Video Video and Gabriele Paganelli

Gabriele Paganelli: Experiment at home with mysterious squid ink, according to Globe and Mail. Cheese spider graphs are for a true curd nerd Video Video: Chef Basics: Crunchy and creamy, try these homemade veggie chips and dip tonight Video Video: Chef Basics: Decadent and delicious: Spoil yourself with this Lobster Pot Pie When Gabriele Paganelli, a chef who grew up just outside the Italian city of Bologna, opened his restaurant Romagna Mia in Toronto in 1997, his kitchen was guided by a single, unbending rule: No garlic. For the first 12 months, not a single clove was peeled, minced, smashed, saut ed or in any way prepared. After a year, Paganelli loosened up. Staff were permitted to infuse garlic into olive oil but that was it. Finally, after another 12 months, once his chefs learned to use garlic in the right way, the restriction was lifted. More Related to this Story Bring European flavours home with these travel-inspired dishes (www.immigrantscanada.com). As reported in the news.