Introducing: Bestia, a new mobile pizzeria from the owners of Sagra and The Slow Room
Contact info: 416-271-2790, www.bestianera.com, email@example.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.
• 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