I was a patron of this restaurant for their wonderful ribs. Today, I was surprised to see that they have added pizza to their menu. They are serving authentic Napoletana pizza.
At first, I didn’t know what Napoletana pizza is, but I did some research.
True Napoletana pizza, according to Specialita’ Tradizionale Garantita (STG) based in Napoli, Italy must adhere to the following critical rules and methods and here is an excerpt from their menu:

1. Stone Hearth Wood-fired ovens capable of firing up to 485°C(905⁰F);
2. Dough made from only Caputo 00 Flour, Spring Water, Sea Salt and Yeast and formed by hand;
3. Fresh ingredients: San Marzano Tomatoes, Fiore di Latte Mozzarella (Fiore di Bufala Mozzarella when available), Extra Virgin Olive Oil, herbs (from our roof garden) … etc.

And, lastly and the most important, is the person who makes the pizza. Romolo Salvati, Proprietor/Pizzaiolo, a native of Salerno/Napoli, clearly enjoys practicing this traditional art of pizza making and told me “When I was at Trio, National Post rated my Napoletana pizza (Margherita) the best”.

I also heard that Marc DuFour will be the Rotisseur and Grillardin and I couldn’t wait to come back and try his creations.