Diet

 

Sliced Green Tomatoes

Autumn Bounty

 


by Delia De Santis
 

I was born in central Italy, in a beautiful green valley. In the summer, the fields were irrigated from the river Melfa, whose pure waters rushed out from underneath a huge rock in the nearby Apennine Mountains. The lands were very fertile, and my father grew not only wheat and corn, but all sorts of green vegetables for our family’s consumption... More...

 
 

 

 

Pasta con Piselli

by Christina Sforza

 

When I was six years old, I broke my leg. During the last kindergarten field trip of the year, I fell off a ledge that led to a fireman’s pole, missing the pole entirely and landing straight on the ground with a disconcerting thud. The days and weeks that followed the fall were traumatizing and life-altering, from the moment I had a steel rod drilled into my leg to the endless weeks I lay in bed until my broken femur slowly healed. More 

 

 

Sliced Green TomatoesPreserving Summer’s Latecomers 

by Elizabeth Cinello
 

Forlorn, hopelessly hanging on, budding too late to reach their full glory, tarty green tomatoes are the latecomers of summer. Packed with promise, they usually wind up on the compost heap of autumn. This year our rainy Ontario summer will produce a bountiful harvest of firm, green, blemished tomatoes. All is not lost... More

 

 

 

 

 

Mushrooms Like Paper-Thin Memories

by Giulia De Gasperi

 

Evenings on Prince Edward Island already smell like autumn. On the boardwalk at the end of each day the air is crisp, and the wind caresses your face in anticipation of long sleeves and steaming mugs of chamomile tea and honey. More

 

 

 

 

 

 

It's Pomodoro Time

It's Pomodoro Time

by Luigi Palazzini

 

Every year for the past 32 years of marital bliss (I had to say that for the obvious reasons) on Labour Day weekend, my in-laws have made the succo di pomodoro. We can call it a number of things: "succo, salsa, conserva," or sauce in English. But never, and I mean never, call it "GRAVY!" With all due respect to our American cousins, gravy is what you put on turkey, roast beef, and hot chicken sandwiches – not on any kind of pasta...  More

 

 

The Culinary Word on the Street

The Culinary Word on the Street

by Tania Zampini

 

“Street Food” is a buzzword that has taken over North American urban settings in the past five years. Every city claims trendsetter status, but few remember that behind every food truck – and its chef – is the legacy of a cross-cultural inheritance.

In Italy, the only thing older than “street food” is a homemade meal. And in Italy, despite every stereotype surrounding the rhythm of daily life...  More

 

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