ITALY Global Menu Snapshot

Roast suckling pig carpaccio What Is It Thin shavings of raw meat or fish, which may be drizzled with olive oil and lemon juice or served with a mayonnaise or mustard sauce Roast suckling pig carpaccio Alloro—London Works as a starter, sharing plate or main May feature a wide variety of toppings Light option Why We Like It © 2014 Technomic Inc. – MenuMonitor

The Black Horse—Bedfordshire POLENTA A mush made from cornmeal, often mixed with cheese such as Parmesan or Gorgonzola What Is It Poached Loch Duart salmon, stuffed with crushed prawns and coriander, wrapped in Parma ham and served with polenta chips The Black Horse—Bedfordshire Can be eaten hot with butter or cooled until firm, cut into squares and fried Can be served as a first course or side dish Also makes hearty breakfast fare Why We Like It © 2014 Technomic Inc. – MenuMonitor

GNOCCHI What Is It Why We Like It Italian for “dumpling”; generally a side dish or meat accompaniment made from potatoes, flour or farina What Is It Ricotta gnocchi with peas, broad beans, baby courgettes, semi-dried tomatoes, Welsh feta and salsa verde The Hardwick—Newport Can be chilled, sliced, baked or fried Other ingredients can be added to the dough Can accompany meat or pasta in an main dish Comfort food Why We Like It © 2014 Technomic Inc. – MenuMonitor

RISOTTO What Is It Why We Like It Rice dish cooked in a broth to a creamy consistency What Is It Can be flavoured with any protein, vegetable, cheese and herb Homey comfort food Used as a side dish or main Why We Like It Newlyn crab risotto with garden pea, mint and lemon 2 Fore Street—Mousehole © 2014 Technomic Inc. – MenuMonitor

Mini pizza Neapolitan Chamberlain’s—London NEAPOLITAN PIZZA Pizza dough topped with tomatoes and mozzarella cheese What Is It High-quality ingredients Can be customised with a variety of toppings Rustic appearance Why We Like It Mini pizza Neapolitan Chamberlain’s—London © 2014 Technomic Inc. – MenuMonitor

PARMIGIANO-REGGIANO What Is It Why We Like It Hard, dry cheese made from skimmed or partially skimmed cow’s milk What Is It Hand-rolled pappardelle with grated autumn truffle, seasonal wild mushrooms, Parmigiano-Reggiano and truffle sauce Clos Maggiore—London Granular texture that melts in the mouth Complex flavour Available domestic or imported Typically grated atop a variety of foods Why We Like It © 2014 Technomic Inc. – MenuMonitor

Tiramisù with poached pear, salted caramel and amaretto What Is It An airy mélange of sponge cake or ladyfingers dipped in a coffee-Marsala mixture, then layered with mascarpone and grated chocolate Tiramisù with poached pear, salted caramel and amaretto Chez Bruce—Wandsworth Rich flavour and light texture Recipe can be adapted into many varieties of cakes and other desserts Why We Like It © 2014 Technomic Inc. – MenuMonitor

Wemyss malt whisky gelato Jannettas Gelateria—St. Andrews and Perth Italian for “ice cream”; contains less air than its American counterpart What Is It Denser texture than American ice cream Has a perceived health halo compared to American ice cream for its lesser amounts of calories, fat and sugar Comes in a variety of flavours and with a number of mix-ins and toppings Why We Like It Wemyss malt whisky gelato Jannettas Gelateria—St. Andrews and Perth © 2014 Technomic Inc. – MenuMonitor

Limoncello cream with strawberries, mint, sugar and meringue Lemon liqueur made from lemon zest steeped in rectified spirit, then mixed with simple syrup What Is It Can be served chilled as an after-dinner digestif, incorporated into a cocktail, and integrated into a vinaigrette or dessert Strong lemon flavour without the sourness or bitterness of pure lemon juice Various flavour variations available Why We Like It Limoncello cream with strawberries, mint, sugar and meringue The Olive Press—Preston © 2014 Technomic Inc. – MenuMonitor