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May 25, 2020
Posted by Genny
Store Reopening!
Covid 19
Dear Valued Customers,

We are excited to welcome you back! Vicentina’s doors will open to the public as of Monday May 25, 2020.
We would like to inform you that while we are open we will continue to do our part to keep our staff and community safe. Reopening with new safety measures will include the following;

Face mask required
• No entry if sick
• 10 customers at a time. 5 for panino bar and 5 for the store.
• Come shop alone, 1 guest per family or group.
• Mind your gap. Please keep 6 feet back.

Thank you for your understanding and support during this time.
Be kind. Be compassionate. Have patience

SUPPORT LOCAL
November 22, 2011
Posted by Genny
November 15, 2011
Posted by Genny
All-NEW Gift Cards! Now available at Vicentina!
We now offer gift cards. An excellent gift idea for the food lover in your life - also makes a great corporate gift! Gift cards can be used for any item at Vicentina - lunch, meals-to-go, catering, butcher shop items, or imported goods. Happy gift giving !
November 14, 2011
Posted by Genny
Vicentina wins "Best of Vaughan" and "Top Choice" awards
In early 2011 Vicentina was awarded two prestigious awards. Vicentina is the proud owner of the "Best of Vaughan" award for its famous butcher shop and "The Top Choice Award" for the lunchtime favorite panino bar.

Thank you to our loyal Vaughan customers for your votes and support, we look forward to serving you time and time again.
November 12, 2011
Posted by Genny
Pork Tenderloin with Hearty Salad & Garlic Bread
Featured Recipe from our friends at Marc Angelo
Prep Time: 10 to 15 min. Cooking Time: 15 to 20 min.

Ingredients:
1 Marc Angelo BBQ Pork Tenderloin or Sweet Chili Lime Pork Tenderloin
1 Small Italian loaf of bread
2 Tbsp softened butter
2 cloves garlic, minced
1 head leaf lettuce, washed and torn
1 can [19 oz/540 mL] red kidney beans, rinsed & drained
1/2 seedless cucumber, chopped
3 tomatoes, chopped
Salad dressing

Method:
Cook pork tenderloin on barbecue as directed on package. Slice loaf in half lengthwise. Mix together butter and garlic; spread on both sides of cut loaf. Sandwich together both halves. Wrap in foil; place in barbecue for final 4 to 5 minutes of pork's cooking time. Toss together the final four ingredients with your favourite salad dressing. Serve pork tenderloin, sliced with garlic bread and salad. Serves 4.

Time saver:
Buy prepared garlic butter.
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