Tutti Matti

The story

Crafted with passion, served with love

A Piece of Tuscany on Adelaide Street West

Tutti Matti Ristorante Toscano was born from six years Chef Alida Solomon spent working in the kitchens and fields of Tuscany. What she brought back to Toronto in 2002 was not simply a collection of recipes, but an entire gastronomic philosophy — the way wine relates to food, food to wine, and how a whole lifestyle is shaped by both. That conviction has kept the restaurant honest and consistent for more than two decades.

Solomon is one of only a few women chef-owners in Canada, and her singular focus shows in every corner of the menu. The restaurant earned the prestigious 2009 "L'Eccio D'Oro" for Osteria of the Year — an award previously claimed by Mario Batali and Alain Ducasse — and its continued recognition by Gambero Rosso speaks to a kitchen that has never drifted from its original purpose.

The Food and the Kitchen

Some dishes are permanent fixtures: gnudi, pinci, pappardelle, and tagliatelle, all made in-house. Others rotate with the seasons — stuffed zucchini flowers in summer, polpetta and hearty soups through the colder months. From opening day, the kitchen has worked with venison, wild boar, and fennel pork sausage. The antipasto trays shift daily, sometimes even mid-service, reflecting what is freshest and most interesting at any given moment.

The Tuscan cuisine at Tutti Matti is grounded in a specific memory: the entire kitchen team once stood outside a rented vehicle in Panzano in Chianti, overwhelmed by Dario Cecchini's all-night roasted porchetta. That experience now lives in the restaurant's own stuffed piglet, seasoned with fennel pollen, fresh rosemary, garlic, chili, bay leaf, and clove.

Wine, Learning, and the Long Table

The wine list has grown from eight reds and eight whites at opening to hundreds of bottles, reaching back to 1985 Brunelli. Teaching guests about the wines of Tuscany is one of Chef Solomon's stated joys, and the restaurant regularly hosts tastings that pair the collection with the full spectrum of Tuscan flavours.

For those who want to go further, Tutti Matti offers intimate pasta-making classes — sessions with Chef Alida for up to fifteen guests, ending in a family-style dinner and guided wine experience. It is the same spirit that sent the whole staff to Tuscany together: to understand the food, you have to live a little of the life behind it.