1 3 t ic nqgfegggga w far y k a5i fc i 7iag7 gkaiilwsif ffev v k i jv t 1 x if emmmimm v v v ontario s healuiy 2 awarded sinfonia italiana ristoranteirivblvedjiinicoeducation endeavours tin unionville itsprestigious eat smartlwithocalhighischools students can award ofiexcellencefor ana kealthylifestyl rtfd fcs oria standards in nutrition nonsmoking restaurant was region 4we are extremel says paris amassy who operates sinfonia rigatorii alia vodka thincrust gburmef italiana ristorantetwith his sue pizza or linguihi tuttomare each dish is our whole tearhhas worked- hafd to served with the finest ingredients and- provide high quality cuisine in a healthy attention to detail t t jj provide high quality i environment v preparing excellent food is la thrill for prices but it is more tharia great place to sue who estimates that 95 per cent of her dine according to sue sinfonia is a business comes from repeat customers fc f v jplusa 55seatpati60foriuhctomea i sirice opening inl997sinf6hia italianaspecial hottableof fresruenfreesahd al ristorante hastsupported many amateur saladbar r presented corporate and sports teams club markhamand the pwate functions canalsbbe jfrederick varley art gallery it donates accorhmodated weekends an vfood daily tbpathways forchildren a accordionist- plays authentic- italian 7communitybased agency serving th music 2 reservations arev highly needs of children and families in recommended for fndays saturdays markhamit has helpedito raise funds for sinfonia italiana ristorante is ideated at the markhamstouffville hospitals 548 carlton road at kennedy 0in- i pediatric care centre 1 and in addition tosspons6nng a taste ofjapav 1 v vf t i w j i t 1 i just to mention a few of our signature dishes chicken teriyaki bento box salmon roses and toronto roll are the most wanted items on our menu i want our customers to know that we make our very own teriyaki sauce by using traditional japanese method to prepare a 30l batch of teriyaki sauce we use over 15 ingredi- ents such as chicken bones japanese herbs and spices roasted garlic etc and simmer for 68 hours said teppan chef steven wu i think people come to our restaurant are getting a super strip loin steak all aged 21 days or more with the right- amount cl1a of fat and marbling it just melt in your mouth