Our first location at 720 Queen Street West in 1992 started with a simple yet ambitious desire: to offer an authentically Italian food experience in Toronto. 

Cosimo and Paolo, being “Terroni” — meaning their background originated from southern Italy —  wanted to offer their guests true southern Italian cooking. They were well aware that in order to provide the real flavours of Italian cuisine, the main focus had to be placed on sourcing the highest quality ingredients starting from materia prima (raw materials). Think tomatoes, olive oil, flour, eggs…

A lot of time was spent sourcing the building blocks for all our dishes from small artisanal producers either in Italy or locally. The objective was and is to only work with suppliers who uphold our same traditional values and ethics in order to be able to offer food to our guests that we are proud of. The extra virgin olive oil made from 100% coratina olives in Puglia, the San Marzano tomatoes from Campania region, the flour from Le Marche, the indiginous varietals of wines that go well beyond the all-too-familiar Chianti and Pinot Grigios. It’s with this philosophy that a simple spaghetti with tomato sauce (Spaghetti Ca’ Pummarola N’Goppa) can taste at its best. This has been our driving force since day one and 30 years later, we have evolved, always upholding the values of tried-and-true tradition.  

From that first Queen Street location all the way to Los Angeles, a dining experience at a Terroni restaurant, no matter which location or neighbourhood you happen to be in, has a unique, undeniable feel and flavour to it.

Born and raised in San Daniele del Friuli, Italy, Daniel Mezzolo grew up surrounded by the rich flavours and traditions of Italian cuisine. His passion for cooking was sparked by watching and helping his grandmother and mother prepare meals in their family kitchen. With an impressive 27-year career in the culinary world, Chef Daniel has worked and travelled extensively throughout Europe, South America, the Caribbean, and now North America. These experiences have broadened his culinary horizons and inspired his cooking style. As Executive Chef for Gruppo Terroni, Daniel leads the culinary vision for our restaurants. “I'm thrilled to be part of a dynamic team that shares my passion for innovative, authentic Italian cuisine. Together, we're committed to delivering exceptional dining experiences that exceed our guests' expectations.” One of his most cherished memories is the first day he stepped into a professional kitchen. The energy, the aromas, and the thrill of creation sparked a passion that's driven him to excel in his craft. “Today, I honoured to lead a team of talented chefs and contribute to the continued success of Gruppo Terroni .”