The cusine at Zucca is based on the finest raw materials simply prepared. The menus which change with the seasons, reflect our commitment to presenting the regional cusines of Italy with a variety of dishes rarely found on the menus of local Italian restaurants. Regional Wine & Food Celebrations are featured quarterly. As far as possible naturally raised or organic meat or poultry is used and in the Ontario spring, summer and fall growing seasons organic produce is sourced from local farmers. Fresh pasta is made daily in the Zucca kitchen in an intriguing variety of shapes and styles, as is the simple and distinctive list of desserts.