Regions of Italy

Find out more about the regions of Italy which inspire our menu.

Italian food is bold and satisfying without being heavy. It’s rich and textural and uses a whole palette of flavours. From this amazing country we are inspired to create fresh, seasonal and delicious dishes.

Regional focus of the month:

Emilia Romagna
Situated in Northern Italy, the cuisine of Emilia-Romagna relies heavily on generous seasonings, olives, meats, fish, salumi, and cheeses. The region contains famous foods and ingredients such as Parmigiano Reggiano, balsamic vinegar, prosciutto and well-known pasta like lasagne, tagliatelle, cappelletti, tortellini and stuffed tortellini.

Emilia-Romagna is the epicenter of Italian cuisine with the cities of Bologna, Parma, and Modena becoming unique culinary destinations.

Farms in the Romagna provinces continue the established practice of growing olives, however, dietary staples in Emilia remain cheese and salumi due to their long-lasting nature considered desirable by former nomadic populations, along with wild fruits and vegetables. Pasta remains king in the region with different types of bread also gracing the tables of Emilia-Romagna, from typical soft, flat bread to fried dough known as gnocco fritto.

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