The Italian community of Montreal 

The community first found its way to Montreal by the end of the 19th century when many Italians immigrated to the Americas in search of work. As the third largest ethnic group in Montreal, the Italian community has established their roots in the neighborhood of Little Italy. Neighboring the Mile End, Little Italy is a colorful and festive region of the city that I love to visit when I am in the mood for good food, cafe's and drinks.

In my eyes of course, one of the most important impacts that the Italian community has had on Montreal is the imprint they have left on the city’s culinary landscape! Montreal is home to some incredible addresses that serve this classic cuisine, showcasing the authentic Italian culture in a way that both natives and visitors can enjoy! Whether it is a small bistro along the streets of little Little Italy or a classic Italian restaurant hidden away in another neighborhood, there are a whole host of ways that you can indulge in the beauties of this rich cuisine. 

Restaurant Corneli is one of the famous Italian restaurants in Montreal. It is where I began as a dish washer as a student. Later I began to make pizza and after I worked my way up in the kitchen. My Dad also worked at restaurant Corneli, he got his training from a chef that came from Tuscany. When the chef retired, my Dad became the chef. The world is thankful for Italy’s immense contribution to the culinary world, from giving us perfectly-cooked pizzas and flavorful pasta concoctions to savory meats and decadent desserts prepared using both age-old and modern techniques special to Italian cuisine. With that said, there is a plethora of stellar Italian restaurants in Montreal to choose from that will instantly take you to Italy (no passports required!) — from first-class trattorias to top-tier ristorantes.

The best Italian coffees in Montreal are essential to our city! Montreal's Italian community is important and an integral part of our city's culture. What makes "good Italian coffee" is much more than serving "good coffee." Obviously, the coffee you drink must be good, but the atmosphere, the welcome, the family spirit and the courtesy of the staff are essential. 

What is the difference between an Italian coffee and a new generation coffee?

It is mainly in the taste: new generation coffees are rather fruity, while Italian coffees taste more bitterness. "Caffè Italia is an old-school institution. She was there before all the others. This is where the first generation of Italians in Montreal went and gathered. It is an institution and a classic! Caffè Italia is an address to know in the city: opened in 1956, the café has not changed much since its opening, except to add television screens. To enter here is to travel back in time. We find here a very Italian clientele, many people of several generations. I always prefer busy Saturday mornings.

Long or tight, coffee certainly has many followers! Did you know that coffee is one of the most consumed beverages in the world? It is grown in more than 70 countries, the world's two main producers being Brazil and Colombia.

The coffee beans come from the berries of the coffee tree, a shrub native to the virgin forest. And in Montreal, places to enjoy good coffee are very popular. Maybe it's because we're a bit bohemian city, maybe it's because having a coffee with friends, family or colleague is inexpensive and always enjoyable? All I know is that the city of Montreal has hundreds of coffee shops, and many of them are not only very good, but they are also absolutely beautiful places!

The Larousse says: Beauty. Feminine name from popular Latin *bellitas, from classical Latin bellus, beautiful; or the quality of someone, of something that is beautiful, in accordance with an aesthetic ideal. Character of what is worthy of admiration by its intellectual or moral qualities: The beauty of a selfless act.

                                                                    

Pasta with mushrooms, sausage and cherry tomatoes

After preparing the sauce with sausage mushrooms and cherry tomatoes a few days ago I could only season a special pasta: precisely the large format of Strozzapreti pasta particularly suitable for receiving and retaining the sauce, being wrinkled for bronze drawing and hardly overcook if you respect the indicated cooking times, but for this we also adjust according to personal taste. The pasta with mushrooms, sausage and cherry tomatoes is indicated and suitable for the whole year; I used very simple mushrooms but, in the autumn season if you use fresh porcini mushrooms, I assure you that it will be a whole other music in terms of flavor and aroma. 

The Strozzapreti are derived from strips of dough rolled quickly between the palms of the hands, starting from the ends and then broken with the fingers every 5 or 6 centimeters. There are many legends created to explain the origin of the name, and among many others, there is the one that leads back to the days when housewives in Rome used to prepare them for the priests who would eat them so fast they would sometimes choke. A very fragrant rustic dish, the combination of mushrooms and sausage gives the dish a strong taste. Mushrooms are a very versatile food and are used for the preparation of many tasty and highly appreciated recipes...

Ingredients

400 g Strozzapreti pasta

40 g pecorino cheese (or grated Parmesan)

For the sauce

1 red onion 

200 g fresh mushrooms

2 fresh sausages (large)

12 cherry tomatoes

3 tablespoons extra virgin olive oil

1 tablespoon chopped parsley and basil

1 small glass Dry white wine

1 poached garlic clove

salt and pepper to taste

Preparation

Peel and slice the onion, crush the clove of garlic with the peel and keep it aside. Remove the earthy part from the mushrooms, clean them carefully and slice them finely. Remove the skin from the sausages then chop them. Wash the cherry tomatoes, cut them in half and squeeze them lightly to remove the seeds and vegetation water. Finely chop the basil with the parsley. Heat the oil in a large pan and brown the onion over low heat with the clove of garlic, after a few minutes remove the garlic and add the sausage, leaving it to brown turning it with a wooden spoon. Add the mushrooms and mix them with the sauce, add the cherry tomatoes, chopped herbs and finally blend, over high heat with the wine, then season with salt and pepper.

Let the sauce boil then lower to a minimum, partially cover the pan with the lid and cook until the sauce has shrunk to taste. Meanwhile, bring plenty of water to the boil in a large saucepan, salt it and dip the pasta for cooking, when cooked take the pasta with a slotted spoon and mix them directly in the pan with the sauce, sauté the pasta adding the grated cheese and serve immediately on the table.

Enjoy your meal!