VENICE Venice's cuisine reveals a fascinating blend of what the lagoon and the terra ferma have to offer. Venetian cooking has been influenced by many cultures since it was long a trading crossroads between the East and West, so some traditional Venetian dishes seem more Middle Eastern than "Italian." Venetians carry a certain elegance about dining and company. Sit down to a Cichetti, which is a combination of wine and light snacks, traditionally ranging from deep-fried sardines to small meatballs; from baby octopus to hard-boiled eggs; from anchovies to deep-fried artichokes. Similar to Cichetti is Gaetano's Appetizer Sampler, a small combination of Fried Artichoke Hearts, Parmesan Zucchini Fries, Mozzarella Marinara and Bruschetta Pomodoro. Each eating location offers a distinct view of Venice, its inhabitants, and its cuisine. Where else in the world can you enjoy a candlelit dinner next to a strolling gondolier. EMILIA ROMAGNA Italians consider the finest ingredients to come from the region of Emilia Romagna including Parmigiano Reggiano, Prosciutto di Parma, Bologna (known as Mortadella di Bologna in Italy), Balsamic Vinegar, and flat pasta. Indeed, though southerners are known for their dried pasta, Italians consider Emiliani to be the masters at making fresh pasta, the sheets of which they either cut into strips to make tagliatelle, leave whole to make lasagna, or use to make some of the most classic stuffed pastas, including tortellini and cappelletti. MILAN Milan is less cohesive culinary than some other Italian regions. It's a land of butter and lard, as opposed to olive oil. Many of the traditional recipes call for slow braising or stewing. Two dishes from this region on our menu include Osso Bucco, a Veal dish slowly cooked so it becomes very tender, and Rigatoni Milano made with Grilled Chicken, Carrots, Zucchini, and Broccoli in a Butter Cream Sauce. LIGURIA (ITALIAN RIVIERA) Liguria boasts some of the most rugged topography in Italy, a steady succession of high mountains plunging to the sea, and as a result, the population lives mostly in the valley mouths, drawing what little substance they can from the flatter parts of the valley floors, and putting their boats to sea, both to fish and to communicate. Some would argue the most beautiful place in the world is nestled in the Italian region of Liguria, called Cinque Terre. The "Five Lands" are connected by a hiking trail through green grape vineyards. The hike is not easy, but the view of a sparkling Mediterranean takes every pain away. Given the scarcity of arable land, it's natural that the Ligurian diet is primarily vegetarian and fish-based; Ligurians do enjoy pasta, but often add potatoes or string beans to the water, and tend to use simple sauces, of which Pesto is perhaps the best known. Gaetano's Italian Riviera is a taste of this region's perfect sauce. Penne with Grilled Chicken, and Shrimp in our Pesto-Sun Dried Tomato Sauce. If you have the chance to visit Cinque Terre, you need to stop in the Vernazza for their famous Pizza alla Genovese. A Pizza shop on the main street in this fishing village serves a simple cheese pizza with Pesto Sauce instead of a red sauce. Accompany this pizza with a glass of white wine (made in the region), listen to the sea breeze, and you might think you're in heaven. FLORENCE In the Middle Ages the King of Florence forced a major salt tax on the people of Florence. As a result, the Florentine's began cooking foods without salt. This old age theory still exists and Florentine food is based more on the flavors of vegetables and meats rather than salt and spice. The Florentine's seek out the best meats, vegetables, fruits and fish from the outdoor markets daily. A typical refrigerator in Florence consists of Milk, Butter and Wine. Dinners are made from food bought that day. Concerning wine, Chianti is about a 45 minute drive outside of Florence, making it simple for Florentines to experience one of the world's greatest wines, practically in their backyard. A festive Florentine meal begins with crostini, slices of toasted bread spread with a dip, followed by either pasta or soup; menus tend to be seasonal. In the summer and spring you will find lighter dishes such as Pappa al Pomodoro, a famous Tuscan Bread Soup made with ripe Tomatoes, Carrots, Celery, Onions, Garlic and day old Bread. During the winter you will find more substantial dishes, such as pasta e fagioli (bean soup) or lasagna. For Secondi or the Main Course, Florence is known for its Bistecca Fiorentina, a large T-Bone brushed with olive oil and salt, then charcoal grilled. For dessert, Florentine natives enjoy enchanting gelato and a stroll along the Arno. Explore More of Florence ROME The Eternal City literally takes your breath away. It's hard to believe the monuments were built so long ago. The region boasts some of the finest farmland in all of Italy, and the produce is superb, in particular the artichokes, olives, chicory, and salad greens. The cooks have wisely realized that the less they do to these ingredients in the kitchen, the better. Pasta sauces also tend to be simple: Spaghetti Stefano (named after our founder, Steven) is made with Garlic and Olive Oil; Amatriciana, a spicy tomato sauce with pancetta; Carbonarra, made with pancetta and eggs. Visiting Rome you must do a night walk. Start at Campo de Fiori and follow the "Area Pedonale" signs, taking you through Piazza Navona, the Pantheon, Trevi Fountain, and finally the Spanish Steps. Don't forget to toss a coin over your left shoulder into the Trevi Fountain. This means you will return a Roma. Explore More of Rome NAPLES One of the most loved dishes in the world originated from Naples. The Pizza is made with the finest ingredients. Fresh Mozzarella, Ripe Plum Tomatoes and Rising Pizza Dough make up this beloved Pizza in Italy. Our Italian Pizza is a delight for your taste buds, made with Pepperoni, Sausage, Meatballs, Roasted Red Peppers, Mushrooms, Olives, Mozzarella and Parmesan Cheese. After the Pizza, we recommend sitting back, relaxing, and drinking a chilled glass of limoncello. The greatest limoncello in Italy can be found right next to Naples in the quaint city of Sorrento. PESCARA The fishing town of Pescara can be found in the region of Abruzzo. Our beloved Uncle Romano lives in a high rise apartment over looking the Adriatic. He brought me to a mosaic artist's country home to celebrate the first of May, an occasion for family and friends to get together and enjoy the beginning of Spring. This feast calls for devouring all left-over vegetables from Winter while drinking vino and appreciating the company of others. People of Pescara love fish. Gaetano's offers a selection of fish dishes including Sandabs, Dijon Crusted Halibut and Grilled Salmon. Uncle Romano would never think of serving his family anything but fresh fish.we use this same concept with our customers.