Culatello

We also use this in my family my in-laws are from Lanciano and the make sweet cookies called taralucci dolce stuffed with vincotto and chocolate

I also agree with some people on this site about the high-end resto's not taking espresso seriously The last thing you put in your mouth in a great resto is the cafe Now you just finished having an outstanding dinner every thing top notch but the espresso was bitter and awful. I find the coffe should be just as important as the Wine and Dinner As for the busboy doing the espresso's in an up-scale resto, that resto isn't that up scale. In the kitchen you have a Chef On the floor you have a Maitre-D For the wine you have a Sommelire For the Espresso you must have a Barista A place in Montreal already started doing that He has person just doing cafe's with 6 different grinders and in each a different type of bean this person makes sure the espresso's go out right

One of the best espresso's I've had was in Treviso Italy called Hausbrantd the other was here in Montreal but imported from Verona Italy called Giamaica Caffe Giovanni Erbisti 1947 & Giovanni Frasi You should check out the Montreal site Best coffee

Pan I've been to Italy many ,many times I've got family there and every time I go it's the same thing I'm very proud of being Italian ,and the first to say the products and food in Italy can't be beat.But the bread in Italy isn't great and some people on this page seem to agree with me. As for bread in Montreal ,I have no clue where you ate but if ever you come back please contact me on the Montreal site or try these places for bread Olive & Gormando , Fougas et Quingon,Margherita,Premier Moisson that's for bread For food that's another story

I totally agree with you guys , I've worked in Treviso as a chef for 6 months ,In the north there isn't a place I've had half decent bread like I find here in Montreal. But in the south the only bread that was good was at my in-laws in benevento that's about it.

onionbreath No he doesn't give it out to people he doesn't know.He's very very quiet about it and it's not called buratta it's called Burrino. As for the veal tounge pot au feu sounds good. In Italy we use to do it with bollito misto and we used Ox tounge in stead.

your right the black cod was over done. How about Veal tounge,nobody does it BTW you could probably find Burrata at La baie des fromage on Jean-Talon & Papineau Lucky for me, a buddy of mine makes it.

I don't know about that,but ask Joe about Louie's food.

Onionbreath I agree bone marrow is top notch. What kind of cod,Black cod I love Stoccafisso and Baccala

From what I understand it is going to be, homestyle Italian bistro with quality ingredients ,since he is an Importer of Italian products. ( don't quote me ) let's put this way It's going to be good italian food that you don't normally eat in restaurants,good wines.This is the place real Italians go to eat. You might know him from your days at med & sofia he also use to supply restaurants with mushrooms He's served some big houses in montreal. Ask your freind Joe M. from Bronte I'll get back to you with more details.

Lesley of coarse it's who you think it is.

Steve W 48 on monkland is not a cafe I just want to make it clear.It's a restaurant They should be opening very soon , there was delays do to renovations,I can't give the exact address but I know it's across the street from Tribeca and it was the old Digestivo If anyone is looking for a job in the kitchen I know he's hiring the # is 361-6732 this a pager # leave a message or # and he'll call back

It's a shame the jus was cooked seprately How about the three ways & five ways I find it cool but I guess it's going to fade out soon,also the mixing of strange ingredinents e.g. espresso pasta with shrimp & porcini's (I don't get it ) people still have a hard time tring to make simple things good and they try to get too creative. It's true, culainary terms are being used loosely

What do you mean by latest Italian openings(restaurants)

I've heard some thing like that last week too Whiskey

I 'd like to see more slow& long cooked meats,and bigger cuts ,example Beef or veal cheeks cooked for 6-8 hours ,veal tounge , Abbacio(castrated lamb gigot ) These are some thoughts even though some people have beef cheeks on there menu I was just wondering what is going to be the next craze.

Hi guys, I now I'm not in the neck of my woods but I 'd like to respond to this topic. First of all I'm suprised & happy to see people are educating them self's with Regional Italian dishes ,I'm a Chef & teacher of Italian cuisine in Montreal and also originally from Naples,Aqua Pazza is a great dish if prepared in the right way but like you said the water from the atlantic ain't to safe you need seawater from Il mare tirenio of the coast of Naples. As for the coffee pasta, I didn't try it but stick to simple, well made,traditional pasta don't complicate life.And porcini with shrimp I find the porcini over power the shrimp,Coffee,shrimp&porcini all powerful ingredients.Which,one of these ingredients is the STAR But that's my opinion,Who cares anyway,Right

What's the latest trend right now the foamy sauces & frothy soups are over done I'm wondering whats the next IN Thing even the organic root vegtables are over done . Any thoughts

Hey Pinocchio I totaly back you up on that statement Steve W regarding the question to Regional differences,I think It's basically all the same.

It's about time,finally an enoteca thats busy,I thought of this Idea back in 1997 but I never put it in motion. Congrats to the people who did it. Onionbreath have you been to an enoteca in Italy. the cuisine they serve we call it La Cucina Ingioranta ( I'm not trying to insult here) were they serve salumi,formaggi,sotto oglio and fresh bread. I love this type of meal

Steve W I've tried alot, but there all more or less the same the ones I do say are ok, are Pizzataro next to Latini so so,the old before renovated Via Roma (new not the same),Pizzaiole but like I said these are so so places. Up to 2 years ago though pizza was for fast food and low class cuisine,seeing that's the way pizza is portraid in north america.So I never made it,but I was mad at myself that I couldn't open a simple pizza dough with my hands.Thats when I wanted to master the art of pizza,I do find it's an art it takes skill,creativity and patients.I've been cooking for 12 years now mostly Regional Italian (high end)and I find simple good bistro food is most appreciated . I specialize in Regional Italian cuisine, but I also do French & modern cuisine ,I know pizza is not known as refined food but I strongly beleive that cooking is passionate,so even if some one is making pizza but puts all there heart in it,uses quality ingredients and keeps it simple.Thats the best pizza Sorry I got off topic

You guy's got to try the espresso at Latini ,Moreno out did him self again as I mentioned earlier he was the first to bring Illy to Montreal and now he's brought G.Frasi try it out the next time your in the mood for Italien.

onionbreath I do agree that they do use some lower quality ingredients e.g. the olives & also the bruschetta the sausage is cut into slices instead of being removed from the caseing all these little details is what's missing but the wood burning oven helps a little. & the fresh herbs too! I never said it was the best pizza I've had I said it was good and good is very far in my book from the best . I would love to consult him into making his pizza better without offending him.Work more the details. But I still say it was one of the better pizza's I've had in Montreal

cook-em-all what people are trying to say is that other restos have been over-looked,how do you feel that Cluny and a Cantine in B.C got put on the list,instead of you guys,Rosalie,Cavalli & Bronte We all know that Les Chevres deserves it.

To start congradulation Guru Apart from the high end restos the others don't look too good . Mcmillen is right they put a truck as one of the best restos in Canada.It's a joke The U.S. must be laughing at us