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Pizzeria Libretto

Pizzeria Libretto

Photo: Quinn

The wood oven was built by a third-generation oven maker in Naples. The tomatoes in the sauce were grown at the foot of Mount Vesuvius. And the pizzas are a little chewy and slightly blistered, which is how the Neapolitans – and more specifically, the Associazione Verace Pizza Napoletana – insist that real pizza must be. Tiny, cheap and perpetually jam-packed.

From: Canada's Best New Restaurant 2009 (Page 1)

Restaurants | Canada's Best New Restaurants

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