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
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.
