Holy Bannock Cannoli! BY CHEF STÉPHANE LEVAC PHOTOS BY STEVE SMITH, VISIONFIRE STUDIOS
W
e’re heading into those winter months, and I must say this is my favourite time of year to get into the kitchen and cook up a storm. Whether it’s making a hearty soup for those cold winter nights, entertaining family and friends during the holidays or simply indulging in some sweet treats, winter to me spells COMFORT. I can’t help but feel nostalgic and inspired by my recent trip to Italy, where food is all about comfort and joy. It was the first time overseas for my wife Sarah and me. It did not disappoint. Our journey started in Naples, a city known for its pizza, most notably the Neopolitan “Margherita” made with San Marzano tomatoes and buffalo mozzarella. This style of pizza gave rise to the
New York-style pizza that was first made by Italian immigrants to the United States in the early 20th century. Funnily enough, pizza is not what we were there for. We had a reservation at Il Comandante. A one Michelinstar restaurant located on the 10th floor of the Romeo Hotel overlooking the Gulf of Naples. The menu showcased local, creative and refined gourmet cuisine by executive chef Salvatore Bianco. The dishes also showcased his former position as souschef at the world renowned Nobu. The eight-course meal was fantastic, as was our conversation with their master sommelier, who instantly recognized Nova Scotia as the home of our famous Vidal ice wine.
