Terroni dish…Garganelli Geppetto. In general…tortellini in brodo
3. WHAT WAS THE BIGGEST CHALLENGE IN COMING TO TORONTO?
I was 10 years old when I moved to Canada and was told I was coming here on vacation. Here I am 32 years later…
4. WHAT DO YOU LIKE ABOUT TORONTO?
The multitude of ethnic foods it offers - their quality, authenticity and vibrancy. Also, Toronto people; we’re a neat bunch!
5. WHAT I MISS MOST ABOUT ITALY?
I miss what Italy feels like. How it smells, how it tastes, how it sounds. The fact that at any point you can casually walk by marvellous ruins from ancient civilizations…Etruscan, Roman, Greek- that they all exist for you to enjoy in the same moment and space. That you can get things like boar salame at a gas station, mouth watering mozzarella di bufala by the side of the road, that the pizza is the best in the world and that it’s just a few bucks. Also, the mountains, the seas, the wine, the espressos, gelato…I miss it all very much. Still, I love Canada and love living here.
6. PASTA OR PIZZA?
Both.
7. WHAT IS YOUR FAVOURITE TERRONI MEMORY?
Soo soo many magical moments and memories. I guess the first time I met Cosi really stands out. I walked into my kitchen and found a strange tall man sweeping the floor. He had just come back from vacation and I had never met him. I was 23 and a bit terrified at the site of this intruder but quickly realized he wasn’t a serial killer. He looked at me and said “who are you?” “Giovanna” I said. “Giovanna??” He repeated. “Did you make this mess?” He asked. It made me laugh soo much. He’s been my friend and mentor ever since. That was 2003. Funny fact is, I still hear him terrifying new people exclaiming “who are you?” as he spots them walking through the restaurants.
8. WHAT OR WHO INSPIRED YOU TO BECOME A CHEF?
Doing the work. I was in University and just realized I loved every single thing about being in the kitchen the more time I spent in it. Cosi and his love of it was a huge inspiration. Later, Fabio and his devotion to the trade really inspired me to always try to be my best.
9. WHAT IS THE BEST PART OF YOUR JOB?
Constantly learning, Creating, tasting along the way. Also, I love our team.
10. WHAT'S YOUR GO TO QUICK AND EASY SUNDAY NIGHT MEAL?
I guess it’s not quick or maybe even easy as much as it is ready. It’s our family day and we don’t really like doing anything but chill after brunch. We often have a beautiful braised meat or a lasagna ready for sunday night. We prepare it earlier in the week along with a nourishing soup and that’ll usually be our family dinner. If we’re too busy during the week, we will usually grill a delicious piece of meat and side it with loads of vegetables.
11. WHAT IS YOUR FAVOURITE INGREDIENT?
Salt.
12. WHICH LOCATION IS YOUR FAVOURITE?
Can I have 2? Terroni Queen and Sud Queen…sentimental reasons.
12. IS THERE ANYTHING ELSE YOU'D LIKE INCLUDED?
I am forever grateful and proud the Terroni family and everything it has created
My parents moved from Calabria because there was nothing there. My mom family moved here when she was 12. My father was the first of his family that moved here.
Amaro Lucano is a herbal liqueur infused with the essence of more than 30 herbs. A product of Basilicata, it has been a staple in the houses of expat Italians for the past 125 years.
Dubbed the ‘diamond of the culinary world’ for their value both in terms of money and flavour, truffles have always been popular with both diners and chefs.
Every meal needs to end with a bit of sweetness. Affogato alla Crema features crema gelato which is then ‘drowned’ in hot espresso for a pick-me-up at the end of your meal.
Aperitivo comes from the Latin word aperire, literally “to open,” and in Italian you still describe the effect of something appetizing as something that “opens your stomach.”
Sustainability is an environmental concept that focuses on finding an ecological way to meet the needs of the global population without compromising the world for future generations.
