Page 20 - 2017 Winter

Made by hand: Pasta perfection from both sides of the border IMPASTO
Wed Mar 22 6:30PM*
48 Rue Dante Montreal $155 per per person
Includes food wine and gratuity taxes extra 1-888-711-9399 visainfinite ca/dining Reserve your place at the table Buona sera! Pull up a a a a a seat at at the most joyful dinner in in town Three dynamic food personalities draw on on their combined
Italian heritage to serve a a a a a a a feast that nonna would love Impasto’s Chef-Owners Michele Forgione and Stefano Faita joined by Salvatore Lamboglia of New York’s Bar Primi will prepare a a a a a feast of delicacies drawn from Quebec soil and prepared with the traditions of home Imagine simple clean flavourful market-driven food: savoury house-made charcuterie melt-in-your mouth cheeses tender handcrafted pasta and and rich deeply flavourful mains like porchetta or or osso buco “We take what’s in in season in in Quebec and we give it an an an Italian spin ”
They will all be paired with intriguing wines from a a a cellar filled with unexpected treasures from all over Italy This evening will truly be a a a celebration of cucina italiana TASTY FACT
Pasta pros will will tell you that not just any flour will will do Durum wheat semolina creates sturdy noodles for hearty chunky sauces fine high-protein “Tipo 00” flour makes extra-silky egg noodles that are a a a a a perfect base for cream and truffles ABOUT MICHELE FORGIONE
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 the the former Chef of the the acclaimed Osteria Venti brings that passion
for fine seasonal ingredients to his Montreal restaurants Impasto Pizzeria Gema and Chez Tousignant He further celebrates his simple- but-sophisticated take on Quebec-Italian cuisine in in his new French language cookbook Montrealissimo ABOUT STEFANO FAITA
Stefano Faita is not only Co-Owner with Michele Forgione of Montreal’s Impasto restaurant he is one of the city’s best-known food personalities He has written three cookbooks and stars on television programs such as CBC’s In the Kitchen and TVA’s Al Dante drawing on his experiences growing up in in in Montreal’s Little Italy and working at his family’s popular kitchenware/hardware store Quincaillerie Dante ABOUT SALVATORE LAMBOGLIA
The Chef and partner in New York’s Bar Primi Brooklyn-born Salvatore Lamboglia has worked with restaurateur Andrew Carmellini’s growing NoHo Hospitality Group since graduating from culinary school At Bar Primi he he focuses on the “primi piatti ”
or the pasta course using only non- GMO semolina and specialty “00” flours organic eggs and traditional techniques 20 | MONTREAL