Regional specialties continued
Valle d'Aoste: Many of the recipes of this region are made of simple and rustic food - soup, cheese, game and, of course, the traditional polenta.
Trentino Alto Adige: Famous cold meats and salami, such as "speck", come from this area. Speck is a preserved meat that is made by salting and smoking it and is also featured on our menu.
Fruiuli Venezia Giulia: Prosciutto is one of the best Friulan products. Prosciutto San Daniele is among it's finest and is another imported product used at L'Osteria del Forno.
Piemonte: This area stands out for producing a special type of wine, known worldwide as Barolo wine. Once it was called Nebbiolo, which is the name of the grape the wine is made with.

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n Italy, meals are structured in a cyclical order and invariably contain no fewer than 3-4 courses. Meals are seen as a time to spend with family and friends instead of immediate sustenance. These regular daily meals can be a bit longer than those of other cultures. During holidays, many family feasts will last for many hours, if not the entire day.
In many homes today the traditional Italian menu is kept for high days and special events, while the everyday menu only includes the first and second course, the side dish and coffee. One notable aspect of an Italian meal is that the primo or first course is usually the more filling dish and consists of either risotto or pasta, both rich in carbohydrates. Modern Italian cuisine also includes single courses (all-in-one courses), providing carbohydrates and proteins at the same time (e.g. pasta and legumes).

Continued on the next page.