Assorted Pannes, Venice

Obviously I ate more than just these two pannes while in Venice for 3 days, but this is a pretty accurate summary of what I would eat midday between ripe piches for breakfast and mind-melting pastas and pizzas for dinner. I also eat gelato all day long, but that should be a whole other blog unto itself.

Running around for La Biennale di Venezia, food must be quick, and food must be sustaining. Once inside though, the food is awful and overpriced, so my only advice is to sneak inside sandwiches from nearby streets that are a fraction of the Euro and much tastier in freshness. Vegetarian options are plentiful alongside the cured meats. My cohort Young Elvis may think I am a voracious carnivore, but if the veggies are flavourful, I eat them all the same. Pictured top is a roasted veg panne with lots of eggplant just the way I like it, and below is prosciutto and young mozzarella from within the airport. Admittedly, I prefer the latter.

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Monty’s Bakehouse wrap, Air Canada

I’d rate this wrap as strange. Its packaging created expectations of a more appetizing experience, which it was not. After a vastly superior egg salad sandwich from London Heathrow, I could not greet this airplane freebie with serious interest, but at least it was hot, and at least I could review it for this blog. Steaming contents were oozy and largely undistinguishable, but suggested some kind of red pepper or sundried tomato origins.

La Esquina Del Chilaquil, Mexico City

The original spot for torta de chilaquiles, the line-up to La Esquina Del Chilaquil was down the block by the time I arrived at 9:30AM. Workers ran back and forth from their corner pop up tent to an indoor kitchen out of sight to refill bins of red sauce, green sauce, fried meat, and chilaquiles. Only operating for about 5 hours a day from 8:30 to 1PM or whenever they sell out, the hype was strong, and the hype was real. While a torta is your run of the mill sandwich, chilaquiles is a popular breakfast dish of fried tortilla chips served with hot salsa. Some have called this dish a soggy nacho, but I don't think that this description does justice to the level of salsa involved. Yes, the chips are soaked in salsa, but if the salsa is fresh and deeply flavourful, then what's the problem? Apparently, this was the first place to load the torta with a heavy helping of chilaquiles. In my mind, this would be a mess, and in my hands, it was one of the messiest wettest sandwich expe...

Patanisca (Codfish Cake), Brazil Bakery, Toronto

Going from one meeting to a lecture between the 4:30 - 6:30 p.m. time frame, I stopped in at Brazil Bakery on Dundas for one of their ready-made sandwiches. Choosing the patanisca (codfish cake) over the fish filet, even though the filet had a heft to it, I thoroughly enjoyed the codfish, which was not overly salty, and kept its flaked integrity in the generous mixture that was as big as the bun it came on. I actually ate it over two sittings, one right before the talk, and eating the remainder later at home.

You Say Sandwich, We Say Yeah!

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