Umberto’s famous Seafood Cioppino was recently featured in The Vancouver Sun and The Province.
His favourite holiday food memory: “When we were kids, Christmas time was always festive because of the gifts. But the gift was the gift of cooking with my parents. We would cook from morning till night. I loved the togetherness of it all. On Christmas Eve, we would celebrate with a beautiful stracciatella and fish, usually a whole roasted fish. I remember seeing the broth being made from scratch with organic chicken from the farm, vegetables and huge chunks of salt. This was simmered for about four to five hours. Then, they would go and start making fresh stracciatella. The dish was so smooth and so silky. It had all the flavours of richness. We loved it.”
Why he chose this dish: “Because during the holidays you think of something warm that embraces sharing. For example, this is a hearty dish filled with seafood from clams, mussels, to lobster and salmon. Everyone can take a bite and enjoy a sip of the soup and dip bread in the soup as well.”