Our Story
A Kitchen Built Around Fire and Patience
How It Started
From One Wood-Fired Oven to a Neighbourhood Table
Casa della Pasta opened in 2014 with a single wood-fired oven and a simple idea: cook honestly, source locally, and never rush a table. What began as a twelve-seat counter has grown into a full dining room — but the fire, and the philosophy, haven't changed.
Every dish that leaves our kitchen touches live flame at some point, whether it's a slow-roasted vegetable, a charred steak, or a stone-baked pizza. We believe good ingredients need very little else.
Every dish that leaves our kitchen touches live flame at some point, whether it's a slow-roasted vegetable, a charred steak, or a stone-baked pizza. We believe good ingredients need very little else.
Milestones
A Decade at the Fire
2014
Casa della Pasta opens as a twelve-seat counter with one wood-fired oven.
2017
The dining room expands, adding the bar and private events space.
2020
Named "Best New Comfort" by Riverside Weekly, and online ordering launches.
2024
A full renovation brings the open kitchen and lounge seating you see today.
Meet the Chef
Cooking With Fire, Not Just Over It
“I want every plate to feel like it came out of someone's home kitchen — just with a lot more fire, and a lot more patience. We taste everything twice before it leaves the pass.”
Head Chef, Casa della Pasta
Leading the kitchen since 2014
What We Believe
Our Values
The few rules the whole kitchen follows, every service.
Seasonal Sourcing
Menus shift with what local farms have that week.
Live Fire Cooking
Every dish touches the wood-fired oven or grill.
Warm Hospitality
No rushed tables, no scripted service.
Community First
We host local makers, artists and neighbourhood events.