fine food - Chef Massimo Capra

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Italian-born chef Massimo Capra’s culinary training began in Salsomaggiore, Parma. He then started his culinary journey at the famous Trattoria dall’Amelia in Mestre near Venice.


Chef Capra spent several years at Hotel Royal in Courmayeur, Valle d’Aosta, Hotel Savoy and Drei Tannen restaurant in San Martino di Castrozza, and under contract with Gallia Hotels in Milan and various resort properties.

Massimo Capra then went to Toronto in 1982, and first worked at Archers, a restaurant owned by a family member. In 1989, he became an acclaimed chef at Prego della Piazza, where he remained for nine years. 

In 1997, he joined forces with Paolo Paolini, formerly of Splendido Restaurant, to open Mistura Restaurant.

Sopra Upper Lounge opened in 2006 and it is now a favourite venue for a variety of entertainment needs.

In 2010, Massimo Capra licensed his name to the famous restaurant Rainbow Room in the Crowne Plaza Hotel in Niagara Falls.

For the last two years, passengers travelling through Toronto’s Pearson International Airport have had the opportunity to dine at Massimo’s Boccone Trattoria Restaurant and Boccone Pronto, which have recently been nominated as Best Chef-Led Restaurants in an Airport by theGlobe & Mail and

Soprafino at Hamad International Airport, Doha, Qatar, also opened in September 2014 in partnership with Qatar Airways/SSP joint venture and Qatar Duty Free.

Author of One Pot Italian and Three Chefs: The Kitchen Men, which in 2011 received the gold award in the Canadian Culinary Book Awards, Massimo is also the food editor for Canadian Home Trends magazine.

Chef Massimo Capra is no stranger to television, being the host of his own show Gourmet Escapes, and he is a regular guest expert on the long-running City TV’s Cityline, chef-host on the hit series Restaurant Makeover on the Food Network, and now Massimo will be a judge on season 2 of the hit show Chopped Canada.

Roasted Seasonal Fruit

  • Serves 4–6 people
  • Prep time 30 minutes
  • Cooking time 30 minutes


  • 4 pears, quartered, core removed
  • 2 cooking apples, quartered, core removed
  • 6 plums, halved, stone removed
  • 12 dried apricots
  • 1 cup dried cherries
  • 1 cup fresh cranberries
  • 1 cinnamon stick, broken into large pieces
  • 8 cloves
  • 2–3 star anise, depending on size
  • 4 oz  light brown sugar a pinch of salt
  • 1 orange, juice and zest
  • 1 lemon, zest only
  • 2 oz butter


Place all the fruit in a large bowl and season with the sugar, orange, lemon zest and salt. Toss well, then arrange all the fruit in a roasting tin or casserole. Sprinkle with the cloves and star anise and add the cinnamon sticks. Spoon the orange juice over it and dot with the butter. Bake in a pre-heated oven at 425°F for 20–25 minutes until lightly browned. Serve hot, spooned into bowls and topped with a scoop of mascarpone, vanilla ice cream or a spoonful of crème fraîche.

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