La Saint-Roch
$21San Marzano, Charlesbourg fior di latte, rooftop basil, new-press olive oil. Proof by simplicity.
La Bûcheronne
$25Double cream, maple-smoked bacon, roasted potatoes, aged Île-aux-Grues cheddar, chives.
La Verte
$22Basil pesto, grilled zucchini, smoked ricotta, Bronte pistachios, lemon zest. Vegetarian.
Classics
Margherita · Marinara · Reine · Diavola · Four cheese
$17 – $22Specialties
The three signatures + the monthly special, market-dependent
$21 – $27Veg
La Verte · Ortolana · Margherita · Marinara (vegan)
Vegan cheese +$3Starters
Arancini · Burrata & tomatoes · Green salad · Garlic bread
$8 – $16Desserts
House tiramisu · Cannoli · Pistachio or maple gelato
$7 – $11The dough, in four steps.
Before the oven-
01
Kneading
Every morning: organic flour, water, salt and a little sourdough. Nothing else in the bowl.
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02
Fermentation
48 hours in the cold. The dough becomes light, easy to digest, and picks up that subtle sourdough taste.
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03
Shaping
By hand, never with a rolling pin, to keep the air in the edges.
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04
Baking
90 seconds on the oven floor at 480 °C: a spotted, puffy crust, still soft in the centre.
Do you have a gluten-free dough?
Yes, in the 12-inch size, for $4 more. It is prepared separately but baked in the same oven, so we cannot guarantee it is free of traces.
Where do you deliver?
In Saint-Roch, Limoilou and Saint-Sauveur. Elsewhere, takeout is still the best way to eat your pizza hot.
Can we come as a group?
Call us first: together we'll see what the counter and the 28 seats allow that evening.
Do you have vegetarian pizzas?
Yes: La Verte, the Ortolana and the Margherita, among others. Ask about the pizza of the month, it is often vegetarian.
How do I reheat a takeout pizza?
A few minutes in a cast-iron pan over medium heat, with the lid on: the crust gets crisp again without drying out.