Where to Eat Now 2012: our five favourite Neapolitan pizzas
Where to Eat Now 2012: our five favourite Neapolitan pizzas
With a new pizza place opening nearly every month, the city is now loaded with chewy, blistered, wood-fired pies. Here, our favourite five.
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- A freewheeling version of the Neapolitan pie: brussels sprouts, house-made bomba relish, buffalo ricotta, fior di latte and a drizzle of balsamic vinegar. $16. <strong>Pizzeria Libretto,</strong> <em>550 Danforth Ave., 416-466-0400.</em>
- CABBAGE PATCH
- CABBAGE PATCH
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- A white pie in which fior di latte subs in for sauce, topped with lemon-dressed arugula, bresaola and parmigiano. $19.75. <strong>Pizza e Pazzi,</strong> <em>1182 St. Clair Ave. W., 647-352-7882.</em>
- BEEF EATER
- BEEF EATER
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- A Polish twist for Roncesvalles crowds: fior di latte instead of tomato sauce, plus potatoes, pancetta and Asiago. $18. <strong>Pizzeria Defina,</strong> <em>321 Roncesvalles Ave., 416-534-4414.</em>
- MEAT AND POTATOES
- MEAT AND POTATOES
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- Fior di latte, spicy Italian sausage, Gorgonzola and red onion make for a manly variation. $18. <strong>Queen Margherita,</strong> <em>1402 Queen St. E., Unit 8, 416-466-6555.</em>
- ITALIAN STALLION
- ITALIAN STALLION
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- Straight out of Naples, the margherita contains only San Marzano sauce, milky fior di latte and basil. $13. <strong>Viva Napoli,</strong> <em>679 Mt. Pleasant Rd., 647-344-8482. </em>
- REAL SIMPLE
- REAL SIMPLE
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- Where to Eat Now 2012: 5 top pizzas
- Where to Eat Now 2012: 5 top pizzas
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(Images: Liam Modan. Food styling by Linsey Bell/Judy inc.)
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With a new pizza place opening nearly every month, the city is now loaded with chewy, blistered, wood-fired pies. Here, our favourite five.
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(Images: Liam Modan. Food styling by Linsey Bell/Judy inc.)){kind=link}
I wouldn’t suggest going.