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Everything started with a dream.

Being from Lombardy we've always cherished the flavours of this unique Italian region. It was a dream of ours to bring these flavours to the world, and today that dream is reality. 

Giacomo e Andrea Stelvio.jpeg


In 2014 we brought something new to Toronto and our experiences have simply been among the most amazing we've ever had. We challenged ourselves and learned a lot along the way, we built bridges with a culture very different from ours, we found affinity with beautiful Toronto and explored many new life & business opportunities. This experience has given us strength and has made us better at what we do. We believe that our future and the future of Stelvio will continue to create more connections and friendships along the way, and this & this alone inspires us to push the boundaries further.


- Giacomo Erba & Andrea Copreni. Co-Founders of Stelvio Toronto.


"Our goal is for guests dining at Stelvio in Toronto to Savour the same flavours of the Risotto with Ossobuco that a guest dining in Milan or Lombardy would."

- Anna Erba

Stelvio was born out of the desire to bring the authentic flavours of Lombardy to Toronto. There are many Italian restaurants in the city, but none that feature the unique flavours of our region. I would also venture to say that there are none that have our flair, which to us is a combination of unique branding, and truly indigenous traditional cuisine. In its simplicity we view Stelvio as an innovative and unique concept, as even in Italy it is virtually impossible to find restaurants serving authentic Lombardy cuisine outside of the region.



"We highlight dishes of the Italian cuisine that are simple, good, authentic and prepared how they ought to be without compromising quality or tradition."

- Andrea Tranzillo

Our beloved Executive Chef Andrea Tranzillo was born and raised in Modena (Northern Italy), however his family is of Neapolitan origins. From a very young age, Andrea was drawn to cooking and as soon as he could he pursued his passion and enrolled at the Serramazzoni Hotel and Restaurant School. Upon graduating, he immediately began working and held positions in some of the most renowned restaurants throughout his native Modena, like the Michelin starred L'Erba del Re and Strada Facendo as well as luxury catering company Bibendum.


His cooking style? A mix of tradition and simplicity. Andrea's native land, Emilia Romagna, as well as his ancestral roots of Campania have taught him the best of Italian culinary tradition. From the internationally acclaimed egg-based pastas, to the traditional sauces, lasagnas, pizza and more, Andrea mastered it all right in the land where it was created.

Come checkout his dishes and let us know what you think.

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