sharing (Italian) food to enjoy life

Archive for September, 2010

A great meal at Romagna Mia, with another one coming

Posted by Jim Carfrae on September 24, 2010

We had a team supper out last night. I have had a good meal there before, but last night was amazing for all, especially the calamari and risotto. And the wine, a beautiful Brunello.

Chef Gabriele Paganelli is famous in Toronto, and you might have seen him on TV, for his risotto in a wheel of Parmigiano Reggiano. After the risotto is ready he dumps it into a partially hollowed out wheel and stirs in the cheese that melts into the risotto.

We have a new promotion that starts Monday where the prize is the “ladies lunch experience”. 10 people with two friends each go to the shooting of a Cityline show. After the show they will take a limousine to Romagna Mia for an awesome lunch and cooking lesson using our new Cube-etti Prosciutto Pieces. We will definitely have the risotto on the menu. Here is the link if you are interested:



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Posted by Jim Carfrae on September 20, 2010

My kids laugh me off when I talk about the “right” way to enjoy dry cured salami. They explore, they discover, they invent.

While they have never been huge eaters of “KD”, the authentic or knock-off, all of a sudden they love it – mixed with chunks of Salametti, one mild and the other hot.

I continue to pass, they continue to laugh (at me).

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Posted by Jim Carfrae on September 8, 2010

I love sharing and talking about a new idea or recipe. Tonia and Joseph are my favorites because no matter how great your idea is, they give you another idea or a variation to think about.

I was showing Joseph my Prosciutto and Blueberry Pizza photo when he came up with the great idea to replace the blueberries with fresh figs. If they are fully ripe we think to slice them thinly and put on with the prosciutto after the pizza is cooked. If not quite ripe, put them in a bit earlier to soften them up.

My brother-in-law dropped in last night so I took the last of a baguette and covered with gorgonzola and balsamic glaze for him. He heads to Italy in a week and is trying to figure how to bring home the ingredients – he lives in Norway. I am pretty sure this is against all slow food rules, but all cheese, especially gorgonzola, needs to be at room temperature to fully appreciate – I put the gorgonzola in the microwave for 20 seconds which softened it up nicely.

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The Actual Prosciutto and Blueberry Pizza Experience

Posted by Jim Carfrae on September 7, 2010

So I served the Prosciutto and Blueberry Pizza as an appetizer to guests last weekend. Overall it was very well received and I’ll serve again, with a few corrections.

My first advice is to read the recipe over, something I rarely do and usually at my peril. The recipe is at:


I failed to notice the recipe calls for blueberry jam, so I needed to put the pizza back in the oven to get the blueberries warm and soft. I think a simple adjustment of putting the blueberries at the start would be fine.

I absolutely support putting the prosciutto on after the pizza is cooked. This way the prosciutto is just slightly warmed, so you get the full prosciutto taste and texture.

The only other changes I made were: to use a thick balsamic glaze, versus the runnier balsamic vinegar; and I didn’t put the gorgonzola over the entire pizza to appease the true boss in by house.

As an aside, I spread gorgonzola on a baguette and ate with the balsamic glaze. This is a great starter, just need to remember to take the gorgonzola out so it is room temperature and the full flavour is realized.

(I had the opportunity of visiting the Igor gorgonzola factory in Italy last year. They are the largest producer of the cheese in the world, and their facility is off-the-scale first class. I buy the pre-packed wedge which I find at most grocery stores.)

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Prosciutto and Blueberry Pizza

Posted by Jim Carfrae on September 2, 2010

Searching the virtual world for a pizza with small pieces of prosciutto when what to I find? A blueberry and prosciutto pizza, (you need to click on the link to see the picture, and the recipe). I will definitely give it a try, maybe this week end.


I guess Kari was interning at a Seatle restaurant, maybe still is. While she hasn’t blogged much for awhile, her archives are great. When I searched her blog with prosciutto these many great things pop up, definitely worth a look through.


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