Famoso Neapolitan Pizzeria

Italian Restaurant
14123 23 Avenue Northwest, Edmonton, AB T6R 0G4 14123 23 Avenue Northwest, Edmonton Directions
+17804368799
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96% of 1950 customers recommended

Tips

250
491 Tips
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Report | 4 years ago
It would be nice if the waitress explained exactly what the coupon got us, rather than us figuring it out.
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Report | 4 years ago
The Magrath (Edmonton) location is quite small so it's best to go outside of peak times to avoid having to wait for a table.
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Report | 4 years ago
pizza seemed undercooked.
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Report | 4 years ago
The value of the coupon was great, however, the choices limited for the one type pizza (seasonal - 3 types to pick from and none were really that good) and then allow for choice of salad rather than just from the appetizers.
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Report | 4 years ago
Lights had inch of dust on them ... Which makes me think what can't I see ?
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Report | 4 years ago
Tables very small, chairs quite high, noise level could be reduced so conversations would be easier.
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Report | 4 years ago
we asked to have 2 glasses for our beer,waitress brought glasses dripping with water.Looked like it was just rinsed.Drank it out of the bottle instead.Glasse should be dry.
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Report | 4 years ago
It will be great if you have more kid's manu!
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Report | 4 years ago
I had the pistachio marinara pizza. It's good
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Report | 4 years ago
I have had better Italian food.
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From Our Editors

As Justin Lussier traveled through Naples in 2005, he decided to stop for the city's famous pizza at a small street-side eatery bearing the sign Pizzeria Sorbillo. He loved his traditional thin-crust pie so much that he rushed to a pay phone and called his friends Christian Bullock and Jason Allard to tell them that he wanted to make that same pizza. When Justin returned to Canada, the trio travelled to confer with the culinary experts at Associazione Verace Pizza Napoletana (AVPN) in order to uncover what truly makes a pizza Neapolitan. Two years later, the friends set out to open Famoso.

Famoso's chefs all follow strict guidelines set by the AVPN—they only use OO Caputo flour imported from Naples, and they hand mill tomatoes imported from the foot of Mount Vesuvius, where each crop is grown in soil enriched by volcanic ash and sung to daily by volcanologists. Chefs top the crust with local fior di latte mozzarella, fresh basil leaves, and pecorino romano cheese. They then spread dough into wafer-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 Baristas can pair many of these pies, some of which are reinvented twice each year, with a mix of local and international wines—including vintages from Italy and Canada—and hand-crafted gelato. At each restaurant, they ferry 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.

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Famoso Neapolitan Pizzeria

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