Thursday, May 4, 2017

Terroni on Adelaide with Chef Giacomo Pasquini





Located inside Toronto's historic York County Court House which served as the city court 1852 to 1900, Terroni took over the heritage location in 2007, serving a Southern Italian menu of classic Sicilian and Pugliese dishes. Recently joining Terroni as executive chef at their five Toronto locations is Giacomo Pasquini. Born and raised in Senigallia, in the Marche region of Italy, Chef Pasquini knows the benefit of using fresh, seasonal ingredients in his dishes. Growing up with the Adriatic Sea on the coast, ad the green heart of Umbria further inland, the 35-year-old is used to being surrounded by fresh products. His culinary journey brought him through different regions working with some of Italy’s top chefs and also traveling through Spain before ultimately ending up in Toronto at Vertical Restaurant in the heart of Toronto’s Financial District. Now joining Terroni after a decade at Vertical, Chef Pasquini working closely with Terroni owners Cosimo and Elena Mammoliti, is endeavouring to bring in more from the local side. "Terroni imports a lot of products from Italy, but we recognize Canada also has a lot to offer. So we wanted to find a balance between local and authentic Italian ingredients. At Terroni, it’s all about home cooking. You come here and have the simplest pasta dish, made with fresh local and Italian ingredients, and you’re satisfied. It’s familiar and comforting here. It’s like being with family. We want you to feel embraced".



The modern bar at Terroni

Terroni's lunch menu

Provençal Côtes du Rhône

The historic interior of Terroni with gilded coffered ceilings and original cornice moulding
was maintained during the restyling of the space by Cosimo Mammoliti and architect Ralph Giannone

Suspended light fixture modeling the Autodromo Nazionale Monza, where the Formula One Italian Grand Prix takes place north of Milan reads like a big doodle scrawled across the grand ceiling

Santo Stefano Pizza with tomato, mozzarella di bufala, fresh arugula and prosciutto di parma
and Margherita with tomato, mozzarella and fresh basil

Espresso Macchiato with two shots of espresso with just a small amount of steamed milk 

New Executive Chef Giacomo Pasquini




Tagliatelle Bolognese
Serves 4
Recipe courtesy of Chef Giacomo Pasquini, Terroni / Toronto

2 oz finely chopped pancetta
2/3 cup olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
3/4 lb ground beef
1/2 lb ground pork
1/4 cup red wine
1 1/4 cup canned San Marzano tomatoes and their juices, crushed
1/2 cup beef stock or broth 
Salt and pepper to taste
1 lb store-bought fresh or dried tagliatelle pasta
Freshly grated Parmigiana-Reggiano, for garnish


Add pancetta to a large pot over medium heat. Cook, stirring occasionally, until crisp, about 5 minutes. Add oil if needed. Add onion, carrot and celery. Cook, stirring occasionally, until onion softens, about 5 minutes. Crumble in beef and pork. Cook, breaking up meat with a wooden spoon, until cooked through, 12 to 15 minutes. Add wine. Cook until wine begins to absorb, about 2 minutes. Add tomatoes and broth to pot. Simmer until the flavours infuse and sauce thickens, about 1 hour. Season with salt and pepper. When sauce is almost ready, cook pasta in a large pot of boiling salted water until al dente. Drain well. Serve pasta topped with sauce. Garnish with freshly grated Parmigiana-Reggiano.