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    Pizzeria Libretto

    4.0 (602 reviews)
    ModeratePizza, Italian
    Closed 4:00 pm - 10:00 PM

    Order Pizzeria Libretto Takeout or Delivery

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    PIZZERIA LIBRETTO ATMOSPHERE

    What's the vibe?
    Casual
    Trendy
    Loud
    Good for groups

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    Recommended Reviews - Pizzeria Libretto

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    Pepperoni pizza and their chili oil
    Krista F.

    Really great pizza and nice cozy atmosphere. I ordered the 'nduja which had spicy sausage, mozzarella, tomato sauce, fresh basil and garlic. It was quite tasty, my only "complaint" would be I wish it had a bit more sausage on it. It was very sparse and had maybe one piece per slice. Fried calamari was perfectly battered and seasoned. Light, crispy and fresh. I loved the slightly sweet but spicy sauce it came with. All in all, we really enjoyed it and I will be back. Just be mindful that you will have to find street parking.

    Gluten free with delicious crust, a rarity!
    Cuauhtemoc C.

    Authentic Italian pizza in the heart of Toronto! We ordered two pizzas, one an Americano and the other a gluten free house made sausage. Both were among the best pizzas we've had this side of the Atlantic! Ad appetizers we had the focaccia bread, it was so good we ordered a second serving! Service was prompt and friendly. We loved that it wasn't too busy or noisy when we visited at about 9 PM. We also enjoyed the ambiance with its multilevel lighting interspersed with plants. All in all a fantastic experience!

    Pizza margarita
    David S.

    Great pizza, staff was friendly and the interior is very boho chic. I got the pizza margarita and it was delicious! will definitely be returning!

    Teena D.

    Gord and I had supper this evening at Pizzeria Libretto. Our servers took good care of us. They started us with bread. It was so good ... soft and moist. Gord and I both ordered pepperoni pizza. It was a delicious pizza and the pepperoni had a bit of a bite. We'd both get it again. And it came out of the oven so quickly!

    Sausage pizza, mushy undercooked crust

    Very disappointing. Have had many great pizzas from here, but terrible pizza this time. Crust seems to be undercooked. Was actually mushy, wet. Hardly able to pick up slice due to mushiness. Shame because the toppings were tasty and good quality, crust made it inedible.

    Spritz season
    Kristian U.

    This place has been on my Yelp-dar for years and it wasn't until recently that I was able to try the place that refined pizza for Toronto in a big way and really brought the Verified Napoletana variable into the lime light - prior to Libretto others had it but only those who were in the know, knew what that meant. For those still scratching their heads here is what is required for your pizza to be verified as an authentic Napoletana (true to the original pizza recipe passed down over generations): Taken FROM the AVPN International Regulations: Characteristics 1. The Neapolitan pizza is roundish, with a diameter of 30-35cm; 2. The Neapolitan pizza presents a raised edge (the famous "cornicione"), swollen and free from burns; 3. The Neapolitan pizza must be soft and elastic. The ingredients to prepare the True neapolian pizza's dough. The following doses are based on 1 litre (1000ml) of water;: - Water: 1 litre - Salt: 50-55g - Yeast: 3g - Flour, 1.7-1.8Kg (type 00 or 0) The Preparation: Blend flour, water, salt and yeast. Pour a litre of water into a mixer, dissolve between 50 and 55g of salt, add 10% of the total amount of flour, then add 3g of years. Start the mixer, gradually add the rest of the flour (W 220-380) until the desider dough consistency is achieved (optimal point of the dough). This operation should takes 10minutes. Mix the dough at low speed for 20 minutes. The Leavening (about 2hours), followed by the technique, known as "staglio a mano" that means making a dough ball (panetto) that must weigh between 180 and 250g. Once the "panetto" is formed, leave it in a "rising box" for the second leavening, which lasts 6hours at a temperature of 25C°. Forming: Following the second rising, we can finally roll our pizza with a motion from the centre outwards, and press with the fingers of both hands. The base must be prepared by hand. The use of rolling pin and mechanical presses are not allowed. Condiments. The true Neapolitan pizza must be garnished with ingredients from Campania regions. The oil used must be the extra virgin oil, and it's possible to choose between mozzarella and fiordilatte DOP. The cooking must be done exclusively in a wood-fired oven, which has reached a temperature between 430-480C°. With these temperatures, just insert the pizza for 60-90 seconds. The pizza will cook evenly across the entire circumference. So needless to say, with this review being 5-star, these metrics have been met and them some. I ordered the Diavola which had a spicy sauce in addition, spicy peppers and meats! It was fantastic! I also had an Aperol Spritz which was equally fantastic. Service for lunch was extremely attentive and our server even made us aware of the options (pizza or plain pasta) for kids. I really enjoyed the meal and experience and it's no wonder that after all this time this original location is still revered as one of the best spots for pizza in the city. Eatcrest Out!

    Tiramisu
    Nina K.

    VEGAN OPTIONS - Yes I've been here several times and can say with confidence that this place is consistently great. The pizzas are delicious. The gnocchi fritti is outstanding!!! The arancini is good - nothing special. The sauce, however, is incredible. Love this place. Will return whenever I'm in town.

    Burnt salami pizza.
    Lidiya M.

    What. The. Fuck. I saw this place on Yelp and we walked for a solid 20 minutes to get here in the cold. I could deal with the fact that there was a wait because it's supposedly popular, but there's no place to wait in the entrance. Once we were seated a half-hour later, we hungrily perused the menu. Our server was awkward and made herself scarce. She came by to make strange comments, forgot to take drink orders from half our table, and generally gave off a weird vibe. There were four of us, so we decided to split three pizzas, buttermilk calamari, and an arugula salad. Arugula salad was refreshing. Buttermilk calamari was okay. And then came the pizzas. We got: a salami pizza, a roasted cremini mushroom pizza, and a special pizza (with prosciutto, goat cheese, onions, etc.). All of our pizzas were burnt. Not just like a little crisp on the side, but like an unpleasant burnt crunch. The salami was too burnt, the roasted cremini had an overwhelming amount of rosemary, and the special was an odd combination of flavors. Just unappealing. I was so disappointed by all three, I didn't get to eat a proper dinner. So fucking mad. Still pretty fucking mad. In fact, every time I pass by this place, i AM INFURIATED. FULL OF REGRET. How is this considered a top restaurant in Toronto?! It took forever to get our server to bring our check. I think she could tell we weren't having any of that shit. She had attitude the whole time we spoke to her; do you think this deserves a good tip? I don't. Bad service with a side of attitude is on the menu, it seems. She boxed up second helpings of bitch and gave us that to go. Would not come here under any circumstance. I suggest you do the same.

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    4 years ago

    There's many more better! Not up there. Services kinda scattered too. Not a lace I would recommend.

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    Uncle Tony's - Arancini was completely pink inside- very odd...

    Uncle Tony's

    3.6(93 reviews)
    3.6 kmSt. Lawrence, Downtown Core
    $$

    This place gets a solid 4.5/5 for its authentic southern Italian food and very friendly & attentive…read moreservice. It has a very homey, old-school Italian American restaurant ambience - the opposite of the stylish, hipster or touristy restaurant vibe. Apparently this restaurants gets a lot of regulars, and I could see why. As soon as you walk in, you feel like you're transported back to the 1960s with the red-and-white checkered tablecloths, red chairs, old-style wax candles, brick walls, and a large black-and-white photo of an Italian family on the wall (perhaps the founder or owner's?). I could see this place being a movie set for films that need an old, classic Italian American restaurant as a setting. In addition to the décor, I love the 1960s music being played in the background. Size-wise, the inside of the restaurant isn't that big so it feels very cozy. It can get very busy and crowded after 5 pm, as most people seem to come here for dinner. We came during lunch hour and we were the only patrons there. The southern Italian touches are very apparent in most of their dishes - with heavy reliance on olive oil, tomato-based sauces (especially in the fish and seafood dishes), fresh seafood, herbs, peppers, and vegetables such as eggplant. This is in contrast to northern Italian cuisine that is characterized by rich, creamy dishes using butter, lard, and cheeses, and puts more emphasis on rice, polenta, and meat-heavy dishes (where as seafood is more prevalent in the south). Dishes that we tried: 1) Baccala (Pan-Seared Black Cod) - This was the BEST and my favourite dish here. The black cod had a crispy exterior and flaky interior, and came with roasted mini potatoes and mixed vegetables (zucchini, red bell pepper, Brussels sprouts, eggplant) roasted with garlic -- such a well-rounded and wholesome dish. The roasted mini potatoes were so flavourful, and the vegetables had a nice char. I asked for the puttanesca sauce on the side, as the fish was already flavourful on its own without the sauce. But the sauce was better than I expected - it contained actual whole chunks of cherry tomatoes and olives. 2) Steamed Mixed Fish & Seafood in Tomato Sauce - This dish wasn't on the website menu, but it was on the printed menu in the restaurant. It reminded me of cioppino (Italian-American mixed seafood stew with tomato sauce, herbs, and spices). It came presented as wrapped inside aluminum tin foil, which the server then opened in front of us on the table with steam coming out. The fish was salmon, and seafood consisted of mussels and shrimps. This dish was just alright. For almost $50, there wasn't much seafood. 3) Pizza Funghi - I liked the very thin and crispy crust, and the sliced roasted mushrooms as toppings, but I wasn't a fan of the "truffled honey" they added on top of the pizza. I didn't taste any truffle, and the honey made it very sweet. Not a fan of sweet pizza. 4) SIDES: Rapini, Brussels Sprouts, Mushrooms - They got bonus points for being able to customize the sides. They didn't have asparagus that day, so they substituted it for steamed Brussels sprouts with garlic instead - which was heavenly. The Brussels sprouts weren't overcooked at all, and they were generous with the garlic (anything with extra garlic gets extra thumbs up from me). The rapini came out chopped with a side of lemon wedge. Mushrooms weren't on the menu as a side, but we asked and they were able to make a simple side of just mushrooms. Overall the vegetables got 9/10. The chef was very friendly as he came out and talked to us. The server was extremely attentive. Great service overall.

    We had 3 good pizzas and salads. We always have good food and service. It is very comfortable.read more

    Photos
    Uncle Tony's - Interior - classic red-and-white checkered tablecloths and old-school vintage photo on the wall

    Interior - classic red-and-white checkered tablecloths and old-school vintage photo on the wall

    Uncle Tony's - Pizza Funghi

    Pizza Funghi

    Uncle Tony's

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    Pizzeria Libretto - pizza - Updated May 2026

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