About
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Contemporary Italian Kitchen in the heart of Vaughan
We make two things and obsess over both: Pinsa romana with a cloud-light crumb, and panini pressed to a clean, golden snap. Ingredients are few, chosen on purpose. Recipes travel from Italy through Chef Angelo’s hands and stop here, in Vaughan, where we keep them honest.
Pinsa vs. Panini?
Food For You
Different canvases, different moods. When you want lift, nuance, and shareable bites, choose pinsa. When you want warmth in the hands and a straight line of flavor from first bite to last, choose panini. We serve both, pinsa just happens to feel like Sunday even on a Tuesday.
1989
where we started
Proin ullamcorper pretium orci. Donec scelerisque leonam massa.
1998
Restaurant Award
Proin ullamcorper pretium orci. Donec scelerisque leonam massa.
2007
best italian restaurant
Proin ullamcorper pretium orci. Donec scelerisque leonam massa.
2017
12 branches restaurant
Proin ullamcorper pretium orci. Donec scelerisque leonam massa.
Fresh Today
Made this morning, served the same day.
Small batches, fast turnover—flavor at its brightest.
Light by Design
Our pinsa base is airy and clean.
Naturally lighter than pizza—comfort without the post-meal slump.
Honest Produce
Real vegetables, chosen for taste.
Tomatoes that taste like tomatoes. Greens that stay crisp.
Italian Craft, Chef-Led
Tradition in modern hands.
Angelo’s training, our standards—two classics, precisely made.
Vaughan, This Is Home.
A Better Bite of Italy
Modern Italy, pared back. Two classics done right ready for lunch breaks, quick dinners, and everything between.
Meet Our Chef
Località Chef
Aroldo De Marco
Founder & Chef
Quetzalli Antonio
Co - Founder & Chef
Jovanni Scutari
Head Chef
