There are certain Italian ingredients that everyone has in their pantry. For instance, celebrity chef David Rocco can’t live without extra-virgin olive oil, premium dried pasta and aged Parmigiano Reggiano in his kitchen. But each of these classic ingredients can take on different flavours and identities depending on how they are used.
Take extra-virgin olive oil (EVOO), for example. In Italy, it is commonly used to finish dishes like pasta and soups or for sautéing and frying. But at Saskatoon restaurant Little Grouse on the Prairie, it takes on a whole new form as a silky EVOO-washed vodka martini.
There is so much creativity and innovation happening in Canadian restaurant kitchens from coast-to-coast. Visit these restaurants and try out these unique dishes for yourself, or take inspiration and recreate them at home.
Six Canadian Chefs Innovating Classic Italian Ingredients
Anna Chen: Fresh Pasta
Billed as a modern Chinese restaurant, Michelin Bib Gourmand-recognized Alma showcases chef-owner Anna Chen’s Hakka Chinese roots and her experience in Italian kitchens. Think scallion bao served with Stracciatella cheese or parmesan tapioca fritters.
Chen’s favourite Italian ingredient is pasta, which she makes fresh for Alma menu specials. That includes a chitarra-like noodle dish studded with peas and morels finished with egg yolks à la pasta carbonara. “Pasta is so versatile,” says Chen. “You can dress it up or down.”
Alma
Toronto, Ont.
1194 Bloor St West
almatoronto.com
Christopher Cho: Mantova EVOO
Like many pros, restaurateur and acclaimed mixologist Christopher Cho swears by EVOO. Citing its rich fruity flavours, aromas and health benefits, Cho uses the pantry staple to fat-wash alcohol. He explains that “it adds depth, texture and complexity to a spirit by infusing flavours and texture.”
At his Saskatoon restaurant, Little Grouse on the Prairie, a vesper martini gets upgraded to a velluto martini via a silky EVOO-washed vodka. It seamlessly marries gin’s botanicals and Lillet Blanc’s bright citrus notes.
Little Grouse on the Prairie
Saskatoon, SK
167 3 Ave St
littlegrouse.com
Emiliano Del Frate: EVOO from Itrana Olives
For Emiliano Del Frate, olive oil is more than an ingredient— it’s a cherished link to his roots. At the Japanese-Italian fusion spot Radici Project, he showcases oil from his hometown of Priverno, made with local Itrana olives, to cook and finish dishes.
“It’s a tradition— a living symbol of where I come from,” says Del Frate. For example, he loves to gently poach halibut in the versatile ingredient because it “keeps it incredibly tender and imparts a soft, fruity richness.” He also praises how even just a drizzle “adds surprising depth and fruitiness to desserts like rhubarb tartlets.”
Radici Project
Toronto, Ont.
588 College St
radiciproject.ca
Domenico Giammarella: Mascarpone
At his Hong Kong bakery, Mimmo, Montreal-born Domenico Giammarella crafts Italian-inspired pastries with French techniques and Asian flavours. For example, using milk tea instead of espresso in tiramisu.
His go-to Italian ingredient? Mascarpone. “It’s my jack of all trades,” he says, adding that he uses it to stabilize creams and ice creams, rescue splits or add richness and moisture to cakes. Giammarella says he likes the touch of acidity and fresh cheese flavour mascarpone adds to his desserts without the sweetness.
Mimmo
Quarry Bay, Hong Kong
G/F 33 Tong Chong Street
mimmo.hk
Vish Mayekar: Burrata di Puglia
Vish Mayekar— renowned for his work in Vancouver’s top Italian kitchens— celebrates both local and global flavours at ELEM. (Sidenote: They were recently added to the 2025 Michelin Guide!) There, burrata stands out as his favourite Italian treasure. “It’s unmatched in its texture and flavour,” he says of the humble yet “indulgent” ingredient.
Prepared with intention, he lets burrata shine in delicate gem lettuce cups with fermented local wild rose and chili crunch. Or with charcoal-roasted tomatoes dressed with tomato-water vinaigrette, aged balsamic and Sardinian olive oil.
ELEM
Vancouver, B.C.
2110 Main St
elemvancouver.com
Massimo Piedimonte: Stracciatella
At Cabaret l’Enfer, chef-owner Massimo Piedimonte serves an Italian-French menu. It highlights his maternal Northern Italian roots most of the year, then shifts to his father’s Central-Southern heritage in summer.
One way he does so is with the velvety homemade stracciatella that he uses in a burrata antipasti. It has become a signature of the restaurant, and Piedimonte says it’s a perfect match with raw Matane shrimp from Quebec. “Being able to recreate this Italian classic combination with local produce is very exciting,” he says.
Cabaret l’Enfer
Montreal, QC
4094 R. Saint-Denis
cabaretlenfer.com/en
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