{"id":15158,"date":"2021-05-20T13:50:20","date_gmt":"2021-05-20T13:50:20","guid":{"rendered":"https:\/\/themify.org\/demo\/themes\/builder-layouts\/?p=15158"},"modified":"2025-11-19T01:15:18","modified_gmt":"2025-11-19T01:15:18","slug":"ristorante-about","status":"publish","type":"post","link":"https:\/\/themify.org\/builder-layouts\/ristorante-about\/","title":{"rendered":"Ristorante – About"},"content":{"rendered":"\n
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About Us<\/h1> <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n
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1989<\/h3>\n

It was a beautiful year. The year this husband and wife team got married and the same year they opened Ultra Ristorante.<\/p>\n

From their kids scrambling through their kitchen, to their grandparents making meatballs in the apartment above, the Ultra Ristorante took years of love and work to help make come true.\u00a0<\/p>\n

We are a proud family establishment with 30 years in the business and still striving to impress and bless those around us.<\/p> <\/div>\n <\/div>\n <\/div>

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1997<\/h3>\n

It was time to take the restaurant to new heights. We opened up two new locations around the greater Toronto area and were breathless when they opened up to great reviews.<\/p>\n

We chose to focus and hone our commitment to quality and freshness, and it has always served us well.<\/p> <\/div>\n <\/div>\n <\/div>

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2019<\/h3>\n

Even though we’ve been offered to launch a franchise or asked to sell our restaurants, we’ve always believed in staying true to our own nature.<\/p>\n

That is to keep things in the family while opening doors for the beautiful mosaic of our country’s people to flood through to share our customs and culture with.<\/p> <\/div>\n <\/div>\n <\/div> <\/div>\n <\/div>\n<\/div>\n <\/div>\n

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Our Chefs<\/h3>\n

The good chefs<\/p> <\/div>\n<\/div>\n

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\n Fabrizio Pitti <\/h3>\n
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Executive Chef <\/p>Trained at the prestigious Massimo Ristorante in Milano, he’s lead this team for 10 years. <\/div>\n \n <\/div>\n \n <\/div>\n <\/div>\n

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\n Anton Pitti <\/h3>\n
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Head Chef <\/p> After 8 years in Torino working under in a Michelin restaurant, she’s Fab’s right hand woman. <\/div>\n \n <\/div>\n \n <\/div>\n <\/div>\n

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\n Fillipo Pitti <\/h3>\n
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Senior Chef <\/p>Trained by Antonella and Fabrizio, he leads the team of weekend line chefs. <\/div>\n \n <\/div>\n \n <\/div>\n <\/div>\n

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\n Mario Stanza <\/h3>\n
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Junior Chef <\/p>Trained in Modena under the hands of Francesca Gianni, he leads the weeknight crew. <\/div>\n \n <\/div>\n \n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Industry Reviews<\/h3>\n

Some of the best and brightest have sat down to eat with us.<\/p> <\/div>\n<\/div>\n

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Food flavours are well balanced with specials that are actually great dishes. Pasta dishes are a favourite of mine here. They’re heads and tails better than the big chain restaurants. Reservations are definitely recommended.<\/p> <\/div>\n

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