They are VPN certified...only the second in Canada to be so! What does that mean?
They follow the tradition and processes of tradition Neapoliton pizza making.
Hi,I am Diane,and I'm a total pizza snob. There is is. I will eat deep dish when I'm in Chicago...but outside that I must have thin crust, chewy or crisper is fine but wood fired and minimal toppings.I have eaten it in Italy, NY and San Francisco. Piatto is doing a great job. I have a couple of my fav spots in SF but in St.John's I now have my new favorite.
Prosciutto Pacchi: Mozzerella Balls wrapped with Prosciutto and baked in San Marzarno tomato sauce
Pizza of the week: Proscuitto and mushroom