The chefs of Ristorante Verdicchio take pride
in offering the best quality available for our guests. Though we do import products from other countries, we believe it is important to
get connected to food sources and understand how it makes it to your plate. We try to utilize our surroundings as much as possible. Our herbs are grown on premises – chives, rosemary, parsley, sage, mint and basil. In the spring, our gardens are planted with cherry tomatoes, cucumbers, peppers and many other summer vegetables. Seasonal produce is brought in from local farms to ensure the freshest of ingredients on your plates.

As northern Ontarians, we tend to forget that the freshest product is right in our backyard - Manitoulin rainbow trout, Nipissing Farms quail and Mattawa buffalo, to name a few. These are all found locally, and used in our menu.

Our cured meats are made on site in old world fashion - prosciutto, capicollo and bresaola - using the finest Prince Albert pork and local beef, wine washed and seasoned to age. Pasta selections, if not using premium Italian labels, are homemade here, right in our kitchen. Gnocchi, ravioli, lasagna, passatelli, sauces and soups are made every day to ensure the ‘vera cucina’ or ‘true flavours’ of Italian cuisine.