Culatello

I'm happy to hear some of you tried the pizza at La V.C It's a while I haven't been I think I'm going to go see Tony this weekend.

Steve W Gaetano Vizzi is there during the day shift.You went for lunch.

Steve W I'm glad you tried it So I guess you spoke to Tony & Mario they told you about the terra cotta wood burning oven they imported from Italy I've visited the new place but didn't eat there yet. What pizza did you have. Sorry about the spelling.

As for the sauce very simple -Tomates (pelati) (san marsano) cut by hand or passed through food mill. - extra vergin olive oil - sea salt -bunch of basil -pinch or oregano ( opt.) As for the cheese mozzarella di bufela cut before drained and only put it near the end about 2 min. before it's finished cooking or it will release some liquid and thats no good.lots of fresh basil at the end. For the toppings my favorite is- Margehrita, -Funghi Misti,- Sausage w/rapini,dried black olives ,roasted red peppers - Porcini e Porchetta w/ truffle oil. Another one I like is simple Tomate sauce(see above) and when the pizza comes out of the oven hand full of Parmigiano or aged Pecorino ,drizzel olive oil and it's done. Cook the pizza at 500 drg to 600 drg for no more than 8-10 min.

This might be a stupid question whats IMHO As for Elio Pizzeria no chance Pizzaoille so so Pizzataro maybe The Pizza in Naples is 10" and could fold in 4 without cracking The flour they use is Tipo '00 very fine Between all purpouse & monarch The ingredients are -flour - yeast -water -olive oil -sea salt Nothing else for the dough some people put sugar ,beer,milk & somtimes 7-up The dough must rest for 1 hr before being cut into 180-200gr and then it must rest for 3-6 hours in the fridge Sorry guys I think I gave more info than asked for I'[m a little bored.

La Mer, Noref

For me Pizzeria Napolitano is probably the worst pizza I've had apart from the greek places when i was younger I've also heard that Il Focolaio is good but never been there I guess I've got to try it it's in front of St.Phillips Sq. I still say you've got to try Le Veiux Chemine in St.Leonard wood burning,thin crust Pizza . Just to protect myself I haven't been since they Renovated so maybe it's changed.

I'm sorry guys but there is no way that Pizzeria Napolitano is the best Pizza nor is it pizza Pino in Cresent At the risk of sounding cocky take it from me a native of Italy region of Campagina there is no pizza that comes close to the one in Naples in North America But for a good pizza in Montreal try Le Veiux Chemine in ST.Leonard and there used to be a good one on Cresent called Azzurro but I think it closed now.too bad

I guess your right in that case

Lesley I never had Jacques as a teacher but I always admired him . And I still think he could put some Montreal Pasty Chefs in his pockets maybe not alot of them but quite a few. How I know him let's say he's a freind

How about Jacques Neonoige !

Onionbreath: I totaly forgot about Mali ,maybe because I was mistreated the last time I went,I'll give it another try I have nothing against the people at cafe Italia,I just think there coffee isn't all the hype especially the CAPPUCCINO, there has to be other places in this city we haven't mentioned.How about the place next to Fairmount bagels that looks like it's opening soon. About the Culatello you have to go back to Parma ,sorry but hopfully we'll get some in the future if Health Canada approves thats on another threat,

ABG 48 on monkland won't be a coffee place it will be a resturant. Carswell so I see you have lots and lots of coffee knowledge . Your right about the stale coffee beans but I doubt that to be the case at Cafe Italia since they turn over a lot of coffees and the rotation must follow and about the water not being filtered I also doubt that because they have a water softner attached to the Cimbali , maybe the the grinder but that wouldn't affect the taste I think It's the blend to begin with the fact that she Pre-grinds the coffee and puts it into the wooden box & lets it run to much into the cup (not short enough).Which regions of northern Italy have you been in, and what where the different brands youv'e tried. Lesley your right Moreno is not using Illy anymore. & he does give his philosophie on espresso and the cups that go with it. Who would you go to Gildone with Chef Johnson And gang (just kidding)

She's right the resturants in Europe work very very very hard to get 1 macaron and ten times harder to keep it & it's easier to lose three than get one. When I worked in europe I had a friend working in a 2 macaron resturant and he would tell me what they would do to keep it for example the Kitchen was so clean you could literly eat off the floor ,the piano was scrubed every shift with sandpaper ,the dining room floor was buffed & waxed every night the cutlery was cleaned properly before being placed on the table,the Bathrooms had delicate towels to dry your self with.and many more things that are not coming to mined right now. My point is it's pretty hard to rate Montreal Restos like the Michlin guide , if you get what I mean.

Hi Lesley, One of the best espresso I had in a resturant was at Le Latini back in 1995 when Moreno had the Illy before everyone else did . But now I've kind of grown sick of Illy ,I preferer a more robust,chocolaty,rich & smooth like the one at Trattoria Gildone ask your husband or even John L. they've had it.

Dear Carswell sorry for the comment I made about the motives,your right I shouldn't assume that of other people. But tell me something ,how long have you been drinking espresso, how many different places did you drink espresso in Montreal ,in how many different regions of Italy did you drink espresso in, for your palete to avoid the pitfalls of bitterness & sourness. And for 48 on monkland he also is the owner of Trattoria Gildone on St.Micheal I'm not an expert on espresso but I've drank enough to know a good one when see & taste one. I'm also not critisizing other peoples taste I'm just giving my honest opinion and experiance

No offence ,to people who like coffee from cafe Italia , but the coffee there is an example of what not to serve as a good espresso .I've been there often ,not because the coffee was good but of the ambiance. People look at the place and makes them think "this place is so Italian the coffee must be good".The coffee is too bitter,too liquidy and it's missing love. If you want a good Cafe in little Italy go to Cafe Zanetti on Shamrock Cafe International on St.Laurent In the East end go to Cafe Milano on Jarry & Lacordaire Tratorria Gildone on St.Micheal & Sauve And in the West end Opening soon 48 on Monkland

I was brousing through the site of "The Restaurant" for some reason it makes me think of Rosalie The print of the Menu, the Retro/Bistro/Tratorria food served in a new way , a bit of the decor. I don't know is it me or what! I'm not tring to insult Rosalie,with all do respect the food at Rosalie is Great.

Lately I've been hearing alot of Adria,so does anyone have anymore info on him apart from his coconut foam and cuttelfish raviolis

I've been to visit the Chefs and take a tour ,I looked at the Menu and I think there goinig to do just fine, Frank & Steve are great chefs, I take my hat off to them. I should be going there next week, I'll keep you up to date.

ITHQ is hands down the best school in the province,they have great contacts in France & Italy ,if your planning a stage in Europe and they just renovated there Kitchens and more. :

Lesley is right St.Puis isn't what it used to be ,take it from me I'm an ex-student of St.Puis at the time of Mr. Laundry luckily I had the honor of having a beautiful Pastry Chef as a teacher ,she thought me how to make the Creme brule I still do to this day ,all the good ones left Chef Denis,Chef Sylvain,and also this famous pastry chef,I also had the oppertunity to go to ITHQ and let me tell you there is no comparison the equipment is much more adavanced and the teaching is much more strict,no fooling around.You'll get a better education at ITHQ,but don't get me wrong ST.Puis pulled out some great Chefs but ITHQ pulled out the more famous ones.

Between St.Viateur and Fairmount ,I find them both phenomenol but I prefer Fairmount there sweeter and tasteier I'll have 3 before I get home.But thats my taste.

I'm new to this forum , and I'd like to reply to this topic. Being Italian and also in the restaurant biz. it's important to know your espresso, although we all have our different tastes . My favorite place for (un cafe) is Milano Bar in St.Leonard and Trattoria Gildone in St.Micheal Louie makes a serious ESPRESSO !!! In Little Italy it's Cafe Zanetti they use Segafredo. But like I said everyone has there own tastes,some like a lightly toasted bean like Segafredo mild,some like a perfectly toasted bean like Illy,I love Hausbrantd dark ,choclatey & smooth .It's a line that Dr.Illy had started a while back.