“We do not play around with Italian food,” says Alex Scotto di Luzio, manager at Coppi Ristorante. “We stick to the authentic recipes. If it isn’t broken, why fix it?”
With even the tomatoes sourced from Italy for the best-tasting sauces, the restaurant is like a little bit of the Mediterranean on Yonge Street. “We cover all regions of the country and source loads of ingredients from Italy,” notes Alex. This includes truffles from the Piedmont region, an annual delicacy that Coppi Ristorante has been treating its customers to since the mid 90s, unique for the time. Back then, Alex would go to Italy to broker a deal with a local truffles forager for a supply during the last months of the year. Now there are suppliers to do the job, but the tradition of offering a unique truffle menu continues to this day.
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Service needs huge improvement and cooks in the kitchen needs skills to get patrons hot food, even the vegetables arrived cold. Prices are high, experience SHOULD be perfect, expect mediocrity and no caring from the owner if things arrive cold and not as they should be.
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Coppi Ristorante has offered authentic Italian dishes inspired by natural and simple methods of "Abruzzese" cuisine since 1991. For Winterlicious, menu options include Polipo (Octopus carpaccio with grapefruit and fennel), zuppa di pesce (seafood stew with saffron, cherry tomato and green beans), salsiccia e polenta (house made grilled sausage, polenta, seasonal vegetables), and tiramisu.
View this Smart ListCoppi Ristorante has been serving authentic Italian dishes inspired by the natural and simple cooking methods of Abruzzese cuisine since 1991. Coppi Ristorante paved its way to popularity with this simple formula: never adventurous but simple, never complicated but easy to comprehend, never too many spices (except for one or two per dish. This Winterlicious, experience the simplicity of Italian cuisine with a traditional cavolo nero salad (Tuscan kale salad, prosciutto, goat cheese, pomegranate and lemon vinaigrette), rigatoni al ragu, crespelle alla fiorentima (ricotta and Swiss chard stuffed crepes, San Marzano tomato, béchamel) and tiramisu.
View this Smart List