VENETO (week of Jan 9 – Jan 15)

Venetian cooking has known exotic touches since the days when crusaders, merchants and adventurers such as Marco Polo opened trade routes to the east, providing Europe with coffee, tea and novel grains, herbs and spices. Veneto boasts an enviably balanced diet from an eclectic range of sources. The Adriatic abounds in fish. The plains of the Po, Adige and Piave rivers supply livestock and rice for risotto. The hills that flank the Alps from Lake Garda to Cortina d'Ampezzo provide game, wine and a bit of olive oil, along with the climate for aging prosciutto and cheeses. Gardens everywhere furnish fresh vegetables.

appetizer (choice of):

pasta e fagioli  three bean soup / pancetta / ditalini pasta / herbs oil

tuna carpaccio  pepper crusted sushi grade tuna / tarragon vinaigrette / arugula

risi e bisi  carnaroli rice / green peas / parmesan

fusilli con radicchio   fusilli bucati / radicchio / red onions / speck prosciutto /
grated grana padano

dentice in saor   red snapper / spinach / red onions “agrodolce” / golden raisins / pinenuts

petti di pollo ripieni   chicken breast / prosciutto / provolone / zucchini / arugula leaves / balsamic shallots