Rooted in Prince Edward County, Ontario, Scappato creates ready-to-serve vegetarian tasting bites, curated specifically for cool-climate wines and guided by the produce each season brings. Ingredients are sourced locally whenever possible - especially in the abundant summer and fall months.

Scappato is Italian for escaped or run away. In relation to vegetarian food, it can describe a dish that echoes a meat-based recipe, but the meat has ‘escaped’ entirely. So, with Spaghetti con pollo scappato, the chicken has ‘run away’ and what remains is the soul of the dish: a balance of flavours carried by tomato infused with garlic, olive oil, a touch of chilli and parsley.

At Scappato, plants take the lead. Ingredients such as legumes, nuts, roasted vegetables, fresh herbs and spices step forward - whole foods that are rich and satisfying.

I grew up in England with culinary adventurous parents, where flavour came first and nothing was off limits. Living in Italy and France, I learned early that food is love on a plate, and gastronomy is as much about the wine as it is about the dish.