What’s on the menu at Masseria, a new Italian restaurant from the president of Pizza Nova
Name: Masseria
Neighbourhood: King West
Contact: 577 King St. W., 416-263-9999, masseria.ca
Owners: Domenic Primucci (President of Pizza Nova)
Chef: Rob LeClair (Fabbrica)
The food
Grab-and-go southern Italian fare, including pizzas, salads and sandwiches. Made-to-order Neapolitan-style pizzas come with one of three crust options: standard, carbone (a black crust that gets its hue from vegetable carbon) and gluten free. Guests can order one of the 12 pre-designed pies, or build their own from a long list of ingredients that includes ’nduja, grilled eggplant, truffle oil and prosciutto di Parma.
The drinks
A short wine list of Italian bottles, including a Barbaresco and a Bolonero; easy-drinking beer (Peroni, Stella, Lost Craft, Mill Street Organic, Molson Stock Ale); and espresso, of course.
The space
To accommodate a 6,000-pound pizza oven and the heaps and heaps of marble, the floor of the 2,300-square-foot, 40-seat room had to be reinforced. “Masseria means farmhouse,” says Primucci, who was inspired by the eateries run out of people’s homes in the Italian countryside. “They serve whatever’s fresh and people eat at communal tables.”
Chef: Rob LeClair (Fabbrica)
The food
Grab-and-go southern Italian fare, including pizzas, salads and sandwiches. Made-to-order Neapolitan-style pizzas come with one of three crust options: standard, carbone (a black crust that gets its hue from vegetable carbon) and gluten free. Guests can order one of the 12 pre-designed pies, or build their own from a long list of ingredients that includes ’nduja, grilled eggplant, truffle oil and prosciutto di Parma.
[caption id="attachment_398698" align="aligncenter" width="1280"] Buffalo mozzarella and heirloom tomatoes in a reduced balsamic dressing. $13.[/caption]
[caption id="attachment_398709" align="aligncenter" width="1280"] The Masseria Salad mixes heirloom tomatoes with croccantini, oil-preserved dried chilis imported from the Italian town that Primucci’s family is from. $11.[/caption]
[caption id="attachment_398714" align="aligncenter" width="1280"] The tonno salad with pickled chilies and sliced radish is a lighter, spicier version of a niçoise salad. $9.50.[/caption]
[caption id="attachment_398708" align="aligncenter" width="853"] A side of rapini. $6.[/caption]
[caption id="attachment_398700" align="aligncenter" width="1279"] A platter of aged prosciutto di Parma served with croccantini (dried sweet peppers preserved in olive oil). $10.[/caption]
[caption id="attachment_398711" align="aligncenter" width="1280"] The soppresatta sandwich is made with fior di latte, arugula and eggplant on house-baked bread. $9.50.[/caption]
[caption id="attachment_398713" align="aligncenter" width="1280"] The tuna sandwich swaps out mayo for caponata. $9.50.[/caption]
[caption id="attachment_398705" align="aligncenter" width="1280"] Veal, pork and beef meatballs in tomato sauce. $9.[/caption]
[caption id="attachment_398710" align="aligncenter" width="1280"] The San Giovanni pie tops traditional crust with tomato sauce, fior di latte, 'nduja and rapini. $19.[/caption]
[caption id="attachment_398699" align="aligncenter" width="1280"] For this seasonal pizza, carbone crust is topped with avocado, grilled corn and pesto. $17.[/caption]
The drinks
A short wine list of Italian bottles, including a Barbaresco and a Bolonero; easy-drinking beer (Peroni, Stella, Lost Craft, Mill Street Organic, Molson Stock Ale); and espresso, of course.
The space
To accommodate a 6,000-pound pizza oven and the heaps and heaps of marble, the floor of the 2,300-square-foot, 40-seat room had to be reinforced. “Masseria means farmhouse,” says Primucci, who was inspired by the eateries run out of people’s homes in the Italian countryside. “They serve whatever’s fresh and people eat at communal tables."
[caption id="attachment_398697" align="aligncenter" width="1280"] That's a lot of basil.[/caption]
[caption id="attachment_398704" align="aligncenter" width="1280"] Ciao, Mr. Primucci.[/caption]){kind=link}