Food Review: Pizzeria Libretto

logoveronica | Pizza. Did saliva just pool in your mouth? You’re welcome. We love pizza in all it’s forms; deep dish, thin crust, regular crust and now, Neapolitan. Since it was my birthday last week, I got to choose where dinner was and chose Pizzeria Libretto. It was a no brainer.

Typical of the restaurants on Ossington, Pizzeria Libretto is narrow and long, but they manage to make it feel cozy and not claustrophobic.

01What makes real Neapolitan pizza special is the 900 degree wood burning oven made in Naples, Italy. And yes, Pizzeria Libretto makes VPN (Verace Pizza Napoletana) certified pizza using Italian double zero flour and San Marzano tomatoes which are from the foot if Mount Vesuvius in Naples.

We ordered a housemate sausage with rapini pizza ($16) and the Libretto Margherita ($17).
02
The Good
: The dough was so tasty. We could’ve eaten just the plain baked dough dragged through some hot chili oil and we would’ve been happy. While the Grana Padano was tasty on the Margherita, the sausage and rapini stole the show.

03The Meh: While two pizzas for 3 girls sound like a lot of food, it really isn’t. Not when they are so delightfully thin and tasty.

The Overall: I vow to come back to try the Duck Confit pizza. And more of the hot chili oil.

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