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The Quality of Sapore by Zafferano

August 12, 2011 by  
Filed under Food


Sapore For the discerning tongue of a critical gourmand, quality is a special word. It encompasses an unwavering posture towards high standards, exceptional creations and gastronomic excellence. For restaurateurs, it means never settling on a second-rate product and always delivering the best meal possible, one that exceeds the expectations of guests that crave quality.

“Quality is No. 1,” says local restaurateur Steve De Vittoris, owner of Sapore by Zafferano, Sapore North, Spumante and Zafferano. “We buy only top-quality ingredients for all the food that we make. It’s something that I pride myself on.”

A veteran of the Toronto dining scene, De Vittoris believes that a quality meal begins with ingredients. This means ensuring all his establishments serve, at minimum, AAA-grade meat, such as succulent Black Angus beef, tender USDA Prime strip loin and mouth-watering Australian lamb.

It also entails preparing from scratch all pasta in-house to guarantee only the freshest gnocchi, fettuccini and linguini is presented before the anxious palate of epicurean clientele. “We make our own pasta on the premises,” says De Vittoris. “This not only means our dishes are always fresh, but that we consistently maintain our superior standards.”

But quality doesn’t just end with the entrees, it also requires the creation of a welcoming atmosphere in a comfortable setting. It means fashioning a timeless décor that exudes authentic charm with a team of servers that make guests feel at home. “When you come into my restaurant in the evening, I want you to feel like you’re dining in Tuscany or Florence,” says De Vittoris, whose first Vaughan estabishment, Zafferano Ristorante, was voted best Italian restaurant for seven straight years by the Vaughan Citizen’s Readers’ Choice Awards. “You never get tired of the décor. The stone and stucco combination gives a relaxed and stylish atmosphere.”

At the end of the day, De Vittoris feels quality is something that others will enjoy and acknowledge. “You work so people can come into your restaurant and have a really good time,” he says. “When customers tell me they had the best time at my restaurant, well, it just makes my day.”


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