Prosciutto is a common staple in Italian households. Often associated with the renowned antipasto duo of prosciutto-melone, there are tons of ways to enjoy this seasoned delicacy, the best probably being alone or in a tasty panino. While most would tend to buy it sliced at their local butcher shop, others will venture into curing it themselves in their own cantina for a fraction of the cost.
A guardare Fabrizio Caprioli, a farsi raccontare la cucina per come la intende lui, si capisce che un piatto è emozione, sacrificio, libertà e passione. “Ho 43 anni. Sono arrivato in Canada quando ne avevo 36 e avevo già completato la mia formazione e avviato una mia attività in Italia. A un certo punto - ricorda - avevo il desiderio di aprirmi a nuovi stimoli e, così, la vita mi ha portato in Canada”. Chef del Rosalie di Montréal è lui stesso a raccontarci la sua storia.
Strolling down from the beautiful village of Montalcino my quest for top Sangiovese led me to Casanova di Neri.
Celebrating traditions is a cornerstone of the Italian-Canadian experience. It’s what has allowed the culture to survive and thrive, despite generations spent thousands of kilometres away from native villages and towns.
Now that winter is a distant memory and the unpredictable spring weather is almost over, let’s welcome the summer sun and heat with some simple and delicious Italian dishes made with fresh, in-season ingredients! Pesto and its variations.
Franco Gattuso has figured out that when you are true to who you are, the world comes to you. In fact, Gattuso spends his whole day welcoming people who drop by his Mile End shop on Fairmount Street. Many make a special trip from dozens of kilometres away just to see him.
The cuisine of the Basilicata region is made up of predominantly simple ingredients with extraordinary flavour, reflecting the ancient history of these lands and the dedication of the inhabitants to cultivating grain and to pastoralism.