A. Bertozzi Importing

Continuing with our Giusti Day tribute!
From a favourite Italian restaurant in Toronto and Chef Drago’s two entries
Pizza Giusti
Fior di latte mozzarella, red wine poached pear, Gorgonzola, Arugula, Prosciutto di Parma, with a drizzle of 3 medal Giusti Balsamic vinegar di Modena

makes a perfect shrub too!
Quanto basta shared their summer recipe:
Dragon Cocktail
1.5 oz flor de cana 12 year rum
0.25 oz 4 medal Giusti Balsamic vinegar di Modena
0.5 oz lime juice
2 slice dragon fruit
Lime & lemon zest
Maldon salt rim
Arranciata
Soda

Rim a rocks glass with rim salt/citrus zest mixture

Muddle together rum, Giusti Balsamic, lime and 1 slice of dragon fruit
Double strain into glass
Add ice to top
Add Aranciata and soda water, as desired
Finish with dragon fruit slice
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Have we said it yet? It’s Giusti Day! And we will make you hungry 😋
Two more great dishes from the Oretta Team who have created some fabulous Italian classics
Chef Darren Couto has sent us his version of Panna Cotta - vanilla custard, mixed wild berries and a 4 medal Giusti Balsamic vinegar.

Executive Chef Gabriele Di Marco graces us with his Pizza la Parma - of course Prosciutto di Parma, arugula, semi dry tomatoes, figs and drizzled with a Giusti Balsamic - all three choices are top!
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Today is Giusti Day! On May 16th we are enjoying this classic pasta from and Chef Raffaele Ventrone
Cappellacci di Zucca
Squash filled pasta, brown butter, sage & 3 medal Aceto Balsamico di Giuseppe Giusti
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