Lago food

Question 1

Guanciale e Fave

Answer 1

Ciabatta crostini, mashed fava beans, guanciale (cured pork jowl)
Crostini originate in medieval times when it was typical for Italian peasants to eat their meals on slices of bread instead of using ceramics.

Question 2

Fegatini di Pollo

Answer 2

Ciabatta Crostini, chicken liver cooked with marsala wine, onion garlic and capers, topped with fried capers, shaved pecorino cheese and sliced calabrese pepperoncino

It’s very well-known antipasto from Toscana.

Question 3

Bruschetta al Pomodoro

Answer 3

roma tomatoes diced and mixed with fresh basil, garlic oil
The noun bruschetta comes from the Roman dialect verb bruscare, meaning ‘to roast over coals’ and was originated in ancient Rome

Question 4

Alle Olive Verdi

Answer 4

italian potato roll, roasted green olives, pecorino cheese, olive oil

Focaccia originated with either the Etruscans of North Central Italy prior to the Roman Empire forming, or in Ancient Greece at the beginning of the first millennium BC.

Question 5

Alla Ricotta e Miele

Answer 5

italian potato roll, ricotta cheese, honey, olive oil
Ricotta is an Italian whey cheese made from sheep (or cow, goat, or Italian water buffalo) milk whey left over from the production of cheese

Question 6

Al Cipollotto e Speck

Answer 6

italian potato roll, sliced cipolinni onion, speck (smoked prosciutto), olive oil
Speck is an Italian cured, smoked meat native to the Alto Adige, a region that straddles Northern Italy and Southern Austria.Cipolla, Italian name for onion; cipolline, small onion; cipollini, small onions

Question 7

Margherita

Answer 7

tomato sauce with canned tomato, oregano, olive oil, topped and baked with house made mozzarella, and finished with fresh basil

According to popular tradition, in 1889,during a visit to Naples of Queen
Margherita of Savoy, chef Raffaele Esposito of Pizzeria Brandi created
a pizza resembling the colors of the Italian flag, red (tomato), white
(mozzarella) and green (basil). They named it after the Queen - Pizza Margherita.

Question 8

Nduja

Answer 8

nduja (pork sausage made with calabrese peppers), gorgonzola cheese

Question 9

Zucchine

Answer 9

In 2009, upon Italy’s request, Neapolitan pizza was safeguarded in the European Union as a Traditional Speciality Guaranteed dish.The most important provolone production region is Northern Italy. Is a full-fat cow’s milk cheese with a smooth skin.

Question 10

risotto alla trippa

Answer 10

risotto(cooked with shallot, white wine and chicken stock) with tripe (cooked with water, bay leaf, mint an mirpoix, salt and pepper), topped with sauted porchini mushrooms, shaved pecorino and fresh mint

Tripe back in times was cheap enough that almost anyone could afford to buy it once a week or perhaps more often; it became a really traditional ingredient in Italian Cuisine

Question 11

cannelloni

Answer 11

braised short ribs (garlic, onions, salt and pepper), mixed with ricotta cheese, thyme, rosemary and garlic butter and reduced short rib liquid. Wrapped in a roasted garlic and parsley pasta sheet. Baked and finished with parmesan fonduta, marinara sauce and fried leek rings

The origin of Cannelloni dates back to 1907, when Nicola Federico, a well-known chef from Naples, invented this pasta. He created it while working at the La Favoria, a popular restaurant of Sorrento, Italy

Question 12

fusilliORO

Answer 12

Fusilli pasta made using a gold dye, served with lamb ragu (ground lamb meat, tomato, butter, mir poix, red wine, roasted garlic, thyme, bay, rosemary, sage, juniper berries and clove) with Spuma di rocotta (ricotta cheese pureed with pasta water)

Ragùs as pasta sauces in Italian cuisine likely arose from the influence and status of French ragoûts in the region of Emilia-Romagna in the late 18th century. FusilliORO is made in a different way, the pasta machine it’s all in gold, giving the pasta a different consistency, more elegant shape and also a better taste when mixed with sauces. Giving also a fresh and strong personality to the pasta.

Question 13

Malloreddos

Answer 13

ground pork shoulder ragu (ground pork and zuppa di pomodoro) w/ malloreddos (small shell like pasta from abruzzo)

The malloreddus , also called Sardinian gnocchi, are a type of pasta typical Sardinian cuisine.

Question 14

pappardelle al sugo bugiardo

Answer 14

Bugiardo (liar), fresh, house made pappardelle with liar sauce, aka vegetable ragu ment to mimic meat ragu (salsify, carrots, celery, onion, tomato puree) and sauted baby root vegetables (carrot, turnip and beets), finished with micro greens
The Sugo Bugiardo (Liar Sauce) finds its origins traditional Tuscan cuisine, considered back in time as a “poor cousine” made with the products that the land has to offer

Question 15

gnocchi alla romana

Answer 15

flat, semolina gnocchi (milk, parmesan, gruyere and semolina) topped with gorgonzola fonduta (cream, gorgonzola)
This is a dish of Roman cuisine, there are different opinions about their true origin. In fact, people say that the recipe is originally from Piedmont, because of butter used in the preparation

Question 16

shrimp ravioli

Answer 16

ravioli filled with shrimp, shallot, garlic, thyme, brandy and mascarpone), sauted with tomato and basil
The earliest known mention of ravioli appears in the writings of Francesco di Marco, a merchant of Prato-Tuscany, in the 14th century

Question 17

7&7

Answer 17

potato gnocchi (potato, egg, parmesan cheese, flour), lobster knuckles, with lobster bisque sauce (tomato, fennel, taragon, cream, brandy) topped with micro greens
In the city of Rome, the gnocchi are the traditional dish of Thursday, following the dictum " gnocchi Thursday, Friday fish , Saturday tripe "

Question 18

spaghetti chitarra

Answer 18

manilla clams, garlic oil, white wine with paghetti chitatta pasta (dry spaghetti cut square) and parsley
“The tool with which this pasta is produced, called the “chitarra” (guitar),
gives the pasta its name, shape, and a porous texture that allows
pasta sauce to adhere well. The chitarra is a frame with a series of parallel wires crossing it.”

Question 19

brodetto di vongole

Answer 19

Manilla clams with white wine, garlic, lemon slices, parsley

Brodetto di cozze e vongole it’s a traditional dish from Abruzzo. Usually served as antipasto

Question 20

gamberone alla piastra

Answer 20

head and shell on shrimp, split and roasted on the plancha, served with a salad of micro green, meyer lemon segments and olive oil
Alla piastra means griddlle. Gamberone are crucial in Italian cuisine, the ones from Sardegna are known as high quality.

Question 21

impepata di cozze

Answer 21

PEI black mussels, white wine, fresh black pepper, chopped parsley
Impepata di cozze It’s a traditional dish from Napoli, where is best known as “ peppered “ mussel. Prince Edward Island (PEI or P.E.I) is a Canadian province consisting of the main island itself, as well as other islands.

Question 22

Branzino livornese

Answer 22

Seared bronzino filet with livornese sauce (heirloom cherry tomatoes, milled canned tomato, capers, olives, onion, parsley and finished with fresh oregano and butter) and topped with small diced olives, tomato and capers onion, dairy
Livorno is a port city on the Ligurian Sea on the western coast of Tuscany, Italy
Octopus seared on the plancha, fregola (similar to cous cous) cooked risotto style and finished with white wine, mascarpone cheese and squid ink and all topped with grated botarga (dried mulet roe), lemon zest and parsley gluten, dairy, alcohol

Question 23

polpo e fregola al nero

Answer 23

Octopus seared on the plancha, fregola (similar to cous cous) cooked risotto style and finished with white wine, mascarpone cheese and squid ink and all topped with grated botarga (dried mulet roe), lemon zest and parsley

Fregula (also fregola) is a type of pasta from Sardinia. It is similar to Israeli couscous.

Question 24

agnello scottadito

Answer 24

2 lamb chops, marinated in olive oil, garlic and rosemary, grilled

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Question 25

polpete di carne

Answer 25

house made, all beef, meat balls (bread crumbs, eggs, parmesan cheese, parsley, sage, thyme, rosemary and milk) braised in marinara sauce (tomato, onion, butter, basil, garlic) and topped with pecorino cheese and micro greens

Question 26

quaglia saltimbocca

Answer 26

1/2 quail, bonless, wrapped in prosciutto, and pan fried with butter and sage

Saltimbocca (also saltinbocca) is a dish (popular in southern Switzerland, Italy, Spain and Greece) made of veal lined or topped with prosciutto and sage or basil

Question 27

scaloppina al limone

Answer 27

veal loin, pounded and lightly breaded with flour, pan fried and finished with lemon juice, white wine, butter, capers and parsley

Scaloppina is an Italian dish consisting of thinly sliced meat (most often veal, although chicken may also be used) that is dredged in wheat flour, sautéed, then heated and served with sauce can be called piccata, which denotes a caper and lemon sauce.

Question 28

costa di manzo

Answer 28

Braised beef short ribs (garlic, onion) served with short rib jus (short rib bones, red wine, garlic, mirpoix, thyme and rosemary
The rump steak is a type of steak , usually cooked on the grill , where the meat comes from cutting the cost of cattle .

Question 29

zuppa di pomodoro

Answer 29

tomato soup made with fresh casa verde tomatoes, onion, thyme, basil, oregano and potato, served chilled with straciatella cheese and fresh oregano oil, topped with black pepper Onion
Zuppa di Pomodoro dalla Sardegna (Sardinian Tomato Soup) is a traditional Italian recipe (from the island of Sardinia) for a classic soup of vine-ripened tomatoes with onion, garlic and celery.

Question 30

pasta fagioli e cozze

Answer 30

soup of cranberry beans and bean puree, tubetti pasta, rosemary, garlic, calabrese chili and tomato paste, topped with black pei mussles cooke with garlic and white wine
A classic Neapolitan cuisine recipe . If the pasta and beans has a thousand and one variations in Italy, the version with mussels is really fantastic

Question 31

calamaro ripieno

Answer 31

calamari stuffed with shrimp, tomato, garlic, shallots, and lemon zest, steamed with white wine, lemon zest and shallot, and chilled, served in 3 slices with a small mixed green salad and a lemocello dressing (sauted shallot, lemon zest, lemocello, jus from steamed calamari, and saffron)
Far Niente Winery in Oakville had a Saturday evening for “Bella Italia!,” a tribute to the film legend Sophia Loren. It was attended by 400 fans, film stars and culinary and political VIPs. Chef Nico created this dish for that event and was inspired on the roots of Sophia, she lived in Naples where this dish is very traditional.

Question 32

polpa di granchio e farro

Answer 32

fresh dungeness crab, organic farro, bruinoise of carrot, zucchin skin, capers and shallot, olive oil and micros to finish

Farro is a food composed of the grains of certain wheat species. The most common variety grown in Italy, in certain mountain regions of Tuscany and Abruzzo

Question 33

ricotta infornata

Answer 33

baked ricotta cheese, topped with brown sugar, thyme and orange zest and baked for 1.5 hours, chilled. 3 slices served with 3 blistered baby tomatoes, drizzle of aged balsamic vinegar, thyme, topped with wild micro rocket arugula
La ricotta infornata it’s a fresh ricotta baked with herbs, it’s a Sicilian product.

Question 34

arance e finocchi

Answer 34

sliced orange, fennel and red onion, seasoned with evoo, Salt and pepper, and slivers of black olives, finished with fennel fronds EVOO= Extra Virgin Olive Oli onion
Finocchi young tender leaves are used for garnishes or as a salad. Are an important ingredient in Italian cuisine. Fennel seeds are the primary flavor component in Italian sausage

Question 35

cesare

Answer 35

chiffonade romain lettuce dressed with anchovy dressing (eggs, dijon mustard, anchovies, roasted garlic, parmesan cheese, olive oil, white wine vinegar, lemon juice and colatura di allici), set inside a toasted ciabata ring
The salad’s creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. He was born in the region of Lago Maggiore.

Question 36

vitello tonnato

Answer 36

roasted and cooled veal, sliced rare placed on top of tuna dressing (tuna, capers, mayonaise, lime juice, white wine), garnished with paprika and micro flowers
Vitello tonnato is a well-known Italian(Piedmontese)dish.It is also very popular in Argentina, where it is known as vitel tonné, and considered traditional Christmas dish.

Question 37

pesce intero

Answer 37

semi boneless fish, pan seared and baked, served with lemon and parsley and drizzled with unfiltered olive oil
Like in any other country surrounded by water, Italy fish it’s available in high quality. Grilled or baked fish it’s a traditional dish specially for family reunions.

Question 38

orata al cartoccio

Answer 38

1 6-8oz filet of orata (dorade), cooked in papillot with shaved leeks, baby carrots, baby beets, baby turnips, yukon potatoes, olive oil and white wine.
The bream is a very delicious fish that goes well with many ingredients, cooking in papillot preserves aroma and flavor without adding extra fat, and cook the fish entirely alone

Question 39

garganelli all’astaco

Answer 39

squid ink garganelli pasta (home made penne) with 1 1 whole 1.25# lobster, cherry tomato, white wine, butter and basil
L’astice is one of the largest shellfish in the Mediterranean Sea.

Question 40

polletto

Answer 40

Spring chicken, deboned and brick roasted (flatened for crispy outside and juicy inside) served with a chicken reduction flavored with fresh thyme and meyer lemon
It’s a small Chicken very tender and very appreciated in all Italy.

Question 41

osso buco

Answer 41

veal osso buco, braised with mir poix, garlic, red wine, thyme and rosemary till moist and tender. Served with reduced braising jus, cirtus gremolata (orange and lemon zest, parsley, garlic and evoo) and cold fregola salad (fregola mixed with gremolata)
“Ossobuco is a Milanese speciality of cross-cut veal shanks braised with vegetables,
white wine and broth. It is often garnished with gremolata and traditionally served with risotto alla Milanese.
“

Question 42

filetto

Answer 42

10oz piedmontese beef tenderloin, served with gorgonzola infused beef jus and topped with more gorgonzola
Gorgonzola is a veined Italian blue cheese, made from unskimmed cow’s milk. It can be buttery or firm, crumbly and quite salty, with a “bite” from its blue veining.

Question 43

bistecca

Answer 43

16oz bone in beef ribeye, roasted over wood in our pizza oven. Served with 1 head of roasted garlic and balsamic vinegar with juniper berries, thyme, rosemary, garli, bayleaf and pepper corns
“The word Bistecca comes from old times, during San Lorenzo fair.
A British family visited Toscany, Firenze and they where in love with the meet. They called Beef Steak so the italians start calling that piece of meat Bistecca( italian accent).
“