Verdicchio Ristorante

Specialties

The chefs of Verdicchio Ristorante take pride in offering the best quality available for our guests.

We believe it is important to get connected to food sources and understand how it makes it to your plate. We try to utilize our surroundings as much as possible. Our herbs are grown on premises — chives, rosemary, parsley, bay leaves, sage, mint, basil. In the spring, our gardens are planted with cherry tomatoes, cucumbers, peppers and many other summer vegetables. Seasonal produce is brought in from local farms to ensure the freshest of ingredients on your plates.

As Northern Ontarians, we tend to forget that the freshest product is right in our backyard — Manitoulin pickerel, rainbow trout, farm raised pork, chicken, quail and rabbit — to name a few. These are all found locally, and on our menu.

Our cured meats are made on site in our old world fashion — prosciutto, capicollo and bresaola — using the finest locally farmed pork and beef, wine washed and seasoned to age. Pasta selection, if not using premium Italian labels, are homemade here, right in our kitchen. Gnocchi, ravioli, lasagna, passatelli, sauces and soups are made everyday to ensure the ‘vera cucina’ or ‘true flavours’ of Italian cuisine. This is how we were meant to enjoy food — just like in the old world!

Our dishes are prepared fresh in order to give you the best possible quality.

Should you have any dietary concerns, please feel free to let us know and we will gladly accommodate where possible!

History

Established in 1994.

Owned and operated by Mark Gregorini and Willie Gregorini.

Recently renovated to include a state of the art event space seating up to 250 people.

Meet the Business Owner

Mark G.

Business Owner

Mark started out behind the bar at his family’s restaurant in 1996, mixing cocktails and pouring wine. Back then the restaurant featured a modest lunch and dinner menu and wine list of a dozen international wines.

Over the years the restauranteur and business grew together.

Mark led the restaurant into bold new territory when he introduced modern Italian cuisine and developed then refined his extensive wine cellar. His passion for food and wine has taken him all around the world for business, pleasure and study.