Award-winning Chef, Stefano Manfredi will once again celebrate the best of Italian food and wine with his Italian Regional Dinner Series. Find out more!
Continuing to tell the Italian story through food and wine, Stefano and the Balla family welcome back the Italian Regional Dinner Series for 2014.
Over the past 10 years, Stefano has followed his love affair of Italian food and wine to all the country’s regions, tasted first hand and shared his knowledge in his definitive cookbook Stefano Manfredi’s Italian Food.
This year, Stefano has chosen 4 of the country’s 20 regions, to celebrate and also highlight the seasons; Valle d’Aosta in Autumn, Friuli during Winter, Molise for Spring and Calabria celebrates Summer.
The series will commence with a menu inspired by Valle d’Aosta, the smallest region in the north-western mountains of Italy, bordering France and Switzerland. Valle d’Aosta is an independent yet frugal territory as the inhabitants have a limited but fascinating cuisine including some wonderful cheeses aged in the mountain caves. Guest will enjoy the best known of these, fontina as well as the local style veal fillet in pastry at the first of Balla’s series.
Polenta Gnocchi with Montasio Cheese and San Daniele Prosciutto
The second dinner series event will celebrate Friuli, the region nestled into the north-eastern corner of Italy bound by Austria and Slovenia. Friuli is culturally rich with some noteworthy delicacies and great wines due to the cold climate. Famous for Montasio, a fresh cow’s milk cheese, and Prosciutto di San Daniele, guests will be served both these delicacies on a bed of polenta gnocchi. Another noteworthy dish at his event is the sweet and sour venison with braised red cabbage.
Sweet and Sour Venison with Braised Red Cabbage
Balla will celebrate Molise and the delights of Italian Spring. The Molisani are known for their fondness for cooking with local cheese and their judicious use of herbs and spices, including saffron and chili. The Molise menu will highlight protein from the mountains, the plains and sea starting with a poached pulled pork salad and Stefano’s (sting) ray wings with saffron.
Molise Style Ray Wings with Saffron
The final region Balla celebrates is Calabria, the peninsula that forms the ‘toe’ of the famous geographical boot. Calabria is a major food producer, rich in citrus and vegetables, with diverse terrain, sheltering forests, glades, streams and touching two seas. Manfredi will execute a Calabrese-style lamb shoulder with onion, olives and pancetta, follwed by Chocolate and hazelnut truffle.
Stefano will speak at each event about the inspiration behind the menus. Balla sommelier Piero Fonseca will be in attendance to recommend matching Italian wines with each course or for the table.
BALLA REGIONAL DINNER SERIES DATES
- Valle d’Aosta (Autumn)- Tuesday 13th May
- Friuli (Winter) - Tuesday 5th August
- Molise (Spring) - Tuesday 4th November
- Calabria (Summer)- Tuesday 3rd February
Ticket cost from $95 per person
4-course regionally inspired menu
Guests take home a recipe for the main dish from the night
Booking essential - reservations via calling The Star 1800 700 700