The olive oil cake is the ul­ti­mate in Ital­ian desserts.

Vancouver Magazine - - CONTENT -

TRUTH? FOR A FOODIE'S PAR­ADISE, ITALY is sur­pris­ingly lack­ing when it comes to dessert. Pan­na­cotta—meh. Ti­ramisu? Maybe when Wham! gets back to­gether. That’s why this little beauty of an olive oil cake ($12) from Cibo’s sous-chef Colin Woods is such a won­der. It takes all the things that are great about Ital­ian cui­sine—sim­plic­ity, un­fussi­ness—and com­bines them for the per­fect end to the meal. And de­spite its name, the olive oil serves more to pro­vide moist­ness than earthy avour. The fact that it’s topped o with a nutty pis­ta­chio ice cream is proof we’re not im­mune to the charms of a dol­lop of sweet­ness, ju­di­ciously ap­plied. 900 Sey­mour St., ci­bo­trat­to­

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