From Our Editors
Famoso uses hand-mill tomatoes imported from the foot of Mount Vesuvius. Chefs top the crust with local fior di latte mozzarella, fresh basil leaves, and pecorino romano cheese. They then spread dough into thin disks, which they blast-fire at 900 degrees for 90 seconds inside imported Italian bell-shaped ovens. Pizzas are also topped with ingredients such as soppressata, oven-roasted Italian sausage, kalamata olives, and truffle oil.
Famoso servers can pair many of these pies with a mix of local and international wines—including vintages from Italy and Canada—and handcrafted gelato. At each restaurant, they serve dishes and drinks through rustic and inviting interiors, each of which reflects the unique style of its neighbourhood, though all are united by accents of exposed brick and wood, wine-bottle art, and sculptural pizza-box displays.