Fantastic Tour of Italy Evening!

Well our first ever Tour of Italy evening took place on Wednesday 11th June 2008 and what a success - Fully booked - So much so, we put the same evening on again a week later on the 18th June and guess what? - Yes, that was a complete sell out as well!

FRIULI VENEZIA GIULIA – Carciofi Veneziana
Small artichokes with boiled egg and mayonnaise

LIGURIA – Bruschetta Genovese
Toasted bread topped with fresh chopped tomatoes, basil and a sprinkling of pine nuts

CAMPANIA – Funghi Ripieni
Mushrooms filled with ricotta cheese, parmesan cheese and chilli - served with a fresh rocket salad with a sprinkling of lemon zest

LAZIO – Stracciatella alla Romana
Chicken broth containing rice and egg

PIEMONTE - Polenta
Polenta with chicken livers, mushrooms, fresh peppers and sage

SICILIA – Spaghetti alla Norma
Spaghetti served in a sauce of aubergine, tomato, basil, oregano, smoked ricotta cheese, olive oil, chilli and garlic

PUGLIA - Orecchiette
Ear shaped pasta with broccoli, garlic, pecorino cheese and chilli

LOMBARDIA – Risotto Milanese
A rice dish with saffron

EMILIA ROMAGNA – Sformato all’Emiliana
A soufflé made with potatoes, cheese, parmesan, ham, salt and pepper

MARCHE - Baccala
Cod cooked in a sauce of celery, onion, carrot, black olives, capers, a touch of chilli, parsley, fresh peppers and white wine

CALABRIA – Sardine all’Origano
Sardines cooked with fresh chilli, garlic, oregano and bay leaves

ABRUZZO – Agnello Arrabiata
Lamb cooked in garlic, chilli, rosemary, green olives and white wine

SARDEGNA – Favata
Pork ribs and Sardinian sausage with broad beans, fennel garlic, onion and olive oil

BASILICATA – Polpette alla Lucana
Meat balls made with minced beef, courgettes, mushrooms, tomatoes, dried red chilli and oregano

UMBRIA – Patate alla Francescana
Potatoes cooked with onion, paprika, chilli, tomato puree, olive oil, rosemary and parsley

MOLISE - Ratatouille
Mixed local vegetables cooked in the oven with tomatoes, olive oil, garlic and fresh herbs

VALLE D’AOSTA – Insalata Valdostana
Mixed salad with fondina cheese

TRENTINO ALTO ADIGE – Peperonata Trentino
Mixed peppers with red onion, tomato, oregano, garlic and thyme

VENETO - Tiramisu
Italian trifle

TOSCANA – Cantuccini e Vinsanto
Strong Sweet Tuscan wine (Alc.16%) served with crunchy almond dipping biscuits