For over two decades in North Burnaby, the standard in our kitchen has never shifted: pasta is mixed, rolled, and cut by hand every single day. Our father, Claudio, built the foundation for everything we do when he opened Pasta Amore in 2000. Long b
A day devoted to pasta. Naturally, we have a few ways to mark the occasion. Long strands, generous folds, little ridges that hold onto every bit of sauce. Each has its charms, and World Pasta Day is as good a reason as any to explore them. Order yo
As the leaves turn deeper shades of red, our Negroni looks right at home. Malfy gin, sweet vermouth and Cocchi Rosa come together with a touch of strawberry, bringing a little fruit to its bittersweet character. A fitting companion for cooler eve
The finishing touch deserves a moment of its own. Especially when it’s freshly grated pecorino, and there’s no particular rush to say when. Our Bucatini all’Amatriciana pairs savoury guanciale with tomato, onion and the gentle heat
There’s a particular pleasure in a table where different conversations unfold at once, plates make their rounds, and nobody is quite ready to leave. Birthdays, family gatherings, or simply finding a date everyone can agree on. Whatever brings
Before the first bite, there’s a little story to tell. A swirl of tomato, pieces of fior di latte, and toppings layered by hand. Then comes the oven, where the cheese melts, and the crust takes on its colour. From our kitchen to your table, e
Some evenings call for comfort. Others call for a little heat. Our Mezzi Rigatoni ’Nduja leaves room for both. Rich cream softens the warmth of ’nduja, with onion, garlic and grana padano bringing it all together. From the pan to your pl
Not that pizza ever needs an occasion, but consider this an invitation to linger a little longer tonight. Our dough is stretched by hand every morning and fired until crisp. What tops it is where personal taste takes over, and where agreeing on just
You guys know him as Claudio. His name is over our doors. These days, he’s just nonno, and he loves it. Happy birthday nonno! We love you.
The food hitting the plates before the plates hit the tables. Might be nothing better than a hot pasta twirl.
Mise en place. Everything in its place. The fregola, the peas, the prosciutto cotto, the parmesan. And your place? At the table. Brunch at Claudio’s, Saturdays & Sundays from 11am–3pm.
The details that make up Claudio’s are more than just details. They’re memories of our father’s childhood, stories from La Roca on the Drive and Pasta Amore in Burnaby, and little reminders that food has always been about more than
The Italian coast called… it wants its calamari back. Crispy calamari served with peperoncini, zucchini, lemon, and basil aioli.
When the whole table understood the assignment. Fresh pasta made daily, oven-baked pizzas straight from the fire, and a spread made for sharing. So… what’s on your table?