A Taste of the Veneto Region
at Terzo Restaurant
Thursday, September 8, 6:30 pm - 8:30 pm
Want to eat your way up and down the Italian boot like Stanley Tucci without leaving Minnesota?
Join us for this unique culinary eating tour of the Italian region, Veneto offered specially for you in collaboration with Terzo.
Immerse yourself in the history, culture and cuisine of the Veneto region while tasting its regional dishes and wines.
You will enjoy the company of Romina Montanari sharing information about the region, a glass of Aperol Spritz, Prosecco or San Pellegrino and a set menu of small tastings of typical regional dishes paired with a special list of Veneto wines à la carte.
Enjoy wonderful Italian cuisine, expert descriptions and scintillating conversations - what could be better!
Here are the tastings you can look forward to:
Menu
Prosciutto & Figs
Traditionally a popular dish in the Veneto region during August when the figs are at their peak ripeness in the region. As our growing season is a bit delayed by the Minnesota climate, September is a prime time for figs. Though it is typically a dish consisting of just the two items, we thought it would be nice incorporated into a salad.
Risotto con la Trota
As old world Veneto was known for its grains and rices, pasta as we know it was seldomly found. In its place were polenta, risotti, and pasta made of buckwheat or whole grains. The bulk of rice production was Vialone Nano, which is a higher starch rice leading to a tighter or more firm risotto.
The abundance of Brown Trout found in the streams of the Misurina Valley have led to this traditional dish of trout and rice with spices, garlic, and butter.
Polastro in Tecia
A common dish of braised chicken and polenta which was traditionally prepared by grandmothers on Sunday mornings or holidays. Often the chicken was prepared a day in advance to be served the following day as an accompaniment to lunch.
Fritole- (known in Venetian dialect as fritoe venessiane)
This sweetened dough fritter with liquor-soaked raisins and pine nuts is considered an institution of the Carnivale di Venezia. They are the most popular of fried sweet treat of the city’s pre-Lenten celebrations. Though serving them months after Lent is less traditional, we thought it would be fun to showcase for you, as the treat can be found in a document from the 1300’s which has been preserved in Roma’s Biblioteca Natzionale Catonese. This document is considered the oldest record of Venetian gastronomic history.
The event will be held outside on their patio weather permitting. In case of inclement weather it will be held inside at the same location.
Space is limited! Register now.
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