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Food & Drink

Introducing: Bestia, a new mobile pizzeria from the owners of Sagra and The Slow Room

By Renée Suen
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Introducing: Bestia, a new mobile pizzeria from the owners of Sagra and The Slow Room
(Image: Renée Suen)

Name: Bestia Contact info: 416-271-2790, www.bestianera.com, info@bestianera.com, @bestianera
Owners: Roberto and Sandra Mandarino, the same couple behind The Slow Room, a café on College, and Sagra, a new trattoria in the Junction

The Food: Wood-fired Neapolitan pies, best eaten folded in half for minimal dripping. A daily sandwich comes on a pizza-dough roll with fillings like prosciutto, fior di latte and arugula.

The Truck: A fully functioning micro-pizzeria, complete with marble-slab countertops and a wood-burning oven. The truck can be found roaming the city’s north end and is also bookable for private events.

The Numbers: • 850°F is the max temperature for the wood-burning oven • 90 seconds to flash-bake a Neapolitan pizza • 12 months for the City of Toronto to approve Bestia’s license (11 months, 29 days and 22 hours longer than in Vaughan) • 00 flour, an extremely fine-ground Italian flour also called doppio zero, is used to make Bestia’s pizza dough

Introducing: Bestia
Introducing: Bestia
Introducing: Bestia
Introducing: Bestia
Introducing: Bestia
Introducing: Bestia
Introducing: Bestia
Introducing: Bestia
Introducing: Bestia
Introducing: Bestia
Introducing: Bestia
Introducing: Bestia
Introducing: Bestia

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