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Introduction
First Course:
Plump Eggplant
tomatoes
Summer and Figs
An Extra Helping
The Kitchen Table
The Birth and Rebirth of Biscotti
Coffee Envy
Giant Rabbits and the Best Way to Barbeque
Grocery Stories
muskoka pasta
al dente
“Pasta is magic, the rest is life”
Second Course:
This is Sunday Lunch
Learning to Cook with Dante and my Suocera: A Fond Memory
My Authentic Italian Cooking Experience: in Edmonton
My Mother’s Tomato Sauce
Crostoli, Intrigoni, Bugie
Excerpt from Made Up of Arias
Making Olives and Other Family Secrets
Lezioni and Leftovers
Roast Turkey and Polenta
The Turkey War: Part One
The Pro-Turkey Resistance Movement: Part Two
Third Course:
Caravaggio’s Light
The Wine Press
The Creation of a New Grape
Zuppolone
Once Upon a Time in Italy’s Fine Cuisine
Zucchini and the Contadini: an apocryphal tale?
Pizze Fritte e Baccalà: A Narrative of Christmas Foods, Past and Present
International Cuisine
From Tomatoes to Potatoes: La Bella Marca on Cape Breton Island
The Tortellini Connection
Arrangiarsi or The Zucchini Blossom Blues
Mammola’s Slow Food: Sagra dello Stocco
Taking Back the Meatball
Fourth Course:
A Colour Called Family
Polenta and Frico
The Food of Love in All Seasons
My Mother’s Bread
Arancine
Banana Man
Olivo Secolare
Old Olive Tree
Abandoned Rituals
Cicoria
A Special Day
Food Companion Wanted
a tavola
I Remember My Days
Fifth Course:
Snail Recipe
Fever Food
mamma corleone
Life is Theatre Or O To be Italian in Toronto Drinking Cappuccino on Bloor Street at Bersani & Carlevale’s
feathers
A Passion for Fravioli
A Bouquet of Rapini
Where the Lemon Trees Bloom
Almond Wine and Fertility
Our Love Affair
Pizza and KFC
Our Mother’s Kitchen
Maria’s Feast: a Pascal Recipe in Six Stages
Our Contributors
About The Book
Credits
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