During our childhood in northern Italy, my brother Dante and I were brought up on our mother’s homemade cooking. Her version of Italian food was simple and healthy, always using fresh and local ingredients. When we first opened Piola restaurant in 1986, our goal was to share our mother’s style of cooking in an environment that showcased Italy’s cultural esthetic.
From the very beginning, we wanted Piola’s kitchens to duplicate the way we cook at home with our family and friends. Our mother always told us, “Simple is best,” and I think too many chefs these days are complicating Italian cuisine. When we eat at home we don’t have excessive garnishes on the plate, so why would we do that in a restaurant? Cooking should be simple. We use the best produce straight from local farms, with the least amount of intervention before presenting it to customers. Read more
We’ve all had meals out that have involved upset stomachs, empty pockets or disappointing service. The unfortunate experience makes you wish you had just scrubbed your hands, sharpened your knives, threw on a floral apron and prepared the meal yourself! Turn to these reliable restaurants, which have garnered positive reviews all across the city. Read more
With his innate ability to understand what we crave, entrepreneur Gesualdo Mastruzzo of Numage Trading Inc. has successfully fed Italian Canadians the foods they grew up loving back home.
Italian delights have made their way into the homes of Italian Canadians over the years. With the recent introduction of healthier fare like organic spelt pasta and bread baked “back home,” the palates of those longing to eat Italian-style has been satiated.
Have you ever wondered how Le Tre Marie panettone made it to your kitchen just in time for the holidays? Or how the Italian-produced Callipo tuna made it into your sandwich today? Read more