It sounds simple, I realize, but trust us when we say that there is a little bit more involved than simply tossing dried store bought pasta into a pot and opening a can of tomato sauce.
Knowing that we should turn to the experts for a bit of advice we contacted Chef Lanfranco Nardi of the Italian Cultural Association of Nova Scotia, and asked him to come in and show us the essence of "La Cucina d’Italia".
The pasta itself is a tricky business if you don't know what you're doing, it's more involved that the three simple ingredients imply. The art to making great pasta is two fold. First you need to use the highest quality ingredients you can find, farm fresh eggs being key. Next you need to practice, practice, practice. It can be tempermental, and making a great fresh pasta is done almost completely by touch. Next you have to think about proper sauces, fresh quality herbs and techniques in the kitchen! Italian cuisine is something that is easy to do, but furiously hard to do right!
On November 24th and 25th we will launch the first menu of a series that will be indicative of what we will be presenting in the future, you do not want to miss this! So call us right away for a reservation, we only have a few seats in the cafe to use, and you don't want to have to wait four weeks for a brilliant Italian meal!
We've only a few tables, and without a reservation we can't guarantee you a spot for the event.
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