Dinner Menu Proposal
Prepared by Private Chef Pier MannaDate: TBD
Location: TBD
Insalata Caprese
Served with fresh basil, Focaccia Barese, and fresh tomato puree
Or
Tropical Delight
WithAvocado, corn, and heart of palm, served on romaine salad leaf
Risotto primavera
Creamy Carnaroli rice with seasonal mixed vegetables (zucchini, eggplants, greenpeas, greenbeans, asparagus)
Or
Linguine al pesto
Linguine with homemade pesto, cubed potatoes, green beans)
Cod Livornese
Fresh savory tomato sauce, capers, kalamata olives, parsley
Or
Beef Pizzaiola
Pan-seared and served with mashed potatoes, grilled asparagus, and red wine reduction
Tiramisu Classic
Mascarpone cheese, Eggs, Lady fingers, and coffee
Or
Crostata with mixed berries marmalade
Classic homemade jam tart
PASTA
Pasta is a very important part, probably the most important, of the Italian diet.
Filippo-Tommaso Marinetti, an Italian poet, defined that pasta "is the Italian gastronomic religion"
Italian are very picky on choosing the shape (over 300 kind to select from) and the sauce to pair with.
Many people suffer from glutine intollerance. Probably the flour are too much processed and refined, that's why is very important to choose the pasta made from ancient grain and not over processed.
RICE
Rice always been the largest source of food around the world. Lot's of people will survive only with a cup of rice.
In Italy we have 3 major kind of rice, mostly used to make the creamy delicious Risotto.
The basic Arborio, the most economic is the most widely used.
The Vialone Nano grown and used in the Po Valley around the city of Mantua. Used for local sausage risotto or nearby Venice with seafood.
Carnaroli is the King. Grown in the Piemonte / Lombardy area, around the city of Vercelli is the favorite by the Chefs. It has more amid's content, resulting in very creamy risottos. Famous in Milan is the ossobuco with saffron risotto.
FLOUR
CornYellow flour is used to make polenta. A very hearty meal specially used in the mountainous area in the northern part of Italy. It was very useful to feed a large family, used like a bread accompanied with juicy stews, sauerkraut and many other recipes.
SAUCES
San Marzano tomatoes are the best to make tomato sauce, the base sauce for pastas and many other dishes.