Gastronomic regional tour of Italy begins with the Veneto

is currently taking customers on a gastronomic regional tour of Italy beginning with the Veneto and followed by Emilia Romagna, Toscana, Puglia and Calabria and Piemonte.

Although the geography of Italy’s regions is immensely diverse, the basic principles of Italian cooking are the same – culinary simplicity and the use of the finest, freshest ingredients available. Geography apart, each region of Italy is also culturally different and each bears the distinctive marks of its past settlers and invaders who tried to reproduce its own home cooking.

Until February 14th, visitors to Carluccio’s will be able to discover and experience the rich culinary traditions, provenance and variety of the food and wine from the Veneto and its famous city, Venice, which lies in the Po Valley, between the Adriatic Sea in the south, and the Dolomites to the north. Venice was once the most famous maritime trading city in the world, dominating the spice trade amongst others, and its cosmopolitan history is reflected in the cooking of the whole region. Indeed Veneto is regarded as one of the formative regions, along with Tuscany, responsible for Italian cuisine as we know it today.

Throughout Carluccio’s special in-store promotion, visitors will be able to try an array of typical Venetian dishes. The Veneto forms part of “the polenta, bean and rice belt” which runs across the north of Italy and these are important ingredients in the regional cuisine. Served in the caffè and cold counter to take-away will be Pasta e Fagioli, a thick soup of pasta with creamy borlotti beans, Cicoria in Camicia, steamed chicory wrapped in roast ham with provolone sauce and Pere Allo Zafferano, a delicious dessert of poached pears in a sweet saffron sauce. The counters of Carluccio’s deli will also be burgeoned with the seasonal products and fresh produce from Asiago cheese, a classic with a history that dates back to medieval times as well as Filetti di Acciughe – anchovy fillets and Farina di Granturco – white polenta.

Visitors will also be able to watch the Carluccio’s team at work with Il Risotto Veneto: Dimonstrazione di cucina, a Venetian Risotto Cookery Demonstration or work alongside Carluccio’s experts at the Impara a cucinare: Il Risotto Veneto, Cooking a Venetian Risotto where they will be able to try their hand at Venetian cooking as they are taken through step-by-step, how to make the perfect risotto. One of the region’s key and most popular dishes, the Venetians make their risotto more liquid in consistency than in other parts of the country, the dish is cooked until it is all’onda…like a wave.

As well as being one of the key regions for Italian gastronomy, Veneto is one of most important wine producing areas in Italy being home to classics like Soave, Amarone, Valpolicella, Bardolino and Prosecco, all of which will be available as a perfect accompaniment to the caffè menu and the regional dishes that can be created at home using ingredients available from the deli.

Visit or pick up a leaflet in store for additional details on the Veneto celebrations and recipes to try at home.

Impara a cucinare Il Risotto Veneto: Cooking a Venetian Risotto (£45.00 per person / capacity 10 people) will take place from 11:00am-1:15pm on 7th February. In this hands on cookery class guess will learn about the characteristics food of this diverse region and the key ingredients of a Venetian risotto. You will then be lead through the steps to create the perfect risotto. Guests will then be able to enjoy their freshly prepared dishes over a glass of wine followed by the dessert and coffee. You will also receive a copy of the recipe cooked and a goody bag containing the ingredients to create delicious risotto dishes at home.

Il Risotto Veneto Dimostrazione di cucina: Venetian Risotto Cookery Demonstration (£25.00 per person / capacity 20 people) will take place from 7-8:30pm on 7th February. Enjoy a glass of wine while you discover how to make the perfect Venetian risotto with this step-by-step demonstration. You will learn about the food characteristics of this region and taste three different freshly prepared risottos. Guests will receive recipes and a goody bag containing ingredients to create delicious risotto dishes at home.

January 29, 2008