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I've been consulting with Max Rimaldi over several months about things WFO in support of a restaurant he was planning to open in Toronto. Pizzeria Libretto is the result. It's located at 221 Ossington Ave., just south of Dundas Street, on the east side, in a funky/hip Portuguese neighbourhood that's swarming with activity.
Various newspaper reviews (including the influential Globe and Mail) have said that Pizzeria Libretto serves the best pizza in the city--bar none--not bad for a new venture in a major foodie capital. Have a look at what they offer here: Pizzeria Libretto - Real Neapolitan Pizza in Toronto .
Wendy and I were fortunate enough to be allowed in before opening (5 pm), so the attached pics don't show how packed the place (seats about sixty)became soon after . No reservations are taken, the word is out, so be prepared to wait for a table.
The pizza is indeed excellent, with one proviso (see below). We had House-Made Duck Prosciutto to start, which had a surprising and delicious combination of flavours. Next came a classic Margherita and a House-Made Sausage pizza. Both lived up to expectations, especially accompanied by a 2006 Canaletto Pinot Nero IGT.
My only proviso is that the oven floor is heated to at least 850F to bake an extremely thin, cracker style crust in forty-five seconds using local organic flour for the dough. It's not my personal favourite, having gotten spoiled by the results of high hydration Caputo Pizzeria flour, but that's just a quibble and a matter of taste. I prefer creamier crust and larger cornice.
If you're in Toronto, don't miss it; it's worth the line-ups.
Jim
Various newspaper reviews (including the influential Globe and Mail) have said that Pizzeria Libretto serves the best pizza in the city--bar none--not bad for a new venture in a major foodie capital. Have a look at what they offer here: Pizzeria Libretto - Real Neapolitan Pizza in Toronto .
Wendy and I were fortunate enough to be allowed in before opening (5 pm), so the attached pics don't show how packed the place (seats about sixty)became soon after . No reservations are taken, the word is out, so be prepared to wait for a table.
The pizza is indeed excellent, with one proviso (see below). We had House-Made Duck Prosciutto to start, which had a surprising and delicious combination of flavours. Next came a classic Margherita and a House-Made Sausage pizza. Both lived up to expectations, especially accompanied by a 2006 Canaletto Pinot Nero IGT.
My only proviso is that the oven floor is heated to at least 850F to bake an extremely thin, cracker style crust in forty-five seconds using local organic flour for the dough. It's not my personal favourite, having gotten spoiled by the results of high hydration Caputo Pizzeria flour, but that's just a quibble and a matter of taste. I prefer creamier crust and larger cornice.
If you're in Toronto, don't miss it; it's worth the line-ups.
Jim
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