 |
 |
|
 |
 |
 |
 |
 |
|
|
      
Olive Garden Media
Mark Jaronski
Please direct all non-media inquiries to: |
 OLIVE GARDEN INTRODUCES THREE NEW DISHES ON MENU
Cooking video shares recipe and dish inspiration ORLANDO, Fla. (Aug. 4, 2008) – Sardinia, off of Italy’s central coast, and Emilia-Romagna, in the north, both held rich inspiration for Olive Garden chefs this year during their annual trip to Italy. The result is three new dishes, each with a unique story, added to the Olive Garden menu: Caprese Flatbread and Grilled Chicken Flatbread appetizers, and a Chicken & Shrimp Carbonara entree. Olive Garden’s yearly chef trip brings the team to different regions of Italy with each visit. Here they spend several weeks touring local restaurants and collaborating with local chefs in their kitchens – and sometimes their homes – discovering new ingredients and techniques specific to the region. During their most recent tour, Carbonara, a staple in Italian cuisine, was a focus. Carbonara traces its culinary roots to a hearty meal popularized by 20th-century charcoal workers in villages along the outskirts of Rome. The simple, traditional dish kept workers satisfied, and was made with ingredients typical of Italian pantries, such as egg, pancetta, black pepper, and parmesan or pecorino. It was during the team’s travels to the island of Sardinia off the central coast of Italy, however, where they encountered a unique, cream-based version of Carbonara that ultimately inspired Olive Garden’s new dish. Olive Garden’s Chicken & Shrimp Carbonara combines chicken and shrimp with bucatini pasta in a pancetta and parmesan cream sauce. Baked and topped with seasoned breadcrumbs, the culinary team’s innovative entrée presents an exciting twist on a classic dish. The Caprese Flatbread and Grilled Chicken Flatbread appetizers are an interpretation of the Northern Italian sandwich made with Piadina from the Emilia-Romagna region. Piadina, literally translated to “thin bread,” is a flat bread with a soft middle and slightly crispy crust; the bread is sold as street food throughout the towns of Emilia-Romagna, grilled to order and sandwiched around a variety of fillings. The Caprese Flatbread features mozzarella cheese, tomatoes and basil on flatbread crust with a savory garlic aioli; the Grilled Chicken Flatbread features grilled chicken, mozzarella cheese, roasted red peppers and basil on flatbread crust with alfredo sauce and garlic aioli. Guests can enjoy the new dishes at Olive Garden or prepare them in their own kitchens alongside Sr. Executive Chef Paolo Lafata. A cooking video for Caprese Flatbread and a recipe for Chicken & Shrimp Carbonara are available at www.olivegardennewfavorites.com. Interviews with the Olive Garden chef team also provide guests to the site with a glimpse of the inspiration behind each dish and the culinary journey from Italy to Olive Garden. In addition to the chef team trip, every year Olive Garden sends more than 100 restaurant managers to Olive Garden’s Culinary Institute of Tuscany to enhance their culinary skills. This experience is designed to bring the genuine Italian dining experience alive for managers, and upon their return, to their restaurant teams and guests. Located in a restored 11th-century village in Castellina in Chianti, Olive Garden’s Culinary Institute of Tuscany also provides inspiration for Olive Garden’s menu. Olive Garden is the leading restaurant in the Italian dining segment with 653 restaurants, more than 80,000 employees and $3.1 billion in annual sales. Olive Garden is a division of Darden Restaurants Inc. (NYSE:DRI), the world’s largest owned and operated full-service restaurant company. For more information, visit Olive Garden’s Web site at www.olivegarden.com. # # # |
