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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%3DN8/14/2019 Presentation for Northern Italy Menu Service
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TuscanyTuscany
Tuscany is peasant
country cooking-pork,
beans, salted breads are
part of the Tuscan diet.
Regional capital: Florence (Firenze)
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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%3DN8/14/2019 Presentation for Northern Italy Menu Service
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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
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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
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