New exhibit honours the elderly generation of Corso Italia’s Tre Mari Bakery.
Creating space for contemporary Italian-Canadian art and ideas.
Interview with wine & olive oil producer Gaia Massai
A healthier, tastier, less expensive alternative to delivery pizza.
Meet James, Franco, John Paul and Alessandro, third generation of Deleos at the helm of the landmark Corso Italia establishment.
Despite negative press, today’s artisanal producers are making the best extra virgin olive oil in history. Interview with oil sommelier Elena Lepori.
It may have originated in the north, but some of the best panettone today comes from southern Italy.