Olive Garden Italian Restaurant - The Facts

Olive Garden Media
Relations Contact

Mark Jaronski
Director, Public Relations
(407) 245-4391

Please direct all non-media inquiries to:
Guest Relations
olivegarden@olivegarden.com
(800) 331-2729

For information on Olive Garden’s parent company, Darden Restaurants Inc., please visit Darden.

Create Flavor From the Fire with Summertime Grilling

In Italy and America alike, the arrival of summer marks the start of the grilling season. In fact, grilled foods are a traditional part of the festa celebrated in Italy, where family and friends gather to honor the patron saint of their village during the summer. “Following the ceremonies honoring the patron saint, everyone comes together for an evening celebration,” says Verona-native Flavio Tagliaferro, chef de cuisine for Olive Garden. “This is the time when family and friends who have moved away come back to visit. Several generations enjoy a feast of grilled Italian sausage, steaks, chicken, seafood and smoked meats, followed by dancing, bocce and celebrating into the night.”

To master the great flavor of grilled foods at home, Lafata offers the following recommendations:


Grilled Chicken Spiedini

•	Marinate seafood for up to one hour and red meat, pork or chicken for up to eight hours before grilling. Try a simple Italian marinade of extra-virgin olive oil, rosemary, garlic, and a pinch of salt and pepper.

•	Spiedini, which means skewered, as in Olive Garden’s Grilled Chicken Spiedini, is a traditional style of grilling and is a mainstay in Italy. Thread thin strips or one-inch chunks of marinated beef, chicken, vegetables, or whole shrimp onto metal or bamboo skewers (bamboo should be soaked in water for 30 minutes to prevent burning) and grill over medium-high heat, turning twice, until cooked through but tender.

•	In Italy, cooking sausage directly on coals is a common technique. Place whole sausage directly on coals at a very high heat and turn continuously until cooked through.

•	Seasonal fruits and vegetables are also excellent when grilled and provide a burst of color to summer dishes. Cut in uniform pieces, but large enough not to fall through the grates (or use skewers). Brush dry vegetables with olive oil, sprinkle with coarse salt and grill over medium indirect heat until tender. Fruits need just a few minutes on medium-high heat and will caramelize quickly. Once cooked, try a drizzle of high-quality balsamic vinegar for a unique flavor.

Chefs who want to branch out from traditional grilling and barbecuing have turned to smoking food as a way to capture the savory flavor of cooking over fire. “Smoked flavors, such as those in varieties of prosciutto and mozzarella, are popular in Italy and are becoming more so in America,” says Tagliaferro. This flavor is also the inspiration for Olive Garden’s Smoked Mozzarella Fonduta.

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