THURSDAY, 13 September 2018, 6:30 – 10:00 PM | $100 + Taxes
Gluten-Free Ravioli di Zucca. Photo credit: La Cucina Italiana
If you think a delicious Italian meal has to meaty and glutenous — think again!
Many of the peninsula’s most traditional dishes are plant-based, and modern Italian chefs and producers have come a long way in developing delicious alternatives to traditional meat and wheat-grain dishes.
Cucinato is pleased to present a very special vegan / gluten-free pop-up menu conceived by pastry chef / caterer Giovanni Stillitano, in collaboration with our very own chef / partner Luciano Schipano. It features classic dishes like ravioli, stuffed zucchini and tiramisù — but with a modern twist.
Fried mushrooms, grilled eggplant and roasted red pepper with polenta; home-made panzerotti stuffed with tomato and basil
Ravioli di zucca (squash ravioli) — Handmade gluten-free pasta stuffed with pumpkin, and topped with extra virgin olive oil, garlic, cherry tomato and chestnut.
Fagioli all’uccelletto — Slow-cooked Romano beans simmered in fresh tomato and Italian herbs
Zucchine ripiene — Oven-baked zucchini stuffed with bread, onion, soya & parsley
Verdure croccanti — Cauliflower, zucchini and potato prepared “in tempura” (lightly battered and fried)
Tiramisù vegano e senza glutine — Homemade savoiardi biscotti soaked in espresso and layered with vegan mascarpone cream. Served with nonna-style cafetiere (Moka) espresso
NOTE ABOUT WINE
A selection of Italian wines will be available for purchase at the event. If you would like to bring your own wine there is $15 corkage fee.
ABOUT THE CHEF
Pastry chef / caterer Giovanni Stillitano is the owner of Little Bakery On The Left, a boutique vegan / gluten-free food company based in Toronto since 2013.