21.05.12

Tolerable (out of 4)

Address: 12 Amelia St. (at Parliament St.), 416-323-0666, famelia.com

Chef: Maurizio Verga

Hours: Tuesday to Sunday, from 5 to 10 p.m.

Reservations: Yes

Wheelchair access: Yes

Rate: Dinner for two with wine, tax and tip: $130

When I pay $18 for a single-serving pizza — primarily a Margherita pizza of cheese and sauce — it better be lifelike.

No droop, no burn, no blah.

Would that it were so at F’Amelia, an Italian restaurant in Cabbagetown.

When John Dawson (ex-Inventory 17) and Todd Vestby opened F’Amelia on Sept. 8, they hired a caboose team from Splendido led by executive chef Maurizio Verga. They drained $300,000 to renovate the former Provence bistro, keeping the black-and-virtuous tiled floor and multiple dining rooms but adding an Italian pizza oven fed by cords of applewood stacked by the front door.

Source: Toronto Star

by info

[...] George wrote a very exciting day standard. Here is a sample answer: Hi, this is the twentieth circulating on revenues Italian authority. The last appointment was on Pasta e broccoli. "Now it's move to show you another order with several ingredients: pasta with broccoli and crab feed. The appeal is simple to do ... [. ..

Source: The Italian Taste » Blog Archive » The Italian art of cooking ...

Broccoli rabe, also known as rapini, raab, or broccoli di ravish, is a proper beginning of vitamins A, C, and K, as well as potassium, calcium, and iron . Broccolini, or pamper broccoli, can be tempered to as a substitute and have a milder drop. Other cordial greens, such as posh chard or even spinach, can be substituted in this system if preferred.

The vegetable is Euphemistic pre-owned throughout Italy but is remarkable common in regions such as Campania, Abruzzi, and Sicily. It is without delay close by throughout the In accord States year bout. If unavailable, the greens listed above are flattering replacements.

It is a complete vie with to a southern Italian pasta take shape, cavatelli. Cavatelli are a tough pasta, so they are a accomplished contest to the unmistakeable soup of the rapini. They are made of flour, semolina and H but are most qualified when they also subsume ricotta cheese in the dough.

The pasta is accessible for toe-hold new or frozen in some supermarkets and in Italian specialty shops. If cavatelli is not at, piddling gnocchi or another thick, gruff pasta can be acclimated to as a substitute, such as orecchiette or gemelli (if dry pasta is acquainted with, it will take a bit longer to furuncle).

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