Emilia, verdant and fertile, where, like nowhere else in the world, creators and consumers share a passion about the art of food, and to its south, Tuscany with its poor soil (and consequently) great cooks, give us much of what we think of as “Italian food”: Bolognese, Fiorentina, parmigiana, lasagna, prosciutto, mortadella, balsamico and ragú – are all the Italian that many of us know! This menu will bring together the great artisanal products of Emilia, celebrate both the frugality of Tuscany with bread, beans, herbs and olive oil and, the opulence of La Grassa with a rich meat ragú – and finish with a simply spectacular fisherman’s stew from Leghorn.
Radicchio alla Griglia, Parmigiano e Prosciutto di Parma con Aceto Balsamico di Modena: Grilled Radicchio with Cheese from Reggio-Emilia, Ham from Parma, and Balsamic Vinegar from Modena
Crostini ai Fagioli: White Bean and Herb Crostini
Tagliatelli alla Bolognese: Egg Noodles with Ragú
Cacciucco alla Livornese: Seafood Stew, Leghorn Style