Stay Saucy Verdun; eating at BOSSA

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The cavatelli paired with a dépanneur wine.

I’m repping Verdun as hard as I can lately. My new home has offered me a wonderful introduction to the big city, with good food, amazing cycling and colourful interactions with its more unique citizens.

This is my effort to give Verdun some recognition for what it offers. Today, I’m giving mad love to this little Italian sandwhicherie on Wellington Avenue. The joint is called Bossa, and like the name suggests, it’s really boss.

The dude behind the counter embodied the small Italian bistro vibe. Great conversationalist, with a real passion for his tomato sauce. I decided to give it a shot, pairing it with his very attractive home made cavatelli pasta.

I rushed home, and without hesitation, took my spoon to the jar of tomato sauce. I’m not one to trip over a simple marinara, but this was ridiculous. I felt like I could drink it. I felt like a weirdo who orders tomato juice on the plane. Nonetheless, I added nothing to the dish but the BOSSA sauce, cavatelli and a little Piave cheese.

It was quite a nice Sunday evening meal, completely designed by our neighbourhood stop for sauce. Thank you BOSSA for your incredible devotion to the pantry basics, and the eating experience.

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