12065800_781295058665078_1810999313410009396_n.jpg
 

Taking a Classic & Making it an Original 

Locally Sourced × Made with Love

 
Screen Shot 2016-01-07 at 7.18.25 PM.png

FOR UPTO THE MINUTE Table AVAILABILITY Call (416) 503-0850 

 or book online with OpenTable (1 hour notice required)
.

Make a Reservation

Powered By OpenTable

Dough

Our dough is homemade using a 120 year old recipe from Southern Italy. It contains Caputo 00 flour which is finer ground than regular flour – a super smooth-textured dough; with a lower gluten content., giving the dough just enough, enough but not too much stretch. 

Meat

The Belaga Family Siblings got their knowledge from their father; an artisan meat maker who began curing and smoking meats over five decades ago. Hand-made with care and time, their meats are all-natural, with no harmful additives. Unlike machine-fabricated meats their products are unique, and superior quality. They are all nitrate free, trans fat free, gluten free and naturally smoked. All meats come from South Western Ontario family run farms 

Cheese

Produced by The Borgos; a family of fourth generation cheese makers. Papa Borgo emigrated 60 years ago from the small village of Monson, in Northern Italy. There he followed in the footsteps of his father and learned the family craft of cheese-making. These same traditions are used today by his own sons: Joseph, William and Albert Borgo. The Mozzarella di Buffalo is made from milk from the first Eastern Ontario water buffalo herd (second in Canada). 

Tomato Sauce

Our pizza and pasta sauces are fresh and light made with only the finest San Marzano tomatoes, basil and olive oil. San Marzano tomatoes, a variety of plum tomatoes, are considered by many chefs to be the best paste tomatoes in the world. They are pulped daily by hand to ensure it's rich, bright flavour.

Cakes

Our Cakes are handmade and baked everyday in the oven. 

 

Phone

(416) 503 0850

 

Location

3455 Lakeshore Blvd
West, Etobicoke
Ontario , M8W 1N2

 

Hours

M-Th 11:30am–10pm
F-Sa 11:30am–10pm
Su 11:30am–10pm