AprilKozliks Mustards

The Composed Cheese Plate

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Gulf Islands Food Fare

April 2012ISSUE 26

NEWSLETTER

Italian Prosciutto Cotto Hams

250-592-4080www.ottaviovictoria.com2272 Oak Bay Avenue, Victoria, B.C.

April 2012ISSUE 26

NEWSLETTER

More food fare from Canada and locat-ed even closer to home are two new

and delicious products to Ottavio. From Saltspring Island comes 100% organic, expeller pressed hazelnut oil! Longtime

favourite of French chefs and cooks, nut oils add interest to salads, dress-

ings and even desserts (featured in the Feb.2012 newsletter for more info @

www.ottavio.com). Heading north to Hornby Island we sourced tasty veg-

etarian pâtés. Produced on a farm that started as an intentional community

with members forming in 1974, the co-operative (Syzygy) is still going strong with a bakery, pizzeria and Gecko De-

signs. Two great flavours are produced: Roasted Red Pepper and Garlic and

Herb, both of which are 100% vegetari-an, soy and dairy free. Find theses pâtés

amidst the carnivorous versions and let us help you when entertaining your

vegetarian friends!

Gulf Islands Food Fare

Created in 1948 by Anton Kozlik and featuring Canadian mustard seed, his apprentice Jeremy has learned the craft and taken over the business with it’s storefront in Toronto’s St. Lawrence Market. They use fresh, all-natural mustard powder, seeds and cracked seeds in the manufacturing process; no preservatives added. In-terestingly, over 90% of the world’s mustard seed supply is grown here on the prairies with Saskatchewan being the top producer. With over 30 varieties being sold domestically and abroad, as well as small production lots (not to mention a dedicated cult like following!) has made it difficult to source at times. Finally, they’re back on our shelves and look for the following great varieties here at Ottavio: Amazing Maple, Orange & Honey, XXX Hot, Balsamic Fig & Date, Sweet & Smokey, German, Honey Garlic, Triple Crunch & Niagara Classic.

Our deli case features a wide selection of cured charcuterie and salumi but arguably we sell more “cooked” meats (“cotto” in Ital-ian) per volume than any other. Featured year round are four varieties that are produced in Italy by the highly revered ‘Leon-cini’ brand. Now located in a modern facility near Lake Garda in the Emilia-Romagna region, the Leoncini family has been per-fecting their art since 1918. All of their meats are soy and wheat free deeming them suitable for celiacs. They use no added fillers (i.e.potato starch/flour) in their production and practice sound ecological and environmental processes. For your next sandwich why not consider one of the following:Prosciutto Cotto-boneless pork leg that has been brined and cooked to a lovely pink colour and perfect for the ultimate ham and cheese sandwich!Rosemary Ham-similar process to the cotto ham except it has been cooked with a generous helping of aromatic rosemary and black pepper.Porchetta-boneless pork shoulder that has been steamed and cooked over a wood fire that yields a slightly smokey ham.Mortadella-known and produced domestically as ‘bologna’, this meat originated in the city of, you guessed it Bologna! The origi-nal grind was done with a large mortar and pestle, hence its namesake Mortadella. Historical texts claim the original season-ing was a native herb called myrtle, nowadays the common flavours come from a mix of juniper, black pepper and pistachio. Personally this is one of the tastiest of all the deli meats and a chef favourite!

Kozlik’s Mustards

Visit Ottavio Online & follow us on Twitter

(www.twitter.com/ottaviovictoria)

for upcoming events, new products,

exciting arrivals & more.

Upcoming EventsBig Cheese Cut – come to Ottavio to watch the kitchen boys & girls cut the most excit-ing (& largest) production wheels of cheese in the world….11:30 a.m. start – discounts on all cheeses cut this day!

Festa Italiana – roasted lamb sandwiches on the piazza, cheese & olive oil tasting, Ferrari’s, Ducati’s, special Festa Menu in the café 11-3

SatApril 28th

SatJune 2nd

Did you know?Our Parmigiano Reggiano cheese is the real deal-made in Parma,

Italy, with full D.O.P. (Denominazione D’Origine Protetta) certi-

fication. We are VERY picky about our Parmigiano & buy only

whole wheels that have been aged for a minimum of 30 months

and we crack them open by hand. The standard option outside of

Ottavio these days is pieces of inferior cheese, machine cut months

ahead of time, vacuum packed in plastic & immersed in hot water,

to help with sealing the plastic, and shipped in boxes all over the

world. Ottavio Parmigiano Reggiano is cut from the wheel every

day by Natalie and is considered peak flavour by most authorities

including the head of the Parmigiano Consorzio who visited Ot-

tavio from Parma last year, when we ran him through his paces.

At $5.30/100g, the King of Cheeses is great value.

250-592-4080www.ottaviovictoria.com2272 Oak Bay Avenue, Victoria, B.C.

April 2012ISSUE 26

NEWSLETTER

1/Divide cheese and quince into 4 equal portions. Now di-vide each ¼ portion in 1/3rd’s. Set aside.2/Using a small bowl, prepare a simple vinaigrette with the vinegar and oil.3/Prepare greens using roughly a ½ cup loosely packed for each plate.4/Using the pre-portioned cheese and quince compose the plate with alternating pieces of cheese, greens, quince, cracker and repeat.You should have a total of 3 pieces of each with greens interwoven.5/Just before serving, garnish with finishing salt and freshly cracked pepper.

Composed Cheese Course ‘101’In these next few issues, we will be featuring recipes from our chef friends & clients using their talent, & Ottavio cheese. This month’s “recipe” inspiration comes from Chef Brad Holmes of Ulla (located 509 Fisgard St. in Chinatown)

Goat’s milk cheese (i.e. ‘Cabra’, ‘Murcia al vino’ or ‘Grey Owl’)Quince PasteLesley Stowe’s Raincoast Crisps-Cranberry flavour or otherExtra virgin olive oil/Nut oil or a 50/50 blendChampagne VinegarFinishing Sea Salt (i.e. Maldon or Fleur de sel)

OPTIONAL: Increase the protein by scattering toasted almonds or hazelnuts.Substitute Panzanella crackers or other cracker for a simple variation.Substitute another vinegar i.e. Port Vinegar, Yuzu or Rice Vinegar

250g

100g1box

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