A Tavola con L’Altra Italia – Chefs and Wines Battle
Throughout the 2013-2014 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.
Boccaccio Restaurant COMPLETELY RENOVATED!! 7:30 pm Dinner 901 Lawrence Ave W Toronto
Tickets $85 Members $100 Non Members +$3 PayPal fee
Only 150 seats available
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.
SARDEGNA
ANTIPASTO – Favata Broad bean soup with pork ribs, cabbage and fennel Wine: Costmolino, Vermentino di Sardegna PRIMO – Malloreddus Saffron dumplings with tomato sauce and pecorino sardo cheese Wine: Sella & Mosca Cannonau di Sardegna Riserva SECONDO – Involtini di maiale al forno Pork scalloppine filled with pork liver and sardinian couscous argiolas Wine: Argiolas, ‘Perdera’, Sardegna DOLCE – Seadas Deep fried ricotta cheese dumplings with chocolate syrup and icing sugar [/one_half] [one_half_last]
ABRUZZO
ANTIPASTO – Brodetto Vastese Mixed seafood soup vasto style Wine: Costantini Trebbiano d’Abruzzo PRIMO – Chitarrine al ragu di agnello Square spaghetti with lamb ragout Wine: Casa Catelli Montepulciano d’Abruzzo SECONDO – Pescatrice in umido e insalate di rinforzo Monkfish stew mixed lettuces with julienne of vegetables Wine: Masciarelli, Montepulciano d’Abruzzo DOLCE – Pizzelle ripiene Crisp wafer cup filled with campari sorbet
