Traditional Wood Oven. For the past 35 years, Pizzaiolle has been constantly reinventing and reinterpreting pizza. Two things have remained since we first started: our passion, and the first traditional wood oven ever brought to Montreal.
Well-Traveled Thin Crust. The making of the dough and the cooking of the Napolitaine pizza stands the test of time. For the pizza itself, we let our voyages and encounters impel the ingredients we use. Creations that are altered according to our restaurants and every moment that contributes to our vision.
Classic but Contemporary. The Pizzaiolle signature: where architecture and design meet the kitchen table. Every restaurant has its own unique character, two of which are located in prestigious, age-old train station buildings and our vintage 50’s style diner traveled all the way from Boston.