In the fall of 2019, the name of Mirko D’Agata was on everyone’s lips. With good reason: the pizza maker had just won — much to his surprise, by the way! — the prize for the best Roman pizza at the World Pizzaioli Championship, in Naples with its creation Pancetta Copatta.
Posted at 11:00 a.m.
His return to Quebec coincided with the opening of the very first Roman Morso pizza counter, at Central. The concept, powered by No 900, where Mirko acts as executive chef, differentiates itself from its big sister specializing in Neapolitan pizza with a convivial offer focused on the take out.
Even with the vagaries of the pandemic, Morso never stopped offering his square pieces of delicious pizza al taglio whose dough is fermented for a minimum of 72 hours. A transactional website was launched, “Morso Mix” combos of up to 12 tracks appeared, and there were even deliveries to parks last summer.
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PHOTO MARCO CAMPANOZZI, THE PRESS
Some varieties of pizza al taglio from Morso: margherita and stracciata di burrata, mortadella and pistachio, pancetta coppata, zucchini and ricotta, potatoes and rosemary.
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PHOTO MARCO CAMPANOZZI, THE PRESS
Mirko D’Agata, pizza maker
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PHOTO MARCO CAMPANOZZI, THE PRESS
The new Morso has a few seats.
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PHOTO MARCO CAMPANOZZI, THE PRESS
The Roman pizza obviously remains the star of the Morso offer.
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PHOTO MARCO CAMPANOZZI, THE PRESS
In the refrigerated counter, some refreshments are featured.
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“The particularity of the Roman pizza is that it is easy to transport, to put in the fridge, and to reheat several times. There’s a lot of water in the dough, so the pizza will keep its crispy side, ”explains Mirko, met when he returned from participating, in quick succession, in two international competitions, one in Las Vegas and the another in Parma, where he placed 7th and achieved the highest Canadian ranking.
Now that business is slowly picking up, several projects are taking off. First of all, the opening of the very first Morso franchise on Saint-Zotique in Petite-Patrie, a few weeks ago. Owned by Mélanie Mailhiot (co-owner of two No 900s and co-founder of the private import agency Simplement Jus), this first offspring of the Morso family is announced under this holy trinity: Pizzéria+Alimentari+Vineria.
In the charming place bearing the touch of the designers blazysgérard, the customer can at the same time pick up pieces of pizza, grab a nice bottle from the dynamic selection of wines from private imports – small batches from the sustainable agriculture, with a strong Italian presence, of course, but also Quebec houses like Joy Hill — and leaving with delicatessen products imported or developed by Forbita, the private import house of Mirko and its associates. On the stalls coexist whole canned tomatoes, dried oregano from Sicily, olive oil, spicy oil, which will soon be joined by hazelnut spreads, marinades and olives.
It is also possible to enjoy one of the eight seats inside – not to mention a large terrace which will open soon. Pizzas, arancinis, lasagna croquettes, suppli al telephonecharcuterie platters… There will be everything there to compose a festive and relaxed aperitif with friends, with a selection to drink on site.
The next few months will be very busy, because, in addition to a wine bar project, which will enlarge the Central location, a second franchise will open, this time in Quebec City, in Limoilou. In both cases, you will have to wait until the fall to be able to take advantage of it.
1020 Saint-Zotique Street East, Montreal