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08/07/2015 11:40 EDT | Actualisé 13/07/2015 10:05 EDT

Enoteca Mozza: une pizza qui remporte les honneurs

courtoisie

Le restaurant Mozza gagne en popularité. Après avoir gagné le coeur des résidents de la Rive-Nord et de l'Ouest de la ville, Enoteca Mozza s'est installé en plein centre-ville de Montréal sur l'achalandée rue McGill College au printemps dernier.

Pas si facile de faire de bonnes pizzas! La compétition est tellement féroce avec toutes les bonnes adresses authentiques de la Petite Italie par exemple. Le four à bois qui cuit les pizzas à 800°F pour une croûte impeccable est donc la vedette de cette succursale de 8000 pieds carrés sur deux étages.

mozza

Nous avions entendu parlé du chef Vito Dachille, un pizzaiolo de plus de 12 ans d'expérience et de sa fameuse pizza cotto qui lui a mérité une 2e place au concours Annual Pizza Chef of the Year en 2014. Nous l'avons donc testé en allant visiter le nouvel établissement. Composé de prosciutto Cotto, de généreux copeaux de parmesan et de mozzerella et de roquette pour une dose de fraîcheur. La pizza Cotto (18 $) a été dévorée en moins de deux (le prosciutto Cotto la rend tellement juteuse et savoureuse) et même la croûte est partie en fumée tellement elle était juste assez tendre et croustillante à la fois.

Pour ceux qui aiment personnaliser leur pizza, on peut ajouter des garnitures à la carte (anchois, porchetta, roquette, ricotta, etc.) pour se composer une création unique. Une bonne idée! Toutes les pizzas artisanales sont cuites dans leur four à bois pour une croûte parfaite, grillée juste ce qu'il faut.

Pour ceux qui ont envie d'autres choses, le menu du Mozza est très varié et copieux en plats. En entrée, rien ne commence mieux une bonne bouffe conviviale qu'une planche de charcuterie. On aime particulièrement la proposition du Mozza de combiner la planche de charcuteries et la planche de fromages avec un duo Prosciutto et Parmesan (de gros morceaux!) qu'on mange avec des crostinis et une confiture de figues. Les dumplings de ricotta et épinards (une nouveauté sur le menu) accompagnée d'une sauce rosée et de pancetta croustillante sont à essayer.

Comme plats de résistance, le Mozza propose d'excellents classiques comme les escalopes de veau (27$) apprêtés à différentes sauces ou encore un excellent filet de saumon rôti au four à bois (28$) pour un choix plus santé. Gardez-vous une petite place pour partager un énorme calzone au Nutella servi avec de la glace à la vanille. Complètement décadent!

Une fois le repas terminé, vous repartirez le coeur léger (l'estomac un peu moins!) en vous disant que votre soirée était vraiment sympa et la bouffe généreuse, réconfortante et conviviale. C'est ça la cuisine italienne et c'est pour ça qu'on l'aime!

INOLTRE SU HUFFPOST

  • #5) New Haven, Connecticut
    #5) New Haven, Connecticut
    Just the fact alone that the tiny city of New Haven is home to America’s best pizza, the white clam pie at the legendary Frank Pepe, is enough to earn it a spot on our list, but Pepe’s just the tip of the iceberg. In New Haven, pizza isn’t pizza, it’s apizza, and it’s thin-crusted, oblong, coal-fired, deeply charred, the crust is chewier thanks to a longer fermentation, and it doesn’t automatically come topped with “mootz.” Head to Pepe’s, Sally’s, or Modern Apizza (each of which have been around since the ‘20s or ‘30s), sample the goods, wash it all down with a Foxon Park soda, and get ready for a life-changing pizza experience. Click Here to More of the World’s Best Cities for Pizza Photo Credit: © Flickr / Mark H. Anbinder
  • #4) Boston, Massachusetts
    #4) Boston, Massachusetts
    In Boston, pizza is a way of life. There’s no such thing as a Boston-style pie, but that’s because they’ve managed to take just about every other regional style, from bar pie to “sauce on top” pies to traditional Neapolitan to square Sicilian, and perfect it. The legendary Santarpio’s puts their sauce on top of the cheese and toppings on the bottom and claims that this is the best way to do it (it would be hard to argue after trying a slice); Regina Pizza serves one of the country’s perfect plain slices; the crust on Picco’s pies is crunchy, chewy, yeasty, and slightly sour (in a good way) and the toppings are all local, organic, and homemade; and at Galleria Umberto the square slices are cheesy and greasy in all the right ways, yet paradoxically light as air. Photo Credit: © Flickr / michelle@TNS
  • #3) Rome, Italy
    #3) Rome, Italy
    Believe it or not, the pizza scene in Rome has only recently taken off, but what a scene it’s become. The Italian capital has found a formula that works — super-high-quality ingredients, creative toppings, and a fine dining-style experience — and they’re milking it for all it’s worth, with incredibly impressive (and lucrative) results. There are still plenty of old-style pizzerias and bakeries serving traditional oblong pizza alla pala, but newcomers like Sforno (serving a paradigm-shifting cacio e pepe pizza); La Gatta Mangiona (supplementing pizzas topped with potato, salmon, mozzarella, and parsley with more than 200 wines and 70 craft beers); Pizzarium (where Rome’s most famous pizzaiolo, Gabriele Bonci, has been creating genius pies topped with items like rabbit, raisins, and fennel greens since 2003); and La Fucina (breaking the mold by pre-slicing their pizzas so diners can sample multiple varieties, like the one topped with flowers, shrimp, mozzarella, and lardo) have turned pizza in Rome from a post-war peasant food to seriously high-class fare. Photo Credit: © Flickr / nekotank Click Here to More of the World’s Best Cities for Pizza
  • #2) Naples, Italy
    #2) Naples, Italy
    Of course, the birthplace of pizza as we know it would rank high on our list. And while it could easily be resting on its laurels and serving mass-produced dreck to flocks of tourists (some places there certainly do), the overall quality level of pizza to be found in Naples is astonishingly high. The most famous pizzerias in Naples have been owned by the same families for generations, and the level of excellence has been meticulously consistent. While places all around the world may claim to serve Neapolitan pizza, there really is nothing like eating one in its birthplace. Here, pizza must be cooked at a super-high temperature in a domed, wood-fired brick oven, taking a minute and a half to cook tops, and the end result is complex, smoky, soft and light, slightly puffy, and sparsely topped, with a slightly soupy center that requires a knife and fork (or if you want it to-go, it can be folded up and eaten off of heavy-duty paper). There’s complex chemistry at play here, and at places like Da Michele, Il Pizzaiolo del Presidente, Antica Pizzeria Port’Alba, and Di Matteo, you’ll get a front-row seat. Photo Credit: © Flickr / atrphoto
  • #1) New York, New York
    #1) New York, New York
    New York City: the best pizza town in the world. It was here that pizza found its first foothold in the New World, and also here that the most popular form of pizza — the slice — was invented. Never mind the dollar slice joints or the (still generally very good) corner pizzerias; the truly great slices can be found at the old-school spots like Patsy’s, Totonno’s, Grimaldi’s, and Lombardi’s, where New York-style pizza was invented and still thrives. But pizza in New York doesn’t stop there: you can find flawless Neapolitan-style pies at places like Motorino, Kesté, and Lucali; St. Louis-style pizza at Speedy Romeo, a mind-blowing square slice at L&B Spumoni Gardens, a slice bigger than your head at Koronet, deep-fried pie at Don Antonio by Starita, and fearlessly creative toppings at hotspots like Roberta’s and Paulie Gee’s. If you want to try perfect interpretations of just about any style of pizza known to man, New York is the place to go, and that’s why it’s the best city for pizza in the world. Click Here to More of the World’s Best Cities for Pizza Photo Credit: © Flickr / Katrina Koger