Starting Sunday May 18th 2014, Porzia la

16 Apr

Starting Sunday May 18th 2014, Porzia launches it’s new Sunday post brunch series entitled DOPO – (english translation meaning “after” or “afterwards”) The question “what do you do after brunch on a beautiful summer sunday afternoon” has been answered. $10 and under snack and cocktail menu starting at 3pm EVERY SUNDAY with new items every week. #bikesandbooze #postbrunchsunday#daytimedanceparty #porzia #parkdale #vintagebikeposters http://ow.ly/i/5fQeN

Starting Sunday May 18th 2014, Porzia la

15 Apr

Starting Sunday May 18th 2014, Porzia launches it’s new Sunday post brunch series entitled DOPO – (english translation meaning “after” or “afterwards”) The question “what do you do after brunch on a beautiful summer sunday afternoon” has been answered. $10 and under snack and cocktail menu starting at 3pm EVERY SUNDAY with new items every week. #bikesandbooze #postbrunchsunday#daytimedanceparty #porzia #parkdale #vintagebikeposters http://ow.ly/i/5fQhN

so….. what does that mean? Understanding Italian terms on an Italian Restaurant Menu

14 Apr

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If you haven’t eaten your way across Italy yet, consider the advice of someone who has. Italian food varies dramatically from region to region, but you can rest assured that you will find pasta, wine, espresso, and gelato wherever you go.

I, however, suggest stepping out of your culinary comfort zone to try all (or almost all) the country has to offer. Here is a guide to the basics. When it fails, your best bet is to order what the guy next to you is having – “prendo quello che ha preso lui.”

At the coffee bar

Caffè – an espresso
Cappuccino – a breakfast beverage not to be ordered after lunch or dinner
Macchiato – an espresso “stained” with milk foam
Caffè shakerato – an espresso shaken over ice forming a frothy summer treat
Caffè corretto – an espresso “corrected” with a shot of liquor, often grappa
Grappa – distillate made from grape pomace, the leftovers from wine-making
Caffè americano – an espresso served in a cappuccino cup with hot water on the side not to be mistaken with…
Un americano – an aperitivo of Campari, sweet vermouth, and club soda
Cornetto – an Italian croissant also referred to as a “brioche” in Northern Italy
Succo di frutta – fruit juice
Spremuta d’arancia – fresh-squeezed orange juice
Un bicchiere d’acqua – a glass of water

At the pizzeria

Pizza – a flatbread, often circular in shape, baked with or without toppings
Mozzarella – cow’s milk cheese made by pulling or stretching the warm curd
Mozzarella di bufala – mozzarella made with buffalo’s milk
Pomodoro fresco – fresh tomato
Salsa di pomodoro – tomato sauce
Basilico – basil
Origano – oregano
Acciughe – anchovies
Capperi – capers
Cipolle – onions
Peperonicni – red chilis, often dried and in flakes
Peperoni – bell peppers
Salame picante – pepperoni or spicy, cured sausage
Salsiccia – sausage
Ananas – pineapple, an unacceptable Italian pizza topping
Wurstel – hot dog, a passable Italian pizza topping

At the gelateria

Fiordilatte – “the flower of milk,” theoretically made with the best part of the milk, meaning the cream
Panna – cream made without egg yolk
Crema – cream made with egg yolk
Cioccolato – chocolate
Cioccolato fondente – dark chocolate
Nocciola – hazelnut
Gianduja – chocolate hazelnut
Bacio – also chocolate hazelnut, but easier to pronounce
Stracciatella – chocolate chip, but with chocolate flakes rather than chocolate chunks
Fragola – strawberry
Lampone – raspberry
More – blackberry

At the paninoteca

Panino – an Italian sandwich
Panini – more than one Italian sandwich. Panini is plural.
At the salumeria

Prosciutto di Parma – salt-cured, air-dried ham, aged in or around Parma for months.
Prosciutto San Daniele – salt-cured, air-dried ham from San Daniele in the Friuli region of Northeastern Italy
Speck – dry-cured, smoked ham from Northern Italy
Coppa (in Lombardy and Emilia Romagna) – cured sausage made of pork shoulder
Coppa (in central Italy) – cured sausage made of pork head
Finocchiona – fennel-flavored cured pork sausage
Guanciale – cured pork jowl
Pancetta – pork belly, cured but not smoked. It’s bacon with an Italian accent.
Pancetta affumicata – smoked pancetta
Porchetta – spit-roasted stuffed pig

Ingredients/dishes to look for

Bottarga – salt-cured fish roe often from Sardinia or Sicily
Bruscandoli – hop shoots
Foccacia di Recco – a very thin flat bread filled with cheese. Arguably the most delicious thing you are likely to eat in Italy. Look for it in select parts of the Ligurian coast.
Frico – fried cheese served in Friuli
Granita – Sicilian shaved ice
Mascarpone – Italian cream cheese
Moeche – soft-shelled crabs from the Venetian lagoon
‘nduja – spicy, spreadable pork sausage from Calabria
Ricci di mare – sea urchins, served seasonally in Puglia and Sicily
Funghi porcini – mushrooms with a big brown cap
Tartufo nero – black truffle, found year-round
Tartufo bianco – white truffles, available late fall to early winter

Good to know

Colazione – breakfast
Pranzo – lunch
Cena – dinner
Merenda – snack, normally acceptable only if you are under the age of ten
Pane – bread
Olio extra vergine di oliva – EVOO
Formaggio – cheese
Carne – meat
Pesce – fish
Pollo – chicken
Maiale – pork
Cinghiale – wild boar
Di stagione – in season
Fuori stagione – out of season
Andato a male – gone bad
Vino – wine
Rosso/biano – red/white
Vino della casa – house wine
Vino della zona – wine produced nearby
Il conto – the check
Coperto – service charge, normally included in the check
Compreso – included
Escluso – excluded
Un’altra grappa, per favore – another grappa, please

 

Even better to know

“Conosco i miei polli.”
Literally – I know my chicken.
What it means – I know what I am talking about

“Sei come il prezzemolo.”
Literally – You are like parsley
What it means – You pop up everywhere.

“Non fare il salame.”
Literally – Don’t act like salame.
What it means – Don’t be a ham, you idiot.

“Non tutte le ciambelle riescono col buco.”
Literally – Not all donuts come out with a hole.
What it means – Things don’t always turn out as expected.

“Non puoi avere la botte piena e la moglie ubriaca.”
Literally – You can’t have a full wine barrel and a drunk wife.
What it means – You can’t have your cake and eat it too.

 

RED SAUCE DINNER APRIL 14TH

10 Apr

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On Monday April 14th, Basilio Pesce hangs out with Matty Matheson (Parts & Labour), Matt Demille (Drake by the Lake) and Local Kitchen & Wine Bar in Parkdale for the next chef collaboration pop-up dinner - RED SAUCE. Come see what the boys have thrown together. Word on the street is that the menu for the evening is made up of 2 dishes submitted by each chef, one cold and one hot. Please not that this is not a ticketed event and the menu is  a la carte.

The little room just east of Roncesvalles smells like an Italian deli—the sweet, meaty aroma of high-quality salumi—but it looks more like a rec room, with T-shirts on a laundry line and a boar’s head mounted above the door.  Add Gio Rana’s blue-collar suburban Italiana to the Black Hoof’s charcuterie obsession and you start to get close to the vibe at Local. What makes it unique is the energy of the two friends from Woodbridge who created it: chef and salumi master Fabio Bondi and host Michael Sangregorio.  - TORONTO LIFE

So come down to Parkdale and sample some dishes from all three chefs for the night and take advantage of the half price bottles of wine. Tables can be booked through Local Kitchen directly. So friends…. if you’re not hitting up Porzia for our Prix Fixe Monday then i hope we’ll see you at RED SAUCE on the 14th.

For bookings and Inquiries please contact info@localkitchen.ca
Local Kitchen & Wine Bar, 1710 Queen Street West, Toronto Ontario, M6R 1B3, 416 534 6700 www.localkitchen.ca

RED SAUCE this coming Monday

8 Apr

check out the menu for REDSAUCE this Monday. Tables are booming up quickly and it’s a small space so make sure you call and book your table now.

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Lasagne Sunday coming to it’s seasonal close

7 Apr

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Hello friends! so as the summer approaches, our Lasagne Sundays also must come to a close. Last night for Lasagne will be on Sunday April 13th. 

To recap our Lasagne Sundays – that’s a choice of salad with a generous serving of our meat lasagne (normally beef but sometimes pork and if you’re lucky you get lamb) and a 4oz glass of red or white wine for just $30. It’s not good bye it’s farewell till the winter. And don’t you worry friends, we have a new surprise launching on Sundays starting in May…. and it’s a good one…… stay tuned.

 

It’s April!

2 Apr

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“Life is a combination of magic and pasta.”
Federico Fellini

Spring-cleaning means out with the old and in with the new therefore, we are flipping our cocktail list with some bold, refreshing cocktails perfect for the soon to be changing weather, and created by our new resident bartender Aja Sax. On that note, we are still offering Lasagna Sunday (great for the kids), where you get a piece of our delicious lasagna that everyone is talking about, a choice of salad and a glass of wine for $30, as well as Cheap Date Wednesday where all plates are $10 perfect for sharing and trying everything on the menu!

Easter this year seems to fall later than usual, so just to give you all a heads up, we will be opened on Good Friday for our regular hours and closed on Easter Sunday. For those of you who will be staying in town for the long weekend, come for a glass and vino and some off menu seafood options in celebration of the holiday.

It really has been a long cold winter and we’re hoping that our spring won’t be so wet and grey. Thank you again for your patronage through the troublesome season and for keeping our ever-growing Parkdale on the map. We are very excited for all the events we have coming to you this spring/summer 2014.

2014 is going to be a great one. 

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