Best of Toronto's Pizzerias
Everyone loves pizza. How can you not indulge yourself in a hot slice of bread smothered in tomato basil sauce and gooey mozzarella cheese? However, these pizzerias are not your cookie-cutter take-out pizza - they are works of art meant for you to enjoy every last bite with your hands or a knife and fork.
Pizzeria Libretto makes Neapolitan pizza, pizza napoletana. This type of pizza is typically topped with a tomato basil sauce, cheese and various toppings. The pizza I chose was the margherita with extra cheese and chili oil drizzled over the top. The aroma itself was intoxicating. The crust was thin and soft, so it had to be eaten with a knife and fork. The basil added an earthy flavour to the pizza, while the chile oil gave it a flavourful heat. The pizza was made to order within a few minutes. It took me longer to eat the pizza then it did for the chef to make it! The staff is very knowledgeable about every item on the menu, and when new hires on brought on to join the team, they are required to taste most of the menu. Pizzeria Libretto is also one of the few in Canada to be certified by the Associazone Verace Pizza Napoletana (VPN) in Naples, which promotes and protects Pizza Napoletana. More
Terroni is a traditional southern Italian restaurant. Everything on their menu is delicious, but what they are highly known for is their pizza. Walk into Terroni at any given day during lunch hour, and you’ll be waiting for a seat for a good while. But once you’ve been seated, the food is well-worth the wait. The front of the restaurant houses a bar area, where you can enjoy your beverage of choice while you wait for a table. The dining room is very authentic looking, and truly has the feel of being in Italy with it’s classic decor. Once seated, your server comes to greet you right away with menus. They get A+’s for excellent service. Not only are they quick to take care of their customers, the quality of both service and food is unbelievable. Terroni must be the only place I know of that offers Pizza Marinara, a simple pizza with only a savory tomato sauce and basil atop of an airy crust. Their sauce is so good it doesn’t need cheese or other toppings to give it flavor. More
When I went to Rome for my honeymoon, my husband and I were in heaven with the pizza. Every bite was a new explosion of flavour bursting in your mouth. Nothing here could compare to the pizza we had there. That is, until Falasca SPQR opened on Yonge Street south of Eglinton. Open only two weeks, this place already has line-ups for lunch. Roman style pizza is different from the pizza we all know here. It’s square pizzas with a variety of fresh toppings picked up locally, and priced by the weight. So instead of getting one big slice, you can get three or four small slivers of three or four differently topped pizzas. My favourite is a spicy pizza with garlic, cheese and cherry tomatoes. Another interesting pizza has pumpkin sauce topped with porcini mushrooms and cheese. At 6pm, the take-out side closes, and the dining room opens for dinner, where you can sit down and enjoy a thin crust round pizza, a calzone or a bowl of your favourite pasta! More
St. Clair West has a new pizzeria in the neighbourhood, featuring authentic Neapolitan pizza, certified by the Associazone Verace Pizza Napoletana (VPN) in Naples. On these pizzas you can be sure that you won’t find pineapple on it! Owners Danilo Scimo and wife Sandrelle, welcomed me with hugs and european cheek to cheek kisses. The invited me in to sit and have some food. I ordered a caprese salad, with colourful sliced tomatoes and a huge buffalo mozzarella ball in the middle of the plate. The fresh mozzarella was delicious. Next I had the margherita, which I had the pleasure of watching being made by the pizza chef. Once the toppings were on, it was popped in the six tonne wood burning oven and out within ninety seconds! Mmmm, tasty! More
Ciao Roma will take you back to Italy, where this Roman pizza originated, recreating a piece of art that is scrumptious to the last bite. Roman pizza is a square pizza served by weight, so you can taste a little bit from each of the various pizzas they serve daily. The quality of the dough is like no other, partly because some of the ingredients, like the flour, is imported from Italy and partly due to the pizza chef’s special techniques. Each pizza takes four days to create, from making the dough and prepping ingredients to the time you eat it. These guys flew to Italy and mastered the art of making Roman pizza with one of the top chefs in Rome, whom they brought back to man their kitchen at Ciao Roma. More
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As the business review specialist for Top Choice Magazine, I review businesses in and around the GTA that fall into the categories of food, travel, leisure, and education/training. I'm...
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