he Gist: The authentic Neapolitan pizzeria (Oro di Napoli means "gold of Naples"), serves regional dishes with a mix of Ontario local ingredients as well as stunning imported fare (cheese, olive oil, olives), straight from Italia.
Grub: Chef Giovanni Sarra (previously of Sotto Sotto) is from a small town between Naples and Rome, and spent years learning cuisines from the north to south. The menu is filled with fare from Sora as well as Rome and Naples. Choose from delicate handmade pastas, grilled fish and steak, and robust salads to melt-in-your-mouth desserts.
Pizzas are a must as they are made according to Neapolitan standards using the same Italian flour used in Italian pizzaioli school. Then they’re cooked in the hand built wood-burning oven by Stefano Ferrara from Naples in just 90 seconds.
Libations: Sip on a variety of beers (bottle and draft), exclusively Italian wines (gls $10-$12/btl $45-$55) and classic Italian cocktails (all $11) including Negroni Sbagliato, Aperol Spritz, and Americano.
Fixtures & Fittings: The pizza oven shipped directly from Naples is a standout for sure, but there’s more to the room than just the oven.
Owner Elena Ionescu and designer Iman Stewart kept the brick wall and brought in dark iron and other industrial touches to mingle with the warm woods and red accents. The result is a cozy room that is simple, modern and uncluttered.
Off the Menu:
Tagliere di Salumi & Formaggi ($22) Chef's choice od three salumi and two cheeses with flat bread, pickles and condiments. This board includes from top left to bottom right: pickled patty pan, pecorino, parmesan, salami, pickled fiddleheads, arancini, honey and honeycomb from Italy, and prosciutto.
Arancini di Asparagi ($8) Traditional risotto balls with a thin crispy exterior stuffed with a creamy mix of asparagus, fior di latte and Grana Padano.
Ravioli del Giorno/Chefs daily ravioli special (MP) is Homemade Wild Mushroom Ravioli with Butter Trufflle Sauce. Rich but not heavy, the dish boasts thin pockets bursting with forest earthiness from portobello, shiitake and chanterelles, with a fragrant truffle finish.
The fish of the day, Pesce del Giorno (MP) is Branzino, roasted in the pizza oven, finished with lemon oil dressing and parsley oil, sided with farro salad including pickled onion, cherry tomatoes, cucumber, and asparagus.
Margherita D.O.P.Pizza ($13) The classic Neapolitan pizza features crushed San Marzano tomatoes, fior di latte, and basil on a blistered chewy, crunchy crust.
The housemade dessert of Bombolotti alle Fragole ($7) - sugar dusted mini doughnut filled with dark chocolate and served with strawberries and lemon custard - is worth saving room for.
At the Stove: Chef Giovanni Sarra
Head Honcho: Elena Ionescu
Deets: Inside seats 52, with room for 24 on the front patio. Dine in and take out are available.
Visiting Hours: Mon to Thurs 5-10pm
Map It: 2312 Lakeshore Blvd. W. (Etobicoke)
Phone It In: (647) 694-3358
Check out our Facebook page for more photos.