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Italy’s Culinary Heart

Considered by some to be the gastronomical and culinary heart of Italy, Emilia-Romagna is the country’s north central region that lies in the heart of the fertile Po River Valley.

The region has bestowed on us many of the delicacies that make Italian food the robust and unique cuisine we enjoy today.

Encompassing the towns of Modena, Parma and Bologna, Emilia-Romagna is the area we have to thank for prosciutto crudo di Parma, Mortadella di Bologna and Parmigiano Reggiano. You might know them better as delicate Parma ham, spicy bologna and parmesan, the sharp, distinctive cheese imitated by countless other countries, but never truly matching the original. Also familiar might be Modena’s incomparable balsamic vinegar, with a long history of being aged and bottled in the ancient city.

The fertile valley yields exceptional wheat which goes into lovingly handmade pastas such as tortellini, tagliatelle and cappelletti, the staple dishes of the region. Rich grazing lands provide ample fodder for the animals who produce incredible butter and cheese and the veal, ham and pork which often appear on tables as the main course. The valley’s coastal border provides abundant seafood to accompany the bounty of produce from abundant orchards and farmlands.

It is with great enthusiasm for the region that we invite you to enjoy its flavours on our regional menu.  Sample the cuisine, perhaps with an accompanying glass of the area’s superb wine, for lunch from Tuesday to Saturday this month from 11am.