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Mozzarella di buffala and fior di latte

Anyone who’s experienced fresh, handmade mozzarella knows how it’s unique and unmistakable taste has nothing in common with industrial products generally found on the North-American market.

photo by Daniele Tomelleri

Arancini with apple & Gruyère cheese

Makes 20 mini or 10 medium-sized servings Risotto Ingredients / Ingredienti • 2 litres chicken stock  • 1 tbsp olive oil  • ¼ cup pancetta  • 1 medium yellow...

Entrevue avec Olivier Poussier Meilleur sommelier du monde (2000)

Olivier Poussier travaille depuis près de vingt ans avec les chefs des meilleurs restaurants gastronomiques du monde. Depuis dix ans, tout en cultivant son amour des vins d’Europe, il s’est passionné pour les vins des quatre coins du globe. Ces expériences multiples vécues sur la planète lui apportent un regard nouveau sur un secteur en pleine mutation.

Luciano Schipano Recalls the Calabrian Tradition of the Pig

Chef from Catanzaro talks about “la tradizione del maiale”

The Health Kicks of Vino Rosso

Red wine has been hailed as a powerhouse elixir since the early ’90s when research began into The French Paradox, a phenomenon whereby French people, who consume a diet high in saturated fats and cholesterol, remain remarkably healthy. The secret, research suggested, pointed to red wine, which contains the antioxidant resveratrol.

En Cuisine avec Nadia Saputo

Nadia Saputo est une femme généreuse, créative et dynamique.  Elle sait qu’elle est privilégiée, mais ne se définit pas en fonction de son statut social...

Italian Olive Oil : A healthy industry?

To get a good olive oil an Italian saying mentions the need for the three S: “secco, sasso e sole”, which means a dry climate, a good soil and lots of sunshine. It did not take long to the Greeks to understand that Italy was the perfect place to plant olive groves. They first started planting them in Sicily and then the Romans took it upon themselves to perfect the art of making extra virgin olive oil and spread it out throughout the peninsula. As an integral part of the Mediterranean diet, it did not take them too much time either to figure out that olive oil had beneficial properties.

La Castagna: Il cereale che cresce...

La castagna, sebbene poco conosciuta e utilizzata in Canada, ha una storia millenaria. In Italia ha rappresentato per molti secoli e per moltissime popolazioni la quasi esclusiva fonte di sopravvivenza, specialmente dei territori montuosi ed isolati.

Q & A with Italy s culinary master Massimo Bottura

He’s crazy about modern art and is inspired by jazz music. He quotes Kandinsky and Picasso and was recently selected as “the world’s best chef”.

The ABCs of Homemade Prosciutto

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.

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photo by Daniele Tomelleri

Arancini with apple & Gruyère cheese

Makes 20 mini or 10 medium-sized servings Risotto Ingredients / Ingredienti • 2 litres chicken stock  • 1 tbsp olive oil  • ¼ cup pancetta  • 1 medium yellow...

A taste of Testaccio in Rome

Once a working-class neighbourhood, Testaccio has become gentrified in recent years. Rents have risen, trendy boutiques have opened up, and the ex-abattoir has been converted into an art gallery and cultural centre. But despite these changes, traditional Testaccio still exists. Take the metro to Piramide to explore this lively, authentic Roman neighbourhood, which is still viewed by many as one of the best places to find true Roman cuisine.

A Saucy Proposition

Are Italians warming up to store-bought sauces? Italian food is practically synonymous with homemade. From cheese to wine to sausage, we love things we make...

All Hail Neapolitan Pizza

Montreal takes a big bite Long regarded as a staple of Italian culture, Neapolitan pizza has never been more popular, recently earning an endowment of...

5 segreti per la carbonara perfetta

La carbonara è un piatto semplice da preparare ma può nascondere delle insidie soprattutto se si è alle prime armi e non si ha...

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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...

National Cat Day – a Daily Celebration in Rome

Italy dedicates February 17 to domestic felines, but in Rome it’s an everyday celebration.

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