Our first stop of the tour MOLISE, ITALY

Molise Non Esiste

To begin our adventure this evening, we'll be serving Pampanella Molisana (spicy pork). The spices used give this marinated pork a distinct red color that reflects Molisan cuisine well. Following this we have our Basil Pesto Caprese Salad. For our entree we have Baccala Arracanato Molisana or ‘embroidered cod’. This festive fish is primarily served during the holidays but mostly just eaten on Christmas Eve. To end our evening, dessert is our Pan de Spagna. This recipe has a bit of Spanish influence and is primarily served at home. The soft light cake pairs with Artisan Italian Plum Jam and you'll feel like you're sitting on a terrace overlooking the lake.

Our second stop of the tour SARDINIA, ITALY

White sandy beaches & rugged mountainous terrain make the perfect pairing!

Tonight, we're diving right in with Cannelloni Ai Frutti Di Mare. Translated this means ‘fruit of the sea’. This pasta is the perfect start to dining along the coast! Our salad this evening is Insalata Di Carciofi (artichoke salad). Don't be fooled when you hear the term "salad". This dish is packed with protein and all things good for the soul. Our main course is the definition of comfort food. Not a soup, not a lasagna, not a casserole, but somewhere in between is Zuppa Gallurese. This traditional Sardinian dish is a classic. For our grand finale we're serving Traditional Sardinian Pardulas. These ricotta filled pastries resemble a cookie.

Our third stop of the tour CAMPANIA, ITALY

A place lost in time...

In genuine Italian fashion, we're using all fresh ingredients, and every inch of tonight's meal is made from scratch. To begin our journey, we're starting off with Bruccetta. Campania is famous for its amazing tomatoes they grow there and it's no wonder they've incorporated these into most of their meals! Today, Brucetta is one of the most popular meals there. In Campania, you can't find a bakery that doesn't serve Sfogliatelle. The term literally means "stacked leaves" and that's exactly what this delicate pasty resembles. Popular for good reason, this pastry, though made with simple ingredients, is one to make your taste buds dance for joy!

The fourth stop of our tour LA MARCHE, ITALY

Pronounced “Le Mar-keh”

Visiting Le Marche will take you straight back to the Renaissance. Many recipes have been passed down from that Era, and not much has changed from the originals. To start off this evening, Olive Ascolane are our appetizer. These make an excellent pairing with a white wine of choice. To you, our entree may just seem like lasagna. But to the locals in Le Marche, they would be appalled at the accusation. Vincisgrassi is a staple meal here. Seven layers and an old fashioned meat sauce, you are sure to be pleased. To end our evening, dessert is rich in flavor! Bostrengo is considered to be a rice cake due to its base ingredient being, you guessed it, rice! However, layered with apples and infused with our dark roast coffee & cocoa.

The final stop of our tour LAZIO, ITALY

We’ve saved the best for last! — Tonight’s meal is the stuff of legends…

To begin our journey, our appetizer this evening is Concia di Zucchine, a Roman Jewish staple. This area plays host to some of Rome's finest restaurants. Following this, we'll be enjoying Insalata di Carciofi Saltati. With a Lemon Cracked Mustard Seed Vinaigrette you can be sure this salad is packed with flavor. For dinner, we're presenting Stracci di Antrodoco. The term "stracci" literally means rags, which is fitting given the homemade ragu in this dish. Made from multiple seasonings and types of meat, this dish is certainly hardy. For dessert tonight, Maritozzi. During the Middle Ages, this dish was the only permissible indulgence during Lent.