Grande Real Villa Itália Hotel & SPA Celebrates Italian Cuisine
with the special Sapori dal Piemonte menu: a tribute to the birthplace of King Umberto II
The 10th edition of Italian Cuisine Week in the World, promoted by the Italian Embassy in Lisbon, will celebrate the authenticity and diversity of Italian cuisine with one of its highlights, a celebration and tasting event, at the Grande Real Villa Itália Hotel & SPA in Cascais.
From October 18th to 26th, La Terraza Ristorante & Bar, which blends haute cuisine with a terrace as “royal” as it is uncomplicated, will host the special Sapori dal Piemonte menu, honouring the last King of Italy and immortalising the typical flavours of his homeland.
Sapori dal Piemonte literally means “Flavours of Piedmont,” an expression synonymous with authenticity and tradition at the table in Italy, evoking dishes typical of the Piedmont region, famous for truffles, game meats, and creamy risottos. This cuisine combines robustness and elegance, and at La Terrazza at the Grande Real Villa Itália Hotel & Spa, these intense and authentic recipes are now being reinterpreted by the sea with a contemporary twist by Executive Chef Luís Sousa.
La Terrazza’s themed menu features two iconic dishes recreated in an incredible duet celebrating Italy and its gastronomic culture.
Ravioli di Cinghiale Piemontesi features delicate wild boar ravioli served with an intense red wine sauce and aromatic herbs. Tajarin al Tartufo presents fresh, thinly sliced pasta enriched with black truffles, a classic and irresistible combination that embodies the best of Piedmontese tradition.
Throughout the week, these flavours will be available at La Terraza, the sunniest and most relaxed space at Grande Real Villa Itália, where the Atlantic view blends with the aromas of Italy. With a bright ambience, an open kitchen, and a menu that emphasises local and seasonal produce, La Terraza is the meeting point between the Mediterranean and Cascais, ideal for long toasts, light conversations, and a Portuguese dolce far niente.
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