Among all the second-wave Neapolitan-style pizza joints to hit the streets of Montréal, Moleskine is at the top of our list. Chef Frédéric St-Aubin’s one-two punch of both traditional and seasonal ingredients makes us do a double take at just how fresh, comforting and fun the dishes are. Fans of bona fide Italian pies will love their Marguerite and Salsiccia pizzas, made with delectable ingredients such as specialty sausage, stracciatella di bufala and fior di latte cheese, and, yes, tons of olive oil and tomato sauce.
Entrées
Warm olives
Insalata
Mixed lettuce, kale, fennel, cashew nuts
"Au gratin" garlic bread
Burrata
Olives, basil, balsamic, olive oil, flat bread
Bruschetta
Pizza
Marguerite
Tomato sauce, fior di latte, straciatella di bufala, olive oil, basil
Formaggi: Rossa or Bianca
Mornay sauce or tomato sauce, mozzarella, cheddar, Pecorino, pepper
Brooklyn
Tomato sauce, pepperoni, mozzarella, cheddar, oregano
Calabrese
Spicy tomato sauce, salami, fennel, fior di latte, honey, basil
Genovese
Pesto, cherry tomatoes, artichokes, zucchini, fior di latte, ricotta salata
Caesar
Mornay sauce, smoked turkey, bacon, provolone, kale, pecorino, lemon
Salsiccia
Tomato sauce, sausage, mushrooms, black olives, fior di latte, roquette
Prosciutto
Tomato sauce, prosciutto crudo, fior di latte, red onions, roquette, padano
Extras
Spicy oil
Anchovies, mushrooms, black olives, tartufata
Bacon, sausage, pepperoni, prosciutto
Buratta
Desserts
Tiramisu
Nutella Pizza