NATIONAL HOME SHOW TORONTO
COOKING AND #EATTOGETHER
it was a great experience cooking at the National Home Show in Toronto during this March Break. I had the opportunity to meet Chef Tom (Executive Chef of Loblaws), working with Chef Tony Way from Liaison College and of course cooking for a fantastic audience.
Calabria on the first day with homemade scilatelle demo and Nduja class to learn how to use the king of Calabrian Tables. The second day, I explain how to serve Burrata and Buffalo Mozzarela. I showed how to make Black summer truffle risotto topped with burrata. you may find recipes available in my blog.
Come On Out!
The event is being championed by Chef Luciano Schipano with the support of Nova Ristorante, Kennedy Road BIA, Wexford Heights BIA, Slow Food Toronto, Soupalicious Toronto and Councillor Michael Thompson to support our initiatives to create a healthy snack program in local elementary schools and school gardens in the community.
SOUPALICIOUS itself was created by The Compost Council of Canada (www.compost.org) over ten years ago to help support the local efforts of the Plant • Grow • Share a Row ( www.growarow.org ), an otherwise unfunded program.
CHEF LUCIANO A REGULAR GUEST AT CHIN!
It has been a while now that I am often invited to be at Festival Italiano of Johnny Lombardi with Chin Radio TV live on City Tv every Sunday at 12 pm until 2 pm. I truly enjoy be with Andrew and Massimo talking about Italian cuisine and our traditions.
The only way to save our heritage is to talk about, to cook our food and pass the traditions on to our kids. Moreover, be on the big screen is for me a tool to share with all my fellow Italians in Canada my family recipes, my Calabrian traditions and the best of Italian food.
Stay tuned every Sunday on CityTv!!
CHEF LUCIANO APPEARS AT BT TORONTO!
HOW TO EAT BURRATA AND HOW TO COOK WITH.
It’s always awesome be on the stage with Stella Acquisto. Many friends and clients still ask me how to eat burrata or cook with.
Burrata cheese takes the mozzarella one step further — it’s mozzarella that’s formed into a pouch and then filled with soft, stringy curd and cream.
Burrata has a solid outer curd made from fresh mozzarella, which is formed into a hollow pouch, then filled with a soft, stringy curd and fresh cream. It has a milky, buttery flavor that’s rich without being too indulgent.
I personally shop my Burrata at Quality Cheese in Woodbridge but you can find local and imported Burrata in other Italian groceries stores: Cataldi at the Market Lane, Lady York in North York, Tre Mary bakery on St. Clair and more.
L’ARTE DI CUCINARE CON GIANNI CESCHIA
COOKING LIKE A CALABRESE!
Many already know my Pride for Calabria and his Traditional cuisine. I am very happy for having had the opportunity to cook with Chef Gianni Ceschia and showing some of Calabrese recipes.
I cooked Scilatelle cu sucu de costati e puarcu (Homemade pasta tossed in pork spare ribs simmered in tomato sauce), zeppoli or crispeddi, stuffed eggplant, fettine del pastore. You can find the recipe in my website or contact me for more info. Stay tuned for the next season.
a new adventure in newfoundland
an experience to celebrate italian cuisine
Chef Luciano has benn called by Chef Carmelo Vadacchino together Newfoundland Tourism Board to work on a project named “Culinary af-fair” held on Saturday May 27th at Marble Inn in Steady Brook owned by Joe Dicks.
I had the opportunity to meet local chefs, entrepreneurs, and restaurant owner talking about my passion for Italian cuisine. For the occasion I made lamb stuffed ravioli cooked in a mushrooms ragu and topped with goat cheese. I also made Crema fritta, fried bread custard dices, a very old recipes from North of Italy.
One of the most memorable moment was a “shed party” where I enjoyed the local hospitality and high sense of respect for visitors. First time i ate moose sausage and their “giardiniera” as per photo at side.