Moccione, Villeray’s popular Italian microrestaurant, has recently been converted into a pizzeria.
But fear not, the table of Luca Cianciulli and Maxime Landry as we have known it since the opening at the end of 2018 is not disappearing. It will be reborn a street to the south, in 2022, in a larger format.
For now, we are enjoying the Neapolitan pizzas to take away (or to have delivered) prepared by the team. Luca finally makes the most of the internship he did in a pizzeria in Naples, at the age of 18.
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PHOTO CATHERINE LEFEBVRE, SPECIAL COLLABORATION
Marc Rainville is a white pizza with potatoes, rosemary, smoked mozzarella, pecorino, pepper and olive oil.
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PHOTO CATHERINE LEFEBVRE, SPECIAL COLLABORATION
Chef Luca Cianciulli (right) has lost nothing on his “little slobber” side (the meaning of the word “moccione”). He led his brother Giancarlo and Gabriel Bisson in his adventure, as partners.
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PHOTO CATHERINE LEFEBVRE, SPECIAL COLLABORATION
For dessert, there is of course an exquisite tiramisu, but also these magnificent cannoli.
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PHOTO CATHERINE LEFEBVRE, SPECIAL COLLABORATION
Ciao! Giancarlo Cianciulli says, in front of Moccione Pizza.
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PHOTO CATHERINE LEFEBVRE, SPECIAL COLLABORATION
You might also want to complete your order with a tomato sauce or olive oil in this temple of temptation.
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If the names of the pizzas are funny – “Cala-Boogie”, “La Jean-Bonne”, “Bravo Champignon”, etc. -, the toppings do not overflow the Italian boot. They remain traditional.
We really liked the Johnny Roquette, with tomato, Taggiasche olives, mortadella, arugula and pecorino. Do not wait too long to devour your pizza, to prevent the thin dough from softening too much.
A few starters, side dishes and desserts complete the menu, as well as a fine selection of artisan wines. You might also want to complete your order with a tomato sauce or olive oil in this temple of temptation.
380, rue Villeray, Montreal
Visit the Moccione Pizza website