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, tomatoes, hard eggs, croutons, anchovies, bottarga
vs
gnocco fritto con prosciutto e stracciatella
gnocco fritto, prosciutto di parma dop, stracciatella, cracked pepper
PRIMO
linguine al pesto con patate e fagiolini
linguine, basil pesto, potatoes, green beans
2022 cascina feipu dei massaretti pigato
SECONDO
pollo alla cacciatora
spatchcock, tomato, kalamata, baby capsicum, savoy cabbage
2021 bissoni ‘girapoggio’ sangiovese
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 3
9 - 11 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.