Using raw, organic ingredients in the kitchen
By Chef Ernesto Iaccarino, Don Alfonso 1890
When I was a child, my family taught me about how the quality of ingredients, and especially the use of organic ingredients in cooking, can influence the taste of a dish. It is this philosophy that guides me at Don Alfonso 1890. It is also a viewpoint than can be easily adapted into everyday life and food preparation at home, as well.
The focus on raw organic materials has a significant impact on the taste of a dish. The intense flavours in organic fruits and vegetables stem from two factors: a somewhat higher than average level of antioxidants and a lower average crop yield. In addition to the improved flavours of the dish, organic food has also proven to have measurable health benefits over traditional crops by offering more nutritional value.
At the original Don Alfonso 1890 location in Italy, we are fortunate to have our own organic farm, located in the protected area of Punta della Campanella, just north of Capri. All the vegetables we serve and use in our kitchen come from our farm. We also grow olives, lemons and fruit which are transformed into oil and other products, including excellent preserves, which we use at the restaurant. All other products and ingredients that we cannot grow ourselves, are completely traceable. This means that we know the local artisan producers, and we know how they harvest the products from start to finish.
When I was in Toronto to prepare with the team for the opening of Don Alfonso 1890, we visited several local markets and met with a variety of local producers to ensure that the materials and ingredients we were going to be serving were of the highest quality.
Having a garden and growing your own products is not always feasible in an urban environment, so it’s important to educate yourself on where products come from in order to make better choices about shopping organic. Getting to know local producers and going to one of the many markets in Toronto are great ways to ensure the highest quality organic ingredients, which will ultimately have a positive effect on the taste of a dish.
When speaking with producers, you should be asking questions about the food, rather than assuming its organic. For instance, how do they control pests? Contrary to popular thought, organic does not mean pesticide-free. Where exactly is the farm? Organic food is best consumed fresh, and grows in certain regions at particular times of the year. The summer months in Canada offer the best variety of local organic produce like tomatoes, zucchini, green beans and more. You can also source a large selection of organic vegetables at one of the many year-round markets, but it is still important to know where the food comes from to ensure it’s at its freshest.
In addition to produce, naturally raised and sustainably caught fish and seafood can be found year-round through local suppliers who work directly with fisheries from coast to coast and receive daily deliveries. Canada has a good selection of fresh seafood which is a great complement to locally grown organic vegetables and together can create a wonderful dish when paired.
Chef Ernesto Iaccarino is Executive Chef of Don Alfonso 1890, a 2-Michelin-Star restaurant, voted best Italian restaurant by Trip Advisor in 2016 and 2017. www.donalfonsotoronto.com
