Braised beef cheeks make you slow down right from the start. First, you gather what you need: thick beef cheeks,…
Posts Published by Alberto Mura
Alberto is a Calgary-based hospitality professional and the founder of OvenSource. His background is rooted in restaurant operations, guest experience, and concept-driven dining, with years spent working closely inside hospitality environments where food, service, and atmosphere all matter equally.
Through OvenSource, he brings together practical restaurant insight, a traveler’s perspective, and a deep personal interest in how food connects people to memory and place.
Focaccia di Recco
Liguria, a region on Italy’s northwest coast, is known for its dramatic seaside cliffs and a deeply rooted culinary tradition…
Osso Buco with Gremolata
Osso Buco is the kind of dish that asks for your time—and rewards you for it. It starts quietly, with…
Polenta with Wild Mushrooms and Gorgonzola
Polenta like this belongs to a colder evening. The kind where you start cooking without rushing, maybe while the light…
Cacciucco – Tuscan seafood stew
Cacciucco isn’t a delicate soup. It’s bold, a little rough around the edges, and full of character from the moment…
Porchetta (Italian Roast Pork)
Porchetta has a way of filling the space long before it’s ready. You start early, knowing the whole day will…
Eggplant Parmigiana (Melanzane alla Parmigiana)
Eggplant Parmigiana carries that feeling of something that’s been made the same way for generations. You don’t rush it. You…
Chicken Saltimbocca
Chicken Saltimbocca is one of those dishes that feels effortless, but only because everything is doing exactly what it should….
Stinco di Maiale (Pork Shank)
Stinco di Maiale is not a quiet dish. It’s bold, generous, and made for the kind of meals that stretch…
Polpette al Sugo (Meatballs in Tomato Sauce)
Polpette al Sugo feels like something that’s always been there. A pot on the stove, gently simmering, filling the whole…
Sarde in Saor (Sweet and Sour Sardines)
Sarde in Saor has that quiet, unmistakable Venetian feeling. Something you don’t rush, something that reveals itself slowly. It comes…
Agnello Scottadito (Grilled Lamb Chops)
Agnello Scottadito comes straight off the grill with no hesitation. It’s hot, almost too hot to handle, and that’s part…
Frittata di Zucchine (Zucchini Frittata)
Frittata di Zucchine has a way of fitting into any part of the day without needing to change much. It’s…
Involtini di Melanzane (Eggplant Rolls)
Involtini di Melanzane feels like something you’d find tucked away on a handwritten menu, the kind of dish that doesn’t…
Saltimbocca alla Romana
Saltimbocca alla Romana comes together with a kind of quiet confidence. At first, it almost feels too simple to stand…
Brasato al Barolo (Beef Braised in Barolo Wine)
Brasato al Barolo is not something you decide to make on a whim. It’s a slow commitment—one that usually starts…
Seafood Risotto with Saffron
Seafood risotto with saffron has a way of pulling you in from the start. It’s the kind of dish that…
Cacio e Pepe
Cacio e Pepe is one of those dishes that looks almost too simple to matter—until you try to make it…
Sicilian Caponata Pasta
Caponata on its own is already something special—but once it meets pasta, it turns into a completely different kind of…