Culinary Events

English

Throughout the 2012-2013 season we will embark again on the discovery of Italian regional cultures through food and wine.
L’Altra Italia will host regular culinary events of specific regions where food and wine specialties will be introduced in conjunction with poetry, music, history and folklore.

We all know and praise “Italian Cuisine” which is though an abstract concept as “Mediterranean Cuisine” is. In fact, in Italy there are several regional culinary traditions that are influenced by a particular history, culture or environment and that differ from each other because of the many different ingredients and methods of cooking.

For this reason we decided to begin our journey to discover Italian regional cuisine. We will enjoy authentic regional dishes and come to understand and better appreciate the local areas where these great traditions originated.

We express particular gratitude to the Italian Trade Commission of Toronto, directed by Mr. Ascal Bova, We thank him for continuously supporting us and guiding us throughout this project.

The I.C.E. representative will be joined, from time to time, by various experts who will guide us through the culinary traditions of specific regions, helping us better recognize and value their secrets and particularities.

Italiano

Dopo Toscana, Abruzzo, Liguria, Veneto, Sicilia ed Emilia Romagna, prosegue il viaggio alla scoperta della cultura regionale attraverso l’enogastronomia .

L’Altra Italia, che da anni organizza eventi a carattere gastronomico, ha voluto creare un’iniziativa, un appuntamento fisso per i nostri soci.

L’enogastronomia e l’atmosfera conviviale sono abbinati alla poesia, alla musica, alle storia, al folklore che così tanto distinguono le nostre venti regioni.

Tutti conosciamo e decantiamo le lodi della “cucina italiana” , un concetto astratto quasi quanto quello della “cucina mediterranea”. In realtà in Italia esistono tradizioni culinarie regionali che si differenziano tra loro per l’uso di prodotti tipici del territorio e per metodi di cottura legati a influenze storico-culturali e ambientali: pensate all’assurdità di trovare in Sicilia, terra di pesce prelibato, una bella sogliola alla mugnaia cotta nel burro!

Per questo abbiamo deciso di promuovere questo viaggio attraverso la cucina delle regioni, che ci permetterà di gustare piatti prelibati e studiati, per arrivare ad apprezzare meglio il territorio dal quale nascono e, per quanto possibile, la natura dei perché.

Ad aiutarci nella realizzazione di questo programma è l’ufficio ICE di Toronto, diretta dal Dott. Pasquale Bova, al quale vanno i nostri più sentiti ringraziamenti. Ai rappresentanti dell’ICE, di volta in volta, si affiancheranno personaggi che conoscono approfonditamente la Regione in oggetto e che ci aiuteranno a carpirne i segreti e le curiosità.

Diner

A Tavola con L’Altra Italia – Chefs and Wines Battle

Throughout the 2012-2013 season we will embark again on the discovery of Italian regional cultures through food and wine. L’Altra Italia will host regular culinary events of specific regions where food and wine specialties will be introduced in conjunction with poetry, music, history and folklore. [two_third]

Friday, February 1

Terroni Restaurant
8:00 pm Dinner
57 Adelaide St E
Toronto

————————————–

Tickets
$85 Members
$100 Non Members

Only 100 seats available

————————————–

RSVP
info@laltraitalia.org

Please specify:
First Name, Last name,
and Status (members/ non members) of each person

Info

We all know and praise “Italian Cuisine” which is though an abstract concept as “Mediterranean Cuisine” is.

In fact, in Italy there are several regional culinary traditions that are influenced by a particular history, culture or environment and that differ from each other because of the many different ingredients and methods of cooking.

For this reason we decided to begin our journey to discover Italian regional cuisine.

We will enjoy authentic regional dishes and come to understand and better appreciate the local areas where these great traditions originated.

A Tavola con L’Altra Italia – Tagliatelle

Event

TAGLIATELLE!

In Partership with SPEDUCCI MERCATTO

Learn how to make handmade pasta “Emilian Style” with Milena Cavallini’s (Miss Tagliatella 2014).
Lunch will follow the presentation: Tagliatelle alla Bolognese, Glass of Wine, Coffee!
Milena Cavallini, Miss Tagliatella 2014, will be the guest of L’Altra Italia ‘lunchshow’ dedicated to fresh pasta Emilian style – the style just defined by Forbes magazine “the best in the world”. Miss Tagliatella is a popular Italian event dedicated to tagliatellas . Join Milena, chef Gabriele Paganelli and all of us to discover Milena’s ‘art’, taste the real ‘tagliatelle emiliane’ … and a lot more!
SSpeducci

Saturday, November 14, 2015
speducci banner12:30 Speducci Mercatto
46 Milford Avenue, Toronto

Ticket $20+hst


SOLD OUT

 

 

A Tavola con L’Altra Italia – Chefs Battle

Event

Throughout the 2014-2015 season we will embark again on the discovery of Italian regional cultures through food and wine. L’Altra Italia will host regular culinary events of specific regions where food and wine specialties will be introduced in conjunction with poetry, music, history and folklore.

The dinner will include: four courses per region accompanied by an exquisite traditional regional wine.

http://laltraitalia.org/blog/wp-content/uploads/2015/01/piemonte-vs-emilia-romagna.jpg

CHEF AND WINE BATTLES
Piemonte VS Emilia Romagna

FEBRUARY 27, 2015
7:30 pm
Paganellis Restaurant
106 Front St. E., Toronto

paganelli banner

 

Tickets
$ 85 L’Altra Italia Members
$ 100 Non Members
(+$3.00 Paypal fee)

Only 150 seats available


Status



Menu

Menu

The dinner will include: four courses per region accompanied by an exquisite traditional regional wine.

 

More Info

More Info

We all know and praise “Italian Cuisine” which is though an abstract concept as “Mediterranean Cuisine” is.

In fact, in Italy there are several regional culinary traditions that are influenced by a particular history, culture or environment and that differ from each other because of the many different ingredients and methods of cooking.

For this reason we decided to begin our journey to discover Italian regional cuisine.

We will enjoy authentic regional dishes and come to understand and better appreciate the local areas where these great traditions originated

A Tavola con L’Altra Italia – Sardegna VS Abruzzo

Diner

A Tavola con L’Altra Italia – Chefs and Wines Battle

Throughout the 2013-2014 season we will embark again on the discovery of Italian regional cultures through food and wine. L’Altra Italia will host regular culinary events of specific regions where food and wine specialties will be introduced in conjunction with poetry, music, history and folklore.

Saturday, February 22

Boccaccio Restaurant COMPLETELY RENOVATED!! 7:30 pm Dinner 901 Lawrence Ave W Toronto

BOCCACCIO LOGO NUOVO

Tickets $85 Members $100 Non Members +$3 PayPal fee

Only 150 seats available

Info

We all know and praise “Italian Cuisine” which is though an abstract concept as “Mediterranean Cuisine” is. In fact, in Italy there are several regional culinary traditions that are influenced by a particular history, culture or environment and that differ from each other because of the many different ingredients and methods of cooking. For this reason we decided to begin our journey to discover Italian regional cuisine. We will enjoy authentic regional dishes and come to understand and better appreciate the local areas where these great traditions originated.

Menu

SARDEGNA

ANTIPASTO – Favata Broad bean soup with pork ribs, cabbage and fennel Wine: Costmolino, Vermentino di Sardegna   PRIMO – Malloreddus Saffron dumplings with tomato sauce and pecorino sardo cheese Wine: Sella & Mosca Cannonau di Sardegna Riserva   SECONDO – Involtini di maiale al forno Pork scalloppine filled with pork liver and sardinian couscous argiolas Wine: Argiolas, ‘Perdera’, Sardegna   DOLCE – Seadas Deep fried ricotta cheese dumplings with chocolate syrup and icing sugar [/one_half] [one_half_last]

ABRUZZO

ANTIPASTO – Brodetto Vastese Mixed seafood soup vasto style Wine: Costantini Trebbiano d’Abruzzo   PRIMO – Chitarrine al ragu di agnello Square spaghetti with lamb ragout Wine: Casa Catelli Montepulciano d’Abruzzo   SECONDO – Pescatrice in umido e insalate di rinforzo Monkfish stew mixed lettuces with julienne of vegetables Wine: Masciarelli, Montepulciano d’Abruzzo   DOLCE – Pizzelle ripiene Crisp wafer cup filled with campari sorbet

New Location

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Chefs and Wines Battle – Lazio VS Puglia

Diner

A Tavola con L’Altra Italia – Chefs and Wines Battle

Throughout the 2012-2013 season we will embark again on the discovery of Italian regional cultures through food and wine. L’Altra Italia will host regular culinary events of specific regions where food and wine specialties will be introduced in conjunction with poetry, music, history and folklore.


Friday, February 1

Terroni Restaurant
8:30 pm Dinner
57 Adelaide St E
Toronto

————————————–

Tickets
$85 Members
$100 Non Members

Only 100 seats available

————————————–

RSVP
info@laltraitalia.org

Please specify:
First Name, Last name,
and Status (members/ non members) of each person

Info

We all know and praise “Italian Cuisine” which is though an abstract concept as “Mediterranean Cuisine” is.

In fact, in Italy there are several regional culinary traditions that are influenced by a particular history, culture or environment and that differ from each other because of the many different ingredients and methods of cooking.

For this reason we decided to begin our journey to discover Italian regional cuisine.

We will enjoy authentic regional dishes and come to understand and better appreciate the local areas where these great traditions originated.

Menu

The dinner will include: four courses per region accompanied by an exquisite traditional regional wine.

PUGLIA

ANTIPASTO
Timballino di Melanzana
Mini eggplant parmigiana, Ontario stracciatella

Wine: Nero di Troia “Arrocco” Tenuta Fujanera, Puglia IGT 2011

 

PRIMO
– Orecchiette cime di rapa
Handmade orecchiette, rapini, anchovy, bread crumbs, garlic and chili

Wine: “Lunachiena” Carvinea Puglia IGT 2009

 

SECONDO
– Braciola di Cavallo
Traditional horse cutlet roll and stuffed with guanciale and pecorino, braised in tomato sauce

Wine: “Marmorelle Rosso” Tenute Rubino, Salento IGT Puglia 2010

 

DOLCE
– Cartellate e Gelato
Traditional fried cake with vin cotto and moscato di treni gelato

LAZIO

ANTIPASTO
– Suppli e Crostini
Traditional rice, tomato and mozzarella crocchettes and crostini alla romana

Wine: Bianco blend, Casale Marchesi, Frascati Superiore DOC Lazio 2011

 

PRIMO
– Rigatoni all’Amatriciana
House smoked guanciale, tomato sauce, pecorino

Wine: Cesanese del Piglio DOCG, Casale della Ioria Lazio 2008

 

SECONDO
– Abbacchio Cacio e Pepe
Lamb stew with egg, pecorino and black pepper

Wine: “Birbanera” Montecucco DOC, Amantis 2008

 

DOLCE
– Maritozzi alla Panna
Traditional sweet bread filled with chantilly cream 

PLATINUM SPONSOR

numage trading

maserati

Ferrero Canada

ic-savings

derose

iic-banner

Italian Trade Commision

Consolato generale d'italia a Toronto

DIAMOND SPONSORS

PLATINUM SPONSOR

numage trading

maserati

Ferrero Canada

ic-savings

derose

iic-banner

Italian Trade Commision

Consolato generale d'italia a Toronto

DIAMOND SPONSORS