Tuesday, August 30, 2016

"Old Country" customs.

I grew up as part of our local "Italian" community made up of immigrant families and their offspring. Like all immigrant communities (regardless of ethnic origin) the common values of ours included a strong work ethic, hope for a better family future, and grateful loyalty to Canada while holding onto traditional "Old Country" customs.

In the Italian community we were part of, traditional Italian music that was an integral part of holding onto Old-Country connections. Community get-togethers (festa's) invariably featured a Dance (Ballo), which served the dual purpose of allowing young prople to mingle prior to serious courtship and, equally important to a community of limited financial means. The Music provided affordable entertainment for the whole family.

As far back as I can remember, our family attended events put on by "Societa Ciociara" as well as other local Italian groups, each of which made up the social fabric of the immigrant community. These events and weddings always included dances, which everyone participated in - children, teenagers, couples, and grandparents (Nonni). It was not unusual to see young boys making their first awkwardcircuits of the floor with Mothers/Aunts/Sisters; and vice-versa for young girls.

The style of music reflected all regions of Italy, with an emphasis on those regions from which members had emigrated. Whether soulful Southern Italian love songs, or lively ballads of Northern Italy, "La Musica Tradizionale" was always a feature of these "Italian" community events.

There was always one or more accordions, accompanied by two or three other instruments, and the music cost was relatively inexpensive. 

I still remember the words to this song:

Quel mazzolin di fiori ........ (che vien dalla montagna)
...quel mazzolin di fiori ...... (che vien dalla montagna)
e bada ben che non si bagna, che lo voglio regalar
....e bada ben che non si bagna, che lo voglio regalar
lo voglio regalare ............. (perche' l'e' un bel mazzetto)
...lo voglio regalare .......... (perche' l'e' un bel mazzetto)
lo voglio dare al mio moretto, questa sera quando vien
...lo voglio dare al mio moretto, questa sera quando vien
stasera quando viene ..... (sara' una brutta sera)
....stasera quando viene ....... (sara' una brutta sera)
e perche' sabato di sera, lu nun e' venu' da me
...e perche' sabato di sera, lu nun e' venu' da me
non e' venu' da me ............. (l'e' anda' dalla rosina)
....non e' venu' da me ......... (l'e' anda' dalla rosina)
e perche' mi son poverina, mi fa pianger sospirar
...e perche' mi son poverina, mi fa pianger sospirar

Monday, July 11, 2016

"VEGAN" ...


Image may be subject to copyright.

Here's how and why, a man decided one day to change his life and the lives of millions of people around the world!

Donald Watson was born September 2, 1910 and died November 16, 2005 at the age of 95 years.

He became a vegetarian in 1924, that is, when he was 14, then moved to Veganism about 20 years later.

Donald Watson was born in Mexborough in Yorkshire, in a "carnivorous" family, as he liked to say.

By profession he was a teacher, but in the vegetarian world he is known for having created the "Vegan Revolution".

In fact it's thanks to him the birth of the "Vegan Society", in London in 1944. (initially enrolled were 25 people, now there are millions) of "Vegan's" and the introduction of a lifestyle without meat, dairy, and eggs. The co-founder with him was Elsie Shrigley.

His first experiences on the family farm, where they bred pigs, brought him very early to change his eating habits.

Shocked by their cries, at age 14 Watson decided not to eat meat again, the eating way which he held until his death.

Working in the fields he began using a pitchfork, instead of a shovel to dig in an effort of not killing even the worms. 

This choice has certainly influenced his life, leading him to avoid participating in the Second World War calling himself a conscientious objector.

In a small room in his home in Leicester City, in late November 1944 the writings in which he expressed his beliefs and his efforts, became a small publication on which the first page read:

"The price of this newsletter is two pennies, the annual fee is one shilling."

The interim title was "Vegan", a word derived by using the start and end of the word "Vegetarian".

In the first issue he wrote:
"The unquestionable violence associated with the production of dairy products, has made it clear that the lacto-vegetarian diet is a middle ground between the carnivorous diet and civilized human diet. For this reason, during the course of life on this earth, we should strive to perform a complete journey. "

The title of the subsequent publication became:
"The Vegan News".

In 2002, during an interview he was asked what he considered his greatest achievement and he replied: 

"Unavoidably getting up one morning over the next 10 years I will not wake up. There will be a funeral, there will be many people and the spirit of many animals that I have never eaten. 
And it will be a big funeral!".

The "Vegan Society" (now present throughout the world), is the first commercial trademark for identifying products consistent with the vegan choice.


Monday, May 23, 2016

Why is word of mouth more effective?

Not surprisingly, we trust our friends more than we trust ads. Ads always say the product is great. Our friends, however, will tell it to us straight. They’ll tell us if the product is good, or bad, and as a result we’re more likely to believe their recommendation.

In an Osteria you can eat good simple food, listen to italian music, chat, close business deals, or simply comfort yourself over a quarter liter of wine.

Advertising and word of mouth can also work together. Ads remind people about the brand which encourages them to talk about it. Someone hears about a product from a colleague and then sees an ad which seals the deal. The two can act as complements rather than as substitutes.

Many recommendations still happen offline, with people sharing their experiences with friends over the phone or face-to-face. Small businesses have a huge advantage over large companies in word-of-mouth marketing because the distance between company owner and customers is much closer. It’s easier to customize offers, to give personal attention, and these are things that tend to raise the level of satisfaction that the customers have and their willingness to advocate "on behalf of the businesses."

“Word-of-mouth doesn’t cost a dime.”
“Word-of-mouth brings in customers.”
“Word-of-mouth is the only advertising that we get feedback on.”

There is, however, one instance where word-of-mouth advertising travels faster than the speed of light: when it’s negative word-of-mouth. If your customer didn’t like the experience with you, rest assured they will tell at least 20 of their best friends about you.

Our new formula:

Leave the phone in your pocket, make big plans, but live without being asked, have confidence in your Chef.

Our rice balls are prepared with rice whose round shape contains a filling, usually with cheese and sauce, and then fried to be served hot.

Monday, May 16, 2016

Risotto ai Frutti di Mare

Cette recette ma été transmise par un chef de la région de Naples. Nous avons travaillé ensemble dans le même restaurant dans les années 70. Je n'étais qu'un un laveur de vaisselle à l'époque, mon père était le chef. 
Dans mon temps libre je cuisinai pour moi-même, et ce cuisinier ma montrer ses recettes. 
Celle-ci a été l'une d'entre elles.

Le risotto aux fruits de mer est un plat avec un goût délicat et distinctif, excellent s'il est préparé avec du poisson frais. Un plat vraiment savoureux et approprié pour le printemps et l'été:

Les ingrédients pour 8 personnes

850 grammes de riz
300 grammes de moules
500 grammes de palourdes
300 grammes de poulpe
500 grammes de crevettes
2-3 cuillères à soupe de sauce tomate
100 ml de vin blanc sec
1 gousse d'ail
piment fort au goût
persil haché
1 litre de bouillon de poisson ou de légumes
huile d'olive extra vierge
sel et poivre

La procédure

Nettoyez les moules et les palourdes et les ouvrir dans une poêle dans laquelle vous ajoutez un peu d'huile à feu vif.

Une fois ouvert les ramasser et mettre de côté le liquide qui se dégage.

Déduire les moules et les palourdes des coquilles et garder de côté.

Sauté dans une casserole avec le persil à l'ail et piment fort dans l'huile d'olive.

Une fois dorée ajouter le vin blanc, le jus de cuisson des coquillages et quelques cuillères à soupe de sauce tomate.

Ensuite, ajouter le riz et ajouter le bouillon progressivement.

À mi-cuisson, ajouter le poulpe préalablement bouillie et couper en petits morceaux.

Quelques minutes avant la fin du temps de cuisson, ajouter les moules et les palourdes.

Terminer la cuisson et servir chaud.

Décorez avec quelques moules laissé de côté et un peu de poivre saupoudré de persil haché.

Buon appetito!

Sunday, March 27, 2016

Le Parmigiano Reggiano: L'excellence italienne!

L'un des symboles de la gastronomie "Made in Italy", 
le Parmigiano Reggiano est un fromage parmesan dur 
fabriqué à partir de lait de vache partiellement écrémé 
(par séparation naturelle) et est classé sous l'appellation d'origine protégée, la  catégorie (DOP).

Environ 3 millions de fromages entiers sont produites chaque année. Ils sont vendus en Italie et exportés vers 48 pays à travers le monde. Ils sont fabriqués par plusieurs petites laiteries - au moins 420 selon des estimations récentes du Consortium associé. Chaque laiterie recueille le lait de quelques vaches laiterie et ne produit pas plus que 20 fromages entiers par jour.

Ceci est le secret de la qualité du parmigiano reggiano - une qualité qui est restée la même pendant 8 siècles et implique la production du fromage à base des méthodes anciennes et une tradition qui remonte au 12ème siècle.

La valeur économique du parmigiano reggiano est si élevé que plusieurs banques italiennes utilisent le produit comme sécurité lorsqu'ils accordent un prêt aux producteurs de fromage.

L'aubergine parmigiana est un plat typique très commun dans l'alimentation méditerranéenne.

Les Ingrédients:
4 grandes aubergines (longues de préférence)
300 grammes de mozzarella (de buffle, bien drainé)
700 grammes de sauce tomate
1 boîte de pâte de tomate
1/2 oignon
feuilles de basilic
huile d'olive extra vierge
fromage parmesan râpé en abondance
sel et poivre au goût

L'aubergines parmigiana est certainement une recette originale de la région Campanie, même si historiquement, elle est présente dans toute l'Italie du Sud et en particulier en Sicile et en Calabre.

Les différends au sujet de l'origine, bien sûr, ne manquent pas.

Le terme parmigiana, selon d'autres pourrait provenir du turc "patlican" qui sonne en italien comme "padmegian" ce qui signifie aubergine. Ou du mot sicilien "parmiciana" qu'on appelle les listes de bois qui composent une fenêtre persane, forme cité par la disposition des couches de tranches d'aubergines frites.

Dans tous les cas, dans un grand nombre de livres de gastronomie imprimés entre 1600 et 1800, le terme  "alla parmigiana" a été utilisé pour indiquer la présence du fromage typique parmesan dans les recettes. 

Wednesday, March 23, 2016

Would you like a dessert?

Your answer may depend on the waistline of your server. Tim Doering's team, nutrition researcher from Cornell University in the United States, evaluated the choice of 497 customers in 60 restaurants. Those who ordered from the most corpulent servers were four times more likely to have a dessert.

Our 6 layer Carrot Cake is an excellent carrot cake, thick extra soft, very tasty, full of crisp and melting textures.

Whether you want to eat a chocolate cake or a fruitcake, 
or a more sophisticated 6 layer cake with carrots, 
your Easter meal must end in beauty.

The carrot cake is basically an English cake, but was developed considerably in Canada after the Second World War. Today all restaurants have a carrot cake on their dessert menu. 
Even an Italian restaurant like us!

We serve this 6 layer carrot cake 
on a chilled plate 
drizzled with caramel sauce.

Monday, March 7, 2016

Old Fashioned

Old Fashioned

Le "style ancien" qui ne disparaîtra jamais!

Son nom provient du verre où précisément est servi le "Old Fashioned" celui que l'on appelle le plus couramment le Tumbler. Son créateur était le colonel James E. Pepper, qui la popularisé en 1931, au cours des années de prohibition en Amérique: Le soda fût ajouté pour dissimuler l'odeur de l'alcool! Compte tenu de la longue durée de vie et la popularité de cette boisson, il y a un nombre incroyable de variétés.

Les cocktails Old Fashioned sont mieux servis pur ou avec un seul cube de glace "extra-large" pour garder la boisson fraîche, puisque les petits cubes ont tendance à fondre rapidement et rendre la boisson aqueuse.

Les ingrédients:

60 ml Bourbon Whiskey 
2 gouttes d'Angostura Bitters
1 cube de sucre
1 goutte d'eau
1 tranche de zeste d'orange frais 
1 cerise maraschino

La préparation: 

Faire tremper le cube de sucre avec les gouttes d'Angostura Bitter et écraser le même cube avec de l'eau (eau gazeuse) jusqu'à dissolution. 

Remplir le verre de un seul gros cube de glace et ajouter le Bourbon.

Garnir, enfin, avec une tranche de zeste d'orange et, si possible, avec une cerise de maraschino.