Congratulations Nicolino Cucina Italiana

June5

We were invited to a special party recently at Nicolino’s. The occasion was their “impossible to believe” 30th Anniversary. We spotted a number of on air media types, some suppliers and persons who I imagined were regular customers. I was never really certain why we received an invitation, but I don’t look a gift horse in the mouth.

We do know that we are of the same mind set as Nic of Nicolino’s. This is what he states on his website:

We are in love with high quality food and drink. We care about the people who produce the food, and the places it comes from. We have dedicated our lives to promoting a real understanding of high-quality food and drink. We know that by ensuring we create and offer the best quality products, we improve the lives of our family and yours.

We’ve enjoyed over 25 years of business in Winnipeg, MB taking the traditions and recipes from our home town in Muro Lucano, Italy and bringing the “family style Italian dinner setting” to Winnipeg, MB. We know that Food tastes better when you eat with your family, and we consider all of our staff and customers famiglia.

We were certainly impressed with his family of staff. They tripped over each other trying to serve and make you feel appreciated and welcomed.

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You can taste the love that he refers to in the food. Last evening there were hot out of the oven, crunchy crust pizza that were in circulation. We ate our fair share and remarked about the spritely sauce and exacting use of cheese.

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We LOVED the selection of meats and cheeses

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but especially the truffle salami and truffle cheese. I went so far as to snatch one last wedge of that cheese and we headed out the door. So too the ravioli that we sampled in little bowls.

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We watched with fascination as the chef poured ample amounts of brandy into an enormous hollowed wheel of what we expected was Grana Padano.

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He then ignited the liquor and poured the ravioli into the cheese made gooey by the flame. The results were sensational and if we were not polite Canadians, I may have gone up to the Chef’s table over and over again.

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We washed it al down with a lovely rose poured by old friend Andre Lambert.

In the end, it should not be a surprize that Nic has been in business some thirty years. With his passion for food and his guests, he has a winning philosophy.

Kath’s quote: “If your mother cooks Italian food, why should you go to a restaurant?”- Martin Scorsese

 doughheart

Love never fails.

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