Guest Blogger Edition
When someone says ‘Italian food’, the first thing that comes to mind for me is ‘feast’. Well…truthfully, that comes second after ‘yum’. Put those together – *voila* – yummy feast. Naturally, when I was invited to a media event to sample Buonanotte Toronto’s summer menu, I was excited.
Mind you, the extent of my knowledge regarding Italian cuisine (aside from the meals I’ve had at Italian restaurants in the past) only reaches as far back as intel shared with me by my Italian friends and of course, my severe like for anything pizza and pasta. At the end of the day, I revert back to one primal belief – food makes me happy.
Following is a visual depiction of the 13-course meal that unfolded that night.
Keeping up with the Italian norm, the dishes neatly classified into one of the following:
This duck prosciutto accompanied with some fresh figs, onion jam, truffled honey, and Pecorino Romano generated the most buzz around the table. The juxtaposition between the freshness of the figs and the cured meat proved to pair quite well. Immediate reactions put this atop the best tasting dish list.
Carpaccio di Pesce Spada
Swordfish Carpaccio with Squid Ink Bread Crumb, Serrano Chili, Lemon and Olive Oil
Radicchio Alla Griglia
Grilled Marinated Radicchio with Orange Segments, Walnuts, Parmesan, and Balsamic Dressing
My favourite component of the night was this grilled octopus. It was tender with a nearly melt-in-your mouth texture for a tentacled food. It was served with fingerling potato, chorizo sausage, black olive, cherry tomato and saffron aioli.
Capesante al Tartufo
Seared Scallops with Truffled Cauliflower Puree, Sautéed Asparagus, and Crispy Leeks
Pizza e Pasta
‘Nduja e Rapini
Failing to read the menu prior to this dish’s arrival at our table, I assumed a bite of cheesy sundried tomato goodness awaited. What met my mouth was this equally-as-tasty white pizza topped with fresh basil, ‘Nduja Salami, oven-roasted rapini, Fior di Latte, and EVOO D.O.P. MVP goes to the salami. For those unfamiliar with this Italian meat, ‘Nduja is spicy. This fiery number is not for the gastronomically meek.
Scarola E Pomodorini
White Pizza with Fresh Basil, Escarole, Black Olives, Sundried Tomatoes, Fior di Latte and EVOO D.O.P.
Prosciutto E Funghi Bianca
Though very similar in foundation to the other two white pizzas with fresh basil, this was my personal favourite dish of the night. The addition of Buffalo ricotta, ham, Champignon mushrooms, Parmigiano Reggiano and EVOO D.O.P. created a complete package to me. Each slice was like a triangular piece of elevated, home sliced goodness.
Ravioli di Aragosta e Granchio
Homemade Ravioli with Lobster, Crab and Lemon in Lobster Bisque
Fazzoletti All’uovo di Pesto Genovese
Fazzoletti Pasta with Pesto, Fresh Pine Nuts and Baby Basil
Carne e Pesce
Salmone Arrosto con Spugnole
Roasted Salmon with Morels, Fennel and White Wine Butter Sauce
Vitello alla Siciliana
Excitement on the guests’ faces was evident with this sous vide veal tenderloin dish. Supplemented with sautéed mushrooms, spinach and Marsala sauce, I swear I heard faint ‘oohs’ and ‘aahs’ around me.
Roasted Chicken Breast with Grilled Panzanella and Marinated Pistachios
Don’t want to feel left out? Hurry on over to Buonanotte Toronto!
Now back to your regularly scheduled programming…
- Pedestrian Pat
*** All photos taken by Pedestrian Pat ***