Famoso Neapolitan Pizzeria

Italian Restaurant
13655 St. Albert Trl., Edmonton, AB T5L 5E7 13655 St. Albert Trl., Edmonton Directions
+17807320222
Be the first to recommend this place!
97% of 3208 customers recommended

Tips

250
Verified
Report | 5 months ago
Try the cavoletti!
Verified
Report | a year ago
The food is amazing! All of it!
Verified
Report | a year ago
Good service
Verified
Report | a year ago
If you 're craving pizza, this is a nice light option that doesn't leave you feeling guilty afterwards. My wife and I split a pizza and a full salad.
Report | a year ago
great pizza and service
Verified
Report | a year ago
Its easy to over-order because everything sounds amazing on the menu. Take your time and explore one or two dishes each time. Don't skip the appetizers - they are amazing!
Verified
Report | a year ago
check out other location for me is is closer to home . I went to the south common site
Verified
Report | a year ago
Be adventurous
Verified
Report | a year ago
Excellent!
Verified
Report | a year ago
Don't sit by window esp. when it's really cold.
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From Our Editors


facet: Main type: Traditional locale: en_CA title: Famoso Neapolitan Pizzeria facet_type_id: b0c16e00-5d7b-1032-aa57-1a43222d659d html_text: |-

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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Many people described the Service as Great. Others thought:
+ 97%

  • Great
  • Good
  • Excellent
  • Friendly
  • Fast
- 3%

  • Small
Many people described the Staff as Friendly.
+ 92%
- 8%


+ 50%
- 50%


Many people described the Tomato Bisque as Fantastic.
+ 50%
- 50%


Many people described the Atmosphere as Great. Others thought:
+ 93%

  • Great
  • Friendly
  • Good
  • Wonderful
  • Cute
- 7%

  • Not Good
Many people described the Crust as Perfect.
+ 50%
- 50%


Many people described the Meal as Excellent.
+ 50%
- 50%


Many people described the Pizza as Great. Others thought:
+ 94%

  • Great
  • Excellent
  • Amazing
  • Awesome
  • Delicious
- 6%

  • Limited
  • Not Good
Many people described the Food as Great.
+ 97%
- 3%


Many people described the Meatballs as Amazing.
+ 67%
- 33%