Our Tour of Italy is starting on November, Sunday 11th!
Every 2 weeks we will propose you a typical regional menu, so you can travel around Italian flavors without taking a plane! Let's start from Piedmont, the region where we come from!! Piemonte is a region in North-West area of Italy, literally means "at the foot of mountains".
Our regional proposal will be a 3-courses menu (appetizer, main course and dessert) and it will include a glass of wine and an espresso coffee.
Price per person: $48.00 + taxes
WE HIGHLY RECOMMEND TO RESERVE YOUR SPOT FOR OUR REGIONAL MENU!!
For information and reservation:
Due to the limited number of seats, reservation is recommended. For parties of 5 and more, reservation is required.
A Casa Tua | Authentic Italian Food
8208 Cortez Rd W #1
Bradenton, FL 34210
APPETIZER – VERDURE MISTE CON BAGNA CAUDA (mixed vegetables with Bagna Càuda)
Bagna Càuda is a hot dish and dipping sauce in Italian cuisine that is used to dip raw or cooked vegetables in. It is prepared using olive oil, melted butter, and chopped anchovies, basil and garlic. Additional ingredients sometimes used include truffle, salt and heavy cream.
Bagna Càuda originates from and has been described as "unique to" Piedmont, and has been a part of Piedmontese cuisine since the 16th century.
MAIN COURSE – RISOTTO AL BAROLO
Of the numerous varieties grown in Italy, Arborio is perhaps the most familiar and the classic choice for making risotto. Although it is usually associated with high-end cuisine in the states, risotto is actually a staple of Italian home cooking and comfort food.
Different regions in Italy have their own variation on this popular dish. Piedmont is known for Risotto al Barolo. While risotto is typically made with white wine elsewhere, this Piemontese variation calls for Barolo, a robust local red wine made from the Nebbiolo grape. Featuring two of the region’s most important crops (in 1999, Piedmont alone accounted for 10 percent of Italy’s rice production), Risotto al Barolo arguably captures the essence of Piedmont’s agriculture in a single dish.
DESSERT - BONET
Bonet is a Piemontese preparation that was served at noble banquets all the back in the 13th century. Made the same way you would make a pudding or crème caramel, bonet originally did not contain chocolate. Chocolate was added to the recipe after the discovery of America and when cacao became available in Europe. The original version is hard to find today and is referred to as “bonet alla monferrina”. In Piemontese dialect, the word bonet means hat and there are two theories explaining why: some linguists believe that bonèt ëd cusin-a (chef’s hat) was the name of the hat-shaped copper mold used to make the dish. Many people in Piedmont, however, will tell you that the name comes from the fact that it was the last thing that you would eat during a meal, just as a hat is the last thing you put on when you get up from the table to leave a restaurant or a friend’s home.