Home Made With Porzia on Jazz FM

17 Apr


The week Chef/owner Basilio Pesce of Porzia, one of Toronto’s hottest restaurants, shares his recipe for Trippa Alla Romana. Basilio started his career off by apprenticing under Mark McEwan at Toronto’s famed North 44 before also working at Bymark, Canoe and Biff’s Bistro, before opening Porzia. With this restaurant Basilio wants to build “memories around food and eating.”

Porzia uses only locally sourced ingredients, ethically grown and raised, and keeps its menu small (14-16 items). Menu items rotate daily and ingredients vary depending on the season.

Their website goes on to say “Every thing has a purpose, every choice has meaning and each experience brings pleasure.”

Give it a try!


Makes 4-6 portions

Trippa alla Romana is an essential Roman comfort food dish. It’s origins are tied to the history of Testaccio, the Roman meat market neighbourhood. Essentially, the entrails were the part of the animal the butcher and peasants had access to after the upper classes took their share of the animal. The butchers were often paid with the entrails or “fifth quarter” of the animals, and so they worked to create delicious ways of preparing these cuts of meat. Ours you ask?….comes with chick peas and fried egg.

2 lb (900 g) honeycomb tripe
4 tbsp (60 mL) white vinegar
3 bay leaves
2 onions, peeled
1 carrot, peeled
2 ribs of celery
1 lb (450 g) sausage (portioned into small random pieces)
1 tbsp (15 mL) olive oil
3 garlic cloves, minced
2 large red bell peppers, cored and finely diced
6 tbsp (90 mL) white wine
3 sprigs thyme
1 tbsp (15 mL) chili flakes
2 cups (500 mL) canned tomatoes, crushed or pureed in a food processor
2 cups (500 mL) water
1 cup (250 mL) cooked chickpeas
Salt and pepper to taste
4-6 eggs (one per serving)
Pork breadcrumbs (see below)
Grated Parmigiano Reggiano

Clean tripe of any extra fat or sinew. Soak in cold water for 36-48 hours with 1 tbsp of white vinegar. Change water twice a day. In a large stockpot cover tripe with cold water and bring to boil, then reduce to a simmer. Skim any foam that rises to top. Add the bay leaves, plus half of the onion, carrot and celery. Cook for 4-5 hours until tender. Once cooked remove from liquid and allow to cool. Discard liquid and vegetables. Trim tripe to bite size and set aside.
Preheat oven to 300F/150C.

In a large pan on medium heat, use olive oil to brown sausage, about 9 minutes. Stir occasionally making sure not to break up the sausage too much. Transfer to plate. Finely chop remaining onion, carrot, celery and garlic, add to same pan, adding more oil if needed, and sauté until soft, about 12 minutes. Add red bell peppers, thyme and chili flake and continue to cook for an additional 5 minutes. Deglaze with white wine and reduce until liquid is gone, about 4 minutes. Add tripe, tomatoes and bring to a boil. Transfer to oven-proof dish with water, cover and bake for 6 hours, adding the cooked chick peas for the last 45 minutes. Set aside. Season to taste.

For the pork breadcrumbs

2 oz pancetta, sliced thin and chopped

Olive oil

3/4 cup (180 mL) breadcrumbs

In a large pan on medium heat, use a few drops of oil to sauté pancetta. Reduce heat to medium low and cook until crispy, about 8 minutes. Add breadcrumbs and stir till golden brown, about another 4 minutes. Cool and blend in food processor. Season to taste.

To serve:

Place warm tripe stew in bowls. Cover with pork breadcrumbs and grated cheese. Top with egg, fried sunny-side up.

For more information about the restaurant, to see their full menu or to make a reservation, visit them online atPorzia.ca

Starting Sunday May 18th 2014

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


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.



10 Apr


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.


Lasagne Sunday coming to it’s seasonal close

7 Apr


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.



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