The beauty of mouth-watering, authentic Italian food lies in 2 simple pillars: Fresh, Seasonal Ingredients; and Simplicity. Let our Pasta-Making Pro, Chef Octavia, teach you how to make unbelievable pastas starting from scratch! Bellissima!
Menu for this evening:
Warm Lemon Ricotta
Hand-Cut Papparedelle with Warm Ricotta, Asparagus
Salt-Baked - Potato Gnocchi with Nutmeg-Butter
Beet-Filled Ravioli with Braised Short-Ribs
Warm Tiramisu Cake, Mascarpone Cream, Ice Cream with Brown Sugar and Balsamic Reduction
About Chef Octavia:
Chef Octavia, a Toronto native, found a love for her craft in the Culinary Arts at an early age. After a short restaurant co-op placement she knew she was meant to be chef. Since completing her diploma in Culinary Management from George Brown College, in which she graduated with honours, Chef Octavia has advanced her diploma by doing an Italian Specialty Program. Studying at ALMA, La Scoula Internazionale di Cucina Italiana, in Colorno, Italy allowed Octavia to learn and adopt authentic Italian cookery. Since working and studying in Italy, she has found herself immersed in many Italian restaurants. Local Kitchen and Wine Bar, Fabbrica, and Buca are only a few of the names on her resume. She continues to pursue her love for cooking by teaching cooking classes and sharing her knowledge through them.