Culatello

I disagree , I stick to pre cooking the pasta , I personaly never did it but have tried the fresh and dried pasta non pre cooked lasanga and find it pasty & raw . the reason we pre cook it is to remove some of the starch and to give it the Prima cotura .to start the cooking process but i speek IMHO only. do what pleases you

Practice makes perfect , you'll get it.

Cool i though they had them there . but to get the pork belly right you gotta do them sous-vide or slow cooked on a crock pot at 58 degrees celsius.

luv the steamed pork belly bun's been there 4 time this year Jan. Apr. Jun. Sept with the sparkling shiraz Black Creek muzic from micheal bolton to iron madien.

Gonna go this week just for fun ,look's like it's gonna be a cool place Baltazar likeish. Probably all the defects in the world that guy (LOL!!! ) but he does build beautiful resturant's call a spade a spade. give credit where it's due. as for the food only time will tell and I really love the 24 hour bit also.

Lesley I'm very diassapointed in your reply , thought you would understand my POINT. Lesley Your putting words in my mouth i Never said that a trained person can't do Italian. I posted Marc Lander and David Pasternac Both Non Italian's that trained under Italian chef's and that are very good Italain chef's . As for me I was trained first in Classic french cusine YOU KNOW THAT. and a little bit of Basic Pastry buy someone who went to Thuries that for me is what motivated me to get a decent education in Italain Cuisine , and the person that inspiered me to go to Italy to go get an experiance is WRONG. your not making sense. Another thing is that I'm not saying anything about the Liver pool Guy's I didn't mention there names once in my post . I'm simply replying to your post that anyone can become an Italian chef by openinig a BABBO cookbook Presto instant Italian Chef. Forget about all the hard work , hour's ,fights with my girl freind's ,split shift's , cut fingers, burnt fingers ,scrubbing down kitchens till 2:00 in the morning while my friend's where in the front drinking and flirting with girl's, owners and chef's screaming stress i went through to get to a point that . I should of opened a cookbook. would of made my life easier. I also never said that you got to come from St.Leonard or Italy to be a great chef God now's there are some bad italian cook's out there just as there are bad french cook's ,i've seen it first hand. And as for the cannoli's, The day you bring me a cannoli better than Alati St.leonard I"LL shut my mouth. 30 years of making cannoli's those guy's and you give them a slap in the face like that. Not even in Italy they do Cannoli's like that TAKE IT from Me.every time i go to italy i compare it to Alati and if it makes you feel better the owners are not Sicilan at alati. Pretty insulting to here thing's like that. Would you like that challenge I'll give you a Classic Recipe for Sfogliatelle I wanna see you do it. PLEASE cause i gave it to a couple Incliened french chef's they couldn't pull it off. Here I agree , but for me you gotta do it over & over & over again to Master something. Hence (the Grandmother doing Cavatelli from the age of 12)71 years old now do the math. The same as in Hockey, Guitar, figure Skating, golf , Painting , sculpting , snowboarding. Are you contridicting yourself , why did Juni go all the way to france he should of just opened a Book of Alain Ducasse

I'm pretty imbaressed and Kinda offended about some these statements . 1st as a Professional that studied in a culinary school 2nd as someone who went to Italy and worked in kitchens to better myself and to see first hand how true italian cuisine is made and refine my culinary techniques. ( Based My life and Career on those experiances ) 3rd Being an italian chef who's first insperation at the age of 4 was his grandmother (The best Cavatelli still to this day) I can't do them that good. As a person who went to culinary school,what you are trying to say here is that all these kid's in school could stay home and just read books & watch t.v cause that's how they are going to learn good techniques. No . he is allowed to make them good ,but don't say that they were better than some-one who has been doing them for years , even you know that Lesley. PLEASE!!!! You know we gotta do alot of gnocchi's before they start coming DAM GOOD GNOCCHI'S Do you know how many foie gras's au torchon I've scraped in my pasted and I'm not ashamed to say it , it's only a few years now that I feel comfortable to say That I do a decent Foie gras au torchon (Was thought by a French chef and love him to death ) but to do good foie gras I had to go and learn first hand by someone who was raised in that culture. I agree but it does take time before someone does it right. Listen , I'm not saying every grandmother is a great cook , you gotta try my grandmothers coquille St.jaques it's ediable but when thay do something that thay've been doing from the age of 12 during a WORLD WAR , but i digress Hell ya !!! Go work under Massimillano alajamo or Ganfranco Vissani , Nadia Santini, Pierangelini and company Or for a french chef , Pierre Gangier, Joel Robluchon, Alain Ducasse, Les feres Purcell , Or for a pastry chef , Go to Thuries, Oriol Balanger, Jaques Torres, or Sam Mason Just like Marc Lander and Daivd Pasternac from Del posto and Esca they studied in Italy or under some one who did.2 of the best Italian resturants in NYC.great expiriance Batali's kitchen leaders Anyway's maybe I took this to heart I'm probably over reacting. or not

Buonanotte has been around for 16 years and also Primadonna , hat's off to that ! want it or not these places are doing something right. Not to many places in MTL that stay open that long doing 250-350 covers on a Friday & Saturday each night solid and renovate every 4-5 years with a million dollars & change. In the end it all comes down to $$$$$ my friends. it's sad but true. $$$$ = Longevity

The Chef is Fabrizio , he's young and from Trieste ( Northern Italy ) I think he's been there for a about a year now not sure , but i see he try's hard . It was my first time back in a while , I enjoyed myself that thursday night, from the lambrusco cocktail's to the Zambaglione & zuppa inglese.( old school) There is room for improvment but after speeking with the chef that's all he has on his mind , he said he enjoyes doing those nights, he want's to make it better and better, which is a good thing when a chef is motivated like that. I'm sure it's gonna get better .he looked really motivated.

I went to Buonanotte this past Thursday to try out the old school night and it was great . The vibe was great , the food was based on emiglia romangia and it was done very well . A lot of sharing dishes and table side service. Go try it out.

Whats the menu like

Do you mean Sapori pronto Peppino perri's place

I'm going to bronte tonight with colligues from work, and I've had the budino at bronte ,it's outstanding . But I never had it just like that I' ll ask Joe to make me try some .

unless you got to Italy forget about it local bakeries won't do it , It's Time comsuming and it won't come out that good due to the lack of some products. The recipe I use is from Igenio Massari the King of Pannetone the book is called Cresci Good luck if you find one and if you do hope you read in Italian. But I recommend it alot.

I don't think anyone makes Pannetone in the city I know a friend of mine that works at alati in St.Leonard "the Original owners of Alati Caserta " that makes it,but not for the public I make it every year right about this time It takes me 3 days for the sour dough then 3 days to do The Pannetone the ingredient that were missing here in Montreal is Essenso di Pannetone =Pannetone extract to do it right . The best or my favorite brands are Lazzerone,Maina , Tre Marie ,Loison anyone of these brands are good but the prices vary there is also a inexpensive brand called Italpasta which I'm not too crazy about but still for the price it's good.

The people I wouldn't miss is Gualtiero Marchesi, Claudio Sadler and Massimo Ferrarri And Massimo Spigaroli Just to taste the Culatello Don't expect Charlie Trotter meets Thomas keller type food , they do good Italian Cuisine typical of there country and it's Very Tastey and well presented , but nothing which we in North America would find Freaky . They got there style and we got ours but if your open minded ,you'll appreciate it just as much. I know I respect there style and I also respect ours.

Chefs to check out if your intrested Imports from "Italia" 1.Gualtiero Marchesi A Legend 2.Massimo Spigaroli King of Culatello 3.Claudio Sadler 4.Vincenzo Cammerucci 5.Massimo Ferrari and Wife Maria Ghiselli ( Maria does outstanding Pasta all by Hand )"rolling pin" 5.Marco Fadiga 6.Davide Brovelli 7.Marco Bortolini Carlo Petrini Slow Food From the states Odetta Fada Blackbird From Canada Claudio Aprile Moreno Miotto

It's about friggin time Your getting meTOO excited about this Club de Chasse et Peche . I'm already a member of some Clubs de Chasse et Peche but I'm assuming that this is not a "Real Hunting & Fishing Club" It's just a name ,right . And to top it off Claude Pelletier is one of my Favorite Chefs in this City Lot's Of respect for Claude Pelletier. hope to hear some more news

Go to Bronte and try out Otto and also try out Tratt 48 he might be having some Bigoli on his menu soon Maybe, I'm not sure Don't forget brunoise & AuPDC

Go to Bronte and try out Otto and also try out Tratt 48 he might be having some Bigoli on his menu soon Maybe, I'm not sure Don't forget brunoise & AuPDC

Go to Bronte

I never said that those people were coming . I just said that there are some great chefs coming and the other ones I just mentioned that they're great chef's if you want to check out there sites thats all. My point is don't say there aren't any star chef's in Italy . because for people who are into Italian cuisine we know who they are , If your passionate about something ,anything there are always stars or Icons .

There are some great italian chefs coming to montreal ,but because Montrealers are not up to date or aware of Italian chefs ,some people won't know these chef's For example Gualtiero Marchesi is the Paul Bocus of Italien Cuisine. But if your into Italian cuisine You should check out Massimilliano Aljamo at Le Calendre,Hienz Bec in rome at Bec ,Nadia Santini Dal Pescatore ,Gianfranco Vissani, Claudio Sadler of Sadler ,Massimo Ferrari ,Aimo e Nadia in milano . When the time comes let me know and I'll recomend who you shouldn't miss.

Cheeks are overdone , but they are still good & tastey especially this time of season MMM I love Beef cheeks How about these trends "PULLED" & "DUSTED" LET ME KNOW

I have to agree with cook-em-all, there inconsistent