Zucchini blossoms are here!
They are only available for a short period of the growing season, but zucchini blossoms are delectable treats that have been around for generations. Chances are your nonna made some version of them! Find out more »
Archives
Friday Aug. 4 is International Beer Day
Posted 08.03.17
But before you grab a cold one, we would like to take this opportunity to get you thinking outside the bottle. Consider cooking with your favourite brew!
Where are they now? Adam Kurkimaki
Posted 07.27.17
Adam Kurkimaki worked as a chef’s apprentice and line cook in our kitchen between November 2010 and September 2013. We caught up with him in Vancouver, B.C. to chat about where his career has taken him since leaving Verdicchio – and Sudbury – four years ago. Find out more »
Cicchetti and aperitivi, oh my!
Posted 07.17.17
What are Cicchetti?
Pronounced chee-KET-eeh, they are savoury snacks or side dishes typically shared among friends in late afternoon or evening, served in wine bars across Venice. Guess what? Now you can get them here.
Verdicchio receives Wine Spectator Award
Posted 07.06.17
We are bubbling over with Prosecco and excitement here!
For the second consecutive year, our wine program is being recognized by Wine Spectator. Find out more »
From moonscape to culinary landscape – Part 2
Posted 06.29.17
This is the second part in a series exploring the relationship between Verdicchio Ristorante | Enoteca with local farmers and producers.
We visited two farms recently – Triple Star Acres and Smart Greens Sudbury – to learn about their farming methods and to chat about product availability. Look for their products on our menu.
From moonscape to culinary landscape – Part 1
Posted 06.23.17
Driving along Big Nickel Mine Drive and past the giant iconic landmark, it hits you, how much the scenery has changed. Find out more »
Light my fire!
Posted 06.16.17
Step onto our patio on the lunch hour and let yourself be transported to an authentic pizzeria somewhere in Italia. As the heat emanating from our wood-burning brick oven pulls you into the experience, sniff the burning maplewood. Peek inside and watch as fresh mozzarella cheese bubbles on top of tomato sauce and hand rolled dough baking on top of 400 Degrees Celsius bricks. It’s enough to make you drool! Find out more »
We have Negroni fever!
Posted 06.08.17
Ever try a Negroni? There couldn’t be a better time to try one – it’s international Negroni Week.
Here’s a little taste of how the classic drink came to be. We highly recommend reading this while enjoying one at our bar.
Kitchen secrets – things your Nonna never told you
Posted 06.01.17
In this new series we reveal little known facts about Italian food traditions.
Join us as we plunge into the history of tomato sauce and talk to Heather Pollock about making our salsa pomodoro e basilico. Find out more »