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.
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.
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.
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.
Chef from Catanzaro talks about “la tradizione del maiale”
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”.
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.