best Italian restaurant vancouver

Wine Notes: Sangiovese

Wine Notes: Sangiovese

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. 

Wine Notes: Prosecco

Wine Notes: Prosecco

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.

The Ultimate Olive Oil Cheat Sheet

The Ultimate Olive Oil Cheat Sheet

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. 

De-Coding Pasta

De-Coding Pasta

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: a Delectable History

Pizza: a Delectable History

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.