TORONTO — Gabriele Di Marco is taking over as executive chef at The Mele Group’s Oretta, a traditional Italian restaurant in Toronto’s King West neighbourhood.
A native of Sicily and formerly head chef of The Mele Group’s sister restaurant, Capocaccia Trattoria, Di Marco is bringing new items to Oretta’s menu.
“We are thrilled to bring Gabriele’s energy and talent into the Oretta kitchen to lead our team,” says Salvatore Mele, owner of Oretta and founder of The Mele Group. “His love of cooking and passion for the Italian way of life is evident in every dish he creates. The new Chef’s Menu we have introduced is a perfect example of this.”
The restaurant’s menus, which features Italian fare with a modern twist, now have two notable additions: a new Southern Italian Degustazione Chef’s Menu and a gluten-free pizza dough option.
The Southern Italian Degustazione Chef’s Menu is available during lunch and dinner for groups of four or more. Offering different menu options daily, a total of seven courses will be given to each table for an authentic Italian dining experience.
Meanwhile, Oretta’s new gluten-free pizza dough is made from a combination of gluten free flour, refined red peppers and potatoes. Named La Snella — meaning ‘the slim’ — the pizza dough has a light red hue from the peppers and can be substituted as the base of any of Oretta’s pizzas.
