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The History of Pasta


more commonly ate a flattened dough – a broad noodle known as “laganon” in Greek. This dish was not boiled as we boil lasagna noodles, but roasted on hot stones or in ovens. It’s actually more related to what we would think of as pizza.

A Roman writer describes a type of pasta made “to enclose timballi and pies”, though there were suggestions for layering and seasoning with meat and fish. These were called “lagana”.

Pasta was introduced during the Arab conquests of Sicily, carried in as a dry staple. A flour-based product in the shape of strings was produced in Palermo, then an Arab colony. Ancient methods of making pasta required the kneading of the dough with the feet, a process that took a full day. Ancient Sicilian lasagna dishes included raisins and spices brought in by the Arab invaders. There was also a romantic myth that Marco Polo brought pasta on his return from China.

King Ferdinand II of Naples was not pleased with this method of producing pasta. He hired an engineer who devised a machine to do the job of kneading and cutting. Shortly thereafter, Naples became Italy’s pasta center.

Old World Pasta Meets the New World Tomato

Saucing the pasta was an Italian invention. The Spanish brought their food discoveries to the new world, and among the rich assortment of foodstuffs that became permanent fixtures was the tomato. The tomato was born to meet pasta. Tomato sauce changed the history of pasta forever.

In the 1900’s, Italian immigrants brought the popular spaghetti dishes we eat today to North America. These recipes were based in authentic Sicilian cuisine, hailing mostly from the Campania area.

Though Italy is the world’s leading producer of durum wheat, it cannot keep up with the worldwide demand. Until the early 20th century, Italy’s great sources of durum wheat were the Ukraine and the Volga River Valley.

The nutritional value of pasta:

The carbohydrate structure of pasta is broken down slowly by the body and used to build up stores of energy or glycogen, ensuring that its GI score is always in the desirable sub-50 range. For this reason pasta is a favorite with athletes when preparing for endurance events where stamina is essential. Another surprising fact about pasta is that it is quite a low-fat food, taken with the right sauces.

More Than Just Pasta!
Gourmet Pasta Menu
Pasta Infinito

Ah, pasta! Is there anything more worldly, or a food as well known as our dear friend Pasta. Noodles were invented by the Etruscans and passed on by traveling sailors and explorers throughout the world. In the New World pasta was paired with tomatoes, as well as the meatball. Just like our pizzas, almost every nation has their own traditional pasta dishes with unique shapes, flavours and colours. We welcome you to choose a traditional favourite, or try something new.

All of our sauces are prepared separately to maintain their own distinctive tastes, so there is a wide variety to choose from. Our regular customers will tell you that choosing is half the fun!

Spaghetti Pomodoro: Onions, fresh garlic and basil, tossed in a zesty tomato sauce with Italian Herbs & Parmesan cheese.

Penne A La Vodka: Onions, Green Peppers, Mushrooms, Fresh Garlic & Vodka in Rose sauce topped with Grilled Chicken & Parmesan

Fettuccini Alfredo: Black Forest Ham, Onions, Roasted Garlic, Mushroom, Olive Oil, & Alfredo sauce.

Mediterranean Fettuccini: (No Tomato Sauce) Garlic, black olives, red onions, Roma tomatoes, green peppers, broccoli, pesto, olive oil, & feta Finished with fresh parmesan & parsley.

Spaghetti Bolognese: Onion, fresh garlic, herbs & spices tossed in our traditional tomato meat sauce topped with parmesan & parsley.

Frutti De Mare: Sautéed P.E.I Mussels, Shrimp, Salmon, Tomatoes, Onions & Pesto tossed in garlic & Béchamel Sauce (white sauce)

Fusilli Primavera: Seasonal vegetables, Roasted Garlic, basil & chives tossed in a zesty tomato sauce.

Spaghetti Arrabiata: Hot Italian Sausage, Chili. Green Peppers, Onions & Fresh Garlic tossed in tomato basil sauce, finished with parmesan & parsley.

Linguine Chicken Tetrazini: Olive Oil, Spanish onions, fresh garlic & morsels of Chicken served in a Blush sauce with herbs & finished with parmesan & parsley.

Chicken Fettuccine: Olive Oil, onions,  Mushroom, artichokes, sautéed chicken breast, Roasted garlic & herbs finished with Marinara sauce.

Spaghetti con Polpette: Spaghetti on Tomato & basil sauce tossed with fresh garlic, onions, extra virgin olive oil with seven juicy meatballs.

Veal or Chicken Parmesan: Hand breaded veal or chicken cutlet topped with zesty tomato sauce, melted mozzarella & parmesan served on a bed of Pasta.

Lasagna Al Forno: Our Sicilian recipe featuring zesty meat sauce & Rose sauce with layers of pasta & cheese baked in our oven.

Cheese Rigatoni: Rigatoni tossed with fresh garlic, Alfredo & Bolognese sauce finished with cheddar & Jolina cheese then baked in our oven.

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