Terrific Lunches

have experienced many terrific lunches and dinners at Il Terrazzo and Zambri’s in Victoria. Although my meal selections are limited due to being a vegetarian, I am never disappointed with what I order. I would have to admit though that my favourite place to go for Italian food is my boyfriend’s family home in Duncan, BC. His father immigrated to Canada from Northern Italy as a young man and with him he brought his passion for cooking. The majority of his cooking is done with simple, good quality, fresh ingredients. He grows all of his own vegetables in the summer months and preserves what is left of them for the winter. All of the other Italian staple foods such as pasta, rice, cheese and canned goods are bought in bulk from Italian retailers

In the fall, my favourite dish is a simple olive oil, butter and herb pasta. What makes this pasta spectacular though is the chantrelle mushrooms Mr. Alpini picks every September. These mushrooms are later used to create glorious winter soups and creamy risotto. In the warmer months they are brought back to the table where they have since been preserved in olive oil. For a quick lunch I top crusty pieces of baguette with chantrelle mushrooms, sun dried tomatoes, melanzana and a slice of provolone cheese. For the meat friendly folk in the household, Mr. Alpini brings out his homemade prosciutto which hangs f!rom the roof of his wine cellar year round. !

The greatest part of meals at the Alpini household has to be the homemade wine. The grapes are bought in bulk in September and are immediately separated and crushed using man powered tools. The juice is kept in large whiskey barrels where it is syphoned and handled according to the schedules of the moon for the next year. We sneak tastes of the wine year round and it tastes very young and bright in the early months. Come fall and winter when the warm chantrelle dishes hit the table, so does the wine. This time, it is bolder and has matured b!eautifully.