591 College St. Toronto, Ontario 416-537-0078

About

The Place

We waited for the perfect location to become available in Little Italy. On April 8, 2011 we opened Trattoria Taverniti. Our place is quaint and charming with exposed brick, checkered table clothes, and old barn wood. It’s a comfortable restaurant great for mid-afternoon lunch breaks, dinners with friends and family, and sipping wine later in the evening.



The Food 

Each day we are in the kitchen making our pomodoro sauce, meatballs, gnocchi, lasagna, chicken eggplant parmigiana, tiramisu, and other delicious foods - all from scratch. We use high quality, fresh ingredients to make our simple, classic dishes using recipes that have been in the Taverniti family for generations. We work hard to make very good food. 


The Family 
My mother, Rosina, is from Calabria in Italy. She arrived in Canada with my father on December 24th, 1956. Over the years she has been in charge of many kitchens - some with as many as 30 people working under her. She learned to cook from her father - a multi-talented man. He was a police officer who, once a week, was the cook for all the other officers. My mother would also stand by her mother, watching her cook, soaking in all the knowledge she could. 





“I love to cook. This is my way to be happy” 

                                          
                                             
-- Rosina Taverniti


With my mother being such a good cook, naturally I learned from her. Ever since I was a child I was watching her - always watching her. 

My son, Anthony, also works with us. He has the same talent for making good food and is learning every day from myself and his nonna. Even though he is still in highschool, he has great plans for the restaurant.

My mother and I opened the restaurant because we wanted to do what we are good at. We have talent for making good food. As with anyone, it would be a waste to not use our talents. We are very happy that we can share our food with so many people. We hope you can stop by soon to try the food we put our hearts into making.