March 1st, 2010 newsletter

  HERE COMES march!!!!!

   Before we know it, winter has almost passed and now we can look forward to longer days (and higher temperatures).  As the landscape changes, so do our menus and cooking styles.  Just in time for this, is the Food and Beverage Show.  It will take place March 7, 8 & 9 at the Direct Energy Centre, conveniently located in the CNE grounds, accessible by car or public transit.

This will be 20 years that we have been exhibiting at the show, and it is a pleasure for us to participate.  We try and create a mini-Pasquale Bros. in our booth.  The cheese counter crammed full of not only cheese, but other goodies that we stock: white anchovies in oil, porcini mushrooms, pancetta, sun-dried tomatoes, mineral water from Spain.  Trolleys displaying so many of the unique items that we specialize in: mustards, vinegars, DOP San Marzano tomatoes. 

 As for sampling, we are known for our generosity, and we will have some of the classics: goat cheese with compote, banderillas, plus some new treats.

Gino's and Terramaris have some outstanding new products that my elves will be handing out.

CRACKERS re-invented!

How do they do it?  My grissini supplier has come out with an amazing line of new crackers. Our personal favourite is a "croccante" with  rye flour, caraway and fennel.  A real snap when you bite into it, it can be served on its own or paired with goulash.  There is also a giant pretzel, perfect for spring/summer munching, not as heavy as a baked bread.  These seemed to be inspired by the South Tyrol (Alto Adige) the northern most part of Italy.

 olive trivia: CELLINA di NARDO

My olive supplier generously sends me his newsletter monthly and I want to share some of his knowledge with you.

Cellina di Nardo, is the only all-black natural olive; it's only aged in water and salt, according to the traditional processing method "al naturale".  The fruits are very little and completely black, because they are harvested when maturation is complete.  They are aged in brine, their natural black colour dyes the brine continuously.  They are the smallest Italian olive and the pitting process is too invasive.  These olives are used in the "Salentine" recipes, the Salento being the southern most part of Puglia.