Born in the southern Italian province of Cosenza, Calabria in 1936, Pasquale immigrated to Toronto in 1958 at the age of 22, arriving alone with only a few dollars in his pocket.
While continuing to progress his cooking career Pasquale studied opera at the Royal Conservatory of Music.
The meals were composed of several dishes: one for carbohydrate (usually pasta or risotto), another for protein (chicken, meat, or fish), and two of each of an appetizer (e.g., frittata), a dessert, a soup, or salad.
The meat dish is usually made using a pan-grilled method: grilling the meat on both sides in a little olive oil, then adding the sauce composed of chopped vegetables (such as mushrooms, potatoes, zucchini, onions, garlic, parsley, and celery, which are steam sauteed in a separate pan), then adding either 35% cream or tomato paste.
On rare occasions, Pasquale would use the oven, for example, when cooking roast veal, rigatoni, or focaccia bread.