|
Marisa Rocca,
Sotto Sotto,
116-A Avenue Rd.,Toronto, ON
By Gary Lipovetsky, President of MenuPalace.com
 Owner and chef of famed Yorkville restaurant Sotto Sotto, Marisa Rocca, has been a part of the restaurant industry since arriving in Toronto from Rome in 1989. Strongly believing that she could channel her creativity into a career in the restaurant industry, Marissa created Sotto Sotto, a delicious eatery that has become one of Toronto's most magical hideaways. Featuring an intimate dining room bathed in pools of candlelight, Sotto Sotto gives off an authentic Italian aura that features Florentine frescoes and stunning stonework. So whether out for a business meeting, anniversary or simply indulging in an evening out with friends, patrons at Sotto Sotto are guaranteed to receive unforgettable specialities inspired by Italy's sensational South-Central Region.
MP: What year was Sotto Sotto opened?
MR: My career in the hospitality industry began in 1989 when I moved to Toronto from Rome. Working from the ground up, I took a job as a dishwasher in a Toronto restaurant and gradually worked my way up to kitchen prep, to busser, to manager to head chef. After working in almost every possible position available and with the support of my friend who had made it possible for me to come to Toronto in the first place, I opened Sotto Sotto in April of 1993.
MP: How did you come up with the name Sotto Sotto and what does it mean?
MR: In Italian, “sotto” means “down” or “under.” Considering you have to walk down a few steps from street level to enter Sotto Sotto, I thought the name matched perfectly!
MP: Which region of Italy reflects the food on the menu?
MR: Growing up in Rome, I fell in love with the rich, delicious flavours of Central Italy. When I opened Sotto Sotto, I knew that I wanted to provide my patrons with the mouth-watering flavours of the region that I so lovingly grew up in.
MP: What has given you the passion for cuisine? Where did it stem from?
MR: I grew up in a culture where the authentic taste of natural, homegrown, organic food was always appreciated. While watching my mother cook dishes using only natural ingredients, I became interested in discovering new flavours and slowly grew a passion for all things food.
MP: What was your favourite dish growing up in Rome? Have you included it on the menu?
MR: My favourite meal is definitely pasta carbonara; I would eat it everyday if I could! At Sotto Sotto, we serve this rich pasta dish in a velvety sauce made with whole eggs, pecorino cheese and perfectly cured pancetta.
MP: What sets Sotto Sotto apart from other Italian restaurants?
MR: Sotto Sotto is different because we serve authentic Italian regional food in an unforgettable atmosphere. We also harmonize our dishes with an outstanding and intelligently composed, award winning wine list that is guaranteed to give you a full sensory experience.
MP: How do you choose your waiters at Sotto Sotto and how do they make the dining experience better?
MR: We always look for individuals who share a mutual passion for good food and wines. Our staff is expertly trained to provide our guests with the most memorable dining experience possible, and we are certain than when our impeccable team enjoys every bit of their time at Sotto Sotto, so will you.
MP: Your restaurant is quite well known in the foodie world. Have you ever had some famous celebrities drop in for a meal?
MR: Yes, we have encountered many celebrities here at Sotto Sotto, especially lately, as we were in the midst of the Toronto International Film Festival. Stars such as Johnny Depp, Natalie Portman and Dustin Hoffman have been known to dine with us, amongst a few others.
MP: What is the clientele like at Sotto Sotto? Do you find that you attract a certain type of customer?
MR: Here at Sotto Sotto, we cater to a wide variety of people, all of whom share a common interest in authentic Italian food served fresh and fast. While it is our deliciously stocked menu that entices our customers, it is our excellent service that keeps them coming back.
MP: What is your best-selling dish, and why do you think it's so popular?
MR: Using only the freshest of ingredients, Sotto Sotto offers a considerable menu featuring classic and traditional creations. Our diners' favourite dish is the grilled fish, which has become a classic due to its delicious taste, obtained through the delicate art of grilling in combination with a simplicity of spices. Pair this dish with a good glass if wine and you are in for the ideal meal.
MP: Does Sotto Sotto cater?
MR: Yes, we do. Our comprehensive multi-levels of service include catering and event planning for every occasion; be it an intimate party of eight or a larger gathering featuring 250 guests. Working closely with our customers to create a menu of distinction that will exceed their expectations, we modify our services to suit not only the occasion but also the venue. We take great pride in creating time-honoured, rustic Italian cuisine that will delight and please our guests. We are also proud to cater small weddings.
MP: If diners can walk away from Sotto Sotto feeling just one thing, what would you hope for it to be?
MR: First and foremost, I want them to leave Sotto Sotto exclaiming “Yummy! This was a real taste of Italy.” But most of all, I want our diners to leave feeling satisfied, as if they just experienced everything Italy has to offer.
|