Moccione Pizza
Pizza Takeout · Parc-Jarry ·
Neapolitan pizza, arancini, homemade pasta, tiramisu
Neapolitan pizza, arancini, homemade pasta, tiramisu
"After an olive oil-infused negroni—the perfect cocktail to whet the appetite—delve into the Italian menu created by Chef-owner Luca Cianciulli. His cuisine celebrates traditional flavors like those found in the crispy arancini with a gooey cheese center, accompanied by a vibrant red tomato sauce. The dishes, which have a creative edge—for instance, the refreshing scallop crudo with fennel granita—demonstrate a confident grasp of flavors. House-made pastas, such as the generous dish of casarecce with rapini, sausage, and tangy pecorino, are among the house specialties. A carefully considered selection of wines, complemented by attentive and gracious service, is the cherry on top of this charming and welcoming place." - Michelin Inspector
"Moccione means “brat” in Italian, but there's nothing self-centered about the food and service in this airy space on a quiet strip of northern rue Saint-Denis. The team welcomes you like you’re a long-lost friend, and you can expect seasonal Italian dishes like trout tartare with clementines and radishes, homemade gnocchi with morels and arugula, and halibut on a bed of pureed spinach sweetened with local corn. Desserts here are the best part, including the lightest of cannoli topped with pistachio and velvety orange rind and their homemade gelato. " - Ivy Lerner-Frank
"A prototypical neighborhood Italian comfort-restaurant in Villeray from a chef-and-partner team, family-friendly with a terrace and a menu focused on durum-wheat pastas and classics; regulars favor the arancini and Bolognese and the place is suited to family dinners." - ByMehdi Brunet-Benkritly, as told to Mia Leimkuhler
"After mesmerizing Montrealers with their pasta primping skills, the team behind Moccione leaped into the world of pizza-making last fall. Expect 11 different pies, including one topped with potato, rosemary, and smoked mozzarella; and another with rapini, sausage, and garlic confit. Additional menu items, like an asiago-filled arancini appetizer and a pistachio-orange-ricotta cannoli for dessert, skillfully round out the menu." - Joel Balsam, Valerie Silva, Eater Staff
"After mesmerizing Montrealers with their pasta primping skills, the team behind Moccione leaped into the world of pizza-making last fall. Expect 11 different pies, including one topped with potato, rosemary, and smoked mozzarella; and another with rapini, sausage, and garlic confit. Additional menu items, like an asiago-filled arancini appetizer and a pistachio-orange-ricotta cannoli for dessert, skillfully round out the menu." - Joel Balsam