We're fortunate to have a fabulous selection of authentic Neapolitan pizzerias in Toronto, and one that's received it's fair share of media buzz is Pizzeria Libretto, the brainchild of chef Rocco Agostino and his partner Max Rimaldi, who in 2009 sparked a Neapolitan pizza craze serving blistered, wood-fired thin-crust pies at their first location on Ossington Avenue, with three other downtown pizzeria now added to their roster. The pizzeria's name comes from the traditional Neapolitan way of thinking about pizza: it should be thin enough to be folded in half into a little book, or a 'libretto', and it appears Pizza Libretto wrote the book on Neapolitan pizzas — as they're still considered by many to be the very best in the city. Agostino is so serious about Neapolitan-style pizza that there’s an 'Ideology' section on the Pizzeria Libretto website.
And Pizza Libretto is loyal to what real pizza is — invented in Naples using local natural ingredients, cooked in a wood fired oven at extremely high heat to achieve a charred, blistered crust. They use San Marzano tomatoes and Fior di Latte Mozzarella, brought in fresh daily. The dough is made with naturally leavened Italian Caputo '00' flour and is baked in less than 90 seconds at 900°F in their wood burning oven, hand built by a 3rd generation pizza oven maker in Naples. Simple, Honest, and Natural. They serve many different styles of pizza, but it’s the passion that's behind the pizza, and the ingredients that are laid on top, that makes all the difference at Pizza Libretto, from Duck Confit with Bosc Pear and Mozzarella; Spicy Nduja Sausage with Tomato, Garlic, Oregano, Basil, Mozzarella and Stracciatella; Creamy Funghi with Cremini Mushrooms with Buffalo Mozzarella, Gorgonzola Crema, Roasted Garlic, Rosemary, Thyme and Pecorino; to their signature Libretto Margherita with Buffalo Mozzarella, Crushed Tomato and Grana Padano. Still popular after 16 years, Pizzeria Libretto is still a booming success with devoted pizza-philes across the city and just a short walk to the Canadian Opera Company.
Glass of Gaie Prosecco
Pizzas are cooked in wood fired pizza oven
Margherita Pizza with Pepperoni
'Funghi' white pizza with cremini mushroom, gorgonzola crema, garlic, thyme,
rosemary, fior di latte mozzarella and pecorino
Pizza Libretto's Meatball And Tomato Sago Sauce
Serves 4
Recipe courtesy of chef Rocco Agostino
Meatballs:
3 lbs ground beef, ground pork and ground pork belly
3/4 cup breadcrumbs
1 large egg
1/2 cup parsley, chopped
1/4 cup chives, chopped
1/4 cup oregano, chopped
1/2 cup roasted red peppers, pureed
1/2 cup parmigiano cheese, finely grated
1/2 tbsp salt
1/2 tbsp black pepper
Sugo Sauce:
1/2 cup olive oil
1/2 large onion, finely diced
1 tbsp garlic (2 cloves), finely chopped
1 L canned San Marzano tomatos, puréed
1/4 cup bomba, an Italian spicy condiment found at most grocery stores
1/4 fresh basil, chopped
1/2 tbsp salt
2 tbsp olive oil
1/2 cup parmigiano cheese, coarsely grated
Mix all of the meatball ingredients together in a large bowl and combine until well incorporated. Use standard ice cream scoop to portion the meatballs. Hand roll the meat to give it a tight circular shape and place on a large sheet pan lined with parchment paper. Bake in the oven at 375°F for 15 minutes, then remove from the oven and set aside.
For the sauce, add 1/4 cup of olive oil to a large enough pot that the meatballs will fit. Sauté the onions over medium heat until caramelized. Add the chopped garlic and sauté for another minute. Add the tomato sauce and bring to a simmer for five minutes. Add the bomba, salt and simmer on medium low until reduced by 1/4, about 30 minutes. Remove from the heat and use a hand mixing to purée the sago slightly, bringing it all together. Stern the chopped basil. Add meatballs and drippings left in the tray and simmer for another 15 minutes.
To serve, place 3 meatballs and pour a spoon of sauce over top each meatball. Sprinkle a tablespoon of grated parmigiano cheese over top and serve immediately.
Note: Pizzeria Libretto sometimes serves this dish over whipped bufala ricotta with crusty charred bread on the side.
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