“Si la pizza est vraiment la star du menu, on se délecte également d’entrées telles que arancini, polpette, stracciatella ou salade saisonnière. Les pizzas napolitaines servies ici sont revisitées selon les goûts de l’équipe sans jamais s’éloigner des traditions culinaires italiennes. On déguste alors des pizzas aux noms amusants tels que « Cala-boogie » (tomate, salami calabrese, piments forts, mozzarella, basilic), « Johnny Roquette » (tomate, olives Taggiasche, mortadella, roquette, pecorino) ou bien « Marc Rainville » (pdt, romarin, mozzarella fumée, poivre et huile d’olive).” - Inès Duguen, Tastet.ca, Publié le 24 novembre 2021/ Crédit photos : Alison Slattery
“Going by the name “Moccione Pizza,” the Villeray Street spot starts slinging pies for takeout and delivery today, November 3, with nine topping options ranging rom the “Fungio Finochio,” featuring mozzarella, fennel, mushroom, and basil, to the “Mela Smokey,” with eggplant, smoked mozzarella, bread crumbs, and pecorino. Moccione regulars will recognize some of the appetizers and desserts that round out the menu, including its asiago arancini, juicy, tomato sauce-slathered meatballs, and ricotta and pistachio cannolis.
Fear not: Moccione proper isn’t leaving us. Having stationed their new pizza project in the space that’s until now housed their small, homey Italian restaurant, owners Luca Cianciulli and Maxime Landry are moving the original operation over a block over, onto St-Denis. They’re planning for an early 2022 reopening.” - Montreal Eater, Valerie Silvia, Nov 3, 2021 / Photo credit : Alison Slattery
