Orange Marmalade

From Epicure’s Almanac – Diary of good living – 1843

Take the pulp out of four dozen China and one dozen Seville oranges, mash until well together in a large pan, then abstract the pips.

Cut half the peel of the China, and all of the Seville, in small stripes; put these into a stewpan with the juice, and let it stand by a slow fire till the peel is quiet soft, wich will be in about four hours; then add four pounds pf loaf sugar, and boil until the sugar is perfectly dissolved, stiring occasionally.

Have gallipots ready, fill and cover with brandied paper, and tie down with bladder. Home-made marmalade ought not to cost more then eight pence a pot.

It’s wonderful and a quite surprising how easy and simple the recipe is kept. Whith just 3 ingredients, without artificials flavours, colorants, pectines, or any other tips or tricks used today in a small jar of jam.

Probably you may say that time was different, life less busy or less stressfull, in terms of time consuming it was a normal practise. But how many time we are just seating four hours on a sofa or eating junky food or drinking pops full of bad sugars?

So this 180 years ago wasnt happening..

Pontack Sauce

Pontack sauce is an elderberry ketchup popularised in the 17th century. The sauce is a highly spiced vinegar ketchup which works beautifully with wild game or with fatty meat such as pork, duck or lamb.


Elderberry 12 Oz
Cider vinegar 4 cup
Allspice 10 berries
Cloves 10 pcs
Nutmeg 1 tps
Peppercorns 2 tbp
Salt 1 tps
Brown sugar 2 tbp
Water 2 cup
Shallots 1 lb




Soak overnight dried elderberries in 2 cup of water.

Put the elderberries(included water) into a covered pan with cider vinegar and cook at 250°F for 4 hours.

Pour the liquid through a strainer (to catch all the berries) and into a large bowl and with your clean hands, or potato masher press as much juice as you can from the berries and into the bowl.

Pour the sauce into a pot and add the remaining ingredients. Simmer gently for 25 minutes. Strain one more time to remove the spices.


I am affected of favism. A blood enzyme deficit. Favism is an X-linked recessive inborn error of metabolism that predisposes to hemolysis (spontaneous destruction of red blood cells) and resultant jaundice in response to a number of triggers, such as certain foods, illness, or medication. It is particularly common in people of Mediterranean and African origin.

They found out about me when I was 3 years old, in Italy, during the lunch break at the daycare, they served stewed fava beans and after few hours I have got the reaction, the hemolysis. After that episode I grew up in a very careful environment, away from plants and flowers of favas, often reason of disappointed by far from my neighbors which the city banned to cultivated fava beans around my house.

Doctor prohibited me to eat peas and fava beans, with a list of preservatives and medications who could activate an hemolysis. Almost growing with a regular life but more fear and panic when eating outdoor.

For years I never had problem eating out, until I have moved in Canada, where globalization and international cuisines faced me the realty of being aware in certain restaurant, aka Japanese, Chinese or vegetarian using peas, snow peas the most.

This is one of the reasons why I focused my food vision on cooking for healthy eating. So far so good, I well managed this deficit, until I started to look at vegans and vegan food. I started developing my own flour mixes, having my flour jars in my studio, study quality and characteristics of each flour for creating a great vegan and gluten free result.

I created wonderful products, and Schipano fine foods is proud for having made this happen. Then I started to go out and try what Toronto vegan market offers to consumers. I had alway a good experience  in each of these artisan restaurant/bakeries, but how much knowledge they have and where are they coming from? Are them cooks, pastries, connoisseurs? Or they just started this type of business for opportunity and popularity? Mostly of these professional use premix flour and followmthe recipes attached or books. Unfortunately!

The only regret was, that sometime with some product, I was kind of feeling sick, low energy, abdominal cramps, when one day, back to one of this vegan coffe shop, I read on a tag with the name of the pastry, the ingredients and there was listed fava bean flour! I was going to die.

I stopped to go to this bakery, in the beaches area, and started to go in annex and bloor/Christie area. Well, believe or not, I had the same experience. I asked the teller and she confirmed that almost 90% of their products contain fava bean flour. I was sick for 2 days, I was ready to go to an Emergency in case feeling worst. I think, and hope, the probably the amount of favas or the much I have eaten wasn’t enough to get an hemolysis. But I just decided to not have longer any vegan goods.

The reason of this  post is to aware everyone on what you’re eating outside, to ask the ingredient list, and if they are not sure or they don’t seem confident on what are selling, please don’t buy anything. Your health is behind that craving.

Mostly the answer that I’ve got is “we cover so many allergies, that is hard to cover all of them”. Schipano fine foods research and test all recipes, I create my flours mix, I don’t play with premix and processed flours.



Veganism. What you really know?

I want to start writing more about this new movement, fast growing and very active around the world.
There are many ethical and health controversies surrounding vegetarianism in all its different forms, but where did the word ‘vegan’ come from? Who invented “veganism”?  At the beginning they were all Vegeterians. Vegetarianism has been around for a very long time. Some historians date it back to Ancient Greek philosophers, and religious sects of Buddhism and Hinduism have encouraged vegetarianism for hundreds of years. However, the word itself came into common usage in the 1830s. During this era, vegetarianism was associated with religious conservatives. It is not completely clear who invented the word “vegetarian.” It may have been the founders of the British Vegetarian Society in 1847. Regardless, its linguistic roots are very clear. The Latin word “vegetābilis” meant “lively or animating” and came to describe foods that made one lively or animated. The suffix “–arian” changes an adjective into a personal noun, as in librarian or veterinarian. From the 1840s onward, the word was in common English usage.

Why “vegan” though? Where did that short word that connotes radical vegetarians come from? Donald Watson, founder of the Vegan Society, coined the word “vegan” in 1944 as a statement against vegetarians who ate dairy products. He took the first and last letters of the word vegetarian to create his orthodox version of vegetarianism.

Most people who describe themselves as vegetariansthey eat eggs and milk. If you want to get really specific in describing your diet, you could use some of these terms: pollotarians (if you eat chicken, but not meat from mammals), pescetarians (if you eat fish).

Recently, a new word has entered the dietary lexicon: flexitarian. Though the term dates was invented in the 1990s, only in the past few years has it acquired common currency. The first flexitarian cookbook came out in 2008. Celebrity chef Mark Bittman advocates for a  “plant-based diet” meaning one that focuses on plants but can include a little meat. In this category I can find myself, as a person whose diet is mostly vegetarian but sometimes includes meat, fish, or poultry.

I always looked with curiosity at celiacs since I was in Italy running my restaurant, one of the first and few business being registered and present on a national celiac food guide. I remember having Giuseppe, a little boy, son of a very friend of our family, every week coming for pizza. Rosanna, her mother, used to bring a pizza douhg, made ahead at home, with ingredients brought in pharmacy and costing an eye of your head. They knew and they could trust at us, because not only friends but they new I was going to take care of him personally, in a separate area, without any risk of contamination.

So from Giuseppe, I started to develop interst on creating recipes with a lower cost, mixing flour and starches on my own, after reading (endless) books to come out with excellent products. And after I finish on having my mom celiac a while ago and thent it became a reason of life.

I initiated to have more sensitivity to allergies and knowledge in eating heatlhy and clean, and my innate curuosity pushed me to look with more attention to vegans. Interesting was not just create dishes without meat, fish or any animal fat. the most challenge was to apply to my gluten free recipe a vegan concept and bake without egg, butter, milk, cream. More over, i had the fear to keep the most that i could the taste, flavour and consistency of a non vegan food.

I am also not a fun of soy, rice flour and a dont get along with GMO products. I started to handle more different allergy, nut free, nut tree allergy, garlic, onion, same ever head was celery allergy, but i turned them out very well.

I personally suffer of favism or G6PD deficiency is an inherited condition in which the body doesn’t have enough of the enzyme glucose-6-phosphate dehydrogenase, or G6PD, which helps red blood cells (RBCs) function normally. This deficiency can cause hemolytic anemia, usually after exposure to certain medications, foods, or even infections. The worst enemy is the Fava bean. And Ive just found out that many bake shop or vegan restaurant started using this flour. and obviously guys you might be to the hospital without even know the cause.

I will talk you about this in the next post.

ciao Continue reading “Veganism. What you really know?”

Why hiring a personal chef?

Many of you may think that hiring a personal chef it will be expensive or too fancy. Others, maybe think that is not necessary because you are going to order food by tray at some hot table. But I want to explain you the reason why you definitely you should hire a personal chef.

First of all, costs will not be much higher than a caterer order, but if we consider the quality of food between a takeout and a cooking onsite, the difference it will be totally pro personal chef. Schipano Fine Foods knows this, thats why I decide to become a personal chef: all food has to be made from scratch, fresh, natural and with a reasonable price. Guarantying a high quality and professionalism.

Let see some main reason and why:

  1. Stress free. When you hire a personal chef, with a good experience, he will take care of your guests and event. He will deal and discuss with you about details and he will advice what’s better fit and what not for you occasion.
  2. Grocery. A personal chef knows the best spots around the city where to get the ingredients needed for the menu. He has connections all over the GTA or with farmers (where and when in season) purchasing fresh vegetables or fruit to satisfy all palates.
  3. Cooking from scratch. You will get all your food ready in your kitchen, backyard or wherever you decide to host you special event. He has tools and equipment necessary to handle you menu and get food ready, fresh and made right away, while you are enjoying the party and your guests.
  4. Tailored to your budget. Don’t be afraid to call Schipano Fine Foods, because Chef Luciano Schipano is well know for fitting all budgets, and he will give you the top expertise to get your event an unforgettable experience, because is not all about food, but experience. And a personal chef is a great experience to try out.
  5. Cleaning up. Of course, a personal chef will take care of your event from the grocery, the planning trough cleaning up the place before to leave. No leftover and not headache to store food.
  6. Liability Insurance. Not too many personal chefs have a liability insurance, but Schipano Fine Foods is a believer in professionalism and we offer a liability insurance to cover in full your event.

Are you still sure that a personal chef is not useful or cost too much money? Call today Schipano Fine Foods and get a free consultation.  Because we believe in food, and we do this with Amore (Love).. at the end is all about what we love to do the most: cooking for you.


Luciano Schipano

The Importance of Eating Healthy

Your food choices each day affect your health — how you feel today, tomorrow, and in the future.

Good nutrition is an important part of leading a healthy lifestyle. Combined with physical activity, your diet can help you to reach and maintain a healthy weight, reduce your risk of chronic diseases (like heart disease and cancer), and promote your overall health.

The Impact of Nutrition on Your Health

Unhealthy eating habits have contributed to the obesity epidemic in the United States: about one-third of U.S. adults (33.8%) are obese and approximately 17% (or 12.5 million) of children and adolescents aged 2—19 years are obese.1  Even for people at a healthy weight, a poor diet is associated with major health risks that can cause illness and even death. These include heart disease, hypertension (high blood pressure), type 2 diabetes, osteoporosis, and certain types of cancer. By making smart food choices, you can help protect yourself from these health problems.
The risk factors for adult chronic diseases, like hypertension and type 2 diabetes, are increasingly seen in younger ages, often a result of unhealthy eating habits and increased weight gain. Dietary habits established in childhood often carry into adulthood, so teaching children how to eat healthy at a young age will help them stay healthy throughout their life.
The link between good nutrition and healthy weight, reduced chronic disease risk, and overall health is too important to ignore. By taking steps to eat healthy, you’ll be on your way to getting the nutrients your body needs to stay healthy, active, and strong. As with physical activity, making small changes in your diet can go a long way, and it’s easier than you think!
Schipano Fine Food
courtesy referred to

Butter Cookies – biscotti al burro

150 gr  butter, 100 gr sugar, 2 egg yolk, 250 gr flour

Combine sugar with butter and egg yolk. Using a pastry blender, gradually mix in flour until crumbs form. Chill in fridge for at least 20 minutes. Once your dough is chilled, roll it out on a lightly floured surface into a large oval. It should be about 1/2″ in thickness. Now, with a cookie cutter, biscuit cutter, or drinking glass, begin cutting out rounds. Bake cookies at 350 degrees for 10 minutes. Let cool on pan for a bit and then move to a cooling rack to cool completely.

Buon Appetito



6 uova, 6 chucchiai di zucchero + 2 per il caffe’, 500gr di mascarpone, caffe’ quanto basta per bagnare i savoiardi, un pacco di savoiardi, cioccolato in scagliette p.b. per ricoprire il tiramisu + cacao in polvere, liquore a piacere per bagnare i savoiardi.


Per preparare il tiramisù, dividete gli albumi dai tuorli, aggiungete ai tuorli lo zucchero  e montate con uno sbattitore elettrico dotato di fruste   fino ad ottenere un bel composto chiaro, spumoso e cremoso


Aggiungete il mascarpone al composto di tuorli, a questo punto montate gli albumi  con uno sbattitore elettrico finchè non saranno a neve ben ferma. Una volta che gli albumi saranno montati alla perfezione aggiungeteli al composto di tuorli, zucchero e mascarpone. Fate questa operazione delicatamente, mescolando dal basso verso l’alto, con un cucchiaio in modo da non smontare gli albumi. Ora che la crema è pronta, preparate il caffe’ aggiungete i due cucchiai di zucchero e il liquore a piacere. Prendete un contenitore e fate una strato di savoiardi imbevuti di caffe’ e liquare e una strato di crema, ancora uno strato di savoiardi e crema e finite spolverizzando il cacao in polvere e scagliette di cioccolato. Riponete in frigo per qualche ora per far compattare il dolce e….buon appetito!

By Fernanda

Crostata con Marmellata

150 gr di burro,
300gr di farina,
130 gr di zucchero,
2 tuorli,
1 scorza di limone grattuggiato,
e un po’ vi vaniglia liquida bianca,
e una confettura di albicocca mischiata con un po’ di maraschino o liquore a piacere che si abbina bene con la frutta un liquore abbastanza dolce (Io preferisco il maraschino)
si inizia a mischiare farina e burro a pezzettini e un pizzico di sale amalgamate un po’ poi aggiungete i tuorli, la scorza del limone grattuggiato, la vaniglia e lo zucchero, amalgamate tutto velocemente avvolgete la pasta nella pellicola e mettete in frigo per mezz’ora. Poi prendete uno stanpo da crostata di 25 cm spennellate con burro e poi infarinate. Stendete la pasta con il mattanello e appogiate la pasta nella teglia, mettete la confettura di marmellata e con la pasta rimasta ricavate delle striscioline e ponetele sulla marmellata, cuocete in forno a 180 gradi per 45 minuti e qando la crostata si raffredda spolverizzate con lo zucchero a velo e buon dessert.