reports, “This time last year, you couldn’t get your hands on a sli""ce of genuine Neapolitan pizza in Vancouver if you grew your own San Marzano tomatoes. Now, the scene is hotter than a 900-degree wood-burning oven.”

“Nicli Antica Pizzeria was the first to introduce locals to the authentic thin- and soft-crusted, puffy-edged pies that are cooked at a high temperature for just 90 seconds. It now shares the stage with NOVO Pizzeria and Wine Bar, Verace Pizzeria Napoletana and Enoteca, Pizzeria Farina, the BiBo, and Campagnolo Roma. More are coming: Pizzeria Barbarella and Via Tevere”

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