Moccione launches its pizzeria | Press

Moccione, Villeray’s popular Italian microrestaurant, has recently been converted into a pizzeria.



Eve Dumas

Eve Dumas
Press

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.

  • Marc Rainville is a white pizza with potatoes, rosemary, smoked mozzarella, pecorino, pepper and olive oil.

    PHOTO CATHERINE LEFEBVRE, SPECIAL COLLABORATION

    Marc Rainville is a white pizza with potatoes, rosemary, smoked mozzarella, pecorino, pepper and olive oil.

  • 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.

    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.

  • For dessert, there is of course an exquisite tiramisu, but also these magnificent cannoli.

    PHOTO CATHERINE LEFEBVRE, SPECIAL COLLABORATION

    For dessert, there is of course an exquisite tiramisu, but also these magnificent cannoli.

  • Ciao!  Giancarlo Cianciulli says, in front of Moccione Pizza.

    PHOTO CATHERINE LEFEBVRE, SPECIAL COLLABORATION

    Ciao! Giancarlo Cianciulli says, in front of Moccione Pizza.

  • You might also want to complete your order with a tomato sauce or olive oil in this temple of temptation.

    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.

1/ 5

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


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