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: 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.
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?
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.