BATTLE OF THE REGIONS

Il Lido’s popular winter dining series, Dine Italy, is back… but this year, it’s region vs region!

Every four weeks, two regions go head-to-head in a thrilling food and wine battle … and every Tuesday to Thursday, taste your way through a rotating selection of competing primi and secondi, carefully paired with regional matching wines.

TWELVE POWERHOUSE REGIONS - SIX EPIC BATTLES
One winner. You decide!

TRENTINO VS FRIULI
TUESDAY 29 JULY TO THURSDAY 21 AUGUST

ANTIPASTI
smacafam
buckwheat and sausage slice, crispy pancetta
vs
frico
potato and montasio bake, red cabbage

PRIMO
canederli in brodo
bread and pork dumpling, chicken broth
2023 franz haas pinot grigio

SECONDO
agnello al cren
braised lamb, horseradish, roasted kipfler potato
2023 cozzarolo refosco dal peduncolo rosso

EXPLORE THE KINGS OF RED
2020 roberto sarotto barolo
2015 ridolfi brunello di montalcino

DOLCI
strudel di mele con chantilly all’arancia​​​​​​​
apple strudel, chantilly, orange
vs
crostata alle mandorle
almond tart

COCKTAILS
apple pass
vs
almond blossom

BATTLE 3 / WEEK 1
29 - 31 JULY

Menu coming soon.

About Trentino-Alto Adige

Like many of Italy’s border regions, Trentino-Alto Adige represents the perfect fusion of different cultures, mainly Germanic and Italian. The same goes for the food; this region has an exceptional gastronomic reputation, combining ancient Germanic recipes and the use of fresh local ingredients. A unique selection of grapes ripens in this sunny, high-elevation region. For whites, Pinot Grigio rules, while Chardonnay, Gewürztraminer and Müller-Thurgau are also popular. For reds, Pinot Nero, Schiava and Lagrein are well known.

About Friuli-Venezia Giulia

Friuli Venezia Giulia lies on the northeastern edge of Italy, surrounded by mountains and the Adriatic Sea. Throughout history, the neighbouring regions of Slovenia, Austria and the old Venetian Republic took a stab at staking their claim to the territory, leaving indelible marks on Friuli’s culture and cuisine. Although the region is relatively small compared to the rest of Italy, it ranks among the best for producers of white and orange wines that impress with their freshness, clear structure, and elegance. The most common varieties are: friulano, ribolla gialla, malvasia istriana, and pinot grigio. Red wines such as schioppettino and pignolo, while less common, are no less delicious.

BATTLE OF THE REGIONS

Il Lido’s popular winter dining series, Dine Italy, is back… but this year, it’s region vs region!

Every four weeks, two regions go head-to-head in a thrilling food and wine battle … and every Tuesday to Thursday, taste your way through a rotating selection of competing primi and secondi, carefully paired with regional matching wines.

TWELVE POWERHOUSE REGIONS - SIX EPIC BATTLES
One winner. You decide!

LIGURIA VS EMILIA ROMAGNA
TUESDAY 26 AUGUST TO THURSDAY 18 SEPTEMBER

Menu coming soon.

About Liguria

There aren’t many parts of the world where striking, jagged mountains and turquoise, warm seas can be seen in the same place, but the little crescent-shaped Italian region of Liguria, known as the Italian Riviera, is one of them. Home to Genoa, historically one of Europe's largest harbours, it features beautiful fishing villages all along the coastline, including the famous Cinque Terre. Further inland, terraced farms produce some of the best olive oil in the country. We can easily say that the regional cuisine is one of the best expressions of the Mediterranean cuisine: peasant and typical of country people, mountaineers and sailors, made up of simple and fresh ingredients, which has now become sophisticated and full of ancient glories. Liguria is generally known for its white wines made from vermentino, which are locally known as pigato.

About Emilia Romagna

Emilian cuisine, as in most Italian regions, is a constellation of cuisines. The simple geography instils in the region a perfect balance of fertile land and abundant water. Emilia Romagna is truly the land of flavours, making it a destination for the gourmand in the search of tradition, authenticity and thoughtful processes often dating back to ancient times. It is undoubtedly a solid, tasty and generously seasoned cuisine. Some of its gastronomic treasures are Parmigiano Reggiano, aceto balsamico, Prosciutto di Parma and mortadella. Considered the country’s food capital, Emilia-Romagna is also a prolific wine producer. The region is best known for Lambrusco, a sparkling red wine, but is the cradle for sangiovese as well. Trebbiano, a white grape, is the other key player. Other varieties include albana, malvasia, spergola and centesimino.

BATTLE OF THE REGIONS

Il Lido’s popular winter dining series, Dine Italy, is back… but this year, it’s region vs region!

Every four weeks, two regions go head-to-head in a thrilling food and wine battle … and every Tuesday to Thursday, taste your way through a rotating selection of competing primi and secondi, carefully paired with regional matching wines.

TWELVE POWERHOUSE REGIONS - SIX EPIC BATTLES
One winner. You decide!

CAMPANIA VS PUGLIA
TUESDAY 23 SEPTEMBER TO THURSDAY 16 OCTOBER

Menu coming soon.

About Campania

“Vedi Napoli e poi muori” - see Naples and die - is one of the most popular quotes about this region: once you have seen Naples you can die peacefully, since nothing else could match its beauty. Idyllic Campania is home to some of Italy’s most beautiful scenery, and its history is inextricably tied to the Roman empire. They always valued Campania for its vast pastureland and nutrient-rich soil, and many practices that continue to exist today started in Roman times. Gastronomic delicacies have now become universal: tomato sugo, pasta, mozzarella, gelato. Key territory of the Mediterranean diet, you simply can’t talk about Campania without mentioning pizza, arguably Italy's greatest gift to mankind. Campania’s wines are becoming more well-known all over the world, especially as volcanic wines rise in popularity. For reds, the most famous are Taurasi and Aglianico del Taburno, both based on the red grape aglianico. For whites, Fiano di Avellino and Greco di Tufo are best known, based on fiano and greco, respectively. Other varieties include coda di volpe, falanghina and piedirosso.

About Puglia

Puglia (Apulia) is often defined as the land of wonders. A blend of art and culture, ancient customs and an impressive culinary tradition that is able to conquer the hearts of those who set foot in this territory. The landscape is defined by a smooth transition between the coast, dominated by limestone reliefs and paradise-like beaches, and the inland is characterised by the presence of beautiful olive groves. The region is predominantly agricultural and it’s famous around the world for its unique olive oil, high-quality wine, grains and fruit farms. The cuisine is characterised above all by the importance given to the raw material, both from land and sea, and by the fact that all the ingredients are aimed at enhancing and not altering the basic flavours of the products used. Orecchiette, horse meat and fresh cheese are just some of the most famous produce from this region. Puglia has also focused on making great red wines with local grapes like negroamaro, primitivo and bombino nero making delicious drinking.

BATTLE OF THE REGIONS

Il Lido’s popular winter dining series, Dine Italy, is back… but this year, it’s region vs region!

Every four weeks, two regions go head-to-head in a thrilling food and wine battle … and every Tuesday to Thursday, taste your way through a rotating selection of competing primi and secondi, carefully paired with regional matching wines.

TWELVE POWERHOUSE REGIONS - SIX EPIC BATTLES
One winner. You decide!

SICILY VS SARDINIA
TUESDAY 21 OCTOBER TO THURSDAY 13 NOVEMBER

Menu coming soon.

About Sicily

Sicily, the biggest island in the Mediterranean, is unsurprisingly rich in history and traditions. Sicilian cuisine is the expression of the culinary art developed since ancient times, and is closely linked to the historical, cultural and religious events of the island. Cooking traditions originating from the Greeks, Arabs and Normans blend with those from Spain and North Africa, resulting in a fabulous melting pot of Mediterranean flavours and unique dishes. Some of the delicacies from the region include arancini, cannoli, pistacchio di bronte, almonds and all things citrus. The dry, warm climate and copious sunshine are perfect for viticulture, where fruity, medium-bodied red wines made from nero d’avola, and juicy, peachy white wines made from grillo, are most prolific. Other varieties include frappato, nerello mascalese, carricante, catarratto, inzolia, nerello cappuccio, alicante, syrah and moscato.

About Sardinia

Sardinia is the dream destination for many all over the world, for its landscape, the stunning beaches, and the great food. Sardinian cuisine is the expression of the culinary art developed on the island and is characterised by its pastoral heritage but also for its variety. Enriched in history through contributions and exchanges between different Mediterranean cultures. Varied and diversified, the Sardinian cuisine ranges from roasted meats, bread, and cheeses to fresh seafood. The island is better known for its food than its wines, but wine producers are exporting to the world now more than ever. Wines to look for include cannonau, the local name for grenache, and carignano. Salty, floral vermentino comes from the northeast, in an area called Gallura that gives birth to the homonymous Vermentino di Gallura. Other varieties include monica, pascale, malvasia, vernaccia and moscato.