Settimana della Cucina Regionale serves typical Italian recipes in restaurants in SP

For a week, 20 São Paulo restaurants serve typical recipes from different regions of Italy, prepared in partnership with chefs from the European country.

This is the premise of Settimana della Cucina Regionale, an event promoted annually by the Italian consulate in São Paulo, which reaches its 13th edition this Monday (21) and continues until Sunday (27).

During this period, customers can sample special menus, consisting of three to four stages, which include antipasto, main dishes and dessert. There are eight suggestions, served for lunch and dinner.

Each restaurant represents one of Italy’s 20 regions and its culinary tradition, featuring some ingredients and dishes that are rare here.

Voted the best Italian restaurant in the city for the last two years by O Melhor de São Paulo Gastronomia, Shihoma represents the Molise region and has Vincenzo Scarselli, from Distinto, as guest chef. In its delicatessen, the restaurant serves recipes such as pasta stuffed with potatoes, meat and scamorza cheese, with tomato sauce with goat meat and red wine; and grouper in bread and walnut crust over onion cream. The three-step menu costs R$170, and the four-step menu costs R$290.

Casa Santo Antônio, recognized in the Michelin Guide, will present cuisine from the Umbria region, known for its rustic dishes, with the participation of chef Giacomo Ramacci. There are recipes such as the traditional fojata, a pie filled with vegetables and pecorino cheese cream, the lamb cooked with rosemary and sage, typical of the city of Gubbio, and the crescendoda spoletina, a pie with chocolate, amaretti biscuits, lemon cream and fruit . It costs R$146 to R$194.

The traditional Piselli will represent the Piedmont region, alongside chef Antonio Furolo. Some of the ingredients were imported from Italy and are used in preparations such as rabbit meat terrine with sparkling wine gelatin and sweet and sour vegetables, and red wine noodles accompanied by beetroot and wild boar meat sauce. It costs R$250 to R$350.

Supra Di Mauro Maia features a menu inspired by recipes from Puglia, prepared with Italian chef Ruggiero Doronzo. Among them, handmade oriecchiette with broccoli pesto, served with fried bread crumbs and strips of sun-dried tomato and oven-baked lamb with small broad beans and field vegetables. The meal costs from R$218 to R$270

This year, which marks 150 years of Italian immigration in Brazil, the new addition is a 21st participant, which pays homage to the cuisine that emerged with the immigrants. The representative is the century-old Basilicata, which serves Italian-Brazilian recipes. Among them, pumpkin tortéi (type of pastry) with butter and sage, fillet parmigiana with potatoes au gratin and wine sago with vanilla cream.

The program also includes classes and workshops on classic Italian recipes with wine tasting with chefs. The activities are open to the public and free. Addresses, menus and activities can be found on the website settimanacucinaitaliana.com.

Various addresses. From 21 to 27/10. Complete schedule at settimanacucinaitaliana.com. @settimanacucinaitaliana