Dried pasta is made in a factory. The pasta dough usually includes extra ingredients you won’t find in fresh pasta, is extruded in a machine, dried to remove all moisture, and packaged for shipment. We all know that dried pasta is cooked by simply dumping it into a pot of boiling water. As the noodles soften, the pasta sheds much of its starch into the water; not necessarily a bad thing, because that starchy pasta water can be awesome at thinning sauces. What is lost, however, is the flavour of the pasta.
A ball of dough rests, full of potential energy. It has been aging for three days; it waits for the Pizzaiolo, or pizza maker, to come and shape it into the thing it will become: the Neapolitan pizza. Neapolitan pizza, from Naples, was considered peasant food. It was made with local, seasonal ingredients and baked in a wood-fired oven. Some of the popular toppings of the time were fresh tomatoes, olive oil, basil, sea salt, and buffalo milk Mozzarella.
Wine Notes: Di Majo Norante 2013 Sangiovese Terre degli Osci IGT, Italy
Sangiovese is most often thought of as Tuscany’s shining star as it is the backbone of their famed Chiantis and Brunellos. However, this wonderful food friendly grape grows elsewhere in Italy (and the rest of the world) and is used to produce gems like this wine by Di Majo Morante in South Central Italy’s Molise region.
There are some items are the menu that may be confusing for the first time diner, here is an overview so you can choose a dish that transports you to Italy. We are thrilled to have you as our guest and to share our Passion for Pizza with you.
Having guests over and need some guidance to make a Nonna approved dish. Between preparing your home to be guest approved, shopping and cooking food it is imperative to have some quick appetizers in your arsenal. Tomato & Mozzarella Skewers are a quick option for an antipasto dish for when you are entertaining. It is so simple and your guests will love the refreshing bite. Sounds easy enough?
Wine Notes: everyone loves Prosecco, especially on the patio soaking up the summer sunshine! The Bottega Il Vino Dei Poeti Brut is the number one selling Prosecco in Canada, and with good reason.
Olive oil packs major flavour upgrade to any dish. It helps to enhance spicy or sweet dishes being such a full bodied oil but is guilt free with its many health benefits. The benefits for olive oil are an endless list for beauty, health and cooking. There are so many different grades and types of olive oils it is great to be able to differentiate between them.
Montepulciano D’Abruzzo and pizza, you really can’t ask for a better match! The Cantino Tollo Colle Secco is no exception, but its food pairing capabilities are not limited to just pizza.
Bruschetta is a quick option for an antipasto dish for when you are entertaining. The base is simple and you will want to take some bread slices rub them with garlic and either char them on the grill or lightly toast them in the oven. Sounds easy enough?
One of my favourite things is the adventure of experiencing a new culture by visiting different cultural restaurants. Let me take you on a tour through the Italian customs and the types of pastas so that you are feeling confident to order like a real Italiano in any Italian restaurant.
Pizza’s story begins in Naples, Italy in the eighteenth century. Historically, pizza was an affordable and nourishing food for peasants and workers who enjoyed simple flatbreads topped with whatever ingredients were available or most affordable at the time.
Spaghetti Aglio e Olio is a traditional pasta from Southern Italy in Napoli. The dish is a simple spaghetti with garlic and olive oil.
Burrata, a word that tickles the salivary glands of foodies around the world. Made of a delightful medley of mozzarella and cream, this fresh Italian cheese has become extremely popular in recent years.