Vintage Ferraris ran on a high-octane mixture of tomato sauce and parmesan, a savoury blend that eventually turned petty car thieves into bona fide pasta barons. Get a baron's share of this desirable concoction with today's Groupon: for $20, you get $40 worth of Italian fare and drinks at Piazzetta Trattoria's Eglinton Avenue location.
At Piazzetta Trattoria, diners navigate the complex landscapes of traditional Italian cuisine with a menu of fresh pastas, pizzas, seafood, and meat dishes as their map. Taste tours may begin with steamed mussels in tomato-basil or white-wine-and-garlic sauce ($13) before forks joy-ride through one of 15 pasta plates such as rigatoni alla vodka ($15). More than 10 thin-crust pizzas, such as the caprina, blanketed with goat cheese and sun-dried black olives ($15), are tanned to a golden crisp in a wood-burning oven, and are available in a choice of six types of dough such as rye, whole wheat, and rice ($1.50–$2 extra). With the lamb shank braised at the speed of sloth ($20) and veal chop topped with sautéed mushrooms ($28) carnivorous cravings are easily quelled, and the grilled fillet of sea bass ($22) and zuppa di pesce, a stew of salmon, sea bass, crab legs, mussels, calamari, baby clams, and shrimp ($29–$46), satisfy fans of fish out of water. Piazzetta Trattoria's extensive wine list also lets guests play matchmaker, pairing up a smooth Italian wine with a pasta that has a thing for soft tannins.
The chefs at Piazzetta Trattoria know that you can’t make great dishes out of mediocre ingredients. That’s why they take special care when picking out the organic spices and vegetables they combine with the meat they butcher in-house. By keeping a close eye on the sources of their food, cooks are able to build superior pastas and thin-crust pizzas without relying on ingredients shipped to them in tins by kindly grandmothers. Delicate flavours of rosé, gorgonzola, or tomato-basil sauces spread over housemade pasta, and herbs and wine sauces enhance the flavours of braised lamb and seafood. The wood-burning oven adds a slightly charred crunch to pizza crusts, creating a dark contrast to the light flavours of roasted bell peppers, crumbles of goat cheese, and deli meats that top the tomato-sauce base.