Regina Pizzeria and Trattoria
782 College Street -- 416-535-2273 - -(Nov 2011 Review by Melissa Peters)
Sure, the food was fantastic the first time around, but too many restaurants are hit and miss. A second visit looks at consistency, without which few can succeed. Day-old bread can be disguised by warming, toasting or slathering it with toppings. The obvious freshness of this bread couldn’t be disguised, even under the warm toppings. Tomatoes these days have little or no flavour, but the ones used in the marinara sauce and atop the Bruschetta ($5.95) tasted like they came of the vine that day. They were generous with the mozzarella cheese, as there was no need to hide it’s quality either. I was amazed to discover my editor, Paul, had actually tried something so adventurous as squid in the past, and that was exactly what he ate- deep fried, greasy, rubbery squid. I doubt he will ever go back. You could cut the tender rings with the BACK of a spoon. Paul almost cut my hand off with his knife when I reached for more. The marinara sauce was far above and beyond what I expected- I often find it bland and watery, but this was thick and rich with flavour. The sauce and calamari were amazing together, and I would have happily eaten either on it’s own. For entrees, Paul and I tried two distinctively different dishes. I would swim there in a hurricane to check out their classic dishes, but opted for something a little different- Spaghetti pesto with pine nuts. I usually find pesto sauce overpowering, with far too much basil to taste anything else, but this had just the right amount of basil, and the other distinct flavours, like the olive oil, made for a light and tasty dish. The pine nuts were a welcome addition, providing depth and a pleasant textural contrast. I only used a pinch of parmasan, and it was more than enough to accentuate the taste without disguising it.

Paul’s dish didn’t need cheese- the gnocci was bathed in the richest and tastiest gorgonzola. I have never heard anyone actually giggle with glee over food. After threatening, for the second time, to stab me with a fork, Paul told anyone who would listen that this was “the best food [he] had ever tasted”, and promptly applied for the position of adopted son. Within minutes of my arrival, I already felt like part of the family. The genuine hospitality is just part of who they are- you aren’t just a customer, but a valued guest in their “home”. Appreciation is shown through welcome, comfort, and food; spiced, cooked and presented from the bottom of the heart. Most of the staff have been there for decades. The likelihood of finding a long-term career in the restaurant industry in one establishment is up there with being hit by lightning. It says a great deal about the ownership.The prodigal son is off in Australia with his fiance, neglecting his culinary genetic gift in his quest to save lives, but if a grandchild is born with any interest in Italian cuisine, he or she WILL learn how to cook, even if it takes place on ‘skype’. It seems unrealistic to have nothing negative to report, but I would be lying if I even hinted at disappointment. Regina Pizzeria and Trattoria is simply incredible, and those who have yet to experience what they have to offer have no idea what they are missing.

Regina Trattoria Pizzeria

Regina Trattoria Pizzeria
is keeping the Italian in Little Italy.

For six years, my mother, myself and my two sisters lived in Woodbridge, which must have been about 70-80% Italian. Despite the vague accent I developed over those years, there doesn't appear to be a single drop of Italian blood in my body. Nevertheless, I have loved the cuisine since the first time solid food passed my lips. According to my mom, one of my first phrases was "More Sketti", which was my toddler version of the word 'spaghetti'.

The little Italian woman who lived next door to us in York Region’s version of Little Italy was convinced my mother was starving us to death with one or two course meals, so she often insisted we join her family for dinner so we wouldn't waste away to nothing. Now THAT was authentic Italian cuisine at it's best, and if there is one reason I miss Woodbridge (and it may be the only reason), dinner at Gino and Maria's is that reason.

Anna and Rocco, the owners of Regina Pizzeria and Trattoria, are my new Gino and Maria. They have been married for nearly thirty years and have owned the business, established 41 years ago, for most of those years. It's hard not to respect people who can be partners in marriage as well as in business without killing each other, and they still have every reason to consider themselves successful, even after all these years. Using recipes passed down through generations, Anna has been cooking for over 40 years, and practice really does make perfect in this case. The dishes, sauces and pastas are all homemade and truly authentic, and they offer far more than pasta and pizza, including antipasto, salads, meat entrees, desserts and espresso drinks. I tried the Antipasto Del Casa, a selection of cured meats, cheese, olives, veggies and sun-dried tomatoes. It looked delicious and tasted even better. For dinner, Anna brought out one of the more popular pasta dishes, Fettucini Con Gamberi (shrimp and garlic sauce) and it looked and smelled fantastic. There's an art to cooking with garlic and she's perfected it. The dish not only had the right amount of garlic, but it was cooked properly, adding a sweetness and crispy texture that complimented the pasta, shrimp and sauce with obvious expertise. The sauce wasn't too thick, the ratio of sauce to pasta couldn't have been better, and I got nine big, juicy shrimp instead of the usual four or five. My meal was finished off with Anna's homemade tiramisu. It was simple, which made it very tasty. Where most people put too much emphasis on sugary liqueurs and sweet cream, the most prominent flavour in this was coffee, which made it the ideal ending to a meal after my own heart.

Regina Pizzeria and Trattoria, 782 College St., www.reginapizza.ca,
416-535-2273/1318 LLBO, cigarettes, deliver

Review by Melissa Peters