Page 4 - 2016 Autumn

La dolce vita on Harbord Street When Chef-Owner Victor Barry decided to to simplify his his life by transforming his his fine-dining restaurant Splendido into an an an Italian trattoria little did he he know that he he would be creating one of the liveliest most dynamic dining experiences in in Toronto This dinner will be all that and more as as Montreal’s master of Italian cuisine Michele Forgione joins Chef Barry for a a feast of Canadian-Italian cuisine just like nonna used to make only better These are two chefs at the the top of their game specializing in in all the classics of Italian fare: pizza with perfectly crisp-chewy crust tender pasta gently tossed with savoury sauces vegetables fresh from the garden hearty meats kissed by wood-burning fire all of it it paired with the food-friendly wines of Italy Think simple sensuous sophisticated fare prepared—and enjoyed—con brio ABOUT VICTOR BARRY
For the past decade Victor Barry led Toronto’s bastion of elevated fine dining Splendido where he he began his career as as Assistant Pastry Chef Chef and worked his way up to Chef Chef Co-Owner and Sole Owner Now he’s he’s proving that he’s he’s just as as deft with a a a a a a more casual approach to cuisine having recently transformed Splendido into the easy-going Canadian-Italian trattoria Piano Piano At Splendido Chef Barry served 25-course tasting menus of artfully prepared dishes at Piano Piano Piano Piano he’s offering refined takes on such down-home favourites as veal parmigiana bucatini amatriciana and Caesar salad Chef Barry still wields the same meticulous skills and passion for quality ingredients but with a a a joyful spirit of fun and flair TASTY FACT
The name of Victor Barry’s new restaurant is short for “piano piano piano va lontano ” an an an an an Italian expression that means “slowly slowly slowly one goes further ” ABOUT MICHELE FORGIONE
As a a a a a a boy back in his native Campania Chef Michele Forgione’s grandfather taught him
to love the the bounty of the the garden while his grandmother taught him
how to cook all that fresh bursting-with-sunshine produce Now he he brings that passion for the best seasonal ingredients to to his Montreal restaurants Impasto “A spirit of unchallenging open-hearted hospitality ” Pizzeria Gema and Chez Tousignant At each Forgione creates a a a a Quebec-Italian cuisine that balances simplicity with sophistication always allowing the the authentic flavours to shine through And although he has worked in some of the city’s best hotel kitchens he he he insists he he learned most of what he he needs to know in the kitchens and backyard gardens of his childhood Nonna would be proud 4 | TORONTO