Starts this Monday (22), the tenth edition of the Week of the Italian Regional Cuisine, an event that has become a tradition in São Paulo when proposing a journey through the flavors of all 20 regions of the European country. Held by the Consulate General of Italy in São Paulo, with support from the Accademia Italiana della Cucina, the week of Italian cuisine runs until the 28th and proposes to the public to show this rich and diverse cooking, and the whole tradition of Italian eating, which divides the meal into steps.
As in previous years, twenty restaurants in the city of São Paulo prepare special menus, each one contemplating the ingredients, flavors and culture of different regions. At this year’s event, the Week della Cucina Regionale Italiana welcomes three chefs from Italy: Achille Pinna, from Sardegna, Claudio Rocchi, from Lazio, and Maurizio Morini, from Emilia-Romagna, names who have participated in other editions and will tour the group of participating restaurants, cooking the four hands with their respective kitchen leaders.
For the Consul General of Italy in São Paulo, Filippo La Rosa, the Week it presents itself as an excellent opportunity for paulistanos, and Brazilians in general, to get even closer to Italy, advancing beyond stereotypes. “Good cuisine is part of everyday life for Italians. It starts in the market, with a choice of ingredients defined by what the land produces at each time of the year”, says La Rosa. According to the consul, geography and climate end up shaping the menu in each territory, a characteristic closely linked to the notion of a healthy Mediterranean diet. “My wish is that people from São Paulo deepen their knowledge of this diversity.”
La Rosa believes that another issue places São Paulo, a cosmopolitan city with strong Italian roots, at the heart of this project, which was born even before the global format, launched in 2016 by the Italian Ministry of Foreign Affairs. “Here, the Week maintains a strong relationship with the society of São Paulo, which tends to meet with family and friends in restaurants.” In this sense, according to him, the event becomes a stimulus for people, after the event ends, to cook Italian dishes. “They end up experiencing the experience that we Italians go through every day”, says the consul, who created the hashtag “#sanpaolomangiaItaliano” especially for the week.
Menus and Recipes
The menus in this edition are composed of three steps at lunch (appetizer, first course or second course and dessert) and four steps at dinner (appetizer, first course, second course and dessert). Eight recipes, which include starters, pastas, risottos, meat, fish and desserts, are available on each of the menus.
Menu prices range from R$89.00 to R$230.00 for lunch; and from R$ 139.00 to R$ 360.00 for dinner.
The event’s dishes will be prepared by the kitchen teams of the selected restaurants, who had guidance transmitted from Italy by the authors of the recipes served at the event – all chefs have participated in previous issues of the Week. This partnership will ensure attention to ingredients and preparation details, ensuring that these lunches and dinners faithfully reflect the flavors of each region.
The selection of dishes was curated by Gerardo Landulfo, delegate of the Accademia Italiana della Cucina in São Paulo and one of the creators of the Week. “It was not an easy task. Our collection in these ten years of the event already exceeds a thousand recipes. In our choices, we tried to balance regional classics with recipes that are more difficult to find in São Paulo”, says Landulfo.
Among the antipasti on this year’s menus is, for example, the Raw meat with fried egg yolk and gorgonzola drops (Raw meat with fried egg yolk and drops of gorgonzola cheese) from the Piedmont region.
The list of primi piatti includes, among others, the Chitarrina alla Termolese (Long dough, molded on the strings of the ‘guitar’, with seafood), by Molise; and the Lasagna Bolognese (The original recipe with green lasagna, mixed meat ragout and béchamel sauce) by Emilia-Romagna.
The list of secondi piatti includes recipes such as Cod in pizzaiola sauce and potato mousse (Codfish with tomato and herb sauce and potato cream), from Basilicata; it’s the Goat cooked twice with Cannonau, snow peas, broad beans and carrots (Goat roasted in the oven and then slowly cooked with red Sardinian wine, garnished with peas, fresh beans and carrots) from Sardinia.
At the sweet moment that ends the meal, there are preparations such as Sicilian cannoli, Sicilia’s most famous sweet, made with crunchy dough filled with ricotta.
Check out the 20 participating restaurants and the Italian regions represented:
Attimo Per Quattro – Abruzzo (www.attimorestaurante.com.br)
Restaurant – Basilicata (www.ristorantino.com.br)
Casa Santo Antônio – Calabria (www.casasantoantonio.com)
Vinarium Antica Trattoria – Campania (www.instagram.com/
Luce Trattoria – Emilia-Romagna (www.light.com.br)
Borgo Mooca – Friuli-Venezia Giulia (www.instagram.com/borgomooca)
Sughetto – Lazio (www.sughetto.com.br)
Santo Colomba – Liguria (www.santocolomba.com.br)
Lido Amici di Amici – Lombardy (www.lidobar.com.br)
Pina – Marche (www.instagram.com/pina.
Picchi – Molise (www. Restaurantepicchi.com.br)
Jardins peas – Piedmont – (www.piselli.com.br/piselli-
Zena Caffè – Puglia (http://www.zenacaffe.com.br/)
Supra by Mauro Maia – Sardinia (www.supracucina.com.br)
Half Moon – Sicily (www.instagram.com/
Sensi Gastronomia – Tuscany (www.sensigastronomia.com.br)
Three Glasses – Trentino-Alto Adige (www.trebicchieri.com.br)
Maremonti Trattoria & Pizza – Campo Belo Unit – Umbria (www.maremonti.com.br)
Alto Pizza and Cuisine – Aosta Valley (www.dguests.com/
Trattoria – Veneto (www.fasano.com.br/
For more information on participating restaurants, menus and prices, see the website: www.settimanacucinaitaliana.
Reference: CNN Brasil