Quick and Easy: French Onion Soup

This lovely bit of gooey, chewy tactile bliss could also be a part of the upcoming Leftover Wednesday posts as it makes use of what is left in your cheese drawer, your bread box and any boxed stock/broth you may have on hand in the pantry or homemade stock from the freezer. With only three main ingredients it is a quick and easy soup, in terms of difficulty although caramelizing the onions will take a small investment of time. However, it isn't 'hover over the pot' kind of time so other aspects of the meal making can take place while the onions are transforming into their golden goodness. This also isn't an overly expensive meal to incorporate into your weekly budget, especially if you are using leftovers rather than cheese purchased just for this dish. All I purchased was the bread and the onions while the rest I had on hand, including the wine I used to deglaze.

Why name this recipe "Peasant-style"? 

In the history of many people of European descent, where a large percentage of Canadians originate from, farmers and such had to make do with what was in season and available to eat. Many times before landlords in the feudal system realized how treating their tenants well resulted in higher gains for them, peasants scrounged for whatever they could after giving the landlords their due. Hunting or rather poaching whatever meat they could was a hit or miss proposition so they improvised with filling, yet cheap to produce/procure foods like bread and cheese. Once landlords were made to see that a farmers full belly usually resulted in more children, which meant more farm labour, they ensured that farmers could drink all the milk they wished and allowed them to make unlimited amounts of cheese for themselves and families. Grain was available at either low costs or as a allowed portion of the whole that was due to the landlord. Meat animals were kept by the farmers, for their own use as well. In the in-between times of feast and famine, a soup such as this one would have been welcomed as a filling and fun meal. A good beef stock either store bought or homemade gives the soup just enough of a meaty flavour that you don't miss the absence of any meat in the soup. 

The bread you use is of equal importance as it should be dense, hearty or chewy and filling. I haven't tried it with a dark rye or pumpernickel as I would be concerned about adding an unwanted flavour but give it a go, if you like. A multi-grain bread would add a crunch dimension that I personally would not mind but I could probably do without. Again, experiment to see which you like best. In this version I used a hearty french bread that was a few days old and I put quite a bit into the individual pots. The bread and the onions were placed in the pots first, then the broth was ladled over to the appropriate level for the cheese topping. The bread will soak up a lot of the broth and begin to break down. Add a few cubes to the top just before sprinkling on the grated cheese and placing the pots under the broiler to brown.


An onion by any other name… would make breath stink just the same

The best onions for French Onion Soup, in my opinion, are Vidalias from Georgia. A good second choice is a local sweet onion - I know, I know what happened to 'shop local'? Let me 'splain :) As a cook, I believe that the most important element of cooking is ingredients and Vidalias are simply the best sweet onion there is and it is available for only a limited time. As it does come from our neighbour to the south shipping costs, while high, are not as high as imported fruits nor are the retail prices higher than the off season summer vegetables from the greenhouses in our own country. Stocking up in late summer and early fall on local sweet onions and storing them in your cold room is ideal to cut costs but the most budget friendly version of this soup made at any time of the year utilizes inexpensive cooking onions. They can be strong flavoured but the addition of demarrara sugar when caramelizing cuts the pungency of these onions down to a more palatable level. The version below uses local sweet onions and my previous posted recipe here uses Vidalias, yellow and pearl onions.

Hey, was that you?

In my previous articles on cheese I make a big deal over delicious local cheeses of which we have plenty. This time I purchased these cheeses knowing I would be making this soup between Christmas and New Years, in addition to being a part of a cheese plate, and a strong cheese is wonderful with French Onion soup. I wanted a mixture of melting styles and a range of sharpness and pungency so I went with the mainly imported cheeses you see above. They were first used on a cheese plate that was served with wine and the leftovers were used in the soup making it an affordable option for special occasions. However, if you are a cheese lover like I am, excuses and special occasions are not necessary!

The Lancashire Crumbly and the Camembert offer a smooth and creamy flavour to the mix while the others add sharpness and pronounced taste, especially the 26 month old Beemster. This hard grating cheese is similar to Parmesano Reggiano or Asiago but with a sweeter note and a less grainy texture. It has a melt-in-the-mouth consistency and a pungency that woos your nose and sweet-talks your taste buds into falling in love. 

One of my favourite cheeses is the BellaVitano Gold so I was eager to try the Merlot type. It is still the same lovely cheese but with a very subtle wine note that hits the nose more than the palate. The Extra-old Cheddar is the only 'commercial' cheese I used - it is one I use on a daily basis so I wanted to include it to lower costs as well as to have a good melting cheese.

What you need to know

Like in the Cornish Hen recipe I recently posted, you will need to caramelize the onions, this time in two to three batches as there are a lot of onions. The only other skill that I find important is how to make a good stock. This recipe is best if made from stock from your freezer but of course that is not always possible. If you are making this as a Quick and Easy dish, boxed stock/broth will do. My choice is the No Salt Added Beef Broth from Campbell's but you can use whichever you like, just watch the sodium levels. I am not a fan of bouillon cubes, canned broths or the bottom of the barrel - powdered stock from the bulk food stores. 

When a great stock can be so easy and inexpensive to make, it seems rather foolish to me not to do it and to instead ingest chemicals and imitation food.

I used my Cuisinart to process the onions as I had my son helping me and well, boys and power equipment - what can I say? There is a tricky bit to the operation and that is to not over process. Stop when the onion pieces are still a good size and only place one layer in the chopper at a time to ensure consistent size in the pieces. If you over process you will get onion puree which contains too much moisture to be able to brown.

A note on the pots to use:

You'll notice that I used saucepans for the individual servings and there is a reason for it. I don't own French Onion soup bowls. I should but I haven't gotten around to it as I don't make this often. I used corning ware style bowls before but they proved to be too small for a decent man-sized serving. This time I decided to hit the second hand stores to see if I could lay my hands on some of the Onion pots. I didn't have any luck but I noticed these small saucepans all about the same size and thought they would work. I was a bit concerned about the handles so I wrapped them in tinfoil to protect them, even though they would not have been in the oven long. They worked wonderfully. Although I plan to invest in some good earthenware soup bowls (which will also help with getting a better photo of this messy goodness), I am glad to have another option until that time. A little bit of ingenuity and flexibility go a long way so don't be afraid to improvise in the kitchen!

Putting it all together

4 very large sweet onions, chopped bite-sized
3 garlic cloves, minced or 
        1/2 tsp granulated garlic
butter
olive oil
1 tsp dried thyme, twice
1 tsp dried Herbes de Provence, twice
fresh ground pepper to taste
2 tsps demerrara sugar - I insist on this type as the molasses adds great depth of flavour :)
a couple of splashes of red wine, about 2 tbsps 
  
           *No wine? use some balsamic vinegar, just a splash or some of the beef stock/broth

3 boxes of beef stock/broth, 900mL each or
        11 cups homemade stock
large loaf of bread, large cubes
grated cheese, about two large handfuls + a bit per serving

Heat oil and butter; add one layer of onions to pan with a sprinkling of sugar. Once the onions soften and shrink, push them to one side of the pan. Add more butter if necessary, place raw onions onto the cleared side. Doing it this way ensures a constant rotation, making things go faster. Once the onions have been caramelized, add to soup pot. With the last batch of onions, add the garlic and herbs. Once they are done, add red wine to pan and scrape the bottom of all lovely stuck bits. Empty into soup pot. Add stock ; bring to boil. Lower heat to simmer and add second dose of herbs & pepper; cook for 20-30 minutes.

Prepare your pots by placing them on a baking tray (with sides). If you plan to really load the cheese on top of your soup, line the tray with tinfoil to catch the spills, otherwise don't bother. 
Drop a good handful of bread cubes into each pot and separate a ladle or two of onions from the broth and place in pot. Top with the broth. You will need quite a bit so don't be alarmed at the bowl of bread you seem to have. Just keep adding the soup to just below the rim of the bowl/pot. Add a few more bread cubes and sprinkle on the cheese. Place under broiler until bubbling and browned. Serve immediately. 

This will make anywhere from 5 man-sized servings to 7-8 more modest-sized servings, depending on the size of your bowl/pot. With the ones I used I ended up with leftovers for three of the modest-sized servings.




all photographs and text©michelle levasseur The Groaning Board 2014

Read More

History in the Making Part Three

So, we've learned a bit of cheese history, and how it is made--at least fresh cheeses--and picked up a few ideas for rainy day busy-work...Now let's get to the fun stuff!

Basic after dinner nibble: old cheddar, Meddo Belle, Mennonite sausage      Wine: Nugan from Australia

Entertaining with Cheese
Sparkling candlelight, the murmur of pleasant conversation, gentle clinking of silverware upon china; rings upon crystal, the sounds of smoky jazz playing softly in the background, the burst of grape or hops on the tongue, the mounds of delicacies arranged on trays, enticing the eyes to sate the stomach...the classic sights, sounds and tastes of a cheese and wine party with friends or strangers-soon-to-be-friends. The lovely bit about a cheese tasting party is that it goes with every occasion, from wedding showers, dinners for two to a Superbowl Sunday get together--it doesn't just have to go with the stereotypical elegant cocktail party.


A wine/beer and cheese get together is a wonderful opportunity to experience local foods and drink as well as the accompanying sides, such as fruits and breads. Pairing local produce, cheese and the wine/beer produced in the same area is one way to ensure an easy and successful tasting. At one time in history, it wasn't heard of to have wine and cheese from outside the local area. These items were usually produced and consumed within the same geographical spot. If you are in an area sparse in local wines or beers, then the second point to remember in pairing drink with cheese would be essential to follow: keep your choices light and simple. White wines pair better with cheeses, except with in the case of red wines that have a low tannin content. Strong and rich red wines are generally ideal with more pungent cheeses-think Stilton and Port. A dry or fruity white wine will pair with most cheeses as long as you keep in mind what other qualities are found in the cheese such as spices, herbs or another other factor that will influence the taste of the drink.

While it is impossible to give absolute recommendations in your pairings there are some tried and true suggestions:

photo credit: michelle L. 2012

Wine
~For all Cheeses: light, low in alcohol and tannins such as Riesling, Silvaner
~Soft Cheese and Goat Cheese: rosé, dry sparkling wine or champagne
~Blue-veined: strong reds with a sweet note
~Hard Cheeses: hardest to pair, pardon the pun, but stick with the light white wine.

Beer
This is more difficult as a there are a vast range of flavours; almost too much choice. 
I personally taste tested with Okanagan Springs Pale Ale and I found it went well with all the cheeses I tried--including the Stilton.


~Fresh cheeses: American and German lagers, wheat beers
~Soft cow's milk cheeses: pilasters and pale ales
~Washed-rind cheeses with some pungency: English brown or amber ales
~Semi-firm: Belgian ales, pilasters
~Hard and Blue-veined: stronger porters, stouts and heavy dark beers

The most important thing to choosing the right beer is to choose one without much of a bitter note in the beer. A strongly bitter beer is going to add a taste to some cheeses that will turn on the tongue to something unpleasant. Try a craft beer or an import for a variety of options beyond the commercial domestic brands, which I do find contain a finishing bitter note.

Cheese
Allow for a third of a pound per cheese per person as a guideline for a smaller sized get together or one that is followed by a meal; a larger gathering needs a bit more to be a filling 'meal'. You will want to not overload the tastebuds by presenting too much variety in your cheese choices. Three or four complimentary tasting cheeses covering a few different types of is ideal, for example: a blue, a Camembert, and a 4 year old Cheddar will go lovely together. Serve your cheese at room temperature, letting it sit for no longer than two hours before serving, for safety reasons.

Serve your cheese choices in order of taste-mild to strong, finishing with the strongest tasting cheese. Alternatively if serving all at once on a board, include a label with each cheese describing the qualities of each cheese with the recommendation of the order of consumption.

photo credit: michelle levasseur

     

Serve in the following order:
~Fresh and goat cheeses
~Bloomy and washed-rind cheeses
~Semi-firm cheeses
~Firm cheeses
~Blue-veined cheeses
~Hard cheeses

Arrange your cheese board, if using, with large pieces of cheese rather than slices of cheese for a buffet gathering as they do not dry out as quickly. Alternatively, cover your tray of sliced cheeses with plastic wrap just before setting out your board. 

Round soft cheeses such as Brie should only be cut into fat wedges. Your guests can cut the rind off themselves with their individual knives. Wax coated cheeses should have the rind removed already for greater ease of handling for your guests and cut into thinly sliced wedges. Hard cheeses can just be broken off with a forked cheese knife either by you or your guests.

Equipment and Presentation
No matter the occasion, a wine/beer and cheese party requires a few items for serving and eating.
Forgo the plastic boards, utensils or platters. Wooden cutting boards, marble slabs with or without wire cutter, and china are ideal for serving.

The following items won't be necessary for every occasion but can be selected from as your party needs change.

~Rimless platters of different sizes and shapes
~Wooden boards or
~Wooden-base cheese bell
~Knives with forked tip -for individual use
~Mini-boards or small plates for individual use
~Large two handled knives (for larger gatherings: larger pieces of cheese to cut from)
~Cheese wires and knives for cutting -one per cheese to avoid mingling of flavours
~Labels for cheese identification 
~Wine glasses, red and white
~Champagne flute (only if serving champagne)
~Half-pint beer glasses
~Small sherry glasses if experimenting with an Icewine and Roquefort pairing, for example

Cheese Bell       google images

There is no real need to purchase extra equipment unless you have an adequate disposable income and love to shop. If you love a bargain and/or are on a budget, try a store like Value Village or your local thrift store to find glasses, platters and the like for a very cheap price.




Side dishes and Garnishes
For an elegant note to a wedding shower and events like it, you can cut cheese into bite-sized appetizers and 'dress' them in different garnishes, all served with a toothpick inserted for ease of eating.

Garnishes
~Combine a mild semi-firm cheese with a blue-veined cheese. Sandwich a slice of blue between two slices of your choice of mild cheese and cut into cubes.
~Top Emmental and Swiss with a walnut--pairs nicely with the nutty flavour of the cheese.
~Cheddar goes very well with a chile pepper or a dollop of chile relish on top of a round of very old cheddar.
~Roll cubes of aged Gouda in sweet paprika or stamp out with a cookie cutter and dip one side into sweet paprika.

Side Dish Suggestions
Serve your cheese board with crusty, fragrant, soft-centred breads, fruit and nuts.

~Wedges of apple and pear, dipped in lemon juice to retard oxidation, for stronger cheeses 
~Grapes and berries for a palate cleanser between cheese courses
~Assortment of walnuts, pistachios and pecans, for a sweet note
~Italian, sourdough, French baguette

Storage
Since cheese is a living product that continues to ripen and change after manufacture, storage is an important part of keeping your cheese fresh and tasting as it should. The temperature where you store your cheese is also important, enough so that refrigerator companies make a special compartment just for your cheese. You can also store your cheese in a cool, dry cellar or pantry as long as temperatures do not exceed 54℉ for short term storage and 39 to 42℉ for longer term storage.

For cut cheeses
~Blue-veined cheeses should be wrapped with aluminium foil that has perforations in close spacing.
~Hard cheeses can be wrapped with plastic wrap.
~Soft cheeses should be wrapped with parchment paper or a damp cloth that is moistened daily.
Store all cheeses in the compartment of your refrigerator or your vegetable crisper. If you can adjust the humidity level of your crispers, make sure it is set to high humidity.

Taste Test

photo credit: michelle L. 2012

I took myself shopping at Covent Garden Market in downtown London--the one here in Ontario, damn my luck. I perused the coolers at Smith Cheese and I found that they have quite the selection of Ontario artisan cheeses. Although I tried to select a range of cheeses, I seem to have accidentally left out soft cheeses like Camembert, which I adore. However, I did include a blue and two raw milk cheeses. I paired my cheese choices, like I mentioned above, with Okanagan Springs Pale Ale. I absolutely love this beer. I have never been one to have the 'pizza and beer' as commercial beers never paired well with food, for me. Cheese has always been paired with wine for the same reasons. However, not only can I drink this beer with Italian food, it goes so very well with all different types of cheeses.

Cheese Selections
~Smith Cheese 4 year old Cheddar from raw milk--no other information on the label, strangely
~Thornloe's 'Casey Stilton'
~Monforte's 'Tuscano' Sheep Milk Cheese
~Back Forty's 'Bonnechere' Raw Sheep Milk Cheese
~Gunn's Hill 'Gouda' Sheep Milk Cheese

Although contrary to a previous statement about the availability of sheep milk cheese, this plethora of sheep milk cheese in one location is a rare occurrence in my experience. I took advantage of it!

Opinion
~I found the 4 year old Cheddar to be sharp, creamy tasting with a nice smooth texture-not grainy as some can be at that age.
~The 'Casey Stilton' was a bit of a surprise as the pungency level was rather young for a blue. The texture was creamy and supple with just a bit of bite.
~The 'Tuscano' from Monforte with it's unique flavour profile is my personal favourite . This semi-firm has an almost 'green' taste to it accompanied by a smooth feel on the tongue.
~The 'Bonnechere' raw sheep milk cheese has a mild, fresh almost 'curd' like flavour.
~'Gouda' from Gunn's Hill was an interesting selection as I was only aware of their cow's milk Alpine cheeses. While I can't really taste the 'Gouda' in the cheese, it is still a lovely, smooth and mild cheese.

Finishing Note
Cheese, in all it's types and uses, is not just food. It is artistry, it is history, it is representative of the homestead spirit that we used to have and respect. Cheese making is more than a business. It is a world of science and art, it is tapping into ancestry and skills almost forgotten in this world of convenience. Artisan cheese makers are an integral part of our economic and cultural future; important to our identity. They are the embodiment of the Canadian spirit of small business, despite the direction we seem to be going in, as well as a sustainable, ecological business that will only benefit Ontario through tourism dollars, local sales, online and supermarket sales.

Making your own fresh cheese or even graduating into the more advanced cheeses let you into a world of antiquity that lives and will live as long as there are those who live off the land and what she provides. Let us hope our government, in it's headlong rush to personal monetary solvency, doesn't destroy that possibility.

Cheese Makers in Ontario
According to an article at the Ottawa Citizen(newspaper) website the best places for cheese in Ontario are as follows:

Back Forty Artisan Cheese

Lanark, Ontario

www.artisancheese.ca 

Sheep milk cheese

Best Bea Dairy

Fergus, Ontario

www.ewenity.com

Raw sheep milk cheese, aged 60 days

Black River Cheese

Milford, Ontario

www.blackrivercheese.com

Aged cheddar, mozzarella

Fifthtown Artisan Cheese

Picton, Ontario

www.fifthtown.ca

15 types of sheep milk cheese

Les Brebis sur le toit bleu

Oxford Mills, Ontario

www.sheepcheese.ca

Sheep milk cheese, obviously

Monforte Dairy Company

Millbank, Ontario

www.monfortedairy.com

30 types of sheep milk cheese

Thornloe Cheese

Thornloe, Ontario

www.thornloecheese.ca

68 years in the business

Thunder Oak Cheese

Thunder Bay, Ontario

www.cheesefarm.ca

winner 2002 Grand Prix for their Gouda

Upper Canada Cheese Company

Jordan, Ontario

www.uppercanadacheese.com

2 cheeses using local Guernsey cows

Wilton Cheese

Odessa, Ontario

www.wiltoncheese.ca

Aged cows milk Cheddar

I encourage everyone to try these or their own local cheeses--they are there, you just have to find them. I also encourage everyone to try their hand at some fresh cheeses, especially if you are a cream cheese lover, as I am.

Written Sources

http://www.ottawacitizen.com/travel/best+places+cheese+Ontario/1210454/story.html  

www.dairygoodness.ca 

www.metro.ca 

www.fabregion.ca 

Making Artisan Cheese by Tim Smith edition published by Crestline.

The Cheese Bible by Christian Teubner published by Prospero Books

For more information on cheese and cheese making, it is only a click away on the web. There are some great books out there as well. There is a new one I haven't read yet but you may want to check out-Artisan Cheese Making at Home by Mary Karlin and a link to the book website is here.

Read More

A Fresh Attitude

A Fresh Attitude

“We want to teach kids that fish don’t have sticks, chickens don’t have fingers, and buffaloes don’t have wings..” Jason

Those are profound words that speak so much truth and they are the words and feelings of the owners, Jason and George of the Italian House located in London, Ontario.

It is refreshing and heartening that not only do these charming gentlemen make their products using local and fresh ingredients, make most of their foods in-house such as roasted chicken, roasted mushrooms and their sauces, they also care about our children’s eating habits and education towards food.

"...you should compare between fresh and frozen...We worry the kids don't know the difference..." George

George, with two daughters of his own, worries about children not knowing the difference, and how important that difference is, between fresh and frozen food. He comes from a family in Jordan that, like many of us born and raised here in Canada, appreciated and cooked with produce fresh picked from the garden and prepared with the hands of love, his grandmother’s in particular. His father had a large farm that provided for them and he remembers his mother and grandmother preparing food fresh everyday. When he came to Canada 6 years ago he realized that most people live in cities here and no longer grow their own food. He quickly decided that the lessons he learned at the supper table as a child would help him help others learn just how important eating fresh can be.

Jason, a culinary graduate from Fanshawe College, also has a firm belief in eating local and fresh—for taste, health and economic reasons. Supporting local farmers is big with these guys and they use local meats and produce and even go so far as to use Ontario parmesan cheese. They have recently discovered a Hydroponic grower of produce they hope to use over the winter months to keep their fresh and local 'mandate' in action. Jason's work experience in fine dining establishments has served him well in the joint creation of the recipes they use as well as sourcing suppliers. He used to operate a pizza business in Grand Bend at the Pinery Antique Flea Market where he met a lot of great farmers and people who 'got it' and decided to transfer that to London.

"...got attracted by the lure of money...went with a big corporation that paid well and then hated my life for six years..." Jason

He is scathing in his opinion of the BigBusiness pizza restaurant he worked at as they mass produced their product. There, the freezer and microwave were king. I dare say only two good things came out of that experience—his desire to operate his own responsible 'empire' and his meeting George.

1440 Jalna Blvd, London, ON

They are both working long hours--at least 90 hours each--and it is paying off. The neighbourhood knows they are there and the community is coming in. It took a little while at the start, mainly due to the inferior restaurants that occupied the spot before them. They recounted a story of watching people leave the variety store next to them with those mass produced, plastic wrapped sandwiches and the "79 cent hot dogs; nice, hot and freshly frozen" as George puts it. They couldn't stand it one day and George went out and started handing out free pizza slices. One taste and now they come to them. Various businesses and employees in the area come in all the time now, with no regrets. 

While it is not easy beginning your own business, they have been lucky with the support of their families and friends. George's wife promotes them whenever and however she can: writing and posting ads, word-of-mouth advertising and Jason's girlfriend comes in to help out 16 hours a week--just so he can spend time with her. Quality time with families in situations like this is hard to come by and both understand the importance of quality time--especially George with his two children. What little time they have, he tries to make it a good time together. 

Edit: Jason would like me to add a bit more to credit his lady, Jenny lee, with inspiring him to work as hard as he does and to thank her for the long hours she works in the present (and helped in the past at Grand Bend), to make his dreams come true. She is a hard worker herself putting in 60+ hours a week between three jobs. 

Through various friends they have access to some Italian grandmothers for ideas that Jason tweaks to make it their own. They have plans to introduce a Bolognese sauce for their calzones and quite possibly some fresh pasta. With their homemade tomato sauce, the Alfredo,(made with real butter and cream, Jason hastens to add) and the soon-to-come Bolognese,  fresh pasta is sure to be a big hit. George has a plan for Donairs and has a secret blend of spices he wants to use...as a cook myself, I knew better than to ask what that secret is!  They would also like to expand into internationally influenced pizzas as London has a vast multi-cultural makeup that they would like to showcase. So stay tuned for some international fusion pizza! I know I'll be the first in line.

These are not guys to rest on their laurels. They both have goals in mind for the future and one is to open another restaurant in North London. They realize that to keep their products local and fresh they have to match their growth with the farmers' ability to supply them. They would like success but not at the cost of compromise. Sadly, we have all seen companies go out of business for numerous reasons: wrong locations, unable to compete with bigger companies for business and expanding too quickly. Jason and George both seem to understand those pitfalls and are working hard to avoid them.

Now, I have personally tried a few items on the menu board like their big seller, the Chicken Alfredo pizza, which is sinfully delicious, their regular pizza with my favourite toppings: roasted cremini mushrooms, roasted red pepper and smoked bacon strips and their caesar salad. Given time I am sure I will make my way through the whole menu but the next item I will go for is their Muffaletta sandwich or maybe their second big seller, the Meatball. That particular gem is also their personal favourite with it's homemade foccacia bread and handmade meatballs, made of course with Ontario meat. In our house, we have adopted the 'Wednesday night is pizza night' theme and all because of the Italian House. Pizza is all the food groups represented in a delicious package--just have to make sure I share it with the other pizza lovers in this house. Sigh, it's a hard life.

The Italian House Pizzeria

Website: www.theitalianhousepizzeria.com

Location: 1440 Jalna Blvd, London Ontario

Phone: 226-663-2797

"We make it fresh in house from local farmers and suppliers"

"Brothers" George and Jason, proprietors 

Got a party coming up? Want to serve your guests GOOD food? Check out the Italian House for your catering options. Support a local business and please your taste buds at the same time. It's a win-win situation.

Present Promotion: Free soda with sandwich purchase. Feeling hungry yet?

Read More