CHEF @ COPPI
Meet The Chef
I have been at Coppi Ristorante for over 20 years. My love of food and passion to preserve traditional Italian dishes has been the driving force to my success today. My goal is to use mainly local and seasonal ingredients to deliver authentic Italian cuisine.
Email: chefadriano@coppi.ca
Italian Cooking Terms
ARROSTO - A roast. Can be used as an invariable adjective, as in patate arrosto, or roast potatoes, or a noun, as in arrosto di maiale, roast pork. A synonym, more or less, of al forno (q.v.)
AL'DENTE - describes pasta or rice that is cooked to be firm to the bite
BOTTARGA - These are dried, salted and pressed roe of grey mullet or tuna and a specialty of Sardinia, Sicily and Veneto. Most often it is served as an antipasto thinly sliced and dressed with olive oil, or grated over pasta.
IN BIANCO - literally ‘in white’. Terms used to describe the tomato-less version of a dish that can be made with or without tomatoes.
CONTORNO - A vegetable side dish served with the secondo
DOC - stands for denominazione di origine controllata, or “controlled name of origin”. A designation under Italian law to protect the names of genuine wine, cheeses and other Italian agricultural products.
MANTECARE - To beat, whip or simply stir vigorously to achieve a smooth, creamy consistency. It is the finishing step in making a risotto, whereby you add grated cheese (usually parmigiano), and/or butter or oil to the cooked rice, usually off heat, and stir vigorously to incorporate the ingredients and produce a creamy texture.
IN UMIDO - A term to refer to a dish that is stewed, usually in a tomato sauce. Can apply to fish, meat or vegetables.
