Basilico
Lonsdale Quay Market 116-123,Carrie Cates Court V7M 3K7 North Vancouver, BC, Canada

Sandwich always at its best is a thing of rare beauty! Basilico has grown wiser to stunning produce, careful preparation, the result is generous and hefty, meaty and rich, but leavened by the bitterness of olives, the tang of harissa, and the lightness of the bread itself. Enduring love for molten dairy between two slices of bread is a serious undertaking also the real challenge. We take it all as an exceptional Vancouver’s fines sandwiches.

Aged Cheddar and Olives, ...... Appetiser Do you fancy some hearty, flavoursome appetisers? No, bother yourself, Basilico has got your back! ... We make it Vegan too!

Vegan Sweet & Spicy Mango Dressing is in high demand, what do you think? Chef Nasrin always do her best to make use of fresh ingredients, thickening agent-free, trans-fat free, preservative and chemical-free products. Instead, using the best quality Extra Virgin Olive Oil, Olive Oil and Avocado Oil, which make Basilico Dressing lighter, creamy and smooth consistency.... She is taking advantage of Natural Acid such as red/ white cider vinegar, balsamic vinegar, fresh lime juice. They are flavourful, good for poor digestion, rich in vitamins, minerals and nutrients.

Roasted Chicken Add-ons and topping for your desired ‘Ready to Eat’ Pasta Serving hot Pasta dish at the Lonsdale Market Kitchen( located on the main Market level) January 30-31 from 11:00 am - 6:00 pm)

‘Ready to Eat Fresh cut Sicilian Casarecce with Roman All’Arrabbiata, Unforgettable taste! Arrabbiata sauce is just naturally gluten-free and vegan lovely, wholesome and nutritious, bursting with flavours from the tomatoes which Chilli flakes give the sauce a delicious kick! Basilico Arrabbiata Sauce is made of diced fresh tomatoes, garlic, yellow onions and chilli peppers, that sautéed in olive oil, added chopped fresh parsley, seasoning and simmered unt...il they reach a saucy consistency and aromatic without adding any thickening agents! This sauce is pretty much for almost any type of pasta, most often served on penne pasta, typically, Penne all Arrabbiata or Spaghetti Arrabbiata is always on every Italian menu !!! Ready-made pasta dishes, all produced and cooked in front of the customer, who can decide whether to taste the Pasta dishes directly in the Lonsdale Market OR take it away with take-away packs while still hot. Lonsdale Market Kitchen/ Main level January 30-31 from 11:00 am - 6:00 pm

‘Ready to Eat’ fresh-cut Penne with Creamy Mushroom 4 Cheeses Sauce A toothsome, and superb Vegetarian Pasta dish. Made of; sautéed mushrooms and crushed garlic in unsalted butter and olive oil, ... a mixture of freshly grated 4 cheeses; Gorgonzola(blue cheese unskimmed cow's milk), Fontina(cow's milk cheese), Pecorino Romano( sheep's milk cheese) Parmesano Reggiano cream and fresh basil, seasoned with cracked ground black pepper and dash of nutmeg. Add-ons and Toppings could be Roasted Chicken, Pancetta or Guanciale.

Creamy Mushroom 4 Cheeses Sauce, irresistible! Ultra velvety, lush and exquisite Pasta dish. Made of; sautéed mushrooms and crushed garlic in unsalted butter and olive oil, ... a mixture of freshly grated 4 cheeses; Gorgonzola(blue cheese unskimmed cow's milk), Fontina(cow's milk cheese), Pecorino Romano( sheep's milk cheese) Parmesan, cream and fresh basil, seasoned with cracked ground black pepper and dash of nutmeg.

‘Ready to Eat’ fresh-cut Spaghettoni Con Ragù Alla Bolognese luscious and smooth deep flavour sauce, Basilico Bolognese Sauce is made of minced veal or beef, passata di Pomodoro ( tomato puree), tomato paste, finely caramelised onion, crushed garlic, freshly grated aged Parmigiano Reggiano, olive oil, herbs and seasoning. AlL ingredients sautéed, then gentle braised or simmered for hours and hours on low heat until the meat becomes so tender and the cooking... liquid is evaporated to create a sauce or gravy as well. Traditionally Bologna people would never serve Ragù Alla Bolognese with spaghetti because their local pasta is fresh egg tagliatelle! Spaghetti is popular and the tradition of south Italy/Sicily. As I remember from childhood, this dish is known as spaghetti bolognese, because people usually use the sauce top of spaghetti. Whatever, without a doubt, it is one of the best Pasta Sauce!!!

Roasted Beetroot Wholesome and nutritious, bursting with flavours and textures! We roast the beets and make them puree for fresh-cut beet pasta and beet salad dressing. Addition of fresh vegetables and fruits to pasta dough provide a naturally appealing look, pleasing tastes, and sense of an intact meal with all the goodness of the vegetables and fruits that have been incorporated.... The red beetroot is a good source of red and yellow pigments known as Betalains, is an antioxidant, anti-inflammatory and detoxification support.

How can Storage the Fresh Pasta? Fresh pasta can be stored in the refrigerator for 2 or 5 days just place the pasta in an airtight plastic bag or an airtight container and place in the refrigerator. If the pasta will not be used within that time, it can be frozen and stored in the freezer for 4 or 6 months, just place in an airtight plastic freezer bag and press out as much excess air as possible and place in the freezer. Frozen pasta does not have to be unfreeze befor...e it is cooked. Just throw the frozen pasta into boiling water and let it cook. It will need to cook a little long than unfrozen pasta. Can also be allowed to dry thoroughly and then placed in a plastic bag or airtight container. The length of time it will take to dry will vary depending on the type of pasta and its size, shape and thickness. If dried completely, the pasta can then be stored in a cool dry place for a couple of months. Cooked Pasta Cooked pasta can be stored uncaused in an airtight container and refrigerated for 4 or 5 days. The sauce should be refrigerated separate from the pasta and can be stored for a week in the refrigerated. This prevents the pasta from soaking up too much flavour and oil from the sauce, which causes the taste of the pasta to be drowned out. If the pasta is stored together with the sauce, it should be eaten within 1 or 3 days to limit the amount of sauce that is absorbed. If cooked pasta is not going to be used within the suggested time period, it should be frozen and it can be stored for 3 months. Frozen cooked pasta should be unfreeze in the refrigerator and not on the kitchen counter.When refrigerating or freezing cooked pasta, be sure it is stored in a well sealed container so that it does not absorb any odours. To store, cook the pasta as you normally would and then rinse with cold water and allow it to drain well. Add a small amount of olive oil or butter to help prevent the pasta from clumping together while it is stored. Use only enough oil or butter to lightly coat the pasta.

Pesto Rosso or Sun-dried Tomato Pesto Pesto Rosso, is pasta sauce, a pretty amazing dip and also gluten-free. This beauty gets its intense red hue from the sun-dried tomatoes and Pimiento pepper, with hot sweetness flavour! Pesto Rosso is made in the same way as Basil Pesto, but with either sun-dried tomatoes, thickened with pine nut, grilled red peppers, roasted Pimiento, roasted garlic, Parmigiano-Reggiano, fresh basil, extra virgin olive oil, seasoning.... Can be eaten hot or cold, tossed or mixed with any kind of pasta, using it in place of pizza sauce on pizza crust, pesto grilled cheese, spread on sandwiches, roasted vegetables, pesto Bruschetta, on your hard-boiled eggs and olives, adding flavour to your grilled meat and chicken, serve with crackers and vegetable sticks for entertaining, or simply jazzing up soups!!!

Vinaigrette Salad Dressing Fresh made in the House Your body will be appreciated if you eat Homemade Vinaigrette Salad Dressing on top of your Fresh Salad instead of the mass produced one!... At Basilico, we make sure put into our service fresh ingredients, thickening agent free, trans-fat free, preservative and chemical-free. The most and important ingredient used most often in our Vinaigrette Salad Dressing, it’s best quality Extra Virgin Olive Oil, Olive Oil and Avocado Oil, which make Basilico Salad Dressing would be light creamy and smooth consistency. Using Natural Acid such as red/ white cider vinegar, balsamic vinegar, fresh lime juice. They are flavourful, good for poor digestion, rich in vitamins, minerals and nutrients. Based on the recipe , we may add a savoury natural sweetener like Maple syrup, Date Molasses to bring out the flavour in the Vinaigrette Salad Dressing. For the thickening may use Dijon, Avocado, Tahini, seasonings and natural spices. Salad Dressing Manufactures producing a large quantities and using poor quality / cheapest ingredients that high in calories, saturated fat, artificial flavourings, sugars, preservatives and chemicals to extend their shelf life.

Extravagant Sicilian Alla Norma Pasta Sauce Pleasant and fresh, bursting your pasta with scrumptious, rich Basilico Signature Pasta Sauce that is gluten-free and vegan. It is a classic pasta sauce originating from the Sicilian city of Catania, the traditional dish is usually made with macaroni or rigatoni and the sauce consists of eggplants deep-fried into best quality olive oil, then tossed into a hearty fresh tomato sauce along with roasted garlic, fresh ba...sil. We substituted mixed Kalamata olives for the cheese, to enhance zesty and salty flavour, which brings the meal together beautifully. There is a history behind the name of the dish, was originated and tribute to the Italian writer Nino Martoglio who, since tasting the dish, excitedly told: "This is a real 'Norma, comparing it with the magnitude of the Vincenzo Bellini opera Norma!!!

Bolognese Sauce or Ragù Alla Bolognese Great, toonthsome and Silky deep flavour sauce, for a hearty dinner. Bolognese Sauce just available on Friday, Saturday and Sunday! Basilico Bolognese Sauce is made of only minced beef, tomato puree, onion, garlic, herbs and seasoning. First all ingredients sautéed, then braised or simmered for a very long time on low heat until the meat becomes so tender and the cooking liquid is evaporated to create a sauce or gravy as well.... Bolognese is a kind of ragù(meat sauce), originated from Bologna, Italy. Traditionally Ragù Alla Bolognese served with fresh tagliatelle, pappardelle or fettuccine, lasagna, and tube shapes Pasta.

Tagliatelle & Tagliatelle al nero di seppia Tagliatelle pasta is long, flat ribbon shape, between Pappardelle and lasagna and much the same as Fettuccine, but Tagliatelle is wider. The fact that all ribbon shape pasta is traditionally egg pasta!... Paired with a tomato-based sauce like Marinara sauce, Bolognese, Arrabbiata or Creamy Saffron Sauce, roasted veggies, creamy four-cheese sauce, Pesto Sauce, hearty Ragu, decadent brown butter, Italian Sausage meatball and so many others! Tagliatelle al nero di seppia, traditionally paired with seafood but if you prefer to serve it with your desired sauce go for it and enjoy!! Can be served with Shrimp or other seafood, or simply with roasted veggies or tomatoes. A great low-fat evening meal in a good source of vitamin C would be more delicious coat the Veggies with the lemon juice, tarragon, salt and pepper flakes. Pronunciation: tah-lyah-TELL-eh Meaning: to cut, Ribbon shaped Origin: Emilia-Romagna, Bologna and Marche Pasta cooking time for; fresh pasta 2- 3 minuets dried pasta 7-10 minuets

The Custom Order Requests Basilico has custom order requests for Vegetables Pasta, we can adapt your requests for custom ingredients, flavours and fillings. At the present most pasta are eggless and made of genuine Vegetables and Fruits puree. Your desired and special products are available upon request, at least in quarter batches (2kg) and with 48 hour lead time. Call for order and quote.... Note; Custom Order requests are only available in certain categories. See more

Fresh Cut Coral Coloured Campanelle We know you love options and with Basilico, there's no improper selection, warm your dish with these beauties that made of the Carrot & Beetroot puree combination. It can be served with any kinds of sauces, such as thick creamy or pesto sauce, bolognese sauce or fish-based sauces, in any vegetable pasta salad and in a casserole! ... Pasta cooking time around for; fresh pasta 2-3 minuets dried pasta 6-9 minuets