Pizzeria Libretto

Authentic Neopolitan-style pizzas are on the menu at this Beaconsfield Village pizzeria, which uses fresh ingredients and a wood-burning oven handmade in Naples for owners Rocco Agostino and Max Rimaldi. The oven operates at 900 degrees, essential for creating that characteristically blistered, charred crust. Artisanal, in-season, and local ingredients top thin-crust pies like the margherita, made with Ontario buffalo mozzarella, fresh tomato, and basil. House-made charcuterie and regional cheeses are the perfect accompaniments, and the tightly edited wine list has mostly Italian and Ontario options.