Terroni

Established in 1992, Terroni has grown to 12 locations between Toronto and Los Angeles and continues

06/04/2026

San Marzano tomatoes. Mozzarella. Basil. Simply a Margherita 🍕

05/25/2026

Jazz Night is back this Thursday at Terroni Sterling! 🎷✨

Join us for an evening of live jazz, great food, wine, and even better company. This week’s lineup features Jack Zorawski on bass, Kevin Coady on drums, and Duncan Wilson on piano. See you there.

05/22/2026

A new summer dish is here ☀️
Merluzzo al Forno: Icelandic cod, sautéed spinach, garlic, white wine, lemon

Available at all Terroni locations

05/20/2026

New pasta incoming 👀

05/13/2026

Pizza, pasta, dolce, vino… and a key 🔑

05/08/2026

Some things are best enjoyed by hand 🍕

04/29/2026

Making room for five 🔑

04/25/2026

Today, April 25th, Italy celebrate “Festa della Liberazione”🇮🇹

Liberation Day is a national holiday that commemorates Italy’s liberation from N**i occupation and Fascist rule in 1945. It marks the triumph of the Italian Resistance and it serves as a powerful reminder of freedom and resilience and the enduring values of democracy, peace and unity.

It is a day of national pride and remembrance, marked by parades, speeches and ceremonies throughout Italy.

Buona Festa della Liberazione Italy!

04/21/2026

Book your reservation via link in bio.

04/20/2026

Pasta. A broad topic and a fundamental part of Italian tradition and Terroni’s focus. The pasta we make every day tells the story of our history and how far we’ve come. Cosimo began making pasta soon after opening Terroni on Queen Street in 1992, and like most things, the recipes have evolved over the years.

There are a few fundamentals to keep in mind when it comes to pasta.

Not all pasta is made with the same kind of flour. Pasta made in a specific place or region is directly tied to the ingredients that grow there.

In Southern Italy, the home of rigatoni, garganelli, and spaghetti, pasta is typically made with durum wheat flour, or semola rimacinata. This flour has a very high protein content, which is essential in determining texture. Dense, firm and built to hold its shape.

In Northern Italy, pasta such as tagliatelle, pappardelle, and lasagne are usually made with a softer flour. Lower protein creates a lighter dough, which is why eggs are added, as the flour alone cannot provide enough structure.

We make all of these kinds of pasta for our restaurants. It’s not just the quality ingredients, but the right ones. Chosen with respect for the tradition and the place they came from. That’s what we mean when we say Materia Prima.

04/16/2026

Patio season is almost here and we’re celebrating on the Terroni Queen patio with our upcoming Sagra del Te***ne

An afternoon shaped by the south: arrosticini, salsiccia, pasta al forno, something sweet to finish, and wines to match. All enjoyed outdoors with a few games and good company. DJ Lazy Ray will be spinning Puglian-inspired rhythms all afternoon.

Reserve your tickets for $25 — link in bio.

04/14/2026

Made fresh daily.

02/25/2026

This or That with Daniel Mezzolo👀

02/04/2026

See you soon!

01/24/2026

Best way to end the week 🇮🇹

01/21/2026

Have you tried our Ravioli al Brasato? Spinach ravioli filled with braised beef, butter, sage and parmigiano 🇮🇹

01/16/2026

In Italy, aperitivo is a simple ritual with a drink, a few bites and a moment to get together before dinner. Terrontivo is how we bring that tradition to life in Toronto.

Each location has it’s own Terrontivo menu with a selection of drinks and foods designed to be shared. Whether you stop by for a quick drink or stay a little longer, it’s a relaxed way to experience Terroni before dinner 🇮🇹

01/14/2026

Queen Street ❤️

12/15/2025

Today’s La Cucina di Terroni recipe feature is Ravioli di Zio Paperone

To try this recipe and hundreds more, get La Cucina di Terroni cookbook in-store or online at labottegaditerroni.com

Photo (slide number 1) by Jim Norton

12/11/2025

Try our Domenica in Famiglia menu at Terroni Queen every Sunday for lunch and dinner 🫂

12/10/2025

Looking for a simple gift idea? Check out our new Terroni Tote Bags. Each one takes inspiration from classic Italian sayings and ingredients found on our menus. A versatile bag that’s eco-friendly and a thoughtful addition to any holiday order 🎁

Learn more about our new bags on labottegaditerroni.com

12/04/2025

Today marks 33 years of Terroni.

33 years of passion, dedication and an ongoing commitment to doing things the right way.

What started as a small storefront on Queen West serving panini and espresso has grown into a family of restaurants, bakeries, kitchens and businesses that continue to share a true taste of traditional Italian food with Toronto and Los Angeles. Eight restaurants, two bakeries, two commissary kitchens, a wine importing agency, an online shop, a frozen food company...and we’re still growing!

Through it all, one thing has never changed...our belief in Materia Prima and in honouring tradition without cutting corners. It’s the same philosophy that guided us in 1992 and the one that guides us today. We’re proud of how far we’ve come and excited for what’s ahead.
To celebrate our 33rd anniversary, Cosimo will be signing copies of La Cucina di Terroni and sharing panettone samples this Saturday at Spaccio East from 11AM to 1PM. Come by, say hello and celebrate 33 years with us!

We’re also marking the occasion with a giveaway of 20 copies of our La Cucina di Terroni cookbook to randomly selected guests with December reservations at Terroni and La Bettola.

We owe much of our growth to you, so THANK YOU to each and every guest that has ever walked through our doors. We wouldn’t be here without you.

GRAZIE!

12/03/2025

Are these answers too obvious? What do you think? Should we make the questions harder for Cos?

12/02/2025

Cos is back with today’s questions! Think you got the same answers?

Address

720 Queen St W
Toronto, ON
M6J 1E8

Website

http://www.terroni.com/

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1980 St Clair Ave West, Unit J107

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