In other cities, this might be called a ‘food emporium’. However, to be precise, it isn’t the large market of the official definition. Some might refer to this as a boutique. Don’t let the compact space of My Mother’s Place fool you into thinking about limited offerings.
There is a multitude of quality goods here. Open the door to the diverse choices in fresh, frozen, refrigerated, dried and preserved products — it is all so beautifully presented. There are even summer season place settings, cutlery, placemats and napkins.
Guaranteed you will find yourself spending time exploring, and return often.
My Mother’s Place, that’s its name. The proprietor is Willie Gregorini.
“The name, My Mother’s Place, has a dual significance. Both my mom, Lina, and my grandmother, Maria, were wonderful cooks. Their culinary passion and love were passed on to me and, in turn, my sons. It is not only in their memory, but also it is something which I can call my own,” Gregorini said.
“My Mother’s Place opened its doors almost seven years ago. It was a slow start, but Sudbury has come to appreciate the quality and uniqueness of our product and service.”
In pre-pandemic times, Saturdays were often devoted to talks and tastings. Guest chefs and product specialists brought forth appetizers, and samples of divine delights from the functional on-site demonstration kitchen.
“My Mother’s Place’s philosophy is not only to provide quality products, but also to share knowledge and tradition. We do this through our monthly seminars, making reference to the history, diversity and use of our products. I am always searching and hand-pick new products.”
(Writer’s note: You just have to try the lobster mousse. I believe it is only on offer for a limited time.)
“The latest addition to our store is local meat from Triple Star Acres Farm, and soon to come, locally farmed bison. We are strong believers of supporting local artisans. Hopefully, our next seminar will develop an awareness of the importance of supporting local.”
Shoppers are so fortunate to have My Mother’s Place here in Sudbury as at one time it was necessary to take a trip to Toronto’s Pusateri's Fine Foods on Yorkville Ave in North York, or Saks Food Hall on Queen Street to find this type of food products. Olive oils, balsamic vinegars, jams, jellies … You’ll find things no one else carries.
Gregorini confesses that “olive oil is one of my passions. I was fortunate, in my travels to Italy, to experience the taste of freshly pressed olives on a slice of homemade crostini. The unforgettable taste and my culinary curiosity were the starting point of my love for the liquid gold. Our olive oil comes from Buti, Tuscany.
“Made from Tuscan olives, it is cold-pressed, first-press with an extremely low acidity — the perfect, healthy fat. We know the supplier personally and therefore we stand firmly behind the quality or this product.”
Let’s look in the freezers. These products are all Ontario made in small batches. Their grab-and-go frozen meals are in-house and locally made, and include:
- Lasagna Bolognese made with handmade egg noodles, Bolognese meat sauce and béchamel
- Bolognese meat sauce made with Ontario meat
- Nonna’s meatballs, made by Willie Gregorini herself, using a family recipe (you can find more info on this on My Mother’s Place blog)
- stuffed pastas
- cheese appetizers
- rice balls (Arancini)
- and wood-oven-baked Margherita pizza, all ready to enjoy in the comfort of your own home.
Of course, there is a connection to the neighbouring Verdicchio restaurant.
“We continue, through our store, to offer the same quality and exquisite taste of Ristorante Verdicchio through the latest addition of fresh vodka and Amatriciana sauces.”
The main ingredients of Amatriciana include tomatoes, guanciale (an Italian cured meat product prepared from pork jowl or cheeks), cheese (pecorino romano), sometimes onion, and definitely olive oil. Sugo all'amatriciana, or alla matriciana, is a traditional Italian pasta sauce from the Lazio region.
“We also carry a collection of made-in-Ontario gluten-free products. These include focaccina, panzerotti, pizza shells, bagels, waffles, Arancini, meat and vegan lasagna, meatballs, breads, and soon to be introduced sweets. All made in small batches using only quality ingredients.”
This is a passion project for Willie Gregorini. Aren’t we lucky!
You can find more info and exquisite pictures on the blog. Here you will find stories, traditional recipes and observations. Check out articles on meatballs, artisan cheeses, oils, antipasto platters, and even maple syrup.
Willie Gregorini is available at:
[email protected]
To place an order, call 705-222-8057
1349 Kelly Lake Road, Unit 2
HOURS OF OPERATION
Sunday and Monday: CLOSED
Tuesday to Saturday: 9 am - 5 pm
Hugh Kruzel is a freelance writer and committed foodie in Greater Sudbury. Let’s Eat is made possible by our Community Leaders Program.
