Hamilton Exhibit
Each region of the GTHA has its own unique story to tell. These exhibits highlight some restaurants within the Hamilton region that have serve important roles in their communities.
By clicking a business, you will be taken to that establishment's collected artifacts.
Aceti’s Pizzeria and Sports Bar (1966-2020)
Now closed, Aceti’s Pizzeria and Sports Bar was opened by Leonardo and Rosina Aceti making pizza pies. From Cosenza, Italy, the couple made their handmade doughs from scratch and quickly became a Hamilton staple. In 1970, they expanded due to the high demand, still using the same recipes that got them there. Only using the finest and freshest ingredients, Aceti’s Pizzeria and Sports Bar will be remembered by Hamilton residents who sought out authentic Italian food.
Barbara Caffe (est. 1988)
Opened by Joe and Wilma De Luca, originally from Abruzzo, the café began as a meeting place to bring together real Italian espresso with the surrounding community. They also sold imported gourmet items, bringing in customers seeking a authentic products. In 1993, they expanded to accommodate their lunch and dinner customers, as the smell of Wilma’s cooking intrigued anyone who passed. “The De Luca’s wanted to develop a business that incorporated their passion for food and entertaining, yet remained true to their Italian heritage and culture,” and will continue to do as they’ve done the last 30 years.
Bronzie’s Place (est. 1983)
"Eat In or Take Out, Bronzies is located downtown Hamilton on James St South at the corner of Forrest Ave and has been serving Authentic Italian food for 30 years." This Hamilton staple remains succesful due to its authenticity paired with traditionally low prices.
Capri Ristorante Italiano (est. 1963)
Beginning in 1963, Capri Ristorante Italiano had line-ups out the door almost daily. Food, dancing, and entertainment are all part of this restaurant’s experience and in November 2014, it was reopened with these pillars in mind. Most of their dishes were created by Anna Fiorino, a chef who started there for financial reasons, eventually significantly impacting the menu. All of said dishes were inspired by Fiorino’s Calabrese roots. “Since 2004, the Fiorino family now own and run the restaurant. We have made some significant changes in the main dining room as well as the kitchen, but one thing still remains, is the love and passion we have for our customers.”
La Cantina (est. 1986)
Born in Molise, Italy, in 1963, co-founder and Executive Chef, Maurizio Grande dreamt of owning his own restaurant. After some years internationally in the hospitality industry, Grande chose to move to North America for better professional opportunities. At the age of fifteen, he joined a couple of his brothers whom already had moved to Hamilton to create a life for himself. In 1986, La Cantina Ristorante “emerged on the west side of Hamilton, in a quaint location off Queen Street...Maurizio worked towards his dream, starting to build La Cantina’s recipes for success with business partner and mentor, Gilda.” In 1994, it moved to its current location for expansion purposes and owe their success to their history and hard work.
Rugantino (est. 40+ years)
With over forty years of experience, rugantino is a Hamilton go-to for its great cooking and atmosphere. As per recently, they have updated to further enhance the guest experience with the same principles of old. Serving pizzas, pastas, insalatas, and more, you’re sure to find something on this Locke Street gem.
San Remo Rustico (est. 1977)
Chef Roberto Silvestri immigrated to Canada in 1963. Shortly after he faced difficulties in trying to provide for his family. This led Chef Roberto to open San Remo in 1977. He successfully ran the restaurant with the help of his children and wife, Vincenza Silvestri. San Remo has contributed to the Italian food scene in Canada by offering a true welcoming environment as Roberto would entertain by dancing while Vincenza would sit and eat with customers. The food offered at San Remo is authentic Italian inspired food, the most famous being the Ascolane stuffed olives that are served as antipasti. This dish reflects the culinary experience found in Ascoli, Italy, which is Roberto’s hometown. The establishment prides themselves on making all pasta fresh and by hand. The business has survived the ongoing pandemic through offering take-out and creating a presence on social media, with the help from Roberto’s grandchildren. Roberto has always seen the value in doing community work and partnered with DHL to serve 170 packaged meals to essential workers during the pandemic. His goal for the future is to continue expanding the sales of his stuffed olives and continue to bring the community together.
The Attic Pizza Parlour (est. 1973)
As per their website, “the Attic has a reputation for making some of the best pizza around. That’s because we only use the freshest, finest ingredients brought in daily from local markets. Our sauce and dough are made in-house daily and never frozen. Add a healthy portion of toppings and serve. That’s why it’s Pizza the way it was meant to be.”
Trocadero Restaurant (est. 1944)
The restaurant opened when Maria Pantalone wanted to bring her Abruzzese cuisine to the Hamilton and surrounding communities. Opening on June 6, 1944, much has changed to adapt to the everchanging foodway landscape. The family works to “maintain the essence” of the restaurant in its beginning days, doing so by continuously using the freshest ingredients, attention to detail, and their classic recipes. As per their website, “over the years, many patrons have asked the meaning or origin of the name Trocadero. To us, it simply means ‘a toast to family tradition.’”
Valentino’s Restaurant (est. 1978)
Valentino’s Restaurant opened in April 1978 with the help of eight partners, Mr. Spadafora being one of the original owners. The establishment started out as a bakery and hot table, and slowly converted into a restaurant, being one of the first Italian restaurants in Hamilton. Significantly, only one of the eight partners had any experience working with food, yet the business has remained successful. The menu is quite large and has not changed much over the years. Some menu items include lasagna, pizza, pasta, and a deluxe salad. The food offered reflects the Calabrese style of cooking, which is where Mr. Spadafora immigrated from. Valentino’s prides itself on being homemade and handmade Italian food which contributes to their authenticity. The business has survived the COVID-19 closures by offering frozen take home meals and take out. Valentino’s manager suggests trying their lasagna, panzerotti, and any of their homemade desserts!