Gigi Importing Ltd.
35 Armthorpe Rd L6T 5H9 Brampton, ON, Canada

‘Tis the season for stuffed zucchini blossoms! there are different variations but our favourite is with fresh ricotta cheese and parmigiano reggiano. You can find this great recipe and instructions @thefeedfeed

Spaghetti with cherry tomatoes and buratta. Simplicity at its finest! photo @porcellanze #tofoodies #tofood #torontofood #montrealfood #montrealfoodies #yegfood #edmontonfoodies #calgaryfoodies #italianfoodlover

Cheers to the weekend!

Pork tenderloin sliders done right using De Nigris Gold Balsamic Vinegar of Modena with 55% cooked grape must for a dense and delicious flavour #tofoodies #toronto #tofood #montrealfoodie #yegfoodie #ottawafoodies #calgaryfoodie #vancouverfoodie #balsamicvinegarofmodena #denigris1889

When life gives you lemons make limoncello tiramisu Check out this great recipe from Taste of Home. Ingredients 2 cartons (8 ounces each) mascarpone cheese 6 large egg yolks 3/4 cup sugar... 2/3 cup 2% milk 1-1/4 cups heavy whipping cream 1/2 teaspoon vanilla extract 1/4 cup lemon juice 1/2 cup limoncello 1 package (7 ounces) crisp ladyfinger cookies 1 jar (10 ounces) lemon curd Candied lemon slices Directions Stir mascarpone cheese; let stand at room temperature 30 minutes. Whisk egg yolks, sugar and milk in top of a double boiler until mixture is thickened (ribbon stage) and a thermometer reads 160. Remove from heat; cool completely. Whisk in mascarpone cheese until almost smooth. Whip heavy cream and vanilla until soft peaks form. Combine lemon juice and limoncello. Briefly dip 24 ladyfingers into lemon mixture and place in the bottom of a 11x7-in. baking dish. Top with half the mascarpone mixture, half the lemon curd and half the whipped cream. Repeat layers. Refrigerate, covered, 6 hours or overnight. To serve, garnish with candied lemon peel as desired.