Chef Paganelli was born and raised in the Town of Ravenna, off the Adriatic coast of Italy's Emilia-Romagna region — a region that is often described as Italy's food capital. When you think of tagliatelle Bolognese, Parmigiano-Reggiano, balsamic vinegar of Modena, salami, prosciutto di Parma, or mortadella it is all thanks to the various cities in Emilia-Romagna.
Over the past two decades, his accolades include first place for the 2001 Golden Spoon Risotto Competition and the 2000 Silver Spoon Risotto Competition. In Luxembourg, he achieved the Bronze Medal at the ExpoGast 2002 World Championships. Recently, he was accredited with the Maestro di Cucina from the Associazione Professionale Cuochi Italiani in Frascati, Rome and multiple awards from the Ontario Independent Meat Processors. He’s also the only Assagiatore Salumi in North America — the equivalent of a sommelier for cured meats.
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