Category: Italian by Night

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Our Italian spring menu is worth the drive

Our Italian spring menu is worth the drive or walk if you’re in our Uptown!

It is such a pleasure to serve our customers the Italian by Night Spring Menu. And with all the incredible feedback you have given us, it makes it all worth the work in our kitchen! It makes it rewarding and fun!

We look forward to sharing our summer menu in June as our seasonal food items change.

The Spring Menu items our customers are truly enjoying are…

It begins with Antipasti – the appetizer.

  • Insalata Primavera – New spinach, toasted pine nuts, crispy pancetta in a warm lemon vinaigrette
  • Caprese Salad – My favourite and I begged our kitchen team to carry it over from our winter menu…and they did
  • Bruschetta – The presentation and flavors on this board are by far some of the freshest and most flavorful foods you’ll taste!

Primi – the first course after the appetizer.Primi – the first course after the appetizer (we offer small and large portions)

  • Penne con Sugo di Salsiccie – imported pasta with slow cooked pork, veal and house made sausage in our delicious sauce
  • Linquine Con Cozze – wine steam mussels, tomato, chili, garlic and fresh basil

Secondi – the main course (typically meat & fish)Secondi – the main course (typically meat & fish)

  • Pollo alla Cacciatore – slow cooked chicken with white wine, plum tomatoes, pancetta, garlic and fresh rosemary and served with our house-made focaccia
  • Zuppa di Pesce – jumbo shrimp, scallops, fish of the day and mussels in a spicy tomato broth served with warm crostini
  • Lasagne al Forno – baked layers of house made pasta, sauce, besciamella Parmigiano and mozzarella – you’ll take some home!

And if you finish your dinner….PAVLOVA…this dessert is like eating light fluffy pillows with fresh fruit and mint – even when your full it’s refreshing!

Pavlova with whipped cream, fresh fruit and a sprig of mint (Photo: bitebymichelle.com)Join us any Wednesday through Friday evenings for Urban Deli’s Italian by Night.

Don’t forget to visit us at the Fundy Food Festival May 5th…

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Cheese and water buffaloes

A water buffalo on a farm in Paestum, Campania (Wikipedia)When I lived out West I was introduced to cheese of many different kinds and I recall thinking, “Where have I been?” It was an eye-opener. With this post, I want to share my newest amore named Mozzarella di bufula.

I love Mozzarella di bufula for many reasons: it’s so darn good and it’s an essential part of Italian cuisine, to name just two. It has to be on our menu! But what is it?

It is Buffalo Mozzarella, meaning it uses milk from water buffaloes.

Although it is made in many countries around the world, using milk from their own herds of water buffaloes, some believe Italy and Bulgaria have the best dairy water buffaloes. Right now, we do know that the Italians are proven to be the masters of making Mozzarella di bufula!

Fresh Mozzarella di Bufala Campana (Wikipedia)Unlike the blocks of processed cheese we had when were kids, or the bags of shredded / grated Mozzarella which are readily available in our local grocery stores, ‘buffalo mozzarella’ is balls of white cheese that come in various sizes and, in our opinion, a superior mozzarella.

We’ve learned that the richness and quality of Buffalo milk yields much better than a cow’s milk.

With our menu, we’re taking the approach of bringing you the most authentic experiences we can. It starts by sourcing the best products we can find and serving them to you, including Mozzarella di bufula.

Some of you experienced it for the first time when you tasted our Italian by Night “Inverno” (winter) menu. It blended nicely with our Antipasti platter, and also had great reviews when we served it with a drizzle of our house-made pesto and foccacia bread.

With the arrival of spring and our seasonal menu, we’d like to share Mozzarella di bufula with you as Crostini Primavera (Spring). This is where we build on a crostini (grilled bread), by adding chopped seasoned tomato salad, Mozzarella di bufula and aged proscuitto di parma. It’s all finished off in the oven and served to you with amore!

There are many ways to get up close and personal with your Mozzarella di bufala; it’s not a taste that will bite you on your tongue. In all honesty, it has no distinct flavour on its own. It’s what you do with it that makes people ask, “Mmm … what cheese is this?”

You can get creative too! For example, try something as simple as a caprese salad with two types of tomatoes, a drizzle of olive oil and cracked salt and pepper.

You can find out more about Mozzarella di bufula on Wikipedia. You can also have a look at the site Mozzarelladibufala.org, “Campana buffalo’s mozzarella cheese.”

“Don’t send flowers on my birthday, send cheese!”

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Our spring Italian menu has arrived

We’ve been busy …

Fresh herbs (Photo: bitebymichelle.com)

And we’ve finalized our spring menu for Italian by Night. We’re open Wednesday through Friday evenings, now with our seasonal menu for this very welcome time of year. Michelle, Andrew and Liz have been very busy putting this together for you.

Springtime on a plate (Photo: bitebymichelle.com)

We’ve “pirated” these few photos from Michelle’s site, where you can see and read more. For the menu,  just skip over to our Italian menu page.

Holiday Hours

A quick note about our hours … For the Easter weekend, the Deli will be open Friday 11:00am to 3:00pm. We’ll open again for Italian by Night Friday evening, 5:30pm till 9:00pm (last reservation).

We will be closed both Sunday and Monday to give our staff a nice long weekend. We’re back at it on Tuesday though!

We hope to see you and hear your comments on our new spring menu!

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