By Brittany Delle Rose
On an evening in early May, my husband Anthony and I were invited to dine at Casa Toscana in Grimsby. Though we had visited the restaurant before and were already familiar with its exceptional reputation and remarkable culinary standards, we were wholly unprepared for the level of elegance, warmth, and romanticism that would come to define the evening.
From the moment we arrived, Casa Toscana felt less like a restaurant and more like an experience carefully composed with intention and heart.
There is artistry at Casa Toscana, certainly, but never pretension. Every detail serves a purpose. Every ingredient tells a story.
— BRITTANY TUCCI
Our evening began with a warm greeting from owners Luca Vitali and Roseanna La Porta, whose own love story seems deeply interwoven into every detail of the Casa Toscana experience. Luca describes himself as “the passion,” while Roseanna laughingly recalls the afternoon espresso and biscotti deliveries Luca would bring her in their earliest days together, gestures she initially assumed he extended to all neighbouring businesses. Instead, they were the beginnings of a courtship rooted in care, thoughtfulness, and unmistakable Italian charm.
Where Luca brings instinct, energy, and culinary vision, Roseanna provides what she affectionately refers to as “the order to the chaos.” Together, they play beautifully harmonious roles, creating an atmosphere where every detail feels seamless, and every guest feels genuinely welcomed.
Originally from Tuscany, Luca began his journey in Canada through the olive oil business. His family still owns a farm in Tuscany, where Casa Toscana continues to source its olive oil and balsamic vinegar — a detail that speaks volumes about the restaurant’s commitment to authenticity and quality.
Yet Luca’s vision extended far beyond ingredients alone. His dream was to transform a stunning heritage building in Grimsby into a world-class Italian dining destination: one dedicated to serving truly authentic Italian cuisine while honouring the craftsmanship, simplicity, and integrity that Italian chefs have worked tirelessly to preserve both in Italy and abroad.
That commitment reveals itself not only in philosophy, but on the plate itself.
Casa Toscana maintains a strict adherence to seasonal cooking, thoughtfully rotating its menu to ensure every ingredient is at its peak freshness and flavour. That dedication to authenticity has not gone unnoticed. Casa Toscana has received the prestigious Ospitalità Italiana designation — an internationally recognised certification awarded by the Italian Government through the Italian Chambers of Commerce to restaurants that demonstrate exceptional commitment to authentic Italian culinary tradition and hospitality.
The distinction is not easily earned. Establishments undergo rigorous annual evaluations measuring everything from ingredient sourcing and traditional menu composition to cultural authenticity, Italian language accessibility, wine selection, and chef qualifications. It is, in many ways, one of the highest acknowledgements an Italian restaurant outside of Italy can receive — and after spending an evening immersed in Casa Toscana’s attention to detail, craftsmanship, and unwavering respect for Italian culinary heritage, the recognition feels entirely fitting.
Many ingredients are flown in weekly from Italy, including buffalo mozzarella, burrata di Puglia, and even the specially sourced flour used to prepare their fresh-made pasta; flour derived from a single region in Italy and selected specifically for its texture and authenticity.
Throughout the evening, Anthony and I were treated to a thoughtfully curated tasting menu that felt less like a succession of dishes and more like a guided journey through Tuscany. Andiamo! Course by course, we happily followed wherever the kitchen wanted to take us.
The meal began delicately with the Gravlax di Trota: beetroot-cured trout paired with golden pickled beets, fennel pollen ricotta, and shaved fennel. The dish was as visually striking as it was refined, balancing earthiness, acidity, and freshness with remarkable precision.
Next came the Paté di Fegatini di Pollo, a silky Tuscan chicken liver paté elevated by apple gastrique, fennel stem, marigold flowers, and Casa Toscana’s own blood orange olive oil. It was rich without feeling heavy, elegant, nuanced, and beautifully composed.
The Ravioli con Ricotta e Spinaci followed: delicate house-made pasta filled with creamy ricotta and spinach, finished simply with brown butter, sage, wilted field spinach, and Parmigiano Reggiano. It embodied the kind of restrained confidence that defines truly exceptional Italian cooking: allowing quality ingredients to speak for themselves.
Then came the dish that would become my personal favourite of the evening. The Pici al Sugo di Nana in Bianco. Hand-rolled Tuscan pici pasta tossed in a delicate white ragù of slow-braised duck, garlic, and fresh herbs, the dish was deeply comforting while remaining impossibly refined. The pasta itself possessed that unmistakable texture only truly fresh pasta can achieve – tender yet substantial, rustic yet elegant. It is a dish I will be dreaming about for some time to come.
The evening continued with a beautifully prepared roasted halibut served alongside spring pea mirepoix, pearl onions, Altamura lentils, and halibut brood, bright, balanced, and reflective of the season. The Scaloppine di Vitello offered another expression of comforting sophistication, pairing delicate veal with foraged mushrooms, pancetta gremolata, and crushed potatoes.
Dessert arrived in two acts: a classic tiramisu layered with mascarpone cream, espresso-soaked ladyfingers, and cocoa powder, followed by house-made artisanal gelato that felt simultaneously nostalgic and luxurious.
What struck me most throughout the evening was not simply how delicious each dish was, but how intentionally beautiful every plate appeared. There is artistry at Casa Toscana, certainly, but never pretension. Every detail serves a purpose. Every ingredient tells a story.
That same philosophy extends beyond the restaurant itself.
After realizing his dream of opening Casa Toscana, and after finding his partner in both life and business in Roseanna, the couple expanded their vision to include a charming bottega connected to the restaurant. There, guests can sample olive oil from Luca’s family farm, purchase fresh pasta, meats, cheeses, desserts, and a thoughtfully curated selection of imported goods that further bridge Grimsby and Tuscany.
Most recently, they introduced an artisanal gelato station which, after a single visit, I can already say will become one of my regular stops throughout the summer months. Una pallina o due? One scoop or two? The correct answer, I learned quickly, is always two.
And while Casa Toscana is undeniably built upon extraordinary food, it is equally shaped by Luca himself. Dynamic, extroverted, and unmistakably passionate, Luca possesses the rare ability to make every guest feel as though they are being welcomed into his home rather than his restaurant. His energy is magnetic, his love for Tuscany infectious. Beyond the walls of Casa Toscana, he has also become known for hosting guided trips to Italy; experiences that have evolved into cherished traditions within the community for those eager to experience Italian culture through his eyes.
By the end of the evening, Anthony and I found ourselves lingering as we made our way through Casa Toscana’s garden patio. A space so thoughtfully designed it feels less like Southern Ontario and more like dining among the vineyards of Tuscany itself. On warm summer evenings, live music drifts through the courtyard, adding ambiance, romance, and a sense of festa to the entire experience.
As we stepped out into the night, full both from the meal and from the unmistakable feeling of having been cared for so deeply, it became clear that Casa Toscana offers something far greater than exceptional dining.
It offers transport.
For a few beautiful hours, the everyday demands of life disappear entirely, replaced instead by the warmth, flavour, passion, and pleasure of Tuscany. – VV
