I rarely order tomato sauce at Italian restaurants.
To each one’s own, of course.
nice meal at Contrada on College St
radicchio salad
duck confit agnolotti
sauteed greens, including broccolini. I was happy to see it was a generous serving.
housemade bread, with garlic, apparently the chef’s mom’s recipe.
chocolate bar dessert. cookie base, chocolate mousse, banana caramel.
The servers were lovely.
I would go back.
Viaggio is still my favourite for a place between Bathurst and Roncy.
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Huge fan of Contrada. Glad you enjoyed!
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Recently stopped in at the Queen St. location of Sud Forno, searching for their mortadella panettone. It was a Saturday, so they had a porchetta sandwich station, which we couldn’t resist. The pork itself was juicy, nicely herbed, with delicious crispy skin. It was loaded into a crusty ciabatta bun with caramalized onions, cooked rapini, and a dash of olive oil. Mmm mmm good. We also rounded out our order with their yummy mortadella sandwhich on a focaccia festooned with olives and red peppers.
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Any luck finding it?
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looks great!
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Alas, they kept selling out while we were still in the city. We are now in Alberta, visiting relatives.
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Oof 
Bummer. Have you tried it before?
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No, we only learned about it this year, so we were curious.
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I’m very curious as well 
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Proper on Roncy serves New York style /Red Sauce Italian food. It opened last week.
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We were with friends near Dufferin and King and headed to Nodo in Liberty Village because we knew we would be able to get in without a reservation on a Saturday night (because it is huge). As before, the food was solid, particularly the carbs.
We started with cocktails:
- Marzocca - Cynar, melon liqueur, pineapple juice, lemon juice, rosemary - still great, with lovely bitter notes.
- Porzia - Malfy Rosa gin, St. Germain elderflower liqueur, Grand Marnier, lemon juice, egg white - reminded me a bit of a Ramos gin fizz, without the fizz.
- Portafortuna - Aperol, sour raspberry, creme de banane, Cointreau, orange juice, and cranberry - like a creamsicle.
We tried the Spiducci D’agnello: tender Ontario lamb skewers with gremolada.
The Pizzetta Mortadella e Burratina was a standout: rosemary focaccina, mortadella col cuore, creamy burratina, toasted pistachio, olive oil. Should be upsized to a main as it is worth having more of.
Coccoli featured fried pizza dough balls, served with prosciutto di Parma, creamy stracciatella, basil oil. More great dough, with tasty accompaniments.
Rucola e Pera was a simple salad of arugula, pear, toasted walnuts, gorgonzola, shaved parmigiano reggiano, and a nice poppy seed vinaigrette. A good counterbalance to everything else.
Oltraggioso was a fancified Hawaiian pizza with fresh mozzarella, tomato sauce, prosciutto cotto, spiced pineapple, basil, and peperoncino verde. Great crust and yummy all around.
Chitarra alla Zozzona was great, with housemade chitarra, italian sausage, guanciale, tomato sugo, parmigiano reggiano, egg yolk, pecorino romano. Chewy noodles, rich and hearty sauce.
We just had the Panna Cotta alla Vaniglia for dessert. The panna cotta wasn’t quite as smooth as some versions, but the strawberry crumble and fresh strawberry were nice additions.
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Looks good! I haven’t been to any of the locations since 2019. I have always enjoyed my meals.
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