I am not a believer in the “All pizza is good pizza” motto. I’ve turned my nose up at many a tasteless and cardboardy mess masquerading as good pie. Anthony’s wood-fired Neapolitan-style pizza is authentic, toothsome and peerless.
Apart from being quite tasty, many of Anthony’s pizzas are visually arresting. It’s hard to avert your eyes from the frescos of greens and reds. Owner Anthony Balestra has found a wide canvas on which to express himself, using pizza as his medium.
The emphasis is on clean flavours and fresh ingredients. The classic Margherita, with the sparest of adornment, allows the flavours of the San Marzano tomatoes and fresh basil to come through.
A few of my other favourites include the Quattro Stagione, with contrasting textures and flavours—at once chewy, salty and smooth. The Rustica exhibits fresh and savoury notes, and is heaped with mounds of peppery arugula that provide a compeling counter to the nutty shavings of Parmesan.
Anthony’s was recently listed by the Food Network as “1 of the 12 best Pizzerias across Canada worth travelling for.” I recommend that you try it out for yourself by visiting one of its two Ottawa locations, at 1218 Wellington St. W. and 753 Bank St.
View the video below to learn more about the story behind Anthony’s Pizza Napoletana.