Located in the heart of the Niagara Peninsula, Two Sisters Vineyards in Niagara-on-the-Lake is labour of love by sisters Angela Marotta and Melissa Marotta-Paolicelli, who run the winery along with their family. Inspired by the flavours of the season and the bounty of Niagara produce, the menu of Kitchen76 echoes the owner's Italian heritage and was created to complement the vineyard's wines. In the kitchen is head chef Mayra Batista, who creates Italian-inspired cuisine with a delicious collection of simple Italian dishes made with a great attention to detail, including a selection of antipasti including Arancini alla Milanese, Crispy Carciofi, and Focaccia baked to order with olive oil and whipped herb ricotta.
Pastas include Seafood Tagliatelle with scallop, shrimp and mussels in a white wine lemon sauce, homemade Ravioli, and Traditional Rigatoni Bolognese made with veal, pork, beef and Parmigiano-Reggiano, as well as delicious gas fired pizzas, grilled meats and seafood. The wines, which are also available in the adjacent tasting room, are also served in the restaurant. We enjoyed the Two Sisters Vineyards Rosé which was nice and chilled for a hot summer afternoon. The service is friendly and professional, the food very good and the views from the outside terrace are beautiful. Rich in history, culture and natural beauty, Niagara-on-the-Lake is a magical destination to enjoy a leisurely summer weekend, take in some theatre at the Shaw Festival.
Exterior of Two Sisters Winery in Niagara-on-the-Lake
Cabernet Franc vines growing along the main drive of the winery
of Two Sisters Winery
'Nuage', the 2023 mosaic glass big blue bunny sculpture by American artist Hunt Slonem
was recently installed in the garden overlooking the vines
Terrace dining at Kitchen 76 overlooking the gorgeous vistas
Arancini alla MIilanese with saffron, smoked mozzarella, tomato sauce and basil
Standing like golden flowers, crispy artichokes withparsley gremolata and Calabrian olives
splashed with lemon and sprinkled with Parmigiano-Reggiano
Hardworking migrant workers tending the vines
Salsicce Pizza made with Valoroso tomato sauce, chorizo, roasted redpeppers,
caramelized onions and mozzarella
Handmade provolone and ricotta stuffed ravioli with fresh tomato sauce,
basil, heirloom cherry tomatoes and stracciatella
Head Chef Mayra Batista
Rigatoni Bolognese
Serves 4-6
Serves 4-6
Recipe courtesy of Two Sisters Winery
3 1/2 oz carrot, peeled and diced
3 1/2 oz celery, diced
3 1/2 oz onion, diced
4 tbsp olive oil
3 1/2 oz celery, diced
3 1/2 oz onion, diced
4 tbsp olive oil
1 cup red wine
3 1/4 lb ground beef
1 lb veal, ground
1 lb pork, ground
1/2 lb charcuterie trimmings, such as prosciutto or salami
8 1/2 cups good quality or homemade tomato sauce
2 cups chicken stock
1 tsp salt
4 tsp fresh chopped parsley
Fresh grated Parmigiano-Reggiano
500 g Rigatoni dried pasta
For the bolognese, on the stove, in a large pan, sauté onions, carrots, celery and thyme until translucent and fragrant. Deglaze the pan using red wine. Slowly add in the ground veal, ground pork and ground beef, and cook for about 10-15 minutes. Once well incorporated, add charcuterie trimmings to the pan and continue to sauté. Once the meat is browned, slowly pour in the tomatoes sauce followed by chicken stock. Once the liquid has been combined, season with salt and let simmer for 1 1/2 to 2 hours.
On the stove, in a pot of boiling salted water, rigatoni pasta is added in and cooked until tender for 10-12 min. In a fresh pan, add cooked pasta with finished Bolognese sauce and some more tomato sauce, stirring until sauce has been distributed evenly. Add pasta water for added starchiness to the pan then add the parsley. Transfer to a bowl and top with freshly grated Parmigiano-Reggiano.
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