The bold flavours of Calabria are one of the best kept secrets in Italian cooking, and as a Southern Italian myself I love serving the great dishes from this region. Just like the landscape, Calabrese food is all about contrasts – the freshest meats, seafoods, produce and cheeses, but also ancient methods of preserving, which is why so many delicious dried, cured and marinated foods come from here. Mamma mia, che sapori!
I’m also very excited to collaborate with my friend Francesco Gallé, whose family’speperonata is so good they named a street after it in Little Italy. Francesco will share some amazing local and imported samples of typical Calabrese foods like soppressata and ‘nduja, and show some of his paintings of traditional southern Italian life. He’ll also talk aboutCucinaTO, a new website about authentic Italian food in Toronto.
If you love la cucina del sud (southern Italian food), I hope you can join us!
Menu del Giorno
Piatto di sopressata e pecorino and 'nduja crostini (typical calabria style sopressata style salami with sheep milk cheese from Crotone)
Melanzane sott'olio (Pickled eggplant)
Polpette di Ricotta (Ricotta balls in tomato sauce)
Involtini di Tonno (sushi grade tuna stuffed with olives, capers and tomatoes)
La Peperonata (charcoal roasted peppers and potatoes)
Maccheroni al ferro with porcini, sausage and 'nduja
Pasta e ceci (broken fettuccine with cheakpeas)
Braciolone alla Silana (stuffed veal rolls with tomatoes)
Almond cookies and Bigne' stuffed with ricotta
Bring your own wine to the event. I suggest a Calabrese Magliocco or Cirò if you can find one. Otherwise there are many choices from nearby Sicily: either Gaglioppo or Nero D’Avola would be nice, or a Grecanico or Pinot Griggio if you prefer white wine.