3 Must Try Pizza Restaurants if You’re Visiting Montreal

We visited three popular montreal pizza restaurants and asked them a few questions. Enjoy!

 

Restaurant Name:
Al Dente Trattoria

What inspired you to start the restaurant?
It was my love for good food. Growing up I always loved good food.

What kind of pizza do you specialize in making?
Wood-oven pizza cooked at 700-800 degrees.

What makes a great pizza?
The ingredients are very important. We use A1 special imported ingredients for all our pizza. We also make our own homemade sauce from scratch. Tomatoes are also imported from Italy.

What makes you different than other pizza restaurants in the city?
We make our own dough through a special process. The wood that we burn is mostly maple wood that gives an extra flavour to the pizza. We do not only specialize in pizza, we have the best seafood in town at good prices. Our ossobuco is something that you should definitely try, too, as our in-house butcher specially cuts it. Gazette rated us top 3 pizza in Montreal.

 

Restaurant Name:
Sapori Di Napoli

What inspired you to start a pizza restaurant?
I was delivering pizzas in Hollywood and it just hit me – it was time to go home and do it there.

What kind of pizza do you specialize in making?
Nonna-style, meaning it tastes like pizza Nonna made.

What makes a great pizza?
Fresh ingredients, don’t skimp on the toppings and love what you are doing. Make it every time as if you are eating it.

What makes you different than other pizza restaurants in the city?
I like to say we are unique – taste it and see. We are official “SAPORI”.

 

Restaurant Name
Pizzeria Redipizza Inc.

What inspired you to start a pizza restaurant?
My inspiration came from my passion and love for Italian food. I went to Rome to learn from the best, now I can share that with everyone.

What kind of pizza do you specialize in making?
Roman-style pizza, also known as Pizza al Taglio, which is rectangular pizza sold by slice or full tray.

What makes a great pizza?
The dough.

What makes you different than other pizza restaurants in the city?
My special flour is imported from Italy and the process of levitation is over 72 hours, which creates dough that is very light, crispy and easy to digest. I also use many fresh local high quality ingredients.

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