Libretto aims to be loyal to what real pizza is, invented in Naples using local natural ingredients, cooked in a wood fired oven at extremely high heat to achieve a charred, blistered crust. We use San Marzano tomatoes and Fiore di Latte Mozzarella, brought in fresh daily. Our dough is made with naturally leavened Italian Caputo dopio zero flour. Our pizza bakes in less than 90 seconds in our 900 degree wood burning oven, hand built for us by a 3rd generation pizza oven maker in Naples. Simple, Honest, and Natural.
—Chef Rocco Agostino & Max Rimaldi
this, by far, is the best pizza we’ve had! pizzeria libretto is the only pizzeria in canada that offers a vera pizza napoletana certified experience. and what an experience we had! the perfectly charred crust topped with ingredients bursting with flavor. the big dilemma was whether to eat the pizza as is or with the amazing smoky chilli oil that came with it! i could write a whole essay just about the chilli oil.
(above L: Rocco’s Duck Prosciutto; above R: Margherita D.O.P.)
(above L: the way to eat a neapolitan pizza; above R: cappucino)
(above: postcard of enoteca sociale)
it was so good that we went back for dinner that same day! and it’s not just the pizza that we swear by. the duck prosciutto was tender and paired so well with pear. the tiramisu, which came in a small mason jar, was heavenly. if only we could lick the bottom of the jar!
our bill came with a postcard for enoteca sociale, an italian wine-bar run by the same chef and owners. definitely a must-stop the next trip to toronto. if you’re curious about other VPN Americas members, here’s the grand list! please do yourselves a favor and check at least one of these out; you will be happy, i guarantee.