If you have actively scrolled through Instagram and TikTok, or paid attention to grocery store displays over the past few months, an essential pantry ingredient has now hit centre stage: canned fish and seafood.

Canned fish and seafood was regarded as a budget, utilitarian and convenient household staple for years until around 2023, when tags such as #TinnedFish, #CannedFish, #TinnedFishDateNight, and #SeafoodBoard began picking up steam on TikTok. Gen Z and Millennials are now searching for a variety of canned seafoods, whether that is tasting them on their own or adding them to a complimentary spread.

Although this trend has widely spread across the world, in the Mediterranean, conservas—preserved seafood and fish in tins—have been an integral part of people's daily cuisine for decades. So why are these products becoming popular once again?

Why Is "Tinned Fish" Trending?

Canned seafood does not have the best reputation in North America - for many years it was cast as a wartime ration and given away as a Food Bank donation. Given today's food prices, it's not surprising to see canned fish re-emerging as an affordable protein-packed option for Millennials and Generation Z.

• Social Gatherings: one new trend is the "Seacuterie" or seafood charcuterie board - exactly like a traditional charcuterie board that substitutes cured meat for canned seafood. It's also now common to gift canned seafood - especially luxury brands, unique flavours, and rare varieties (i.e. octopus, razor clams, eels).

            Seacuterie - seafood charcuterie board

• Affordability: canned seafood—especially fish—is one of the cheapest options in regards to protein intake. Sardines, tuna and mackerel can all be found for under $2 per can. When compared to fresh or frozen fish and seafood, canned equivalents can be half the cost.
• Convenience: canned seafood is incredibly painless to prepare - simply open the package and consume as is, or add directly to your dish. No cooking, marinading, thawing or deboning required.
• Nutritional Benefits: most canned fish are rich with nutrients such as protein, omega-3 fatty acids, vitamin D and B12, iron, and calcium. One of the reasons canned fish (especially sardines and tuna) went viral is due to its impact on skin health: omega-3s are proven to slow aging signs and minimize UV damage.
• Sustainability: these shelf-stable options use less energy as they don't require refrigeration, and have long shelf lives which reduces spoilage. According to the Global Seafood Alliance, the canning of small forage fish significantly reduces waste in the fish supply chain.

Conservas - A Brief History

Up until the end of the 18th century, fresh fish from the Iberian Peninsula was preserved in sea salt by Phoenicians, Greeks, Carthaginians, Romans, and Catalans.

In 1810, Frenchman Nicolas Appert developed the technique of heat sealing food in glass jars. A few months later in Great Britain, Peter Durand patented the preservation of food using tinplated cans. Armed with this knowledge, Pierre-Joseph Colin founded the first sardine cannery in Nantes in 1824.

In 1840, Spain opened its first canned preserves factory after a French sailboat wrecked off the Galician coast. This collaboration helped France become the first global exporter of canned food in 1855, when Great Britain bought a large stock of canned sardines in oil to supply its fleets.

Ramirez, the first commercial cannery in Portugal, opened in 1853 in Setúbal. In 1859, Vincenzo Florio began steam-cooking bluefin tuna canned in olive oil, which formed Europe's first industrial tuna canning factory near Sicily.

           Original Florio tuna factory in Favignana

The early 1900s saw the rise of industrial can-sealing machines and global exports. In 1903, the Southern California Fish Company failed to receive their annual shipment of Pacific sardines due to its declining population. Owner Albert Halfhill substituted albacore tuna—steamed and canned in vegetable oil—which quickly took off due to its mild flavour, low cost, and especially its tagline: "Chicken of the Sea."

     1953 ad for "Chicken of the Sea" tuna

Eventually, the American Civil War and both World Wars led to an explosion in production of canned fish as fuel for soldiers. By 1954, the USA became the world’s largest producer and consumer of canned tuna. 

By the 1970s, the canned fish market quickly diminished due to freezing and refrigeration advances; the FDA's recall of 1 million tuna cans due to mercury; and boycotts to protect dolphins. Between 1999 and 2013, canned seafood sales in the US fell 30%.

Now in the 2020s, canned fish has experienced a new wave of popularity driven by social media. In the US, tinned fish sales increased from $2.3 billion in 2018 to $2.7 billion in 2023. Grocery stores are even having trouble keeping cans on the shelf! For example in the UK, Tesco's canned tuna sales has jumped nearly 20% since 2024. The canned fish industry is expected to reach a global value of $64 billion USD by 2032.

Tinned Seafood Types & Uses

Today's producers are offering an incredible variety of tinned seafood beyond simply tuna. Expand your palette by exploring the different options below.

Fish Varieties

• Tuna: most popular canned fish at $44 billion in global sales in 2024. Commonly packed in water, oil, brine, or flavoured.
  • Skipjack & Yellowfin ("Light Tuna"): most popular option. Inexpensive varieties with a fishier taste and aroma, typically used for tuna salad, pasta dishes, and sandwiches.
  • Albacore ("White Tuna"): premium option. Although slightly pricier, it has a mild flavour, firm meaty texture, vibrant white colour, and more nutrients. Use albacore for a less pronounced protein that pairs well with other ingredients.
  • Tuna Belly (Ventresca): rarest option, typically produced in the Mediterranean. Expect to pay double over regular cans. Tuna belly is the softest most tender part of the fish, packed as whole fillets. Reserve for special dishes or tapas that require a fresh rich flavour.

    Canned tuna belly (ventresca)               Canned anchovies

• Sardines: first fish to be commercially canned and traded globally. Low price point, packed with protein and omega-3s. Salty with a strong briny flavour, typically paired with toast or crackers.
• Mackerel: affordable option that's fattier than tuna with less aroma, and a milder, buttery taste compared to sardines and anchovies. Commonly eaten with crackers, toast, or rice.
• Anchovies: widely used in Mediterranean cuisine. Typically refrigerated in cans, jars or as a paste. They have a unique salty umami quality and disintegrate when cooked, hence they're used as a flavour enhancer in many dishes from salads to pizza and pasta.
• Herring (Kippers) & Sprats: very similar to sardines in taste, flavour, and aroma. Sprats are smaller and commonly smoked, while herring is larger and commonly marinated or smoked.
• Salmon, Trout, Cod, Hake & Seabass: although less popular than their fresh counterparts, these mild fish are cheaper and require no cooking time. Ideal component to a dish, such as dips, casseroles, or fish cakes. Look for smoked salmon and trout as great additions to a charcuterie board.

Mollusk Varieties

• Mussels: one of the most viral appetizer options. Canned mussels are equivalent to fresh in taste, are less chewy, and contains the same amount of protein and iron. Mussels absorb flavour very well, but smoked versions remain supreme as it mellows out the brininess.
• Oysters: mild "ocean" taste with a firmer texture than fresh, plus no shucking or cleaning. The smoked variety is the best seller, perfect directly out of the can with a little lemon and hot sauce.
• Clams, Cockles & Scallops: types of shellfish with strong umami added as a base to a dish such as pasta, chowder, or paella.
  • Baby Clams: shucked and packed in its own brine. Common as a flavouring base due to its strong salinity.
  • Razor Clams: sweet mild taste with low salinity and delicate texture. Typically in brine, smoked, or flavoured.
  • Cockles: common Spanish conserva similar to clams yet slightly sweeter and more tender, however they are pricier due to dwindling supply.
  • Scallops: best enjoyed fresh, however don't skip out on tinned Spanish versions packed in a Galician sauce made of tomato, garlic, onions and paprika.

      Canned Galician mussels          Conservas de Cambados cockles

Cephalopod Varieties

• Squid: common in the Mediterranean, however Trade Joe's raised its stock in the USA with their viral "Calamari Pieces in Olive Oil." In Spain, baby squids (chipirones) are commonly preserved in "ink sauce" made from squid ink, oil, tomato, onion, and pepper. Portuguese brands offer stuffed squids typically filled with chopped tentacles, rice and vegetables.
• Octopus: not incredibly popular due to its elevated price tag and ethical concerns. Offers a rich sweet flavour with a tender, meaty texture that holds up when grilled. Octopus is generally canned with its tentacles and head, and is often flavoured since it easily soaks up oil and seasonings.

Crustacean Varieties

• Crab: popular option that's significantly cheaper than fresh, and comes fully cooked without having to break down the shell.
  • Chunk, Flake, or Shredded: cheaper option, but be wary as many brands use fish as a filler which is essentially imitation crab. Best broken up into dishes such as crab cakes, dips, or bisques.
  • Lump (body meat) or Claw: premium white or blue crab meat; may be refrigerated. Typically costs $15 to $20 for a half pound, well worth the vibrant and buttery meat. Reserve for upscale recipes where the protein shines, such as crab imperial, crab cocktail, or crab louie. 
• Lobster: one of the most expensive and hard to find options. Although it doesn't hold up to its fresh or even frozen equivalents, canned is more affordable per pound of usable meat (mix of claw, knuckle, and tail). Atlantic lobster are the most tender with a unique sweetness. Works best as part of a meal, such as ravioli, salads, or bisque.
• Shrimp: less popular and appealing compared to its already cost-effective fresh and frozen relatives. "Tiny" or "cocktail" shrimp are preserved in brine, which should be rinsed prior to using. Consider this option when you only need a few pieces throughout the dish, such as shrimp salad, ramen, or shrimp dip.

       Cantara stuffed squid                      Scout canned PEI lobster

You may find other unique artisinal options, especially from Spanish and Portuguese producers, such as: garfish (needlefish), cuttlefish, eels, barnacles, sea snails (whelk, abalone), and even various types of roe (fish eggs).

Best Canned Seafood Brands

Tinned fish and seafood has long expanded from its Mediterranean roots, with regions as varied as Scandinavia, Southeast Asia, and even North America producing competitive offerings.

North American Brands

• Wild Canadian Seafood Co: new Canadian brand sourcing wild-caught East Coast fish, full of natural flavour and quality ingredients. Offers sardines, herring and salmon.
• Wild Planet: US brand producing sustainable and ethical canned fish since 2004. Costs a few dollars more than other popular brands, as they use whole solid fillets with minimal processing and seasoning. Products include tuna, mackerel, salmon, sardines, anchovies, and yellowtail.
• Fishwife: woman-led Los Angeles-based company founded in 2020, offering premium seafood produced by micro canneries across the globe. One of the brands that kick-started the tinned fish trend across social media, due to their artsy packaging and clever marketing. Fishwife offers tuna, salmon, sardines, trout, mackerel, anchovies, mussels; even caviar.

             Fishwife's product assortment

Spanish Brands

• Conservas de Cambados: established by merchant José Luis Alfonso in 1985 to preserve fresh seafood from Ría de Arousa on the Galician coast; still packed by hand today. Their artisinal packaging is instantly recognizable, inspired by Galician seafood nets. Almost 15 varieties of traditional Spanish conservas ranging from octopus, razor clams, garfish, to eels.
• La Narval: family-owned premium conservas company founded in 1966, also operating in Ría de Arousa. Their packaging was recently refined with a colourful minimalistic design, while all of their sauces come from family recipes using local ingredients, such as escabeche, vieira and ink. Offers over 10 selections including scallops, tuna belly, and cockles.

             Conservas de Cambados products

Portuguese Brands

• Ramirez: world's oldest continually operating seafood cannery; first ever in Portugal. Founded in 1853 by Sebastian Ramirez near Porto; remains family-owned by the fifth generation. Found in over 50 countries and produces almost 60 varieties of canned seafood, but their specialty remains fish.
• NURI: traditional artisinal cannery built in 1920 in Matosinhos, specializing in premium canned sardines and mackerel. Uses high quality Atlantic fish and fresh ingredients, hence they start at $10 per can. The fish is hand-selected and canned using a 12-step process by an all-women team.

         Nuri's product assortment

Italian Brands

• Rio Mare: most popular canned fish brand in Italy and across Europe, available in over 60 countries. Their plant in Cermenate is Europe's largest and most technologically advanced tuna production facility. Tuna and salmon have been their core products since 1965, offering a unique salinity and distinct pink hue that remains after canning.
• Rizzoli: Italy's oldest operating seafood preserves company since 1906. Filed the first patent for tear-off cans in 1913. Known for their "Anchovy Fillets in Spiced Sauce" packed in its iconic gold tin. All fish is manually processed within a few hours of catching in Piedmont, including anchovies, tuna, mackerel, and sardines.
• Callipo: established by Giacinto Callipo in Calabria in 1913; one of the first Italian companies to tin Mediterranean tuna that remains family-owned by the fifth generation. One of the pioneers in re-launching tuna fillets in glass jars, while expanding to anchovies, mackerel, cod, and salmon.

         Rio Mare canned tuna          Rizzoli anchovy fillets in spicy sauce

Greek & French Brands

• Trata: historic Greek company started in 1910 by the Tzika family in Thessaloniki. Built the first robotic production line for canned fish. Almost 100 years later, the brand has reconstructed its image and launched TunaPocket as an on-the-go option, while continuing its range of canned fish and octopus.
• La Belle Iloise: built as a fish cannery in 1932 in the Quiberon ports in Brittany, France. Georges Hilliet created the company and its early artistic packaging, while being one of the first to sell cans directly to households at factory prices. Expanded to a network of almost 100 shops in France, while producing unique flavours of tuna, sardines, mackerel, salmon, and mussels.

                Trata "TunaPocket" offerings

Scandinavian Brands

• King Oscar: originally established in Norway in 1873 as the Stavanger Preserving Company. In 1902, the company received permission from King Oscar II to use his name and portrait on a sardine label, and the rest is history. King Oscar launched in Canada in 2021 with sardines, mackerel, herring and salmon; all sustainably wild-caught in the North Atlantic Ocean.

Shop Tinned Seafood at Vincenzo's

At Vincenzo's, our local Italian grocery store in Waterloo, Ontario, we carry a wide selection of canned fish and seafood:

Canned Seafood Product Lines

• Fish: Anchovies (canned, marinaded, paste, sauce), Cod (liver, spread), Herring (canned, marinaded), Mackerel, Salmon (canned, smoked, pate, paste), Sardines, Sprats, Trout (pate), Tuna (skipjack, yellowfin, albacore, ventresca, spread, pate)
• Mollusk: Clams (baby, razor), Mussels, Oysters, Sea Snails (whelks)
• Cephalopod: Octopus, Squid
• Crustacean: Crab (leg, claw, pate, paste), Lobster (pate), Shrimp

Canned Seafood Brands

• North America: Bar Harbor Foods, Clover Leaf, Feature Foods, Phillips Foods, Raincoast Trading, SeaChange Seafoods, Wild Canadian Seafood Co
• Spain: Conservas de Cambados, La Narval
• Portugal: Bom Petisco, Ramirez, Santa Catarina
• Italy: Agostino Recca, Callipo, Delicius, IASA, Rio Mare, Rizzoli
• France: L'Atelier du Cuisinier, Petit Navire, Saupiquet
• Scandinavia: Abba Seafood, Kalles, King Oscar
• Other: Appel (DE), Princes (UK), Riga Gold (LV), Tonnino (CR), Trata (GR)

... and more!

Please visit us in-store to browse our entire selection. If you would prefer to window shop or order online, we have a small selection available for delivery or pickup.

Shop Canned Seafood

If the canned versions aren't for you, we also stock a range of fresh and frozen seafood through our partner Caudle's Catch. We also carry fish pates, spreads and pastes, dips, roe, and even caviar. Plus, we have all the best ingredients for you to make the perfect "Seacuterie" - from a wide selection of olives, fresh and pickled vegetables, crackers, homemade spreads, cocktail sauce, to artisan cheese. We can't wait to serve you!

Canada's 158th birthday is coming up on Tuesday, July 1st, which is always a special time of the year, and even more so in 2025 considering the need to maintain our national sovereignty and support local Canadian companies.

An unforgettable Canada Day wouldn't be complete without fireworks, swimming, music, family, and of course firing up the barbecue and enjoying a home cooked meal outdoors! At Vincenzo's in Waterloo, we carry a wide variety of products from local Canadian companies — not only produced here in Ontario — but from across the country. You can visit us in-store in Waterloo at 150 Caroline St S, or shop online to place a grocery, catering or basket order. As a reminder, we are CLOSED for Canada Day.

Read on to learn about some of our Canadian brands that are offering new summer items; plan out your cocktail (or non-alcoholic drink) menu; get a head start on selecting some excellent local meat for the grill; support local by ordering a Canadian gift basket for your family and friends; and see how we can help cater your Canada Day party!

Shop Canada Day Products

Shop Local Canadian Products

At Vincenzo's we carry a wide assortment of Canadian-made products, as it is important to support local and ensure we are reinvesting to uplift our communities. We have some exciting new and popular items that are ideal for summer snacking.

Shop Made in Canada Products

Fruits & Vegetables

Ontario has some of the best produce available across the country, and the summer allows us to grow a wide variety of fresh goods. We are now carrying Ontario Strawberries, which are perfect for snacking as is, however you could incorporate them in a homemade strawberry rhubarb pie or strawberry shortcake. A unique option is Canadian-grown Haskap Berries, which have a tart flavour that is a mix between blueberry and raspberry, and can be used for baked goods, salads, smoothies, jams, and yogurt. In terms of vegetables, don't forget to pick up Ontario Asparagus while it's still available, as well as Ontario Tomatoes and Lettuce as a perfect topping for burgers.

Salads & Salad Dressings

For your summer salads, consider using Feige's Gourmet Dressings as a great local option from Listowel. They have perfect light fruity dressings such as Honey Mustard & Poppy Seed, and Raspberry. A newer option is the Matheson Food Company from popular Canadian celebrity chef Matty Matheson, who has a line of classic salad dressings that includes Italian, Greek, and Balsamic. If you would prefer to skip the mixing bowl, we offer pre-made salads ranging from potato and pasta salads to caprese.

Marinades, Grilling Sauces & Rubs

We also carry a wide selection of grilling sauce, marinades, rubs and bread options as an accompaniment to your grilled meats. Kozlik's is a long-standing Canadian staple that have incorporated their mustard seed into their Pork Rub, Poultry Rub, and Steak Rub. A newer Canadian company is FLAVRBOMBS who offer rubs in a convenient resealable bag designed for effortless meals at home. Some of their options are Jolted Cowboy (American BBQ style), Piri Piri (Portuguese style), and Sweet Jerk (Caribbean style). A local company from right here in Kitchener is Phlippens, who produce their sauces in small batches with hand-smoked ingredients, ranging from Phlippen Original Sauce to Phlippen Jerk Sauce. As mentioned above, the Matheson Food Company also carries a line of BBQ sauces such as Maple Molasses and Bama. You can't forget bread as the vehicle for your grilled meats, so stop by and check out our selection of artisan buns and rolls from ACE Bakery, or pick up Martin's famous potato rolls and bread.

Summer Snacking

Offering snacks as an appetizer is the ideal way to tide your guests over until the grill gets going. Hardbite Chips from British Columbia has a range of classic flavours such as Smokin' BBQ, Ketchup, and Smoked Paprika & Garlic. One of our most popular brands is Covered Bridge, and their seasonal The Weekender chips always sell out, which is a blend of vinegar, pepper, barbeque and jalapeno all in one. Barrie's Asparagus offers a line of snacks including Pita Crackers and Cracked Wheat Crackers. To pair with these salty snacks, you can't go wrong with any of our house-made dips, including Pesto Hummus, Bruschetta, Pimento, or Tzatziki.

Wood-Fired Pizza at Home

If you have a pizza oven at home and are looking to fire it up this weekend, Vincenzo's has everything you need to craft high quality pizza. We offer pizza dough in our freezer section, as well as various sizes of our ready-to-use pizza crusts. For sauce, we carry many brands, but Favuzzi from Laval makes an excellent Pizza Tomato Sauce. In terms of toppings, we have everything from fresh mozzarella and burrata, kalamata olives from Greece, prosciutto from Niagara, chili oil, to Caputo 00 Flour to make your own dough. To top if off, you can't forget about the irresistible hot honey from Rosewood in the Niagara region.

Shop Pizza Making Essentials

Cold Summer Beverages

Lastly, the best way to beat this recent heatwave is with a cold beverage. Lighthouse Lemonade from the Maritimes offers summer in a bottle with their Lemonade Cordial or Lime-Lemon Cordial, which are ideal for making large batches of lemonade. Of course, Fever Tree is one of our longstanding brands for drink mixes, with everything from Ginger Beer to Sicilian Lemonade. We also carry cases of La Croix across various flavours, which are convenient for parties, including Beach Plum, Mojito, Passionfruit, and Mango. A local brand from Guelph is the Hitchhiker Beverage Company who have a range of lemonade and cold teas such as Front Porch Peach, Sole Mileage Mango, and Casual Traveller Lemon. One of our new offerings is Balloon from Toronto, who have created an all-natural sparkling water as a soda alternative, with unique flavours such as Fruit Punch and Green Apple.

Cocktails & Non-Alcoholic Drinks

If you're serving up a large batch of summer cocktails, or even if you don't drink alcohol and are looking to beat the heat with a refreshment, Vincenzo's has a large variety of cocktail mixes, syrups, and alcohol-free spirits and beverages.

Shop Bar Essentials

Crafting Summer Cocktails

While entertaining on Canada Day, nothing pairs better with the barbecue than a refreshing cocktail. We offer a number of cocktail mixes to help you quickly whip up a pitcher for guests. 

Shop Cocktail Mixes

If you want to make a simple drink with a light fruity profile, Master of Mixes has a variety of options including a Mango Mixer, Mojito Mixer, Watermelon Mixer, and a Margarita Mixer. If you are looking for a classic cocktail, Stirrings makes it easy with their real juice mixes such as Simple Paloma, Cosmopolitan, or Margarita Mix. Another great company is Fever Tree who offers a Mojito, Margarita, and Caesar mix.

If you prefer to make your own cocktails from scratch, we have all the tools you need! Visit us in-store to purchase everything from glasses for cocktail, beer and wine; bitters and rimmers; premium cocktail ice from Hensall Ice Company; to a range of simple and cordial syrups.

Non-Alcoholic & Mocktail Options

Having a non-alcoholic option at your disposal ensures all of your guests feel included! Whether that is a ready-to-drink option such as a mocktail, non-alcoholic beer or wine, or an alcohol-free spirit, we have a growing portfolio of options.

Non-alcoholic beer is one of the fastest growing categories in North America, and there are no shortage of amazing options. Partake Brewing is a Calgary-based company with craft non-alcoholic beer such as Peach Gose, IPA, and Pale Ale. We also stock non-alcoholic options from popular brands including Peroni, Corona, and Heineken.

Shop Non-Alcoholic Beer

Ready-to-drink mocktails are another great option for your Canada Day celebration. Olé Cocktail Company is a newer Canadian brand that has perfect summer packs including Margarita, Paloma, and Chili Mango, which are made with Mexican agave nectar. Benjamin Bridge created Nova Scotia's first non-alcoholic wine spritzer Piquette Zero, which has expanded to three flavours in Original, Ruby, and Pink. Another popular brand is Harrington from Quebec who produces unique alcohol-free tonic cocktails such as Cucumber & Wintergreen, and Apple & Clover. 

If you are looking to make your own mocktails with an alcohol-free spirit, Seedlip remains one of the most popular options. They have custom blends such as Grove 42 which has Mediterranean citrus notes, or Garden 108 as an herbaceous option. Another great local company is Sobrii from Stratford who produces highly-awarded spirit-free options in 0-Gin and 0-Tequila. 

Shop Alcohol-Free Spirits

Firing up the Grill

Rolling out the barbecue and firing it up for your family and friends is a staple of any Canada Day celebration. At Vincenzo's, we are partnered with the Bauer Butcher to provide a range of ethical and sustainably raised meats. They have a large selection that is perfect for this time of year:

Visit the Bauer Butcher

• Beef Hamburgers
• Steak (Flank, Skirt, Sirloin, T-Bone)
• Pork Sausage
• Pork Ribs
• Chicken Wings
• Chicken, Pork, Beef, and Lamb Skewers

We also carry some frozen meat options including our popular house-made Mild Italian Sausage and Hot Italian Sausage, along with different types of Spiedini and Chevapi.

Celebrate Canada's Birthday With Gift Baskets

If you are unable to get together with the whole family, or maybe you have a friend across the country, consider celebrating what makes this nation unique by sending them a Canadian-themed gift basket. At Vincenzo's we offer pre-made gift baskets, however you can also modify them to your preference or create your own.

Shop Gift Baskets

Our "A Taste of Canada" gift basket is the ultimate way to celebrate the holiday, as it contains an array of Canadian-made products from coast to coast. We have them ready to pick-up in-store or they can be modified if required. Some of the contents include the following:

• Vincenzo's - Marinara Pasta Sauce; Fettuccine (various flavours)
• Barrie's Asparagus - Cracked Wheat Crackers
• Covered Bridge - Ketchup Potato Chips
• Snyder Heritage Farms - Organic Maple Syrup
• Turkey Hill - Maple Cream Cookies
• Greaves - Jam/Marmalade (various flavours)

Taste of Canada Gift Basket

To place your basket order, you can visit the "Gift Baskets" page on our website to order online, call (519) 741-1437 and ask for the Gift Basket department, or email [email protected].

Make It Stress-Free - Catering Options

If you're hosting a large gathering for Canada Day or heading up to the cottage on a tight schedule, Vincenzo's has the ideal catering solutions to help you host on a whim. Select from our assortment of sandwich trays, charcuterie boards, salads, fruit/veggie trays, or cooked entrees.

View Catering Menu

Some of our delectable offerings that are perfect for hosting during the summer:

• Sandwich Trays
• Giant Pretzel Sandwich
• Salad Bowls: Bean Salads, Pasta Salads, Greek Salad, Caprese, etc
• Fruit/Vegetable Trays
• Charcuterie Board: build your own
• Dip Bowls: Bruschetta, Tzatziki, Hummus, Pesto Torte, etc
• Italian Sausage Mild / Hot (Cooked)
• Grilled Vegetables

To place your catering order, you can visit the "Catering" page on our website to order online, call (519) 741-1437 and ask for the Catering department, or email [email protected].

Summer is here! And with the arrival of beautiful warm sunny days, comes the time for light refreshing cocktails. Italian summer cocktails are perfect for summer entertaining because they are light and refreshing, often featuring a bitter-sweet balance with the use of liqueurs like Campari or Aperol.

They incorporate sparkling elements, such as Prosecco, for effervescence, and highlight the abundance of fresh fruits available during the season. These cocktails align with Italy's aperitivo culture, boasting vibrant colors, elegant presentations, and offering customization options. Overall, they capture the essence of summer with their flavourful and refreshing qualities, perfect for leisurely enjoyment in various settings.

Each has its own unique history and popularity, contributing to the vibrant and diverse Italian drinking culture. Enjoy exploring these delightful concoctions and savor the taste of Italy.

Aperol Spritz

Aperol Spritz is a popular Italian aperitif that originated in the Veneto region. It also happens to be this author’s favourite summer drink! It was first created in the early 20th century by the Barbieri brothers, who owned a distillery in Padua. The recipe was later perfected by the Aperol company, which was acquired by Campari in 2003.

Aperol Spritz gained international popularity in recent years and has become a staple summer drink in Italy and beyond. Its vibrant orange color and refreshing taste make it a popular choice for warm weather gatherings and aperitivo hours.

An Aperol Spritz is made with Aperol, Prosecco, and a splash of soda water. It has a bittersweet flavor profile with notes of orange, rhubarb, and herbs. The Prosecco adds a light effervescence, while the soda water provides a refreshing fizz. The drink is typically garnished with a slice of orange or an olive.

Negroni Sbagliato

The Negroni Sbagliato is a variation of the classic Negroni cocktail. Legend has it that it was created by accident in the 1970s at Bar Basso in Milan when a bartender accidentally used sparkling wine instead of gin while preparing a Negroni.

The Negroni Sbagliato has gained a dedicated following, especially in Italy. It offers a lighter and bubblier alternative to the classic Negroni, making it a popular choice for summer sipping.

A Negroni Sbagliato is made with equal parts Campari, sweet vermouth, and sparkling wine (usually Prosecco). The resulting cocktail has a vibrant red color with a bitter-sweet taste. The sparkling wine adds a lively effervescence and a lighter profile compared to the traditional Negroni.

Italian Fizz

The Italian Fizz is a simple and refreshing cocktail that doesn't have a specific historical origin. It is a popular choice for hot summer days and can be easily customized with various fruit flavors.

The Italian Fizz is a lesser-known cocktail outside of Italy but is enjoyed by locals during the summer season. It provides a delightful combination of fizziness and fruity flavors.

The Italian Fizz typically combines Prosecco or sparkling wine with a fruit-flavored liqueur or syrup. Common fruit choices include peach, strawberry, or raspberry. The cocktail is garnished with fresh fruit or a sprig of mint. It offers a vibrant, fruity taste with the effervescence of the sparkling wine.

Bellini

The Bellini cocktail was invented in the mid-20th century by Giuseppe Cipriani, the founder of Harry's Bar in Venice. He named the drink after the Italian Renaissance painter Giovanni Bellini, whose artworks often featured soft peachy hues.

The Bellini gained popularity in Venice and quickly spread to other parts of Italy and the world. It is considered a classic Italian cocktail and is particularly associated with celebrations and brunches.

The traditional Bellini is made with white peach puree and Prosecco. The peach puree lends a delicate, sweet flavor, and when combined with the sparkling wine, it creates a light and refreshing cocktail. Some variations may use other fruits like strawberry or raspberry instead of peach.

Campari and Soda

Campari, a vibrant red Italian liqueur, was created in 1860 by Gaspare Campari. It gained popularity as an aperitif throughout Italy and eventually became a common ingredient in cocktails.

Campari and Soda is a classic Italian drink that is widely enjoyed as a refreshing summer beverage. Its simplicity and bitter-sweet taste make it a popular choice for those who appreciate the distinct flavor of Campari.

Campari and Soda is made by combining Campari liqueur with soda water. The resulting drink has a bold bitter flavor with notes of herbs, spices, and citrus. The soda water adds effervescence and a crisp finish.

Sanguinello

Sanguinello is a cocktail that celebrates the blood orange, a citrus fruit commonly found in Italy. The history of the drink itself is not well-documented, but it is a popular choice during the blood orange season.

Sanguinello is most popular in regions where blood oranges are grown, such as Sicily and Calabria. It is enjoyed during the peak season of blood oranges and showcases their unique flavor.

Sanguinello typically combines blood orange juice with sparkling wine or Prosecco. The cocktail has a vibrant red color and a sweet-tart taste profile. The blood orange imparts a distinct flavor with hints of raspberry and citrus, while the sparkling wine adds effervescence and elegance.

Sgroppino

Sgroppino is a refreshing Italian cocktail that originated in the Veneto region, particularly in Venice. It is believed to have been created as a palate cleanser to be enjoyed between courses during a meal.

Sgroppino is popular in Italy, especially in the coastal regions, where it is often served as a digestif or a refreshing treat during hot summer days.

Sgroppino is made by combining lemon sorbet, vodka, and Prosecco. The resulting cocktail has a creamy texture with a tangy and citrusy flavor. It is light, frothy, and refreshing, making it an ideal summer drink or a delightful way to end a meal.

Garibaldi Cocktail

The Garibaldi Cocktail is named after Giuseppe Garibaldi, an Italian general and key figure in the unification of Italy in the 19th century. The cocktail's creation is attributed to a bartender at Bar Camparino in Milan.

The Garibaldi Cocktail is popular in Italy, particularly in Milan, where it is considered a classic aperitivo cocktail. It has gained international recognition for its simplicity and unique flavor combination.

The Garibaldi Cocktail is made by combining Campari and freshly squeezed orange juice. The drink has a vibrant orange color and a bittersweet taste profile. The bitterness of the Campari is balanced by the sweetness and acidity of the orange juice, creating a harmonious and refreshing beverage.

Limoncello

Limoncello is a traditional Italian liqueur that originated in Southern Italy, particularly in the Amalfi Coast and the island of Capri. It is believed to have been created by monks who used locally grown lemons to make a refreshing and aromatic liqueur.

Limoncello has gained popularity both in Italy and worldwide. It is commonly enjoyed as a digestif or used in cocktails and desserts.

Limoncello is made by infusing lemon zest with alcohol, typically vodka, and sweetening it with simple syrup. The resulting liqueur has a bright yellow color and a strong, zesty lemon aroma. It has a sweet and tangy flavor with a pronounced lemony taste and a smooth, slightly syrupy texture.

Limoncello Spritz

The Limoncello Spritz is a variation of the popular Aperol Spritz. It is a refreshing cocktail that showcases the vibrant flavors of Limoncello.

The Limoncello Spritz is enjoyed in Italy and has gained popularity as a summer cocktail abroad. It offers a citrusy twist on the classic Aperol Spritz.

The Limoncello Spritz combines Limoncello liqueur with Prosecco and soda water. The cocktail has a vibrant yellow color and a sweet, tangy, and citrusy flavor profile. The Limoncello adds a pronounced lemon zest taste, while the Prosecco and soda water provide effervescence and balance.

Americano Cocktail (aka Milano-Torino)

The Americano Cocktail has a fascinating history and is said to have been created in the 1860s in Gaspare Campari's bar in Milan. Originally known as the "Milano-Torino," it was later renamed the "Americano" due to its popularity among American tourists.

The Americano Cocktail is a classic Italian drink that continues to be enjoyed worldwide. It gained further fame as the favorite drink of James Bond in Ian Fleming's novels.

The Americano Cocktail is made by combining equal parts Campari and sweet vermouth with a splash of soda water. The resulting drink has a deep red color and a bitter-sweet taste. The Campari provides a pronounced bitterness with herbal and citrus notes, while the vermouth adds richness and complexity. The soda water adds a touch of effervescence and lightens the overall profile.

Italian Paloma

The Italian Paloma is a variation of the classic Mexican Paloma cocktail. The Italian twist incorporates bitter liqueurs commonly found in Italy.

The Italian Paloma is gaining popularity as a refreshing and vibrant cocktail. It offers a unique combination of bitter and citrus flavors.

The Italian Paloma combines tequila with bitter Italian liqueurs like Aperol or Campari, along with grapefruit juice and soda water. The cocktail has a vibrant pink color and a balanced taste. The bitter liqueurs add complexity and depth, while the grapefruit juice provides a refreshing citrusy tang. The soda water adds effervescence and lightness to the drink.

Caffè Shakerato

The Caffè Shakerato is a classic Italian coffee-based cocktail that originated in coffee bars and cafes throughout Italy. It is believed to have been created as a way to enjoy an iced coffee with a touch of elegance.

The Caffè Shakerato is a popular summer drink in Italy and is enjoyed for its energizing and refreshing qualities.

The Caffè Shakerato is made by shaking together espresso, simple syrup, and ice cubes until frothy. The resulting drink has a rich, velvety texture and a strong coffee flavor. It is served in a chilled glass and can be garnished with coffee beans or a sprinkle of cocoa powder.

Bombardino

Bombardino is a warming Italian winter drink that originated in the Dolomite Mountains. It was created to provide comfort and warmth during the cold winter months.

Bombardino is particularly popular in ski resorts and mountainous regions of Italy, where it is enjoyed après-ski or as a cozy treat during the winter season.

Bombardino is made by combining equal parts Advocaat (a thick and creamy liqueur made from eggs, sugar, and brandy) and brandy or rum. The mixture is then heated and served hot. Some variations include adding whipped cream or a sprinkle of cinnamon on top. The resulting drink is rich, creamy, and indulgent, with flavors reminiscent of eggnog.

In Conclusion

Italian summer drinks are the perfect companions for warm and sunny days, offering a refreshing and enjoyable experience. These cocktails feature light and thirst-quenching qualities, often striking a balance between bitter and sweet flavors by incorporating liqueurs like Campari or Aperol.

Sparkling elements such as Prosecco add effervescence, while the abundance of fresh fruits during the season infuses the cocktails with vibrant and fruity notes.

Rooted in Italy's aperitivo culture, these drinks are accompanied by delicious antipasti and other Italian delicacies, enhancing the overall experience. To explore these delightful concoctions and find the perfect pairing, one can visit Vincenzo's, a renowned purveyor of Italian food and ingredients.

Whether it's a zesty Aperol Spritz with a plate of bruschetta or a tangy Bellini complemented by a platter of Italian cheeses, the combination of these delectable drinks and authentic Italian cuisine creates an experience that truly captures the essence of a delightful Italian summer.

Vincenzo’s is known around the Waterloo Region for its commitment to offering customers a huge variety of high-quality products. Anyone who shops at Vincenzo’s will tell you that the selection of products is second to none, and the ability to find products no one else sells can be a lifesaver.

I can speak directly about this from my own personal experience. I needed to buy a Tagine (a Moroccan cooking pot) which I could not find at any of the big box stores, but I was able to find it at Vincenzo’s!

Part of offering the best quality foods means offering high quality meat products as well. Vincenzo’s proudly works with Bauer Butchers to provide their clients with locally and ethically sourced, top-quality cuts of meat.

Let’s take some time to learn about where your meat comes from, why local matters, and how ethically sourced meat matters.

Do You Know Where
Your Meat Comes From?

First, let’s talk about big supermarket chains. Most consumers buy their meat at large supermarkets or retailers with grocery sections. And while not all supermarkets engage in negative practices, some concerns have been raised regarding certain practices related to meat in the supermarket industry.

Factory Farming

Supermarkets often source meat from large-scale industrial farming operations, also known as factory farms or concentrated animal feeding operations (CAFOs). These facilities prioritize high-volume production, often at the expense of animal welfare. Animals may be subjected to overcrowded and confined spaces, lack of access to pasture or natural environments, and routine use of antibiotics to prevent disease outbreaks.

Misleading Labeling

Some supermarkets may use misleading labels on meat products, leading consumers to believe that the animals were raised under better conditions than they were. Terms like "natural," "humane," or "farm-fresh" may not have standardized definitions, allowing for varying interpretations and potential greenwashing.

Low-Quality Standards

To maximize profits and reduce costs, supermarkets may source meat from suppliers that prioritize quantity over quality. This can result in lower-grade meat, potentially compromised in terms of taste, tenderness, and nutritional value. Additionally, some suppliers may use additives, preservatives, and fillers to enhance appearance or prolong shelf life.

Often supermarkets will repackage meat that has been sitting on the shelves into an alternative form. For example, steaks that don’t sell, sit on the shelves for a long period of time then are ground up and sold as ground beef.

Environmental Impact

Large-scale meat production for supermarkets can contribute to environmental issues. These include deforestation for feed production, excessive water usage, water pollution from manure runoff, greenhouse gas emissions, and the depletion of natural resources. Supermarkets that do not prioritize sustainable sourcing and production methods may contribute to these environmental concerns.

Food Waste

Supermarkets often generate significant amounts of food waste, including meat products. Overstocking, improper storage, and expiration dates can result in edible meat being discarded. The disposal of wasted meat has environmental consequences and represents a loss of resources.

It is important to note that not all supermarkets engage in these practices, and some are taking steps to improve their sourcing and sustainability efforts. As a consumer, you can make informed choices by researching the practices and policies of supermarkets, seeking out brands and certifications that prioritize animal welfare and sustainable farming methods, and supporting local and independent retailers that prioritize ethical sourcing.

Why Should I Choose Locally Sourced?

Locally grown food carries several important benefits, which contribute to its significance:

1. Fresher and more nutritious: Local food tends to be harvested at its peak ripeness and delivered to consumers quickly, ensuring higher nutritional value and better flavour. Fruits and vegetables lose nutrients over time, so minimizing the transportation distance reduces the time between harvest and consumption.

2. Supporting local economy: Buying locally grown food directly supports local farmers and producers, helping to sustain their businesses and contribute to the local economy. This, in turn, helps create jobs and strengthens the community.

3. Environmental sustainability: Locally grown food reduces the carbon footprint associated with long-distance transportation. By minimizing the distance food travels, fewer fossil fuels are used for transportation, reducing greenhouse gas emissions and air pollution. Additionally, local farms often employ sustainable farming practices that promote soil health, biodiversity, and water conservation.

4. Preserving farmland and biodiversity: By supporting local farmers, we help preserve farmland and protect it from being converted to non-agricultural uses. This helps maintain green spaces, preserve rural landscapes, and protect wildlife habitats. Local farms also often prioritize heirloom and native plant varieties, contributing to the preservation of biodiversity and agricultural diversity.

5. Food safety and traceability: Locally grown food often allows for greater transparency and traceability. Consumers can have direct communication with farmers, gaining knowledge about farming practices, pesticide use, and food handling procedures. This transparency enhances food safety and builds trust between consumers and producers.

6. Community connection: Buying locally grown food fosters a sense of community and connection. It creates opportunities for farmers' markets, farm visits, and other community events that bring people together, promote social interactions, and strengthen the bond between consumers and producers.

Overall, supporting locally grown food helps create a more sustainable and resilient food system, benefits local economies, promotes environmental stewardship, and contributes to healthier and more vibrant communities.

What Does ‘Farm-to-Table’ Mean
and Why Do I Care?

Farm-to-table is a culinary movement and philosophy that emphasizes the direct sourcing of ingredients from local farms and producers to create fresh, seasonal, and high-quality meals. The term "farm-to-table" highlights the journey of food from its origin on a farm to the dining table, minimizing the steps and distance involved in the food supply chain.

The primary goal of the farm-to-table movement is to promote sustainability, support local economies, and provide consumers with healthier and more flavourful food options. By sourcing ingredients directly from nearby farms, restaurants and chefs can ensure that the produce is picked at its peak freshness and flavour, often using organic or sustainable farming practices.

Farm-to-table dining also encourages a deeper connection between consumers and the food they eat. It promotes transparency, allowing people to know where their food comes from, how it is grown, and who grows it. This can foster a greater appreciation for the efforts of farmers and the importance of sustainable agriculture.

Furthermore, the farm-to-table approach often involves seasonal menus that change according to the availability of locally grown ingredients. This encourages a closer alignment with nature's cycles and reduces the environmental impact associated with long-distance transportation and refrigeration of food.

Overall, the farm-to-table movement promotes a more sustainable and environmentally conscious approach to food production and consumption, while also supporting local communities and providing consumers with fresher and more nutritious meals.

Does Ethically Sourced Meat Really Matter?

Ethically sourced meat refers to meat that is obtained through practices that prioritize the welfare and humane treatment of animals, as well as environmentally sustainable and socially responsible methods of production. It aims to address concerns about animal welfare, environmental impact, and worker conditions within the meat industry.

Ethical sourcing of meat typically involves the following principles:

1. Animal welfare: Ethically sourced meat prioritizes the well-being of animals throughout their lives. This includes providing them with appropriate living conditions, access to pasture or outdoor space, and avoiding practices such as overcrowding and confinement. It may also involve minimizing the use of antibiotics and hormones.

2. Sustainable farming practices: Ethical meat production promotes environmentally sustainable practices. This includes responsible land and resource management, minimizing water usage, reducing pollution, and adopting regenerative agriculture practices. Sustainable farming methods aim to protect ecosystems, preserve biodiversity, and mitigate the negative environmental impacts associated with meat production.

3. Transparency and traceability: Ethical sourcing emphasizes transparency in the supply chain, enabling consumers to know the origins of the meat they purchase. It may involve providing information about the farm or ranch where the animals were raised, the farming practices employed, and the processing methods used. This allows consumers to make informed choices based on their values and priorities.

4. Fair labour practices: Ethical sourcing extends beyond animal welfare and environmental considerations to encompass fair treatment of workers involved in the meat industry. This includes ensuring safe working conditions, fair wages, and proper training. Ethical meat producers strive to create a positive and equitable work environment for their employees.

5. Local and small-scale production: Ethical sourcing often emphasizes supporting local farmers and small-scale producers who adhere to high standards of animal welfare and sustainable practices. Buying from local sources reduces the carbon footprint associated with transportation and supports local economies.

Certifications such as organic, pasture-raised, Animal Welfare Approved, and Certified Humane are often used to indicate that certain standards of ethical sourcing have been met. These certifications provide assurance to consumers that the meat they are purchasing has been produced according to specific animal welfare and environmental criteria.

Choosing ethically sourced meat allows consumers to align their purchasing decisions with their values, promoting more sustainable and responsible practices within the meat industry.

By working with the Bauer Butcher, Vincenzo’s can provide their customers with top quality meat that has been locally sourced, and ethically raised. The team at Bauer Butcher has long-standing relationships with Ontario farmers to that they can source the highest quality meat to give you the best farm-to-table experience.

Stop by Vincenzo’s today and see our quality selection of premium cuts!

7 Days
in Puglia

Special Introduction to Vincenzo's customer.

Let us begin with an introduction to my company called GUSTOLOGIA which literally means THE STUDY OF TASTE. It is a mouthful to pronounce, but we always say we want it that way, with the tongue planted firmly in the cheek! I like to describe gustologia as an enthusiasm and a curiosity to search out the best tastes for maximum enjoyment. We also strive to understand why we experience what we do during the act of eating and drinking. And by offering delicious items on our gustologia website as well as tailor made gifts and events, we strive to offer a unique experience to our customer. As well, small group travel such as our trip to Puglia assist in creating gustologists worldwide!

Everything about Puglia is connected to the sea and to the sun, and it is predominantly agricultural with a mineral rich soil. There are many types of grains, fruits, olives, and almonds grown here. Puglia produces an astounding amount of Europe’s pasta, and more olive oil than all of Italy’s regions combined.

Here is an authentic Pugliese recipe given to us from Masserie di Sant’Eramo:

Ingredients (4 servings)

500g Orecchiette Pasta “Masserie di Sant’Eramo”

“Masserie di Sant’Eramo” Extra Virgin Olive Oil

1 -2 bunches of Rapini (turnip tops)

3 garlic cloves, whole

8 anchovy fillets

1 to 2 dried or fresh hot peppers, broken up or chopped (this ingredient can be omitted for no spiciness, or heat)

Black pepper to taste

Sea salt to taste

Instructions:

Wash and cut rapini in small pieces of about an inch, discarding the hollow end of the stem and the bigger, thicker leafs. Set aside.

Bring a large pot of water to a boil and salt it. Add the Orecchiette and cook until al dente.

Use this time to heat the extra virgin olive oil in a small saucepan.

Sauté the garlic clove in extra virgin olive oil, along with the anchovy fillets and the hot red peppers.

Two to three minutes before the Orecchiette are ready, add rapini to water stirring often. Once cooked, drain the orecchiette and turnip tops and add them to the sauté and mix over a high heat for few minutes.

Toss to combine everything. Add pepper to taste.

Serve immediately, sprinkle over a tablespoon of grated and grilled bread, if desired.

Tips:

• Make sure you cook the garlic at low heat to avoid burning it.

• Drain heavily, as water left in the pasta might dilute the taste of the dish.

• You can blend part of the cooked rapini together with a bit of cooking water to get a creamier texture.

• You can drizzle a little high-quality olive oil over the dish right when you serve, too.

• You can replace Rapini with Broccoli.

Contact us at info@gustologia for more details and itinerary.

Browse our website: https://www.gustologia.ca/