Sunday, December 25, 2016

The digestive after dinner herbal tea

This herbal tea contains few ingredients, always available in the kitchen and voila. 
I hope you like it too!

The ingredients:
for 2 herbal teas of 200 ml each

10 large leaves of fresh mint
8 medium fresh sage leaves
the needles of a sprig of rosemary

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The preparation:

Take a few simple precautions, never boil the mint leaves otherwise they become bitter.

Boil a sufficient quantity of water, and as it starts boiling, turn off the heat, add the fresh herbs, washed and dried thoroughly with a paper towel, then cover your teapot and leave to infuse for 7 minutes, strain the tea through a fine mesh strainer.

At this point precisely if you can not help yourself add a teaspoon of honey. I confess that you will feel better soon after, intestinal bloating disappears and the heaviness in your stomach you will not feel it anymore.

I would also like to leave you a short guide of the properties of the mint, you know that fighting stomach pain, helps to remove toxins from the liver, promotes digestion and also reduces the formation of air in our stomach, well, I would say that a single cup of herbal tea with mint following our overeating will make us feel better immediately!

Saturday, December 24, 2016

Les pâtes et le Vino

Les pâtes en Italie est toujours un "primo", c'est-à-dire un premier plat: pas une entrée ou un plat principal. Les portions sont généralement plus petites que nous sommes habitués ici en Amérique du Nord, et les pâtes ne nage jamais dans la sauce. La sauce recouvre les pâtes, qui se terminent le plus souvent dans la poêle de sauté  de la sauce. C'est toujours satisfaisant et vous avez encore de la place pour une viande ou un poisson "secondo", ou une deuxième assiette de pâtes.

Le vin ou les vins sont toujours servis 
avec le service de pâtes.
Il est amusant d'expérimenter avec différents vins. Si vous cuisinez avec du vin, utilisez le vin, que vous avez l'intention de boire avec les pâtes. Cela permettra d'améliorer votre expérience culinaire.

Barone Ricasoli est le plus ancien producteur de vin de l'Italie avec une histoire de près de 900 ans. La famille est également l'un des meilleurs fournisseurs et les plus fiables en Toscane.

Le Barone Ricasoli Chianti del Barone c'est notre vin du mois: << également vendu au verre.>>

Notes de dégustation:
Intense rubis rouge, avec des touches florales, ils peuvent se faire sentir dans le verre de vin. Épicé avec des clous de girofle, du poivre, du chocolat et des cerises sauvages. Au palais c'est un Chianti avec corps, minéralité et piquant. Les tanins nous rappellent une saveur semblable au chocolat.

Une sangria de Noël qui vous mettra dans l'esprit des fêtes

Ce cocktail festif de Noël est parfait pour les fêtes, les brunchs ou même pour le matin de Noël!

L'image peut être sujette à des droits d'auteur.

Ce dont vous aurez de besoin:

1 bouteille Pinot Grigio réfrigéré 
(j'ai utilisé un Pinot Grigio Bolla)
1 tasse de jus de raisin
1 tasse de soda club
1/4 tasse de sucre
1 oz de brandy
2 pommes en tranches
1 tasse de canneberges fraîches
2 brins de romarin frais
1 bâton de cannelle

Comment faire:

Verser le vin dans un pichet de service. Ajouter le jus de raisin, le sucre, le club soda et le Vino. Bien mélanger!

Ajouter les pommes, les canneberges, le romarin et le bâton de cannelle.

Placer le pichet dans le réfrigérateur une heure pour refroidir.

Alla Salute "Santé" à un très Joyeux Noël !

(Comme toujours s'il vous plaît n'oubliez pas de boire de façon responsable).

Tuesday, August 30, 2016

"Old Country" customs.

I grew up as part of our local "Italian" community made up of immigrant families and their offspring. Like all immigrant communities (regardless of ethnic origin) the common values of ours included a strong work ethic, hope for a better family future, and grateful loyalty to Canada while holding onto traditional "Old Country" customs.

In the Italian community we were part of, traditional Italian music that was an integral part of holding onto Old-Country connections. Community get-togethers (festa's) invariably featured a Dance (Ballo), which served the dual purpose of allowing young prople to mingle prior to serious courtship and, equally important to a community of limited financial means. The Music provided affordable entertainment for the whole family.

As far back as I can remember, our family attended events put on by "Societa Ciociara" as well as other local Italian groups, each of which made up the social fabric of the immigrant community. These events and weddings always included dances, which everyone participated in - children, teenagers, couples, and grandparents (Nonni). It was not unusual to see young boys making their first awkwardcircuits of the floor with Mothers/Aunts/Sisters; and vice-versa for young girls.

The style of music reflected all regions of Italy, with an emphasis on those regions from which members had emigrated. Whether soulful Southern Italian love songs, or lively ballads of Northern Italy, "La Musica Tradizionale" was always a feature of these "Italian" community events.

There was always one or more accordions, accompanied by two or three other instruments, and the music cost was relatively inexpensive. 

I still remember the words to this song:

Quel mazzolin di fiori ........ (che vien dalla montagna)
...quel mazzolin di fiori ...... (che vien dalla montagna)
e bada ben che non si bagna, che lo voglio regalar
....e bada ben che non si bagna, che lo voglio regalar
lo voglio regalare ............. (perche' l'e' un bel mazzetto)
...lo voglio regalare .......... (perche' l'e' un bel mazzetto)
lo voglio dare al mio moretto, questa sera quando vien
...lo voglio dare al mio moretto, questa sera quando vien
stasera quando viene ..... (sara' una brutta sera)
....stasera quando viene ....... (sara' una brutta sera)
e perche' sabato di sera, lu nun e' venu' da me
...e perche' sabato di sera, lu nun e' venu' da me
non e' venu' da me ............. (l'e' anda' dalla rosina)
....non e' venu' da me ......... (l'e' anda' dalla rosina)
e perche' mi son poverina, mi fa pianger sospirar
...e perche' mi son poverina, mi fa pianger sospirar

Monday, July 11, 2016

"VEGAN" ...


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Here's how and why, a man decided one day to change his life and the lives of millions of people around the world!

Donald Watson was born September 2, 1910 and died November 16, 2005 at the age of 95 years.

He became a vegetarian in 1924, that is, when he was 14, then moved to Veganism about 20 years later.

Donald Watson was born in Mexborough in Yorkshire, in a "carnivorous" family, as he liked to say.

By profession he was a teacher, but in the vegetarian world he is known for having created the "Vegan Revolution".

In fact it's thanks to him the birth of the "Vegan Society", in London in 1944. (initially enrolled were 25 people, now there are millions) of "Vegan's" and the introduction of a lifestyle without meat, dairy, and eggs. The co-founder with him was Elsie Shrigley.

His first experiences on the family farm, where they bred pigs, brought him very early to change his eating habits.

Shocked by their cries, at age 14 Watson decided not to eat meat again, the eating way which he held until his death.

Working in the fields he began using a pitchfork, instead of a shovel to dig in an effort of not killing even the worms. 

This choice has certainly influenced his life, leading him to avoid participating in the Second World War calling himself a conscientious objector.

In a small room in his home in Leicester City, in late November 1944 the writings in which he expressed his beliefs and his efforts, became a small publication on which the first page read:

"The price of this newsletter is two pennies, the annual fee is one shilling."

The interim title was "Vegan", a word derived by using the start and end of the word "Vegetarian".

In the first issue he wrote:
"The unquestionable violence associated with the production of dairy products, has made it clear that the lacto-vegetarian diet is a middle ground between the carnivorous diet and civilized human diet. For this reason, during the course of life on this earth, we should strive to perform a complete journey. "

The title of the subsequent publication became:
"The Vegan News".

In 2002, during an interview he was asked what he considered his greatest achievement and he replied: 

"Unavoidably getting up one morning over the next 10 years I will not wake up. There will be a funeral, there will be many people and the spirit of many animals that I have never eaten. 
And it will be a big funeral!".

The "Vegan Society" (now present throughout the world), is the first commercial trademark for identifying products consistent with the vegan choice.


Monday, May 23, 2016

Why is word of mouth more effective?

Not surprisingly, we trust our friends more than we trust ads. Ads always say the product is great. Our friends, however, will tell it to us straight. They’ll tell us if the product is good, or bad, and as a result we’re more likely to believe their recommendation.

In an Osteria you can eat good simple food, listen to italian music, chat, close business deals, or simply comfort yourself over a quarter liter of wine.

Advertising and word of mouth can also work together. Ads remind people about the brand which encourages them to talk about it. Someone hears about a product from a colleague and then sees an ad which seals the deal. The two can act as complements rather than as substitutes.

Many recommendations still happen offline, with people sharing their experiences with friends over the phone or face-to-face. Small businesses have a huge advantage over large companies in word-of-mouth marketing because the distance between company owner and customers is much closer. It’s easier to customize offers, to give personal attention, and these are things that tend to raise the level of satisfaction that the customers have and their willingness to advocate "on behalf of the businesses."

“Word-of-mouth doesn’t cost a dime.”
“Word-of-mouth brings in customers.”
“Word-of-mouth is the only advertising that we get feedback on.”

There is, however, one instance where word-of-mouth advertising travels faster than the speed of light: when it’s negative word-of-mouth. If your customer didn’t like the experience with you, rest assured they will tell at least 20 of their best friends about you.

Our new formula:

Leave the phone in your pocket, make big plans, but live without being asked, have confidence in your Chef.

Our rice balls are prepared with rice whose round shape contains a filling, usually with cheese and sauce, and then fried to be served hot.

Monday, May 16, 2016

Risotto ai Frutti di Mare

Cette recette ma été transmise par un chef de la région de Naples. Nous avons travaillé ensemble dans le même restaurant dans les années 70. Je n'étais qu'un un laveur de vaisselle à l'époque, mon père était le chef. 
Dans mon temps libre je cuisinai pour moi-même, et ce cuisinier ma montrer ses recettes. 
Celle-ci a été l'une d'entre elles.

Le risotto aux fruits de mer est un plat avec un goût délicat et distinctif, excellent s'il est préparé avec du poisson frais. Un plat vraiment savoureux et approprié pour le printemps et l'été:

Les ingrédients pour 8 personnes

850 grammes de riz
300 grammes de moules
500 grammes de palourdes
300 grammes de poulpe
500 grammes de crevettes
2-3 cuillères à soupe de sauce tomate
100 ml de vin blanc sec
1 gousse d'ail
piment fort au goût
persil haché
1 litre de bouillon de poisson ou de légumes
huile d'olive extra vierge
sel et poivre

La procédure

Nettoyez les moules et les palourdes et les ouvrir dans une poêle dans laquelle vous ajoutez un peu d'huile à feu vif.

Une fois ouvert les ramasser et mettre de côté le liquide qui se dégage.

Déduire les moules et les palourdes des coquilles et garder de côté.

Sauté dans une casserole avec le persil à l'ail et piment fort dans l'huile d'olive.

Une fois dorée ajouter le vin blanc, le jus de cuisson des coquillages et quelques cuillères à soupe de sauce tomate.

Ensuite, ajouter le riz et ajouter le bouillon progressivement.

À mi-cuisson, ajouter le poulpe préalablement bouillie et couper en petits morceaux.

Quelques minutes avant la fin du temps de cuisson, ajouter les moules et les palourdes.

Terminer la cuisson et servir chaud.

Décorez avec quelques moules laissé de côté et un peu de poivre saupoudré de persil haché.

Buon appetito!

Sunday, March 27, 2016

Le Parmigiano Reggiano: L'excellence italienne!

L'un des symboles de la gastronomie "Made in Italy", 
le Parmigiano Reggiano est un fromage parmesan dur 
fabriqué à partir de lait de vache partiellement écrémé 
(par séparation naturelle) et est classé sous l'appellation d'origine protégée, la  catégorie (DOP).

Environ 3 millions de fromages entiers sont produites chaque année. Ils sont vendus en Italie et exportés vers 48 pays à travers le monde. Ils sont fabriqués par plusieurs petites laiteries - au moins 420 selon des estimations récentes du Consortium associé. Chaque laiterie recueille le lait de quelques vaches laiterie et ne produit pas plus que 20 fromages entiers par jour.

Ceci est le secret de la qualité du parmigiano reggiano - une qualité qui est restée la même pendant 8 siècles et implique la production du fromage à base des méthodes anciennes et une tradition qui remonte au 12ème siècle.

La valeur économique du parmigiano reggiano est si élevé que plusieurs banques italiennes utilisent le produit comme sécurité lorsqu'ils accordent un prêt aux producteurs de fromage.

L'aubergine parmigiana est un plat typique très commun dans l'alimentation méditerranéenne.

Les Ingrédients:
4 grandes aubergines (longues de préférence)
300 grammes de mozzarella (de buffle, bien drainé)
700 grammes de sauce tomate
1 boîte de pâte de tomate
1/2 oignon
feuilles de basilic
huile d'olive extra vierge
fromage parmesan râpé en abondance
sel et poivre au goût

L'aubergines parmigiana est certainement une recette originale de la région Campanie, même si historiquement, elle est présente dans toute l'Italie du Sud et en particulier en Sicile et en Calabre.

Les différends au sujet de l'origine, bien sûr, ne manquent pas.

Le terme parmigiana, selon d'autres pourrait provenir du turc "patlican" qui sonne en italien comme "padmegian" ce qui signifie aubergine. Ou du mot sicilien "parmiciana" qu'on appelle les listes de bois qui composent une fenêtre persane, forme cité par la disposition des couches de tranches d'aubergines frites.

Dans tous les cas, dans un grand nombre de livres de gastronomie imprimés entre 1600 et 1800, le terme  "alla parmigiana" a été utilisé pour indiquer la présence du fromage typique parmesan dans les recettes. 

Wednesday, March 23, 2016

Would you like a dessert?

Your answer may depend on the waistline of your server. Tim Doering's team, nutrition researcher from Cornell University in the United States, evaluated the choice of 497 customers in 60 restaurants. Those who ordered from the most corpulent servers were four times more likely to have a dessert.

Our 6 layer Carrot Cake is an excellent carrot cake, thick extra soft, very tasty, full of crisp and melting textures.

Whether you want to eat a chocolate cake or a fruitcake, 
or a more sophisticated 6 layer cake with carrots, 
your Easter meal must end in beauty.

The carrot cake is basically an English cake, but was developed considerably in Canada after the Second World War. Today all restaurants have a carrot cake on their dessert menu. 
Even an Italian restaurant like us!

We serve this 6 layer carrot cake 
on a chilled plate 
drizzled with caramel sauce.

Monday, March 7, 2016

Old Fashioned

Old Fashioned

Le "style ancien" qui ne disparaîtra jamais!

Son nom provient du verre où précisément est servi le "Old Fashioned" celui que l'on appelle le plus couramment le Tumbler. Son créateur était le colonel James E. Pepper, qui la popularisé en 1931, au cours des années de prohibition en Amérique: Le soda fût ajouté pour dissimuler l'odeur de l'alcool! Compte tenu de la longue durée de vie et la popularité de cette boisson, il y a un nombre incroyable de variétés.

Les cocktails Old Fashioned sont mieux servis pur ou avec un seul cube de glace "extra-large" pour garder la boisson fraîche, puisque les petits cubes ont tendance à fondre rapidement et rendre la boisson aqueuse.

Les ingrédients:

60 ml Bourbon Whiskey 
2 gouttes d'Angostura Bitters
1 cube de sucre
1 goutte d'eau
1 tranche de zeste d'orange frais 
1 cerise maraschino

La préparation: 

Faire tremper le cube de sucre avec les gouttes d'Angostura Bitter et écraser le même cube avec de l'eau (eau gazeuse) jusqu'à dissolution. 

Remplir le verre de un seul gros cube de glace et ajouter le Bourbon.

Garnir, enfin, avec une tranche de zeste d'orange et, si possible, avec une cerise de maraschino.

Veal / Veau "Ossobuco" di vitello

The ossobuco can be served with a classic 
risotto "alla Milanese"  
or also with a risotto with parmesan cheese 
(Parmigiano Reggiano or Grana Padano) may be fine: 
Mashed potatoes or polenta are just as viable alternatives.

The ossobuco can not and must not be reheated. 
It is one of those dishes to be prepared and to served.

A precious detail is the "gremolata", chopped parsley, lemon zest, garlic and, not always, but even anchovies.

The ingredients needed:

2 veal ossobuco
1 liter of beef broth
1 teaspoon of tomato paste
1 glass of white table wine 
1 onion
2 celery stalks
1 carrot
1 small tea cup of flour 
30 grams of butter
A drizzle of extra virgin olive oil
160 grams of rice 
1 pinch of saffron
30 grams of Parmigiano Reggiano
1 tea spoon of salt
1 pinch of black pepper

The preparation:

Chop the onion, carrot and two celery stalks, and fry with the butter and oil on a slow fire. The onion should almost melt.

Meanwhile carve the skin of each ossobuco in 2 - 3 points to keep it from curling during cooking and then pass them in the flour.

When the onion is ready, set it aside,  in the pan fry the shanks on both sides. Bringing together the onion and deglaze with white wine.

Add the tomato paste and a ladle of broth, just enough to make sure the shanks do not stick.

Leaving a very low heat on, cook for about an hour and a half until the shanks are tender. If during the cooking the shanks dry up add a little broth. Season with salt.

Separately prepare the gremolata: chopped parsley and grated lemon, mix together and set aside until ready to serve. There are those who like the gremolata with garlic and chopped anchovies.

For the risotto: Chop the onion and brown it with a knob of butter, when it will become transparent add the rice. Start cooking the rice and deglaze it with white wine. Cook it with the broth, and add more broth gradually as it dries.

Shortly before turning off the heat, melt the saffron in little broth and add to the rice. Stir in butter and Parmesan. Let stand a few minutes and add the meat on top covered with gremolata.

For those who wish, 
match with a full-bodied red wine, 
such as an

Saturday, January 2, 2016

Panzanella Salad

Panzanella Salad

Is a type of Tuscan salad made with anchovies, chopped salad vegetables, and bread soaked in dressing. A classic example of cucina povera (peasant cooking), transforming stale bread into a flavorful dish with fresh tomatoes, basil & anchovies.

Serves 4 as an appetizer or first course or 2 as a light meal.


2 red bell peppers, stemmed, seeded, quartered
2 yellow bell peppers, stemmed, seeded, quartered
2 zucchini, trimmed, cut on the diagonal into 1/2″ thick pieces
1 loaf of rustic bread, sliced in half lengthwise
extra-virgin olive oil, salt & pepper
2 cloves of garlic, peeled
1 english cucumber, peeled and chopped
1 cup cherry tomatoes, halved
1/2 cup pitted kalamata olives, halved
1/3 cup mint leaves, chopped
1/3 cup basil leaves, chiffonade
1/3 cup olive oil
1/4 cup aged balsamic vinegar
2 balls (8 oz) of fresh mozzarella, cut in chunks
5 anchovy fillets


Heat grill to medium. 
Brush peppers, zucchini, and bread on both sides with oil. Sprinkle lightly with salt and pepper. 
Grill peppers and zucchini until slightly charred and just tender, turning often, about 6 minutes. 

Add bread for the last 3 minutes of cooking, and grill until lightly charred and just crisp, turning often. 
Transfer to a cutting board and let cool.

Meanwhile, combine garlic, cucumber, 
tomatoes, olives, anchovy fillets, mint and basil in a large bowl. 
Chop peppers, zucchini into 1/2″ pieces and add to bowl. 

Tear bread into 1″ pieces and add to bowl.
Whisk oil and vinegar together, and season with salt and pepper to taste.

Add dressing to salad, toss to gently coat, and add the mozzarella.


La panzanella diventa così, un ottimo piatto unico ... da gustare, perché no, con della buona mozzarella di bufala ... magari ... Laziale!