Buon Riso, a new Roman-style supplì concept from Toronto chef Kaitlyn Lasagna, is getting ready to launch a pop-up residency at Pasta Forever in Toronto beginning June 14.
The new concept will operate out of Pasta Forever at 1693 Dundas St W, where Lasagna currently works, according to Streets of Toronto. Pre-orders are expected to open the Monday before launch, and the business may eventually expand into a recurring Sunday residency throughout the summer. Lasagna says she is intentionally approaching the business carefully as it grows. Customers can expect a menu centered around Roman-style supplì, including both traditional recipes and more experimental flavors inspired by nostalgia and Toronto food culture.
Lasagna grew up in an Italian household where food played a major role in family life and celebrations. Her father owned bars and restaurants, while her mother and grandmother heavily influenced her cooking style from an early age. The idea for Buon Riso first came together nearly two years ago after her sister traveled to Italy and tried supplì for the first time.
Supplì are Roman fried rice balls typically filled with tomato sauce and mozzarella, while Sicilian arancini are generally larger and often made with saffron rice, meat, and peas. Buon Riso plans to focus specifically on the Roman version while introducing rotating flavors and collaborations. One proposed special includes a Kraft Dinner-inspired supplì, while future collaborations with Toronto chefs could feature jerk chicken or fried lasagna variations.
Lasagna attended George Brown College before working in several Toronto kitchens, including Woodlot, Robinson Bread, and Tutto Panino. She also assisted with cooking classes at Loblaws early in her career. She credits Woodlot as one of her biggest professional influences and says her experience at Robinson Bread helped sharpen her discipline in the kitchen.
Looking ahead, Lasagna hopes Buon Riso will eventually expand into a production space and a storefront that supplies restaurants and bars throughout Toronto. She says the business is being built slowly and cautiously as the concept continues to develop through pop-ups and potential collaborations.
