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  • Good naples style pizza. Everything was true to the Neapolitan style on my margherita pizza-the one named for a Princess from the 19th century who first had the dish. We talked to and watched the pizzaolas. 90 seconds or less in a 900 degree oven. 00 flour from Naples. San Marzano tomatoes with a little salt-no garlic, etc. Fresh milk mozarella. Dissapointed that a high end place like this can't make a buffalo mozarella pizza, but you can't have everything. Very interesting wines, icnluding a Sardinian one which our friends ordered. A spicy soprasetta or capicola was on my friends pizza which had the perfect level of heat. NOt as good as Motorino New York, but great anyways. Compare to Magpie in montreal, the sauce and cheese were better, but Magpie has an amazingly good crust, and is not really cooked in the traditional Neapolitan style as prescribed by VPN. But both are enjoyable. Bottega had some very nice Italian appetizers, such as a great aranicini-seems to be the standard for authentic Neapolitan restaurants. Meat balls, salad, cod fish croquettes (crocetta di baccala) were all good. Very upscale feel for a pizzaria. Price was a bit much for us, but we went a little crazy on ordering. Nutella pizza at the end-kids loved it. Homemade gillatta-very good.
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