What's New

It was great to see all of you during our Grand Opening week! The turnout was great and it gave us a chance to reconnect will all our customers. Everyone enjoyed the sampling and prizes and we look forward to hosting more events like this in the future.

In our search for a truly Italian salami, we often found disappointment with the products currently offered within Canada.  So we asked ourselves --Why not import an authentic salami directly from Italy?  We turned to one of our top suppliers- Montana Gourmet, the company that produces our best selling Montana Prosciutto.  Our quest finally came to an end with this pleasant discovery: Milano Salami. 

Milano Salami, named for it's city of origin, is made from pork shoulder meat . It is hand selected, then ground until the consistency is fine.  It is moderately seasoned with a variety of spices, formed into the salami shape, and then dry cured.  It is perfect for pizza's and paninis, since it slices well and cooks evenly under high heat. The flavor is balanced and sweet. Unlike typical pepperonis, it is more savory than salty, which allows you to control the salt in your dish. 

Milano Salami is a fine addition to our wide selection of authentic Italian charcuterie.  

Sometimes called the poor man's caviar, bottarga is the roe pouch of grey mullet. It is massaged by hand to eliminate air pockets, then dried and cured in sea salt for a few weeks. The result is a dry hard slab, which is coated in beeswax for keeping.

It is usually used sliced thinly or grated.

In Italy, it is best known in Sicilian and Sardinian cuisine; its culinary properties can be compared to those of dry anchovies, though it is much more expensive. Bottarga is often served with lemon juice as an appetizer or used in pasta dishes. In Lebanon it is served sliced, where each slice is covered with a piece of raw garlic and the whole is immersed in olive oil then eaten with flat bread.

Burrata means "buttered" in Italian.  And like butter is exactly how it melts in your mouth and enhances dishes.  Usually served at room temperature, this fresh Italian cheese is a delightful combination of milk, cream, salt and rennet... although you would think it were made from angels in a heavenly alternate universe where everything looks beautiful and all tastes are divine. The outer layer comprises a thin layer of mozzarella and when sliced open, a creamy thickened panna (cream) falls from the center.

Burrata was first made about 100 years ago on the Bianchini farm in Murgia, an area in the Apulia region in southern Italy, and is now a staple of Puglia. In the 1950's, cheeseries began making it by using ritagli ("scraps" or "legs") the way a butcher might save scraps for the production of head cheese.

Burrata is the perfect complement to antipasti or vegetables, or simply spread on a piece of artisanal bread and dusted with olive oil, salt and cracked pepper.