Mistura265 Davenport Rd., 416-515-0009
The good-looking, grey-on-grey room is best scanned in the comfort of a plush booth. Chef Klaus Rourich sends classy interpretations of classic northern Italian dishes out. For seasoning, a bright salad of orange slices, shaved fennel and uses ricotta and niçoise olives, and almonds for texture. Puttanesca that is earthy, with no touch of mush, offsets octopus. Textbook bolognese, just bound with milk, is deep with flavour.
La Cascina1552 Avenue Rd., 416 590 7819
Abruzzan chef Luca Del Rosso’s menu changes daily, but his main tools are always time and salt, olive oil —each dish is cooked slow long and soft. The antipasti course brings some mini-masterpieces, including creamy pan fried potatoes paired with tart tomatoes and salty capers; slow-cooked lentils and carrots; and a fluffy scramble of eggplant eggs and ricotta.
F’Amelia12 Amelia St., 416-323-0666
While maintaining the Italian spirit of simplicity, the kitchen of this Cabaggetown favourite continues to wow with its originality. Appetiser are fantastic: lightly battered and grilled calamari comes brushed with garlicky pesto, and smoky grilled radicchio livens up an already delicious fig salad. Chef Riley Skelton provides an original take on carbonara—possibly the most sacred dish in the Italian canon— using handmade tagliatelle in place of spaghetti, and adding sautéed red onion, crisped prosciutto and spinach. Creamy eggplant is the star of a spicy lamb sausage pizza. In warmer weather, the size of the eatery doubles and is the perfect area to drink a glass of wine and take in the neighbourhood sights.
Bar Buca75 Portland St., 416 599 2822
A few steps from Buca appropriate, chef Rob Gentile’s King West osteria, is everyday Bar Buca and his relaxed. Divide the gran fritto misto, a two-tiered snack tray piled with lightly battered and deep-fried baby artichokes, rock shrimp, tiny smelt and twists of pigskin. Each bite is flecked with fennel and perfectly crispy -flavoured salt or chili. For dessert, there’s old fashioned Italian pastries: ricotta-stuffed cannoli, lace-patterned pizzelle and sugar -dusted apple butter bombolone.
Ardo243 King St. E., 647-347-8930
Chef Roberto Marotta’s Sicilian-inspired dishes offer a degree of sophistication that sets this new St. Lawrence spot above many of the city’s trattorias. Acciughe—punchy white anchovies and roasted red peppers on crunchy herb butter–soaked crostini—are an ideal two-bite snack (or spuntini, as the Sicilians would have it), and sourdough starter makes an extremely bouffant pizza crust. It’s a welcome change from the Neapolitan tyranny.
Buca604 King St. W., 416 865 1600
Few places where executive chef Rob Gentile prepares a number of the city’s, encapsulate Toronto’s dining culture better than Buca most original and byzantine plates in a barebones industrial room. Creamy smoked burrata tops hot pig’s blood spaghetti with sausage and rapini. Truffle shavings adorn ricotta-filled fried zucchini blooms—a dish that’s described (accurately) by a closeby diner as “better than sex.”
Campo244 Jane St., 647 346 2267
A lot of Italian kitchens in this city appear to consider that any spaghetti with meat sauce might be passed off as bolognese, but at this Baby Point trattoria, it’s done right. Ground beef and pork are cooked for 48 hours with milk tomatoes and also a veggie mirepoix to produce a deep-flavoured sauce that goes over outstanding pasta. The kitchen also scores points because of its handcrafted gnocchi, smaller than normal but the perfect mix of dense and airy, coated in a tasty ’ and tomato nduja sauce. The wine list is small but features alternatives from some less-heralded areas of the boot, and also the digestif collection includes some amari that is rare.
Nice italian restaurants in Toronto
Enoteca Sociale1288 Dundas St. W., 416-534-1200
At its heart, the restaurant doesn't, although its chefs may change. Between the faux-wood panelling, the genuine warmth toward returning bashes by professional staff and also the pub, revealed ’s exceptional choice of unique, wines that are Italian that are quaffable, this cosy place remains Toronto’s most authentic replica of dining by the Tiber. Chef James Santon catches the soul of the boot in his gnocchi, a pillowy basis for sour tomato, chilies along with a languorous puddle of smoked ricotta that reads achingly easy, but is soul-food substantial. Dialogue resumes only after every last bite has been scraped from the plate and licked off the spoon, and pauses for chocolate terrine, a trinity of candied hazelnuts, compact chocolate mousse and spritely olive oil.