Food

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Rita Hisar, a contemporary look at art

by Marisa Iacobucci “My career path has definitely not been a straight line to art,” says contemporary artist Rita Hisar. Hisar, who is of Italian-Czech...

Travel

The Basilica Palladiana’s modern Renaissance

by Andrew Hind Vicenza is a city rich in stunning historic architecture, but it all pales in comparison to the Basilica Palladiana, which looms over...

Christmas in Aosta Valley

Life and People

Jackie Lina Alexander

Name: Jackie Lina Alexander Nickname: Jaxs Occupation: Bartender/studying to be a paralegal Age: 22 Generation: Second Mom’s side from: Fano, Pesaro and Urbino, Le Marche Raised in: Toronto Speaks: English

Lester B. Pearson High School

Lester B. Pearson High School

Home away from home It would be difficult for most Italian-Montrealers to walk through the halls of Lester B. Pearson High School and not spot...

Kristine Centis Jorge

Name: Kristine Centis Jorge Nickname: Krissy, Kris Occupation: Masters student in notarial law Age: 27 Generation: Third Dad’s side from: Figueira da Foz, Portugal Mom’s side from: Guglionesi, Campobasso, Molise and Villaorba, Udine, Friuli-Venezia Raised in: Montreal and Laval Speaks: English, French, Italian and Portuguese

Fish Baked in Salt

Ingredients: 1 kg (2.2 lbs) coarse sea salt 1.3 kg (3 lbs) whole white flesh fish, such as sea bass, red snapper or porgy ½ cup (125...
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See also

Il cibo nel Medioevo

“Polente, gnocchi, maccheroni, lasagne, tagliatelle, vermicelli, sfogliate, mantegate, tortelli, tortelletti, truffoli, ravioli, stellette, fiadoncelli…”: sono solo alcuni dei tipi di pasta elencati nella “Piazza universale di tutte le professioni del mondo” di Tommaso Garzoni (1549- 1589), buongustaio della parola oltre che della tavola, il quale descrive nelle sue pagine anche il favoloso Paese di Cuccagna (letteralmente “Paese delle torte”) di tradizione medievale.

Beef tenderloin with sea salt and balsamic vinegar

Ingredients: 500 grams of beef tenderloin type AAA Sea salt 20 grains 1 teaspoon of olive oil 10 drops of aged red balsamic vinegar 1 mozzarella di bufala....

Monica Di Pasquale

Nickname: Mon Occupation: Student at Concordia University & working at my mom’s insurance firm, Assurexperts Age: 22 Generation: Third Dad’s side from: Teramo, Abruzzo Mom’s side from: Miglierina, Catanzaro, Calabria Speaks: English, Italian & French Raised in: RDP & Laval

Laura Campanelli

Nickname: Lo, La, or Laura Piccolina Occupation: CSR TD Canada Trust Age: 23 of second generation Dad: Grumo Appula, Bari and Mom: Montreal (Polish descent) Speaks: English, French, and Italian Raised in: West Island

I farmacisti – A lot more than just homemade wine

Making wine is not a trivial endeavour. To have any chance of achieving a tasty result, one must be organized, well equipped and surrounded by competent people with thoughtful advice, expertise and energy. These dispositions are well known to the “Gerbasi clan”, a tightly knit family who has, for some time, fully embraced old country traditions for reasons that go well beyond nostalgia and parsimony.

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