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: 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.
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.