Matteo captures your imagination with his creative, contemporary approach to traditional dishes from the Veneto, Emilia Romagna and Fruili Venezia giulia regions. Each has their own unique ingredients and distinctive flavours: Koo Wee Rup green asparagus spears with Parmigiano sauce, pancetta and brined salted egg; anolini in brodo, rounds of home-made ravioli pasta filled with turkey, prosciutto and cinnamon served in chicken broth; cotechino in crosta, a dough encrusted pork sausage served with lentils and pickled fennel, traditionally enjoyed during the holiday season, particularly on New Year’s eve; and to finish, a wickedly delicious surprise summer dessert.
Northern Italy: A Holiday Feast
Creative and Contemporary
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