It feels as if the toppings they like on their pizza with Pizzeria Libretto will always cause a stir, no matter how basic or out-of-the-box they might be.
Enter Chef Rocco, President of Team Anchovy and Chef of Toronto’s beloved Pizzeria Libretto, who is an anchovy aficionado and wants others to finally recognize anchovies as a top-tier ingredient on pizza.
Luckily, fellow members of Team Anchovy and those on the fence can visit Pizzeria Libretto the week of June 5 to finally get their fix.
As Chef Rocco explains, anchovies are a traditional staple ingredient in Naples, whether used on their own or cooked into sauces and marinades to create a rich depth of flavour.
Pizzeria Libretto has always had anchovies as an optional add-on to its pizzas, but Chef Rocco occasionally dedicates the weekly pizza feature to anchovies as an ode to his love for them; he details the more common anchovies that people might be familiar with as brown in colour and cured in salt, and while delicious, his personal favourite are white anchovies, which are lightly salted and packed in a vinegar and oil solution which results in a lighter, brinery and brighter anchovy.
To highlight his favourite variety of anchovy, Chef Rocco has created Pizzeria Libretto’s June 5 pizza feature, made with san marzano tomato sauce, garlic, oregano stracciatella cheese and topped with white Calabrian anchovy, basil, and olive oil.