine: “Marmorelle Rosso” Tenute Rubino, Salento IGT Puglia 2010
DOLCE
– Cartellate e Gelato
Traditional fried cake with vin cotto and moscato di treni gelato
LAZIO
ANTIPASTO
– Suppli e Crostini
Traditional rice, tomato and mozzarella crocchettes and crostini alla romana
Wine: Bianco blend, Casale Marchesi, Frascati Superiore DOC Lazio 2011
PRIMO
– Rigatoni all’Amatriciana
House smoked guanciale, tomato sauce, pecorino
Wine: Cesanese del Piglio DOCG, Casale della Ioria Lazio 2008
SECONDO
– Abbacchio Cacio e Pepe
Lamb stew with egg, pecorino and black pepper
Wine: “Birbanera” Montecucco DOC, Amantis 2008
DOLCE
– Maritozzi alla Panna
Traditional sweet bread filled with chantilly cream
