A spring day at Verdicchio Ristorante in photos.
Join us as we prepare for our Easter weekend celebration.
Just the name evokes so many childhood memories. Whether you remember eating pancakes while watching Saturday morning cartoons or waiting eagerly with your popsicle stick as warm syrup is drizzled on top of fresh snow, there’s nothing more Canadiana than maple syrup.
Good things come in small packages.
This is certainly true when we refer to those palm-sized pasta pouches filled with savoury ingredients – ravioli!
An interview with Verdicchio’s mixologist and bartender on the resurgence of bitters in cocktail culture.
Bitters can transforms the appearance, flavour and aroma of a cocktail. Just a dash or two will balance flavours and add new dimension and depth to a mixed drink. Just ask Justin Trottier, mixologist and barkeeper at Verdicchio Ristorante. Find out more »
Last summer Verdicchio Ristorante welcomed new members to its team, honey bees.
With the help of Lively beekeeper Bob Dewar, we installed two hives on the rooftop of our west end establishment. We started with 10,000 bees per hive and by the end of summer, the population was thriving and… producing honey! Find out more »
Honey is rich in antioxidants, a natural sweetener and contains vitamins and minerals. No wonder we like to incorporate this golden liquid into our drink and dessert menus. But we don’t have to look very far to source honey, one of nature’s powerful superfoods. The number of amateur beekeepers in Greater Sudbury continues to grow – a weekend beekeeping workshop attracted some 40 participants eager to learn more about the process that dates back to ancient Egypt. Find out more »
Going smelt fishing is an annual spring tradition and growing up, a rite of passage for our family. Making the trek to Britt with my brothers and parents, we eagerly awaited the rush of fluttering fish as we stood in knee-deep icy cold water with our rubber boots.
Find out more »
Bordered by Switzerland and France, the region of Piemonte is located in the northwestern corner of Italy. The region often falls off the radar to foreign tourists who prefer classic spots like Venice, Rome and Florence. But Piemonte, home to the Slow Food’s University of Gastronomic Sciences, is a progressive region that has taken a stand against GMOs all the while honouring tradition and locally produced fare. From the revered white truffle of Alba to its wide array of antipasti, Piemonte offers a treasure trove of flavours when it comes to setting the stage for a meal. Find out more »
Verdicchio is now officially associated with an international gastronomic association originating back to the medieval times!
Chef Alejandro Winzer was inaugurated as a professional member into the Chaîne des Rôtisseurs at a ceremony in Toronto last month. Find out more »