Eataly Toronto

Fresh Pasta (rotating cuts)

Made in-house daily — the tagliatelle and rigatoni hold sauce better than anything dried, with a chewy bite that justifies the price premium

Neapolitan-Style Pizza

Thin, blistered crust with a proper leopard char from the wood-fired oven; margherita is the benchmark to order

Burrata

Flown-in or locally sourced depending on the week, but consistently creamy at the break — best ordered simply with good olive oil and grilled bread

Arancini

Crispy golden rice balls with a molten core — reliable bar snack at the counter, best eaten immediately

Gelato

House-made daily in classic Italian flavors; the pistachio and stracciatella are the crowd benchmarks

Tiramisu

Classic preparation — espresso-soaked ladyfingers under mascarpone cream; consistently executed and not oversweetened

Salumi Board

Imported and domestic Italian cured meats sliced to order; quality varies by cut but the bresaola and prosciutto di Parma are consistently good