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
malloreddus alla campidanese
malloreddus pasta, pork and fennel sausage, tomato sugo, pecorino
2020 pala centosere cannonau
SECONDO
braciole alla siciliana
veal and provola rolls, breadcrumb, charred cos gem
2020 donnafugata sedara
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 2
28 - 30 OCTOBER
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.