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Italian Regional Dinner Series 2017

Jan 11 // Mar 15 // Jun 21 // Aug 9 // Nov 8

4 courses // 4 wines // $60 // 6 PM

Buy tickets at Cento or by phone at 608.284.9378

Cento Italian Regional Dinner Series

Join us at Cento as we tour classic regions of Italy and explore their rich cultural heritage, traditional cuisine, and famous wine styles. Each dinner in this exciting series will transport you to a unique region of Italy where you will enjoy a four-course meal highlighting the rich traditions of the region, paired with wines carefully selected by Cento’s wine steward, Adam Schepker.

Five dinners, Four courses, Four wines

There are five dinners in the 2017 series including Friuli, Lazio, Campania, Sardinia and Tuscany. Be it pasta and truffles paired with Brunello di Montalcino, to fresh seafood paired with Inzolia, Cento’s Italian Regional Dinner Series will take your taste buds on a journey to these classic regions of Italy without ever leaving Madison.

Tickets to these events are the perfect holiday gift.

Tickets to a dinner series are a unique and personalized gift for family, friends, or co-workers. You may purchase tickets at Cento or over the phone– individually, or as a gift set. We are excited to provide these special dining experiences, as Chef Giovanni Novella, Naples native, combines Old World Italian traditions with modern cooking techniques to you on a journey through Italy. We hope you can join us. Buon Appetito!

(click event to see details)

Lazio // March 15th


The region is best known for its capital city Rome and has historically been the cultural hub of Italy. The cuisine of the region has benefited from this cultural exchange and is home to some of Italy’s most well-known delicacies like porchetta (pork roast salted and stuffed with garlic and fresh herbs), penne all’Arrabiata and carbonara. Wine production in Lazio plummeted after the fall of The Roman Empire, but the region has recovered in the previous two centuries, producing acclaimed lean and light white wines with high acidity like Trebbiano. The region is also gaining recognition for their production of non-traditional red wines like Merlot, Montepulciano and Sangiovese.



Rosemary focaccia, pickled vegetables, spicy salumi


Roman street food Sampler of three bite size classic Roman appetizers


Bucatini carbonara House-made guanciale, speck, green pea, soft poached egg, pecorino romano, black pepper


House-made porchetta Rosemary potato, sage pesto, Italian gravy


Maritozzi Whipped cream, cherry, mint

Campania // June 21st

Home to Naples, Salerno and Sorrento, Campania has no shortage of world renowned culinary epicenters. Naples is the birthplace of pizza and to this day is famous for its tradition of simple minimalistic pizza making. Campania as a whole has a vibrant cheese industry and is best known for buffalo mozzarella, fiordilatte (cow’s milk mozzarella), ricotta and provolone. The region is also the host to a number of indigenous grapes with standouts like Fiano, producing a rich and floral white wine and Aglianico a bold and complex red used in the region’s best known blend Taurasi.

Sardinia // August 9th

The second largest island in the Mediterranean, this autonomous region is most known for its simple use of traditional ingredients offered from the land and surrounding sea. The small round pasta, fregula, is typically accompanied by light tomato sauce and clams. Despite the obvious focus on seafood, the island residents have a strong tradition of beef and pork dishes, especially suckling pig. Dishes are commonly garnished with freshly grated pecorino or the island delicacy bottarga, salted and cured fish roe. Although lesser known for their wines, Sardinia produces unique wines of excellent quality including Cannonau, Malvasia and Vermentino.

Tuscany // November 8th

Origin of the Italian Renaissance and home to Florence, Tuscany is widely regarded as Italy’s center for high culture. Despite this reputation, Tuscany holds on to its culinary traditions rooted in its historically poorer classes. Simple pastas such as tagliatelle paired with ragu alla Bolognese or pappardelle with game like hare or boar frequent the residents’ dinner tables. In the fall, pastas such as pici are traditionally served with cream-based sauces and garnished with freshly-harvested truffles. The region is also home to world-class red wines including Chianti and Brunello di Montalcino, pairing perfectly with their refined yet rustic cuisine.