This sole proprietorship is Toronto’s smallest hidden Italian restaurant
Toronto has many great Italian restaurants, but a small one-man business tucked away in a parking lot has plenty of firepower.
âFuoco Mio is an Italian word for ‘my fire’,â Fuoco Mio trailer owner Frank Addesi told blogTO.
âIt is mainly used in Italian culture as a slang to describe something, for example, taste something you like, they would sayâ fuoco mio che buono âwhich meansâ fuoco mio is tasty. “”
He found this name on fire when he first named his pizza oven after that name, liking to light fires indoors and bake pizzas in his backyard.
âI learned to cook mainly from my mother, she was an excellent cook and her love for food and cooking inspired me,â says Addesi.
“I learned what she had to teach me and it became something I loved to do and a hobby, I spent most of my weekends learning dishes, y bring my own touch. “
He’s been bringing his Italian food to a parking lot outside the Shacklands and Rainhard Craft Breweries (also near Junction) for some time now as a pop-up, but coming out of blockages he has his own outdoor trailer.
Fuoco Mio makes Italian sandwiches with meats prepared, cured and freshly sliced ââby Adessi himself, scratchy sauces and freshly cut fries.
He has been processing his own meats since he was a teenager and now typically begins the process of drying his own capocollo, soppressata, cacciatore, and prosciutto around mid-January to early February.
All the meats come from a local family butcher’s shop and are matured over the months, the prosciutto matured for 16 months.
Italian arborio rice, parmesan, sweet peas and ground veal or portabello mushroom are used to make huge crispy arancini.
Fuoco Mio Signature Sandwich ($ 12) features smoked prosciutto, capocollo, roasted sweet peppers, muffuletta, sundried tomatoes and boconcini on focaccia.
Classic Italian-style breaded veal sandwiches cost $ 12 along with an eight-ounce burger that toppings Adddesi’s own beef mix with tomatoes, sautÃ©ed onions, arugula and a drizzle of aglio e olio. .
Fuoco Mio also secretly serves some surprisingly phenomenal off-menu fries, and they’re only $ 3.
However, they are at home on the menu alongside Addesi’s other creations, freshly cut daily and blanched before deep-fried to give this manual a crisp but soft texture.
This place is so obscure that you just have to go there to find out what is served on certain days (think creations like $ 5 chili fries).
“I like having daily specials off the menu to give my customers different meals. Most of my specials come from my customers who tell me what they would like me to do, then make my home version. “, says Addesi.
âI love to experiment, and giving my customers what they want is one of the reasons I’m here, and I have loyal customers who love my food. It was a hobby that I wanted. do it full time. I recently left my 30 year career to do what I love and hope to be here for the long haul. “
His former career was in the fruit and vegetable department of a small independent family grocery store.
It will just have to spend its first winter in a parking lot, but plans to stay open and is fully prepared with an enclosed outside dining area with a fireplace to warm up.
People are also welcome to bring their food to one of the area’s three breweries to accompany their beers and dine inside.
âI work alongside breweries to feed their employees and customers,â Addesi explains.
âIt’s fun to pair their beers with my food. Each person has their favorite beer to go with their panini or burgers. “
Fuoco Mio is open Tuesday to Thursday from 11:30 a.m. to 7 p.m. and Friday and Saturday from 11:30 a.m. to 8 p.m.