Bellas & bellinis at Terroni
It was a mini reunion with mommies and the teacher, only the politician was missing. We headed to Terroni at Yonge & St. Clair for a good catch up and a great meal; we got both! It was good to see the two mommies all dressed up and looking fab (no milk stains on their clothes or in their Lululemon 'home' gear) They ordered Bellinis - which is new to the Terroni menu - and were great fun.

Bellinis on the menu is quite shocking as I don't think southern Italians drink them and Terroni prides itself on being super southern Italian (e.g. no cutting the pizza, no deviations to the toppings etc). Bellinis originated in Veneto which is in the north of Italy and most people know that northern Italians dislike southern Italians and sometimes give them the derogatory name of - Terrone/i (which is where Terroni's name comes from) It is a rude word that northerners call southerners which when translated means people of the terra (land-farmers). Ask an Italian about the love-hate relationship that northerners and southerners have with each other. The Bellinis were made with Prosecco and peach sugo di frutta (fruit nectar) which are both very popular in southern Italy (even though Prosecco also comes from Veneto?!).
Will have to investigate this more...

I ordered the black ink spaghetti which was great but not amazing like the one at Grano (Yonge & Eglinton). The reason for this was that the one at Grano is actual white spaghetti with the black squid ink - which makes your plate, teeth and lips completely black and disgusting while the one at Terroni is a black squid ink pasta which is very easy to eat, you stay clean all over and don't turn your pearly whites into vampire fangs. The only downside to keeping clean / the Terroni version is the taste is half as potent and delicious as the black ink sauce...try them both and you will see what I mean.

We ordered the mushroom appetizer and the ladies ordered the amazing pizzas. I had a lovely glass of red too....mmmm, like most Torontonians, I never get tired of eating at Terroni.

(I have more pics but my laptop is acting up - will post when I get through to the Mac helpdesk)

Ahh Terroni

After a long day with Shoot - the Shoot Team including the 'events manager' and I went to Terroni. We were tired and starving...not a good combo when you try to get a table in a busy , popular restaurant. I think it was all the gay jumping we did.



My pics for dinner:

Funghi Assoluti
Baked oyster mushrooms with parmigiano cheese, balsamic vinegar, garlic and parsley served on a bed of arugola. So simple, yet so delicious, you can make this at home (in the past I have added bread crumbs to this recipe) under your oven's broil setting. Impress your friends.

Spaghetti al Limone
Home made spaghetti with spinach, capers and shavings of parmigiano in a lemon and extra virgin olive oil sauce. I loved this as it was refreshing and light - perfect for a warm summer evening.

We LOVE this place and were so hungry we did not take pics but instead wolfed down this meal and rolled home as we were so tired from our day.

Go there if you want real, southern Italian food.

Open concept condo cooking
Don't you wish this was your new kitchen? Mass is enjoying pretending that this is his cool pad.

Am not sure how you would cook in there as with this open concept style condo, any smells would stick to all your trendy gear but I am sure you could manage. You could then eat dinner on the tiny patio overlookiing the city...awwh how nice. Email me if you want to buy this place - Mass is your man and he can cook a mean Terroni like dinner once you move in.

I Scream
It is too cold outside to have ice cream, well that is my logic in the winter but you can always make exceptions to your own odd rules right?

Tartufo which means 'truffle' in Italian, is one of those exceptions to the rule. This ice cream dessert comes in a ball usually covered in cocoa powder, chocolate shaving or ground nuts.

The insides are usually two types of gelato - this one is chocolate and raspberry served at Terroni's on Queen W. Traditionally it was vanilla and then a whole cherry on the inside but now there are several choices...just like the candy apple variations. See Dorgel's page for some of the other yummy flavours you can buy. When served it is cut into four sections and placed into a little bowl -one is missing in the pic due to hungry wolves who attacked. You can try making them at home in little moulds but it is probably easier to buy them and pass them as your own creations.

The Daily Gorgeosity

As Lainey sometimes chooses the 'Daily Gorgeosity' this is today's gorgeosity. Not only is the boy in the pic tres handsome, the cookie he is holding is gorgeous as it just melts in your mouth. It is made with such basic ingredients but it melts in your mouth and it is covered in a thick layer of frosting. It is in the cookbook, but also being made by Terroni Restauraunt (Queen St.West).

Yum, check out their food and gorgeous staff!