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  • Making pizza involves a narrow range of ingredients that can be manipulated in careful and subtle ways to produce a staggering variety of results. I'm fascinated by what different chefs accomplish with variations on the medium, and on how they're able to distinguish themselves. In Pizzeria Libretto's case, I'm a huge fan of the unique texture of the dough, which can best be described as "elastic" -- you'll have to try it to grasp what I mean. The red sauce is light and lively, there are some tasty and thought provoking combos -- my favourite being the sardines with citrus-marinated olives -- and the interior is mod and bright. There are nearly as many pizza palates as there are pizza recipes, but if you are a fan of the mozzarella métier, this place is certainly worth a try.
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