text: After a few months of waiting I finally had the chance to check out the Italian restaurant everyone is talking about right now Impasto This small space located in the heart of Little Italy and only a short walk from the Jean Talon Market was born of the collaboration between Michele Forgione formerly of Osteria Venti and Stefano Faita host of CBCs In the Kitchen Impasto aims to provide great Italian food with no shortcuts almost everything is made in house Walking into the space that level of craft permeates even the decor Beautiful open kitchen with wood panel walls leather banquettes terrazzo floors Pelligrino bottles lining the ceiling and just enough lighting to really brighten up the room I sat down with a Negrini in hand ready to enjoy a wonderful meal with a group of friendsnnFirst up we have the Insalada di Moscardini baby octopus fennel potato and red onion salad A beautifully balanced salad The freshness of the fennel combined nicely with the bite of the red onion the starch of the potatoes and the fatty octopus Add a little olive oil and some herbs and you had a great starter to the mealnnThe other starter I got to try was the housemade Apulia style sausage with pan seared rapini and apple vinegar Great texture to the sausage as well as great flavour The combination of the rapini and the apple vinegar adds some nice acidity to the fatty sausage I know rapini is not everyone is thing but I personally love it so that worked for mennThe next course was the pasta course I went for the ricotta gnocchi with basil infused tomato sauce This dish is probably Chef Forgiones speciality and I had heard so much about it that I was not sure it could meet my expectations Well it blew them out of the water The slow pillowy texture of each morsel The rich ricotta flavour I have never had gnocchi that literally melt in your mouth like these ones did Lightly tossed with a simple but very flavourful tomato sauce this was pretty much the best pasta dish I have had all year almost without saying Bravo Chef nnI also got to try another pasta dish the mafalde with rabbit ragu chicory and olives The mafalde pasta itself was wonderful great texture indicative of people who know how to make great inhouse pasta The combination of the rabbit ragu with the chicory made for very earthy notes a nice contrast to the richness of the ricotta gnocchi I had previouslynnFor the next course I went with Nonnos porchetta roast served with a vanilla pear pan seared rapini and some candied fruits This was an amazing roast deliciously rich and fatty pork meat with crispy skin The skin was not the crispest I have ever had but still wonderful The inclusion of the vanilla pear and the candied fruits provided some sweetness to balance with the inherent saltiness and fattiness of the roast itself I love porchetta and Impastos take just reinforced my lovennFor dessert we went with the Tiramisu and the chocolate tort cake I am not a big fan of Tiramisu due to my hatred of coffee but this one was milder in terms of the coffee taste and had a wonderfully smooth texture The chocolate cake had more of a brownie texture very dense but still moist Very well executednnThis was a great meal all around Impasto aims for great Italian food and they hit on all the notes As a party we did find the service to be slightly slow in terms of bringing water and taking wine orders but it is a minor quibble Now the menu changes seasonly and ironically enough they just changed the menu for the fall so you will not be able to try the dishes I described above However that should not stop you from going menu unseen I have no doubts you will be as satisfied as I was Now I just want to go back to see what Chef Forgione and company have in mind for the current seasonnnCheers