Presentation for Northern Italy Menu Service

8/14/2019 Presentation for Northern Italy Menu Service

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NORTHERNNORTHERN

ITALYITALY(Tastes of(Tastes of

Liguria,Liguria,Piedmont,Piedmont,Lombardy,Lombardy,

Emilia-Emilia-Romagna,Romagna,Veneto andVeneto andTuscany)Tuscany)

It would be nice to add more famous


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Map of Italy andMap of Italy andneighboursneighbours


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Map of Italys northernMap of Italys northern

regionsregions


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A lesson in geographyA lesson in geography

Northern Italy is actually a regioncomprised of many towns andprovinces, each with its own foodsand cooking styles.

A French influence, prevails in therecipes of Piedmont, Liguria,Lombardy and Emilia-Romagna inthe northwest, while Austro-

Hungarian flavors infuse dishesfrom Veneto, Friuli-Venezia Giulia.

There are many common threads

woven in foods throughout theregions threads to consider whencreating menu items with NorthernItalian flair. "Pasta, rice, polentaand gnocchi figure in one form or

another in each [northern] region'sdiet.


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LiguriaLiguria

Ligurian food is famous for

its delicate and floral

fragrance fresh herbs,

wild mushrooms,

artichokes & foccacia arefavorites of this area. It is

said that ravioli were

invented here as the way

to stretch a small amount

of leftover meat or fish into

a full meal the next day.

Regional capital: Genoa (Genova)


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VenetoVeneto

Veneto (Venice) Is known

for its simple preparation

of seafood such as

moleche (soft shelled

crabs) and scallops.

Regional capital: Venice (Venezia)
http://images.google.ca/imgres?imgurl=http://www.afma.gov.au/information/library/images/species/images/scallops.jpg&imgrefurl=http://www.afma.gov.au/information/library/images/species/scallops.htm&h=485&w=324&sz=161&hl=en&start=3&um=1&tbnid=x0vpoRvAlLigkM:&tbnh=129&tbnw=86&prev=/images%3Fq%3Dscallops%26svnum%3D10%26um%3D1%26hl%3Den%26sa%3DN


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TuscanyTuscany

Tuscany is peasant

country cooking-pork,

beans, salted breads are

part of the Tuscan diet.

Regional capital: Florence (Firenze)
http://images.google.ca/imgres?imgurl=http://www.experienceplus.com/images/porchetta.jpg&imgrefurl=http://www.experienceplus.com/reading_room/recipes/roast_pork.html&h=600&w=400&sz=69&hl=en&start=22&um=1&tbnid=VXLZ01go8mgn4M:&tbnh=135&tbnw=90&prev=/images%3Fq%3Droast%2Bpork%26start%3D20%26ndsp%3D20%26svnum%3D10%26um%3D1%26hl%3Den%26sa%3DN


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LombardiaLombardia

Lombardia is

characterized by its rich

agricultural areas and has

a very diverse cuisine.

Many of Italy's finestcheeses such as

Gorgonzola, Taleggio, Bel

Paese and gran padano

are produced here and

fresh pasta, polenta and

rice are all enjoyed.

Regional capital: Milan (Milano)
http://images.google.ca/imgres?imgurl=http://www1.istockphoto.com/file_thumbview_approve/276568/2/istockphoto_276568_italian_gorgonzola.jpg&imgrefurl=http://www.istockphoto.com/file_closeup/%3Fid%3D276568%26refnum%3D302986&h=380&w=285&sz=38&hl=en&start=11&um=1&tbnid=06SUHeO417lyqM:&tbnh=123&tbnw=92&prev=/images%3Fq%3Dgorgonzola%26svnum%3D10%26um%3D1%26hl%3Den%26sa%3DN


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VenetoVeneto

Veneto iIs known for its

simple preparation of

seafood such as moleche

(soft shelled crabs) and

scallops.

Regional capital: Venice (Venezia)


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PiemontePiemonte

The hilly region bordering

France and Switzerland is

ideal for dry farming most

grapes, which are deep-

rooted enough to

withstand periods of dryweather. The food of the

region reflects the terrain

with a hearty and

nourishing style. Arborio

rice from the Po Valley

and truffle from Alba arewell known.

Regional capital: Turin (Torino)


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Emilia-Emilia-

RomagnaRomagnaThe cooking of this region isvery fat. The fertile land is fat,

and its dows are fat, as well as

its pigs, the vats that hold the

sea of wine produced every

year, and the bellies of thediners that love to tell

anecdotes during their lavish

meals. The strength of the

wine contributes to the gay

atmosphere.

Emilia is the home of salamis,and Parma is their home.

Parma has a saying: "The pig

is like Verdi's music, there's

nothing to throw away."

Regional Capital: Bologna
http://upload.wikimedia.org/wikipedia/commons/0/05/ItalyEmilia-Romagna.png


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NORTHERN ITALIAN REGIONAL CUCINA

(Tastes of Liguria, Piedmont, Lombardy, Emilia-Romagna, Veneto and Tuscany)

AntipastoProsciutto con fichie parmigiano| Prosciutto with fresh figs and

parmesan

ZuppaPasta e fagioli | Fresh pasta and bean soup

InsalataRadicchio e gorgonzola all aceto balsamico | Radicchio leaves with

gorgonzola, caramelized walnutsand balsamic

Primo PiattoCapesante al limoncello con risotto ai funghi porcini | Limoncello

scallops served with Chef Tonys porcini risotto

Secondo Piatto

Arista di maiale, patate arrostito e rapini al salto con pinoli e uvetta |Roasted pork loin with garlic and rosemary, oven-roasted herbed-potatoes

and rapini with pinenuts and golden raisinsDolci

La dolci vita| Tasting plate of Northern Italys regional dessertstiramisu, panna cotta, granita al prosecco and almond biscotti

Menu


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Northern Italian Cooking!

Perfectly pristine ingredients,combined sensibly and cooked

properly, are the hallmarks of thebest Italian food. Chef Mario Batali

www.mariobatali.com

Documents

Presentation for Northern Italy Menu Service