Must Try: Maialino Enoteca Italiana

So, we’ve talked about quite a few Italian restos in the Scene Update as of late (if you’ve been under a log/mound of paper-work and didn’t notice, shame on ya). We’ve also been to many of the newer ones, obviously traversed the grand landscape that is Italian cuisine including the older spots and mainstays. So when Maialino Enoteca Italiana (yes, it is in fact 12 syllables) opened up quietly about a month ago, we were delighted that this wasn’t your traditional Italian haven…no, no, good notables…this is Sicilian. And swell Sicilian at that.

The restaurant’s owner and Chef Roberto Marotta have brought the Southern Italian region some much deserved honour with Maialino, crafting a menu bordering on the divine with a spectacular wine list to boot. You walk into a dim and rustic ambiance, with reclaimed woods, industrial light fixtures, half wine barrels protruding from the northern wall, and are hit with an aromatic wave that immediately perks up your olfactory senses and waters up the recesses of your mouth. #Exciting

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Maialino’s Head Chef, Roberto Marotta, hails himself from Sicily, only moving to Canada but a few short years ago. His food is a mix of traditional Sicilian with influences from all the regions of Italy he traveled. You could call it worldly Sicilian, if you’d like. We just call it delicious.

Pane et Panelle sees scrumptious chickpea fritters sandwiched on a Sicilian-style ciabatta; a simple squeeze of lemon makes it a vibrantly fresh bite. Similarly, Pane Ca Meusa replaces the chickpea with veal spleen, and though it may be an acquired taste, is nothing short of exceptional. The Arancini is a cone of rice encasing chicken and veal ragu with Scamorza and excellence. And the Parmigiana in Vetro…ah…the Parmigiana. You scoop through a darling jar of aged parmigiano mousse, roasted eggplant puree, and a heavenly tomato sauce, slide your spoon on a crostini and taste, for a second, unadulterated happiness…

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We had a gnocchi special when we were in, and while the colour left a little to be desired, the flavour left nothing wanton. The gnocchi was pillowy, the sauce rich and creamy. The slow-roasted short-ribs (the name on the menu too intense to remember), are roasted with care – the meat basically begging to fall off the bone – and the accompanying wine sauce is the perfect blend of savoury with a touch of sweet. As expected, Maialino has a small assortment of desserts, most notably the cannoli – none too sweet but all too satisfying – and the lavender panna cotta – less bold than expected and a pleasant end to an unpretentious but wholly fantastic meal.

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Expect Maialino to dazzle and delight even the toughest of critics. (Technically, it already has.) The atmosphere is at once romantic yet also perfect for a small group of friends, the food sublime, the wine is well-cultivated and worth every penny. Ladies and gents, viva Maialino…viva Sicilia!