Pas­sion for Pasta -

Stanstead Journal - - RECIPES -

(NC) Al­fredo Napoli­tano's par­ents knew their son was driven at a young age. While most 7-year old boys played with their toys and games, he spent his time in the fam­ily res­tau­rant kitchen per­fect­ing pasta dishes with his mother Rosa. “While work­ing un­der my mother's watch­ful eye, I de­vel­oped my love for Ital­ian cui­sine, that's how I started to master the tech­niques and in­still my pas­sion into the food,” he re­calls. This pas­sion would later fuel the rise of one of the lead­ing fresh pasta and sauce man­u­fac­tur­ers and ex­porters in North Amer­ica. Now Pres­i­dent and Ex­ec­u­tive Chef of O'Sole Mio Inc. based in Bois­briand, Que­bec, Napoli­tano is ded­i­cated to bring­ing con­sumers the fresh­est fla­vors of Italy by care­fully se­lect­ing only the finest in­gre­di­ents for his com­plete gourmet line of fresh pas­tas and tra­di­tional sauces. The O'Sole Mio name had been part of the Napoli­tano fam­ily since 1961, when the fam­ily pa­tri­arch Guiseppe Napoli­tano opened his first pizze­ria. It re­mained with the fam­ily un­til 1978, when they opened the fa­mous Casa Napoli res­tau­rant in Mon­treal's Lit­tle Italy. Casa Napoli, renowned for its qual­ity and au­then­tic Ital­ian cui­sine, was a favourite spot for food­ies and celebri­ties like Wayne Gret­zky, Clint East­wood, Robert De Niro, Christo­pher Reeves and Al Pa­cino. With a com­bined in­ter­est in cook­ing and hos­pi­tal­ity, he stud­ied at LaSalle Col­lege where he achieved the Cana­dian Dairy Bureau Culi­nary Award in 1989. The pres­ti­gious first prize in a con­test of stu­dents from across the coun­try. Af­ter grad­u­a­tion, he ap­pren­ticed at the then, Chateau Cham­plain, to­day's Mon­treal Mar­riott Chateau Cham­plain, and then headed to Europe where he re­fined his culi­nary skills un­der the master chefs of the finest ho­tels in Switzer­land and Italy. In the early 1990's, Napoli­tano moved back to Mon­treal and re­turned to Casa Napoli as the Ex­ec­u­tive Chef where he im­ple­mented all that he had learned abroad and helped the res­tau­rant achieve its land­mark sta­tus. His days were spent cre­at­ing au­then­tic Ital­ian dishes for the res­tau­rant and his nights ex­per­i­ment­ing and adapt­ing var­i­ous fam­ily recipes. It was here when he de­cided to make his dream a re­al­ity and mar­ket his fresh pasta and sauces un­der the O'Sole Mio brand. cont'd page 13

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.