DINE THE TWENTY REGIONS OF ITALY

Tuesday through Thursday, lunch, and dinner, for 20 consecutive weeks, Chef Lunardi and Chef Bottaro will offer four regional plates from one of the twenty regions of Italy for just $75.

Plus, our superstar sommelier team pair an optional glass of wine from the region to accompany each plate as our talented service team guide you through the journey – village by village.

CALABRIA
WEEK EIGHTEEN
TUESDAY 27 TO THURSDAY 29 OCTOBER

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About Calabria

If Italy is a boot, then Calabria is the toe. This southern Italian region is famous for its spicy, robust cuisine, which emphasises powerful ingredients like garlic, sun-dried tomatoes and peperoncino. As in many other Italian regions, Calabrian cuisine is rooted in peasant cooking, with numerous dishes strongly linked to religious occasions like Christmas and Easter. The region’s signature food, known all over the world, is undoubtedly ‘nduja, a spicy, spreadable pork paste widely used on bruschetta and in pasta. The wines reflect the coastal climate. Calabria is home to Cirò, which produces mostly reds based on the tannic Gaglioppo grape. A smaller amount of white wine is produced from a blend of Greco Bianco and Montonico Bianco. Other varieties include Guardavalle, Magliocco and Greco Nero.

DINE THE TWENTY REGIONS OF ITALY

Tuesday through Thursday, lunch, and dinner, for 20 consecutive weeks, Chef Lunardi and Chef Bottaro will offer four regional plates from one of the twenty regions of Italy for just $75.

Plus, our superstar sommelier team pair an optional glass of wine from the region to accompany each plate as our talented service team guide you through the journey – village by village.

BASILICATA
WEEK SEVENTEEN
TUESDAY 20 TO THURSDAY 22 OCTOBER

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About Basilicata

This southern region is lesser known and far off the beaten tourist track, but it’s well worth a visit. From the ancient town of Matera – one of the oldest known human settlements in the world – to the secluded coves and beaches of the Ionian and Tyrrhenian coasts, stunning national parks and mysterious old ruins, Basilicata has something for everyone. This part of Italy has historically been very poor, and its peasant cuisine is based mainly on local ingredients, simple recipes and a culture of reuse, particularly of meat and bread. For centuries, whilst the nobility and clergy claimed the best of the food production across the country, most Italians were forced to make do with the scraps. Indeed, it is the ingenuity and resourcefulness of la cucina povera that defines Lucanian food today. Wine production is minuscule compared with better-known regions. The region has few DOCs, the most famous being Aglianico del Vulture, made from the full-bodied Aglianico grape grown on volcanic soils. Other varieties include Fiano, Greco Bianco, Malvasia Bianca and Moscato.

DINE THE TWENTY REGIONS OF ITALY

Tuesday through Thursday, lunch, and dinner, for 20 consecutive weeks, Chef Lunardi and Chef Bottaro will offer four regional plates from one of the twenty regions of Italy for just $75.

Plus, our superstar sommelier team pair an optional glass of wine from the region to accompany each plate as our talented service team guide you through the journey – village by village.

PUGLIA
WEEK SIXTEEN
TUESDAY 13 TO THURSDAY 15 OCTOBER

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About Puglia

Puglia (Apulia) is often described as the land of wonders. It is a blend of art and culture, ancient customs and an impressive culinary tradition that conquers the hearts of those who set foot in the region. The landscape is defined by a smooth transition between the coast, dominated by limestone reliefs and paradise-like beaches, and the inland, characterised by beautiful olive groves. The region is predominantly agricultural and is famous around the world for its unique olive oil, high-quality wine, grains and fruit. The cuisine is characterised above all by the importance given to raw ingredients, from both land and sea, and by the fact that every ingredient is meant to enhance, not alter, the basic flavours of the products used. Orecchiette, horse meat and fresh cheese are just some of the most famous foods from this region. Puglia has also focused on making great red wines from local grapes such as Negroamaro, Primitivo and Bombino Nero, which make for delicious drinking.

DINE THE TWENTY REGIONS OF ITALY

Tuesday through Thursday, lunch, and dinner, for 20 consecutive weeks, Chef Lunardi and Chef Bottaro will offer four regional plates from one of the twenty regions of Italy for just $75.

Plus, our superstar sommelier team pair an optional glass of wine from the region to accompany each plate as our talented service team guide you through the journey – village by village.

CAMPANIA
WEEK FIFTEEN
TUESDAY 6 TO THURSDAY 8 OCTOBER

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About Campania

X“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.

DINE THE TWENTY REGIONS OF ITALY

Tuesday through Thursday, lunch, and dinner, for 20 consecutive weeks, Chef Lunardi and Chef Bottaro will offer four regional plates from one of the twenty regions of Italy for just $75.

Plus, our superstar sommelier team pair an optional glass of wine from the region to accompany each plate as our talented service team guide you through the journey – village by village.

MOLISE
WEEK FOURTEEN
TUESDAY 29 SEPTEMBER TO THURSDAY 1 OCTOBER

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About Molise

Molise encompasses stunning beaches to the east, glorious mountain ranges to the north, south and west, and some of the best Roman and pre-Roman archaeology in all of Italy. Molisan cuisine is similarly rooted in history and tradition. Food here has its origins firmly in la cucina povera, so you can expect hearty, comforting meals that revolve around rustic ingredients. The region has a long-standing reputation for pasta and meat, and its fertile land is also home to olive groves used in the mass production of extra virgin olive oil. The rolling green hills between the Apennine mountains and Molise's coast are perfectly suited to grape growing and wine production. While the region has historically made wine mostly for local consumption, that is starting to change as Molise seeks to put its wines on the international stage. Molise's vineyards produce Aglianico, Sangiovese, and the Trebbiano and Montepulciano of Biferno for which the region is best known. Its crown jewel, however, is the red Tintilia del Molise.

DINE THE TWENTY REGIONS OF ITALY

Tuesday through Thursday, lunch, and dinner, for 20 consecutive weeks, Chef Lunardi and Chef Bottaro will offer four regional plates from one of the twenty regions of Italy for just $75.

Plus, our superstar sommelier team pair an optional glass of wine from the region to accompany each plate as our talented service team guide you through the journey – village by village.

ABRUZZO
WEEK THIRTEEN
TUESDAY 22 TO THURSDAY 24 SEPTEMBER

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About Abruzzo

With the Apennine Mountains to the west and the Adriatic Sea to the east, Abruzzo is one of Italy's most stunning regions. Almost half of the region is national parks and nature reserves, which helps paint a picture of just how untouched this part of Italy is. Still wild and unspoilt, Abruzzo produces fantastic food that reflects the simple agricultural practices that have shaped the area. The traditional cuisine of Abruzzo is eclectic, drawing from pastoral, mountain, and coastal traditions. The most iconic element is the abundance of lamb. Abruzzo also has an ancient winemaking tradition, known predominantly for Montepulciano d'Abruzzo, the region-wide denomination for red wines made from this grape, while Cerasuolo d'Abruzzo is the denomination for the region's rosé wines made from the same variety. Trebbiano d'Abruzzo is the main white grape. Other varieties include Chardonnay, Cococciola, Passerina, Pecorino, and Sangiovese.

DINE THE TWENTY REGIONS OF ITALY

Tuesday through Thursday, lunch, and dinner, for 20 consecutive weeks, Chef Lunardi and Chef Bottaro will offer four regional plates from one of the twenty regions of Italy for just $75.

Plus, our superstar sommelier team pair an optional glass of wine from the region to accompany each plate as our talented service team guide you through the journey – village by village.

LAZIO
WEEK TWELVE
TUESDAY 15 TO THURSDAY 17 SEPTEMBER

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About Lazio

Despite its large size, importance to the country’s economy and beautiful countryside, Lazio can be a bit of an unknown to tourists visiting Italy. That’s because the name of this region is nowhere near as well-known as its famous city, Rome. Whilst throngs of visitors head directly to Rome to see its stunning architecture and indulge in plenty of pasta, there’s much more to see, do and taste. In terms of regional cooking steeped in history, it’s true that the cuisine here is largely represented by ancient Roman cuisine with some influence from other cultures. A special mention goes to the rich wine legacy - the region has a reputation for easy-drinking, youthful whites. While great wine is made here, the top exports are dry and crisp styles from Frascati and from Orvieto, which straddles the border with Umbria. Other varieties include Cesanese, Merlot, Sangiovese and Syrah.

DINE THE TWENTY REGIONS OF ITALY

Tuesday through Thursday, lunch, and dinner, for 20 consecutive weeks, Chef Lunardi and Chef Bottaro will offer four regional plates from one of the twenty regions of Italy for just $75.

Plus, our superstar sommelier team pair an optional glass of wine from the region to accompany each plate as our talented service team guide you through the journey – village by village.

UMBRIA
WEEK ELEVEN
TUESDAY 8 TO THURSDAY 10 SEPTEMBER

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About Umbria

Umbria is small, the only Italian region without a coastline or an international border and covered in dense forest and hilly terrain. But Umbria is home to more culinary treasures than many of its larger, more well-travelled neighbours. The combination of Apennine foothills, beautiful medieval hill towns and vast swathes of woodland makes Umbria one of the most beautiful regions of central Italy. Umbrian cuisine, whose roots lie in the civilisation of the Romans, follows a long tradition, essentially based on products from the earth. The frequent use of local legumes and cereals is the core of the regional cuisine, enriched by cured meat, pork and truffles. The hilly landscape, fringed by the snow-capped Apennines, produces tannic, age-worthy reds from Sagrantino di Montefalco. The companion white, Grechetto, is dry, crisp and ready to be enjoyed while young. Other varieties include Canaiolo, Sangiovese, Cabernet Sauvignon, Merlot and Trebbiano Spoletino.

DINE THE TWENTY REGIONS OF ITALY

Tuesday through Thursday, lunch, and dinner, for 20 consecutive weeks, Chef Lunardi and Chef Bottaro will offer four regional plates from one of the twenty regions of Italy for just $75.

Plus, our superstar sommelier team pair an optional glass of wine from the region to accompany each plate as our talented service team guide you through the journey – village by village.

MARCHE
WEEK TEN
TUESDAY 1 TO THURSDAY 3 SEPTEMBER

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About Marche

A stunning Adriatic coastline to the east, beautiful mountains to the west and an all-encompassing love for deep-fried food. Marche is one of Italy’s undiscovered gems. Ancona, the region’s capital, is a historically important port city, while the other provinces have their own unique characteristics. The regional cuisine consists of rustic food of the mountains, tasty fare from the hills and refined flavours from the sea. Any foodie should definitely make the trip to Marches for the stuffed, deep-fried olives all’Ascolana, which are a gourmet delicacy. The region is home to Rosso Conero, and Rosso Piceno, both based on the red grape Montepulciano. But the rock star here is the Verdicchio dei Castelli di Jesi, a crisp, fruity white wine that grows both near the sea and up in the mountains, taking the appellation of Verdicchio di Matelica. Other varieties include Passerina, Pecorino, and Trebbiano.

DINE THE TWENTY REGIONS OF ITALY

Tuesday through Thursday, lunch, and dinner, for 20 consecutive weeks, Chef Lunardi and Chef Bottaro will offer four regional plates from one of the twenty regions of Italy for just $75.

Plus, our superstar sommelier team pair an optional glass of wine from the region to accompany each plate as our talented service team guide you through the journey – village by village.

TUSCANY
WEEK NINE
TUESDAY 25 TO THURSDAY 27 AUGUST

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About Tuscany

Located in the central region of Italy, Tuscany boasts stunning countryside, a beautiful coastline and culture aplenty in its capital city, Florence. The regional cuisine consists mainly of traditional dishes and desserts, that have kept their recipes unchanged for many years. Saltless bread is a custom that few other regions have adopted. As for the wines, its famous reds are sangiovese-based wines: Chianti Classico, Montepulciano, and Brunello di Montalcino. Many wines are also known as Super Tuscans because they don’t conform to traditional production rules. These wines can be 100% Sangiovese or blended with international varieties like Cabernet Sauvignon or Syrah. The most known white wine is the Vernaccia di San Gimignano. Other varieties include Canaiolo Nero, Trebbiano, Vermentino, Ciliegiolo, Alicante and Ansonica.

DINE THE TWENTY REGIONS OF ITALY

Tuesday through Thursday, lunch, and dinner, for 20 consecutive weeks, Chef Lunardi and Chef Bottaro will offer four regional plates from one of the twenty regions of Italy for just $75.

Plus, our superstar sommelier team pair an optional glass of wine from the region to accompany each plate as our talented service team guide you through the journey – village by village.

EMILIA-ROMAGNA
WEEK EIGHT
TUESDAY 18 TO THURSDAY 20 AUGUST

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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.

DINE THE TWENTY REGIONS OF ITALY

Il Lido’s annual regional dining extravaganza starts again... let’s dine Italy! 

Tuesday through Thursday, lunch, and dinner, for 20 consecutive weeks, Chef Lunardi and Chef Bottaro will offer four regional plates from one of the twenty regions of Italy for just $75.

Plus, our superstar sommelier team pair an optional glass of wine from the region to accompany each plate as our talented service team guide you through the journey – village by village.

LIGURIA
WEEK SEVEN
TUESDAY 11 TO THURSDAY 13 AUGUST

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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.

DINE THE TWENTY REGIONS OF ITALY

Tuesday through Thursday, lunch, and dinner, for 20 consecutive weeks, Chef Lunardi and Chef Bottaro will offer four regional plates from one of the twenty regions of Italy for just $75.

Plus, our superstar sommelier team pair an optional glass of wine from the region to accompany each plate as our talented service team guide you through the journey – village by village.

PIEDMONT
WEEK SIX
TUESDAY 4 TO THURSDAY 6 AUGUST

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About Piedmont

Nestled amongst the foothills of The Alps in northwestern Italy sits Piedmont. Piedmontese cuisine differs from Mediterranean cooking throughout Italy, mainly because of the French influence on the region. Piedmont is also considered the truffle capital of the country, with the abundance of this expensive culinary treasure: white truffle d’Alba. But Piedmont is mostly famous worldwide for its highly sought-after wines. Wine lovers travel from near and far to soak up the landscape of undulating hills blanketed in vineyards while savouring arguably the best Italian wines the country has to offer. The cool climate creates the perfect growing conditions for nebbiolo, the king of grapes, that produces the region’s most popular wines: Barolo and Barbaresco. Piedmont white wine varieties are less common, but don’t disappoint: cortese and arneis. Last but not least, the gently fizzy and sweet sparkling wine Moscato d’Asti.

DINE THE TWENTY REGIONS OF ITALY

Dine Italy… Il Lido’s annual regional dining extravaganza! 

Tuesday through Thursday, lunch, and dinner, for 20 consecutive weeks, Chef Lunardi and Chef Bottaro will offer four regional plates from one of the twenty regions of Italy for just $75.

Plus, our superstar sommelier team pair an optional glass of wine from the region to accompany each plate as our talented service team guide you through the journey – village by village.

VALLE D'AOSTA
WEEK FIVE
TUESDAY 28 TO THURSDAY 30 JULY

About Valle d’Aosta

Located on the northwestern border of Italy, Valle d’Aosta is the most mountainous region in the country. Unlike much of Italy, the mountains and very cold winters in this area result in a hearty cuisine of filling starches and rich dairy products, with Fontina being the most famous cheese. The exceptional red wines of the area to try are Nebbiolo and Pinot Nero, as well as little-known Petit Rouge and the versatile white variety Prié Blanc, great in the sparkling or still version. Other varieties include Fumin, Moscato and Petite Arvine.

DINE THE TWENTY REGIONS OF ITALY

Il Lido’s annual regional dining extravaganza starts again... let’s dine Italy! 

Tuesday through Thursday, lunch, and dinner, for 20 consecutive weeks, Chef Lunardi and Chef Bottaro will offer four regional plates from one of the twenty regions of Italy for just $75.

Plus, our superstar sommelier team pair an optional glass of wine from the region to accompany each plate as our talented service team guide you through the journey – village by village.

LOMBARDY
WEEK FOUR
TUESDAY 21 TO THURSDAY 23 JULY

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About Lombardy

Glamour and opulence are synonymous with Lombardy. Whether that’s the grandiose villas that line Lake Garda and Lake Como, the capital of haute couture fashion Milan, or its illustrious arts and literary heritage. The region is a crossroads of tradition and modernity, its skyline is a fascinating blend of old and new. The cuisine is equally rich, with expensive spices, prime cuts of meat and aged cheeses bringing flair to risotto and polenta-based dishes. The cooling influence of The Alps makes it a sparkling wine haven. Franciacorta, along Lake Iseo, is one of the premier metodo classico wines from Italy made from chardonnay, pinot bianco and pinot nero. For red wines, chiavennasca (nebbiolo) is the main hero. Don’t miss the little wine region of Oltrepo’ Pavese, ready to surprise you. Other varieties include barbera, croatina and pinot nero.

DINE THE TWENTY REGIONS OF ITALY

Il Lido’s annual regional dining extravaganza starts again... let’s dine Italy! 

Tuesday through Thursday, lunch, and dinner, for 20 consecutive weeks, Chef Lunardi and Chef Bottaro will offer four regional plates from one of the twenty regions of Italy for just $75.

Plus, our superstar sommelier team pair an optional glass of wine from the region to accompany each plate as our talented service team guide you through the journey – village by village.

VENETO
WEEK THREE
TUESDAY 14 TO THURSDAY 16 JULY

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About Veneto

Veneto is a region of dramatic differences, starting up high on the Dolomites, and rolling down to the Adriatic coast, including the historic cities of Venice, Verona, and Padua. Venetian cuisine is always trying to make the most of local ingredients. While pasta is made and eaten, it is far less common than polenta and rice. Veneto is one of the largest wine producers in the country and boasts a huge variety of products, from reds to whites, from passito to sparkling. On the shores of Lake Garda, a milder climate and deep, gravelly soil creates the perfect conditions for growing corvina and rondinella. A little further east at the base of the mountains, we find the well-known designations of Amarone della Valpolicella and Recioto della Valpolicella, the glory of Veneto’s viticulture. Other varieties include garganega, trebbiano and glera.

DINE THE TWENTY REGIONS OF ITALY

Il Lido’s annual regional dining extravaganza starts again... let’s dine Italy! 

Tuesday through Thursday, lunch, and dinner, for 20 consecutive weeks, Chef Lunardi and Chef Bottaro will offer four regional plates from one of the twenty regions of Italy for just $75.

Plus, our superstar sommelier team pair an optional glass of wine from the region to accompany each plate as our talented service team guide you through the journey – village by village.

FRIULI-VENEZIA GIULIA
WEEK TWO
TUESDAY 7 TO THURSDAY 9 JULY

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.

DINE THE TWENTY REGIONS OF ITALY

Il Lido’s annual regional dining extravaganza starts again... let’s dine Italy! 

Tuesday through Thursday, lunch, and dinner, for 20 consecutive weeks, Chef Lunardi and Chef Bottaro will offer four regional plates from one of the twenty regions of Italy for just $75.

Plus, our superstar sommelier team pair an optional glass of wine from the region to accompany each plate as our talented service team guide you through the journey – village by village.

TRENTINO-ALTO ADIGE
WEEK ONE
TUESDAY 30 JUNE TO THURSDAY 21 JULY

ANTIPASTI
strudel salato con speck e funghi
savoury strudel, smoked speck, forest mushrooms
rotari trento doc brut 2020

PRIMO
canederli alla rapa rossa con rafano
bread and beetroot rissole, horseradish
köfererhof sylvaner 2023

SECONDO
carre di maiale con crauti
slow cooked pork rack, sauerkraut, sour cherries
kurtatsch lagrein 2024

DOLCI
sachertorte
chocolate sponge cake, apricot jam
castel firmian ‘daben’ moscato rosa 2020

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.

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

ANTIPASTI
arancino alla messinese
beef arancino, mortadella, scamorza, green peas
vs
crostino ricotta e bottarga
charred common loaf, whipped ricotta, bottarga

PRIMO
fregola con le arselle
fregola, shark bay clams, rottnest swordfish, tomato
2024 antonella corda vermentino

SECONDO
tonno alla siciliana
rottnest tuna, capers, tomatoes, kalamata, roasted potatoes
2023 pietradolce etna rosso​​​​​​​

DOLCI
cassata siciliana
sponge ricotta cake, candied orange, marzipan
vs
seadas
fried ravioli, pecorino, wandoo honey​​​​​​​

COCKTAILS
sicilian negroni

vs

mirto spritz

BATTLE 6 / WEEK 4
11 - 13 NOVEMBER

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.

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

ANTIPASTI
mozzarella in carrozza
fried mozzarella toastie
vs
crostino capocollo e burrata
charred common loaf, capocollo, burrata

PRIMO
riso patate e cozze
risotto, mussels, kipfler potato, tomato, pangrattato
2021 menhir no. zero negroamaro
​​​​​​​
SECONDO
salsiccia e friarielli
pork and fennel sausage, turnip leaves
​​​​​​​2021 rocca del principe aglianico

DOLCI
babá al limone
drunken sponge cupcake, limoncello, cream
vs
calzoncelli pugliese
fried sweet ravioli, almond

​​​​​​​COCKTAILS
bloody naples
vs
apulian tonic

BATTLE 5 / WEEK 3
14 -16 OCTOBER

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!

LIGURIA VS EMILIA ROMAGNA
TUESDAY 26 AUGUST TO THURSDAY 18 SEPTEMBER

ANTIPASTI
capponada della riviera di ponente
confit tuna, kalamata, tomato, hard egg, croutons, anchovies, bottarga
vs
gnocco fritto con prosciutto e stracciatella
gnocco fritto, prosciutto di parma dop, stracciatella, cracked pepper​​​​​​​

PRIMO
gramigna con salsiccia
gramigna, pork and fennel sausage, fresh cream, parmigiano reggiano
2020 la tosa ‘rio del tordo’
​​​​​​​
SECONDO
pesce spada alla ligure
charred rottnest swordfish, potato, tomato, kalamata, capers, pine nuts
2021 santa caterina rosato​​​​​​​

DOLCI
baci di alassio
chocolate and hazelnut cookie
vs
zuppa inglese
sponge cake, custard, chocolate, spiced liqueur​​​​​​​

​​​​​​​COCKTAILS
watermelon daiquiri
vs
basil mojito

BATTLE 4 / WEEK 4
16 - 18 SEPTEMBER

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!

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
linguine al ragú bianco di calamari
linguine, squid ragu, white wine, garlic, lime zest
2023 i clivi ‘san pietro’ friulano

SECONDO
anatra alla tirolese
slow cooked spiced duck leg, apple jam
2022 abbazia di novacella schiava

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 4
19 - 21 AUGUST

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!

TUSCANY VS PIEDMONT
TUESDAY 1 JULY TO THURSDAY 24 JULY

ANTIPASTI
carne cruda all’albese
beef tartare, lemon and leek oil, potato crisp
vs
bruschetta con paté di pollo e pecorino
chicken liver bruschetta, pecorino, blueberries

PRIMO
pici all’aglione
pici pasta, tomato sugo, garlic
2023 frescobaldi ‘albizzia’ chardonnay DOC

SECONDO
brasato di manzo con cavolo
red wine braised beef, sauteed cabbage
2020 attilio ghisolfi ‘sbardaja’ nebbiolo DOC

+ add 5g of manjimup black truffle to any dish

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

DOLCI
torta alle nocciole con zabaglione
hazelnut cake, zabaglione cream
vs
panforte senese
spiced chocolate and nut cake

COCKTAILS
tuscan martini
gin martini, extra virgin olive oil, salt
vs
double g
genepy, ginger, soda, mint

BATTLE 2 / WEEK 4
22 - 24 JULY

About Tuscany

Located in the central region of Italy, Tuscany boasts stunning countryside, a beautiful coastline and culture aplenty in its capital city, Florence. The regional cuisine consists mainly of traditional dishes and desserts, that have kept their recipes unchanged for many years. Saltless bread is a custom that few other regions have adopted. As for the wines, its famous reds are sangiovese-based wines: Chianti Classico, Montepulciano, and Brunello di Montalcino. Many wines are also known as Super Tuscans because they don’t conform to traditional production rules. These wines can be 100% sangiovese or blended with international varieties like cabernet sauvignon or syrah. The most known white wine is the Vernaccia di San Gimignano. Other varieties include canaiolo nero, trebbiano, vermentino, ciliegiolo, alicante and ansonica.

About Piedmont

Nestled amongst the foothills of The Alps in northwestern Italy sits Piedmont. Piedmontese cuisine differs from Mediterranean cooking throughout Italy, mainly because of the French influence on the region. Piedmont is also considered the truffle capital of the country, with the abundance of this expensive culinary treasure: white truffle d’Alba. But Piedmont is mostly famous worldwide for its highly sought-after wines. Wine lovers travel from near and far to soak up the landscape of undulating hills blanketed in vineyards while savouring arguably the best Italian wines the country has to offer. The cool climate creates the perfect growing conditions for nebbiolo, the king of grapes, that produces the region’s most popular wines: Barolo and Barbaresco. Piedmont white wine varieties are less common, but don’t disappoint: cortese and arneis. Last but not least, the gently fizzy and sweet sparkling wine Moscato d’Asti.

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!

VENETO VS LOMBARDY
TUESDAY 3 JUNE TO THURSDAY 26 JUNE

ANTIPASTI
baccalá mantecato, crostone
salted cod paste, charred common loaf
vs
bresaola alla montanara
air-dried beef, marjoram, flatbread

PRIMO
rigatoni alla monzese
rigatoni, pork and fennel sausage, ​​​​​​​saffron cream, pangrattato
2019 lantieri ‘arcadia’ franciacorta

SECONDO
skie fritte con polenta
fried shark bay school prawns, calamari, soft white polenta
2022 inama ‘vulcaia’ sauvignon blanc
 
DOLCI
fritole veneziane
doughnuts, raisin, whipped cream
vs
salame al cioccolato
chocolate salami

COCKTAILS
cynar spritz
vs
ramazzotti & tonic​​​​​​​

BATTLE 1 / WEEK 4
24 - 26 JUNE

About Veneto

Veneto is a region of dramatic differences, starting up high on the Dolomites, and rolling down to the Adriatic coast, including the historic cities of Venice, Verona, and Padua. Venetian cuisine is always trying to make the most of local ingredients. While pasta is made and eaten, it is far less common than polenta and rice. Veneto is one of the largest wine producers in the country and boasts a huge variety of products, from reds to whites, from passito to sparkling. On the shores of Lake Garda, a milder climate and deep, gravelly soil creates the perfect conditions for growing corvina and rondinella. A little further east at the base of the mountains, we find the well-known designations of Amarone della Valpolicella and Recioto della Valpolicella, the glory of Veneto’s viticulture. Other varieties include garganega, trebbiano and glera.

About Lombardy

Glamour and opulence are synonymous with Lombardy. Whether that’s the grandiose villas that line Lake Garda and Lake Como, the capital of haute couture fashion Milan, or its illustrious arts and literary heritage. The region is a crossroads of tradition and modernity, its skyline is a fascinating blend of old and new. The cuisine is equally rich, with expensive spices, prime cuts of meat and aged cheeses bringing flair to risotto and polenta-based dishes. The cooling influence of The Alps makes it a sparkling wine haven. Franciacorta, along Lake Iseo, is one of the premier metodo classico wines from Italy made from chardonnay, pinot bianco and pinot nero. For red wines, chiavennasca (nebbiolo) is the main hero. Don’t miss the little wine region of Oltrepo’ Pavese, ready to surprise you. Other varieties include barbera, croatina and pinot nero.

FESTIVAL OF JERRY

 WA’s King of Oysters, Jerry Fraser, joins the team at Il Lido for a jolly good festive season!

Christmas Eve to New Year’s Day
Shucked to order every day 12pm - 5pm
Half 24 | Dozen 36 | Double 60

Jerry will be shucking four varieties of the best bivalves from around Australia and it’ll be the battle of the coasts for this summer’s oyster supremacy…

THE PACIFIC PLAY OFF
SA V TAS

Pacific oysters will go head to head in the Pacific play off! It could be the briney beauties from Smoky Bay, Coffin Bay, or Franklin Harbour in South Australia up against some salty sensations from Pittwater, Moulting Bay, Duck Bay or Boomer Bay from down in Tassie.

THE ROCK OFF
WA V NSW

When it comes to Rock oysters, all bias aside… it’s gotta be WA. You know - west coast, best coast!! WA’s revered Albany rock oysters will be taking on those from the estuaries of the Sapphire Coast in New South Wales. It’s a total knock off (in our humble opinion), but join us for the rock off and you be the judge!!