Il Convento in Corciano: A Treasured Culinary Gem

Located in a beautiful 13th century Franciscan monastery next to the church of St. Francis of Assisi in Corciano, Il Convento is simply one of the best restaurants in Umbria. In 1223, San Francesco returning from the island stopped in Corciano, and in memory of his visit the construction of the church and monastery of San Francesco was started. Over 600 years later in 1839, Bishop Cittadini changed the convent into a summer residence for the Diocese of Perugia Seminary, and at the end of the 1950's, the property then passed to Luigi Battaglini, who with his wife Anna Bocci, transformed the convent into a restaurant. At 84, Anna Bocci continues to be the heart and soul of Il Convento, guardian of ancient recipes which with great passion she skilfully brings to life every day, with the help of her daughter Patricia and chef Gianluca. Serving simple but exceptional traditional Umbrian cuisine in the ancient barrel vaulted wine cellars of the former convent of San Francesco, we are always welcomed by Patricia's delightful husband Cesare, who greets us each time we visit. Seated in the picturesque outdoor garden courtyard on a warm summer afternoon and surrounded by oversized terracotta pots overflowing with blossoming oleander, we started with a chilled bottle of Umbrian Grechetto and followed with a sensational lunch. With an inspired menu, exceptional wine list, absolutely delicious dishes and Cesare's warm Umbrian hospitality, dining at Il Convento is always a soul satisfying delight. 

Il Convento sign in the courtyard

Il Convento menu in the outdoor garden courtyard 

Selection of special summer dishes

Secondi and contorni

Our waiter serving a lovely Grechetto by Saio Winery in Assisi as we relaxed 

in Il Convento's garden courtyard 

An ancient grape that belongs to the Umbrian tradition, 

the Grechetto was crisp, light and delicious

Pera e Pecorino Fresca: Pear and fresh young pecorino

Prosciutto e Melone: the most delicious sweet melon with perfect prosciutto

Raviolini estivi con fiore di zucca, zucchine e ricotta stagionata: Ravioli with

zucchini flowers, zucchini and ricotta

Tagliatelle al sugo d’oca: Tagliatelle with full flavoured duck sauce

Umbricelli al Tartufo estivi: Umbricelli with summer truffle sauce and shaved truffle

Spiedino di Salsicce: Umbrian sausage on a skewer

Verdure alla griglia: Grilled local vegetables

www.ristoranteilconvento.it

A Culinary and Cultural Journey to Umbria & Sicily

A Culinary & Cultural Journey to Umbria and Sicily

August 23 - October 10, 2019

Nestled within a lovely old olive grove in the bucolic Umbrian countryside with spectacular views of the scenic hilltowns of Panicale, Piegaro and Citta della Pieve, beautiful Casa Boronia will be our home away from home again for a glorious month, complete with its traditional wood burning pizza oven, large private swimming pool and gourmet kitchen. Then it's off to Sicily — the eternal crossroads of the Mediterranean, for another 2 weeks. Among the most fantastic regions in Italy for food and wine lovers, Umbria and Sicily are the unspoiled beauties of the country, full of artistic treasures, wonderful markets, and gourmet goldmines. It's too easy to fall in love with everything about Italy — the gorgeous scenery, the captivating hill towns, the warmth of its people and of course its wonderful food. 

Tomato Salad with Cucumber, Olives & Oregano

A bright and colourful cornucopia of mixed summer vine ripened and cherry tomatoes, this vibrant Mixed Tomato Salad with Cucumber and Olives is delicious as it spectacular. Tossed with diced English or Persian cucumber, tangy Kalamata olives, crunchy red onion, a handful of fresh herbs and dressed with a simple oil and vinegar or homemade vinaigrette, this light and refreshing Mediterranean-style salad celebrates the richness of summer's bounty. Garnish with fresh feta, crumbled goat cheese, creamy Buffalo mozzarella or large curls of shaved pecorino for an extra blast of flavour and texture.



Mixed Tomato Salad with Cucumber & Olives
Serves 8-10

4 red hot house tomatoes
4 yellow hot house tomatoes
2 cups red, yellow and orange cherry tomatoes, halved
1 english cucumber, quartered and sliced 
1/4 cup diced red onion
1/2 cup pitted, sliced Kalamata olives
1/4 cup mixed herbs, such as cilantro, chives and basil
1/4 cup olive oil
2 tbsp red wine vinegar
1 tbsp dried Greek oregano
Maldon salt and fresh ground black pepper


In a large bowl toss to combine the tomatoes, cucumbers, red onion, olives and herbs and drizzle with olive oil and red wine vinegar. Arrange the dressed salad on a large platter and garnish with Greek oregano, Maldon salt and black pepper to taste.

Sesame Bok Choy with Mixed Mushrooms

Light, healthy and fragrant, this Asian-inspired Sesame-Mushroom Bok Choy with ginger, garlic, sesame oil and oyster sauce, is a delicious combination of inviting flavours and textures. The perfect side dish for grilled salmon, seafood or sweet Teriyaki chicken, it's also great served with rice to soak up all of the lovely sauce.

Sesame Bok Choy with Mixed Mushrooms
Serves 2

1 tbsp vegetable oil
3 cloves garlic, finely sliced
1 lb Shanghai bok choy, trimmed and thinly sliced
8 oz cremini or shiitake mushrooms, trimmed and sliced
1 tbsp fresh ginger, minced
2 tbsp oyster sauce
1 tbsp sesame oil
1/4 tsp kosher salt
1 tbsp sesame seeds, toasted
1 pinch crushed red pepper, optional


Heat one tablespoon of oil in a large saucepan oven over medium-high heat. Add the garlic and cook, stirring constantly, until fragrant but not browned, about 30 seconds. Add the bok choy, mushrooms and ginger, and cook, stirring until wilted, about 5 minutes. Stir in the oyster sauce, sesame oil and salt, and serve with a garnish of sesame seeds and crushed red pepper. 

Banana Layer Cake: Rich, Moist & Delicious

Rich, moist and delicious, this double layer Banana Cake with fluffy Cream Cheese Frosting is one of my favourite desserts, a beautiful culinary creation that envelops luscious layers of cake with an indulgent creamy frosting. A sweet symbol of celebration, you don't need a special occasion to make this simply divine dessert. Layered with cream cheese frosting and slices of fresh banana, this recipe is what happens when banana bread goes to the dark side. It's also an excellent way to use up over ripe bananas — the browner they are, the better. The same recipe can be used to make banana bread and muffins, but the delicate cream cheese frosting and layers of fresh sliced bananas, make this dessert totally irresistible.



Banana Layer Cake with Cream Cheese Frosting
Makes 1 split-layer cake

1/2 cup butter, at room temperature, plus more for pan
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 tsp baking soda
1 tsp salt
1 cup mashed very ripe bananas
1 whole banana, cut into thin slices
5 tbsp buttermilk
1 tsp vanilla
1/2 cup chopped walnuts or pecans

Cream Cheese Frosting:
8 oz cream cheese
3 cups confectioner's sugar
1/2 tsp vanilla


Preheat oven to 350°F. Butter a 9" round cake pan and set aside. Using an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.

In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, buttermilk, and vanilla; mix to combine. Stir in nuts, and pour into the cake pan.

Bake until a cake tester inserted into the center of the cake comes out clean, about 30-40 minutes. Let rest in pan for 5 minutes, then turn out onto a rack to cool. Using a long knife, slice the cake in half though the middle, making 2 layers. Remove one half and set aside.

To make the frosting, beat the cream cheese until smooth; then add the sugar and vanilla, and mix until light and fluffy. To assemble the cake, place one layer of cake on a serving platter and spread with cream cheese frosting. Arrange one layer of banana slices over top, then cover with the second layer, and frost the top and sides of the cake. Garnish the sides or top with chopped nuts; slice and serve.

Nami: Sensational Japanese Sushi & Tempura

For over thirty years, Nami has been a quiet escape in the heart of downtown Toronto, for the finest sushi, sashimi, made-to-order grilled meat, fish and seafood at the Robata Grill, and Sukiyaki — Japanese hot pot. Considered to be one of the city's finest authentic Japanese restaurants, Nami is a hidden gem. My favourite sushi restaurant for many years, Kimono-clad servers tend to guests in the main dining area, as well as within private rice paper screened Tatami rooms which can be reserved for groups of eight people or more — a real treat. Peter oversees the Robata Grill and expertly prepares the most sublime grilled fish, seafood and succulent steamed mixed mushrooms bathed with butter, soy sauce and sake marinade. With an assortment of fish, many of which is brought in from Japan, it’s no surprise that 'nami' means 'wave' in Japanese. When it comes to uni, diners either love it or hate it, but Nami’s general manager and executive chef Tadashi Takinami absolutely loves it, with good reason, this “caviar” of the sea is imported direct from Hokkaido. The Sushi Bar is also a fabulous place to sit and watch the nigiri sushi and sashimi being hand prepared by seasoned sushi chefs, but our favourite spot is at the Robata Grill watching Peter masterfully grill the absolute best black cod in the city.

Executive chef Tadashi Takinami (R) and his cheerful band of sushi chefs

Shrimp and Vegetable Tempura

Hot and luscious Chawanmushi with chicken, shrimp, ginko nuts and shiitake mushroom, 

steamed in an egg custard soup with toromi-an sauce

Peter on the Robata Grill preparing our Black Cod

Black Cod

Salmon Belly with grilled asparagus, yam, pumpkin and mushroom

Warm sake is an essential component to enjoying sushi at Nami

Fresh Uni from Hokkaido with white ginger and paper-thin sliced cucumber

Nami is one of very few places in Toronto that makes authentic Honwasabi 

which is freshly ground wasabi from wasabi root

Chutoro: medium fatty tuna from Japan

Hamachi and Amberjack from Japan

Spicy Scallop Sushi 

Ikura Sushi

Unagi sushi

www.namirestaurant.ca

Crab & Avocado Salad with Mango and Ginger

Light, healthy and delicious, this tower of Crab & Avocado Salad with Mango and Ginger makes a stunning first course or light al fresco feast. Luscious layers of nutrition-rich diced avocado, neon-pink pickled ginger and sweet dense white crabmeat are set over a decorative round of thinly sliced cucumber and finished with a crown of sweet vitamin rich juicy mango and drizzled with a tangy Balsamic Fig Glaze, for an easy and impressive sensational summer salad. Taking advantage of pre-packaged tubs of premium crabmeat, makes indulging in this sweet and succulent crustacean a quick and easy treat. 



Crab & Avocado Salad with Mango and Ginger
Serves 4

1 lb crab meat, such as Phillips Crab Claw
6 tbsp mayonnaise
2 avocado, finely diced
1 ripe mango, diced
1 tbsp pickled ginger
1 english cucumber, finely sliced
1 tbsp vegetable oil

Garnish:
12 sprigs of fresh flowering chive
2 tbsp chives, finely chopped
2 tbsp black and white sesame seeds
Balsamic & Fig Glaze


Combine the crab and mayonnaise in a large bowl and mix until thoroughly combined. To plate the dish, start with a round of sliced cucumber on each serving dish. Using a ramekin lightly brushed with vegetable oil, layer a portion of the crab, followed by a few slices of pickled ginger topped with chopped avocado and press down firmly to compact the mixture. Invert into the middle of the cucumber ring and top with a mound of chopped mango. Garnish with a flurry of finely chopped chives, some sesame seeds and finish with a drizzle of Balsamic Fig glaze. Top with sprigs of flowering chive and serve.