Moccione is your go-to Villeray haven for cozy Italian comfort food, where perfect Neapolitan pizzas and warm service create a charming dining escape.
"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
"Chef Luca Cianciulli and his business partner and wife, Maxime Landry, have created the prototypical neighborhood restaurant in Villeray with a menu dedicated to Italian comfort classics. Molly and I took our son to Moccione when he was only five days old, and we still look forward to family dinners on the terrace. We love the durum-wheat pastas and order the arancini and Bolognese every time." - 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
"Villeray has a strong contingent of spots where to sample Italian classics, but a seat at this three-year-old eatery may arguably be its most sought-after. Owners Luca Cianciulli and Maxime Landry bring experience from acclaimed Toqué, and the result is simple, sumptuous fare in a super cozy atmosphere." - Daniel Bromberg, Valerie Silva
"Neighbourhood spot Moccione continues its homey approach throughout COVID with three menus: one for sunny days on the terrasse, one for takeout, and a separate grocery menu offering in-house and carefully curated outsourced staples. Start with chef Luca Cianciulli’s fresh arancini or fried fish appetizer, and carry on in your own kitchen using Moccione’s pasta and sauces, their favourite cheeses and olive oil, and their beloved tiramisu for dessert." - Ivy Lerner-Frank
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