Italian Food

Crème Fraiche is that elusive French dairy product that rarely sees it’s way onto the shelves of Atlantic Canadian supermarkets. In fact,…

Spiedini Alla Romana is a skewer of oozing mozzarella and crunchy bread drowning in a garlicky white wine and butter sauce. During…

Chicken Cacciatore is the Italian dish that I cut my cooking chops on. I was fascinated with the layering of flavours. How…

Italian Apple cake or more commonly known in Italy as Torta di Mele is a simple, moist, deliciously humble cake. Like many…

Baked Ziti Arrabiata isn’t really a thing. Depending where you are in Italy will dictate what they call their cuts of pasta.…

Fresh Pasta has such a sexy reputation for being unattainable to the home cook. The culinary myths surrounding this two ingredient staple…

Pasta E Fagioli means ‘pasta and beans’ in Italian. It’s poor man’s food made from simple ingredients. The origin of pasta e…

Zucchini Carpaccio has fantastic flavour, texture and aroma. I saw Zucchini Carpaccio, a server was placing it on a guest’s table, while…

Risotto, like so many Italian dishes, is simple culinary perfection based on using a few high quality ingredients and following intuitive age-old…

Bruschetta has sadly become synonymous with any type of tomato mixture dumped on top of insipid, usually cold, toasted bread covered in…