Chef Giovanni Trigona

Chef At Home In Burnaby

I am an Italian chef based in BC, I have been working in hospitality for about 35 years, I have lived between Italy and Canada in Ontario, where I have worked as a restaurant manager and sommelier in prestigious luxury restaurants, and in BC, where I have worked as a chef in as many restaurants and important hotels, and in Italy, where I managed my restaurants in Puglia and directed Boutique Hotels and huge structures. I specialize in the traditional cuisine of southern Italy, but I navigate between risotto and ossobuchi. I am the Membre in BC, of the of the Italian Culinary Consortium of Canada. I taught Wine and Food Combinations in Italy, and Italian Culinary Culture courses at V.C.C. of Vancouver.

For me, cooking is...

Passione, passion, dedication and respect for the territory and its product and seasonality.

I learned to cook at...

Under the wings of great Chef , and becoming a sponge, and studying, My mentors, who are not only chefs but owners, with their visions, sommeliers and

A cooking secret...

There are no secrets in an open kitchen, the products make the scene, if a product is in season and fresh it shouldn't be a. problem to make a large a

My menus

Pasqua Easter elegant menu

STARTER

All inclusive

Amouch bouche: vol au vent with Salmon and Prosciutto mousse; Antipasti: Selection of Formaggi and Salumi; Mixed seafood salad

FIRST COURSE

All inclusive

Lasagna pasqualina in white Bechamel

Or: Taglierini Paglia e Fieno, Fresh pasta, with Prawns and asparagus

Or: Agnolotti with Lobster hand made, in a fennel, saffron light seafood broth

Or Ravioli filled with baccala and zucca (squash and back cod, cooked in olio cottura) on Taleggio fondue

Or: Parsley lemon zest, Tagliolini with shrimps and mussels in a fresh tomatoes sauce

MAIN COURSE

All inclusive

Cosciotto d'agnello al forno - Leg of lamb in the oven

Or: Brasato (beef) in a red wine sauce demi glass, with vegetable and potatoes duchessa and ciambotto

Or: Branzino (seabass) cartoccio style

Or: Cacuicco (traditional nord italian fish soup)

Or: Mixed Seafood Frittura (Octopus, Shrimps, Squid, sea food) in a Salmoriglio dressing

DESSERT

All inclusive

Individual Tiramisu

Or: Individual Croque a Bouche, filled with Cream Chantilly

Or: Cannoli Sicilian style and Traditional Zeppola and White Zeppola Meringue with Dessert wine spuma and coulis mix berries

And Easter eggs and Italian espresso

San Valentino (2)

STARTER

All inclusive

Oyster Rockefeller, Tiger Shrimps wrapped in Pancetta on face beans puree, Medley of seafood Cocktails

FIRST COURSE

All inclusive

Two color Fettuccine with 1/2 Lobster and grilled tentacle Octopus

OR: Seafood lasagna in a Saffron Bechamel seafood sauce

Or: Colonne di Gragnano wtih Prawns in cherry tomates sauce

Saffron seafood Risotto. (20 min.)

MAIN COURSE

All inclusive

Beef (AAA strip loin) tagliata with Radicchio and shaved Parmigiano, and Balsamico drop. ( I may need BBQ available, and oven *). served on fave beans purea

Fresh Market fish al sale

Mix grilled seafood with Salmoriglio

Brasato (beef) in a red wine sauce demi glass, with vegetable and potatoes duchessa

DESSERT

All inclusive

Individual mini 75% dark chocolate tort ( sacker tort style) served with vanilla Spuma Foam

Valentine'd Day Menu, Romantic and aphrodisiac by Chef Giovanni

STARTER

All inclusive

Tiger Prawns wrapped Lard on Fava beans puree, Crepes filled with monkfish, shrimps and orange zest, Oysters Gratin, Cocktail Shrimps served with Bloody Merry

FIRST COURSE

All inclusive

First course (choice of) Fresh Taglierin with Truffles (*) and Porcini or Risotto seafood and saffron or Two colours cappellaci filled with lobster in a seafood broth or Agnolotti filled with Castelmagno cheese and red onion mostarda 0r Paglia e Fieno tag

MAIN COURSE

All inclusive

Second course Fish (choice of) 1⁄2 Lobster on Prosecco sauce, Lime zest and ginger or Caballero (Huge Prawns) with Champagne and pink pepper. Second course Meat (choice of) Fillet of beef wrapped in prosciutto and porcini Mushrooms or Fillet Mignon Rossin

DESSERT

All inclusive

Dessert (choice of) Individual Croque a Bouche, filled with Cream Chantilly or Zabaglione served with Italian biscotti or White Zeppola Meringue with Berries Coulis, and 70% Dark Chocolate Pannacotta 2 colours, white chocolate and strawberry, served in Ma

Typical Italian by Chef Giovanni

STARTER

All inclusive

Piatto di salumi e formaggi: Salumi and cheese, served with marmalade; Felino, Coppa di Zibello and Prosciutto di Parma, Pecorino, Parmigiamo. Tripe, with Cannellini. Eggplant Crostini mousse. Mini Meat Ball Polpetta

FIRST COURSE

All inclusive

Spaghettini alla Carbonara: toasted with Guanciale, egg yolk and Pecorino crust. Or Linguine al capocollo e pomodori secchi: Linguine with Capocollo, Sun Dried tomatoes, red onion from Tropea and dry Calabrese origano Or

Pasta Fresca, hand made: Tagliolini con l’Astice: Home made fresh tagliolini with Lobster, fennel with saffron light cream. Or Ravioloni ripieni di Baccala e zucca: Ravioloni filled with Cod and Pumpkin in a taleggio fondue. Or Duo di tagliolini zaffera

Risotto: Risotto al Nero di sepia: Risotto with black squid ink. Or Risotto with Eggplant Caviar shrimp and scallops: Carnarolo risotto with eggplant mousse, fresh sea scallops and BC shrimps. Or Gnocchi: Gnocchi con potato viola con Ragout di Manzo: P

MAIN COURSE

All inclusive

SECONDI, SECOND COURS Beef Tagliata alla griglia con Radicchio: Strip Steak Boneless grilled, with fresh Radicchio and Parmiggiano

SECONDI, SECOND COURS Seafood Caciucco: prawns, octopus, and clams, with garlic bread on tomatoes ragout, spicy served with crostini

DESSERT

All inclusive

Cannoli Sicilian style Or Traditional Zeppola Or White Zeppola Meringue with Dessert wine spuma and coulis mix berries

Chrismas menu Menu di natale

STARTER

All inclusive

Polenta Flan with grilled gorgonzola and porcini. Home made grissini and prosciutto, Fry Cod in light italian tempura, Prawns in Pernot saffron sauce, burrata and coloerd cherry tomatoes salad

FIRST COURSE

All inclusive

Agnolotti with Lobster hand made fresh angnolotti filled with lobster, in a fennel, saffron light seafood broth.\ or Ravioli filled with baccala and zucca (squash and back cod, cooked in olio cottura) on Taleggio fondue./ or: Prasley lemon zest, Tagloilin

MAIN COURSE

All inclusive

Meat: AAA Rib Eye Steak topped with radicchio and parmigiano (glrilled) served with vegetable ciambotto./ or Beef Brasato in Rosso di Montalcino sauce and polenta

Seafood: Caciucco seafood tomato sauce with criostoni (tipycal nord italian zuppa di pesce)

DESSERT

All inclusive

Individual pandorino, in a chantilly sauce drizzle with warm berry sauce

Elegant Italian Menu by Chef Giovanni

STARTER

All inclusive

Oysters Rockfeller, Liver Patè on crostini, Butterfly Jumbo Shrimps Butter and wine, Assiet of Italian Cheese and Salumi with Mostrade, Fresh made Bread and Grissini

On the dinner we can include an Italian barman to create some apertitif at the dinner. (extra cost)

FIRST COURSE

All inclusive

Calamarata Pasta with Porcini mushroom and cherry tomatoes, with pecorino cialda. (*) I can provide fresh truffle from Italy (*)

Risotto seafood and saffrom (max 6 peoples)

Two colors seafood lasagna. (Pasta black with squid ink, yellow with saffron and a lot of seafood with besciamella. (max 12 pax)

MAIN COURSE

All inclusive

Beef (AAA strip loin) tagliata with Radicchio and shaved Parmigiano, and Balsamico drop. ( I may need BBQ available, and oven *). served on fave beans purea

Caciucco, Seafood soup tratidianal mix fish soup, served with crostoni

Linguine with Lobster

DESSERT

All inclusive

Sweet dessert wine Zabaglione on white zeppole

Zeppole

Cannoli

Assortite mini italian desserts

Vegetarian Italian dinner

STARTER

All inclusive

Pinzimonio with Extra virgin Olive oil and Balsamico di Modena, Zucchini rolls with Ricotta and herbs – Broccoli in Pastella - Rapini sauté, Vegetable mousse on crostini

FIRST COURSE

All inclusive

Calamarata with Porcini mushroom cream, with parmigiano cialda. Option, extra cost: served with fresh Italian truffles (*) sliced on the pasta

Or: Safron risotto with vegetables and mushrooms, (max 6 person). Option, extra cost: served with fresh Italian truffles (*) sliced on the Risotto

Or: Pasta alla Norna, Sicilian pasta, fresh basil tomato sauce and eggplant topped with traditional PrimoSale cheese with Pecorino cialda

MAIN COURSE

All inclusive

Eggplant Parmigiana, served with Rosmary Mascarpone Polenta

Or: Colored pepperoni filled with ciambotto di verdure

Or: Side or Main course: Cous Cous Vegetarian

DESSERT

All inclusive

Zeppola served with Ricotta spuma

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Chef Giovanni's reviews

4.58

•

5 services

Giovanni was amazing, I highly recommend this experience, he gave us a good insight of the food and recipe, he was very professional and everything was beyond delicious! I felt like I went to Italy for one night

Chef Giovanni prepared the most incredible and special anniversary dinner for my girlfriend and I. We really enjoyed talking to him about his cooking process and greatly appreciated how he gave us space when we wanted to be on our own. He was very respectful of our wanting to celebrate alone, but he was such a joy to talk to it was difficult to stay away from the kitchen! The food was also spectacular! It was exactly what we had hoped for; fresh seafood with the most exquisite seasoning. He was incredibly polite, and answered all of our questions, including giving us some suggestions on places to eat both in Vancouver and in Italy! We learned so much from him and would not think twice before inviting him back into our home. We highly suggest Chef Giovanni for any celebration you are hosting.

Chef Giovanni was a delight to work with. Not only was the food great but his professional and engaging manner made the evening very special.

Chef Giovanni was incredible. He made the entire experience enjoyable, we learned a lot. We chatted. We ate amazing food. Highly recommend this experience with him.