SEGRETA Pizza AL Taglio + Epicerie Italienne
Pizza restaurant · Parc-Extension ·
Roman-style pizza al taglio, crisp crust, seasonal toppings, Italian groceries
Roman-style pizza al taglio, crisp crust, seasonal toppings, Italian groceries
"Since immigrating to Montreal in 1978, Segreta owner and pizzaiolo Richi Ourichian spent much of his adult life working in the shoe cobbling business, but he recently swung for the fences with a Roman-style al taglio pizzeria in Parc-Ex, and he’s hit a home run. Segreta does half-meter slabs of square slices on a crisp, yet tender base with toppings like spicy Italian sausage, potato chunks, and smoked caciocavallo cheese, or pepperoni with burrata." - Joel Balsam, Valerie Silva, Eater Staff
"Since immigrating to Montreal in 1978, Segreta owner and pizzaiolo Richi Ourichian spent much of his adult life working in the shoe cobbling business, but he recently swung for the fences with a Roman-style al taglio pizzeria in Parc-Ex, and he’s hit a home run. Segreta does half-meter slabs of square slices on a crisp, yet tender base with toppings like spicy Italian sausage, potato chunks, and smoked caciocavallo cheese, or pepperoni with burrata." - Joel Balsam
"Roman-style al taglio (by the slice) pizza has made its way to Park-Ex with the opening of Segreta on the relatively industrial Beaumont Avenue strip last week. Owner and pizzaiolo Richi Ourichian is effusive about the rectangular pan pizza style—characterized by a crisp yet tender crust, interspersing air bubbles, and a thickness designed to sustain virtually any topping combination—and insists “it’s all about the dough,” calling Roman pizza “a canvas you can put anything and everything on.” He offers half-meter slabs studded with toppings like spicy Italian sausage, diaphanous potato slices, smoked caciocavallo cheese and a drizzle of extra-virgin olive oil; the pies are baked in large rectangular cast-iron trays and artfully displayed alongside a small selection of Italian grocery items (imported organic pastas, Calabrian dried rosemary) in his 900-square-foot corner space on Hutchison. A local resident since immigrating in 1978, Ourichian left a long career in shoe cobbling and began seriously baking during the pandemic—posting to social media and making some 200 pizzas in two months—before opening his first restaurant. He uses a drawn-out cool fermentation of 72 to 96 hours for a high-hydration, airy yet sturdy crust that he says is easy to digest (“when you eat our dough, you won’t bloat...you’ll digest it in 30 to 40 minutes”), a technique he learned in 2019 at the Roman Pizza Academy in Miami under Massimiliano Saieva. As a first-time restaurant owner he’s still learning the business, but says submerging his hands in sticky dough keeps him grounded: “I’m happy, that’s why.” Segreta is open at 413 Beaumont Avenue, Wednesdays to Sundays, from 11 a.m. to 8 p.m." - Valerie Silva
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