1. ITALY
Global Menu Snapshot

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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