Pazzo Pazzo Italian Cuisine

10016 103 Ave NW, Edmonton, AB T5J 0G7 Directions
1-780-425-7711

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Tips

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Report | 4 months ago
Mary S.
It was a little pricy but worth every penny. The food was fantastic.
Report | 4 months ago
Harj S.
Just be prepared for large portions of made to order dishes that are very tasty. It was wonderful.
Report | 4 months ago
Dan Y.
Pasta portions are huge
Report | 4 months ago
Yvette G.
Go hungry, you will be taking a doggy bag home.
Report | 4 months ago
Carrie C.
Excellent foods and services
Report | 4 months ago
Marilyn M.
Try the specials. Had the Veal Manicotti and it was rich and flavourful ... big portions. Also share the Misto Salad ... huge and very tasty.
Report | 4 months ago
Karla C.
parking is an issue
Report | 4 months ago
Taunya M.
Fantastic food and huge portions! Highly recommend Pazzo Pazzo
Report | 5 months ago
Beverly S.
The pasta is perfect. Both of our dishes were delicious. Our new server wAs polite and attentive. Good choices of wine.
Report | 5 months ago
Norman C.
Food was excellent. Our server was very friendly and did a good job of taking care of us, even though she is relatively new to the restaurant. I don't know if the restaurant is always that busy early on a Saturday evening, but on this night, there was a lineup of people waiting to get seated from 5:45 p.m. to 6:30 p.m. or so. Definitely will return
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From Our Editors

Each day staff members at Pazzo Pazzo Italian Cuisine fill the chalkboard with specials from chef and owner James Burns's stovetop. Burns sharpened his culinary skills working under restaurateur and stepfather Nello Saporito at Il Pasticcio before striking out to open his own restaurant, according to a glowing 2011 review in the Edmonton Sun. Inside his kitchen, Burns pan-sears jumbo tiger prawns in butter and garlic and marinates quail in cognac, creating scents that waft toward the dining room to influence orders. Pasta specials tossed in his specialty housemade sauces include gnocchi, spaghetti, and jumbo shells stuffed with ricotta and spinach. His maître d’, entertains diners with banter while checking on Alaskan king crab and gluten-free entrees and offering wine suggestions from the extensive list. Indoors, black linen tablecloths contrast with white cloth napkins and bright red sauces, and outdoors, the renovated patio offers additional seating for al fresco dining.

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