Welcome to the Canadian National Multilingual News Group (CNMNG). This is a project made possible through funding by Canadian Heritage. CNMNG aims to gather news researched and written by a corps of Canadian-based journalists/writers from the country’s multilingual community groups. The overall goal is to inform, analyze and critique the issues of the day in a professional manner and to provide that to publishers and editors active in the ethnocultural-multilingual press and media whose experience provides them with a perspective that is sensitive to news relevant to their own language group.
VANCOUVER – Cuochi italiani in Canada sotto i riflettori: l’Apci (Associazione Professionale Cuochi Italiani) sta infatti crescendo esponenzialmente in ogni angolo del Nordamerica e domenica scorsa è stata protagonista del World Tiramisù Contest, che ha visto impegnato uno degli chef dell’associazione in Alberta, Alberto Alboreggia, che ha presentato una video-ricetta dal vivo. →
[GTranslate]TORONTO – The following bakeries are taking part in a contest to vote for the “Best Zeppole in Toronto”
The five amazing nominees in Toronto are:
Be sure to support your local bakeries by ordering and picking up some Zeppole. Voting will continue over the weekend.
Zeppole are a traditional Italian pastry usually prepared for the Feast of Saint Joseph celebrated on March 19 every year. The photo below features Frank D’Amico showcasing the tasty treats at Angel’s Bakery and Deli.
Ingredienti per 4 persone:
– 380 g Pasta
– 200 g Tonno sott’olio (o tonno fresco)
– 200 g Pomodorini
– 50 g olive verdi e nere
– 1 cucchiaio Capperi
– 1 spicchio Aglio
– 1 Peperoncino
– q.b. Prezzemolo
– q.b. Olio extravergine d’oliva
– q.b. Sale
Preparazione: Fate bollire abbondante acqua leggermente salata e mettete a cuocere la pasta. →
Ingredienti per 4 persone:
– 320 g di sedanini
– 650 g di bietoline
– 150 g di pancetta affumicata
– 1 limone
– 0,5 dl di brandy
– 2 spicchi d’aglio
– 3 cucchiai di olio EV
– 1 cucchiaino di paprica dolce
– 1 cucchiaino di paprica piccante
– 60 g di noci tritate
– 40 g di grana a scaglie
– sale e pepe
Preparazione: Taglia a julienne la scorza del limone e trita grossolanamente le bietoline. →
