From Our Editors
At Trilussa Pizza & Pane, it's all about the dough. Roman-born baker Alessandro Fonseca has been working on the recipe professionally since he was 18, and every day at Trilussa, he hand-stretches it and anoints it with 100% cold-pressed, extra-virgin olive oil. Once it rises, it's ready to be shaped into baguettes, buns, flatbread, and, of course, pizza crust.
True to the traditional food and square-wheeled cars of the streets of Rome, the pizzas arrive in oblong slabs?measured by length, not diameter. Served cold for an antipasto-like experience, specialty pizzas come topped with ingredient combos such as the caprese, with tomato, bocconcini, and organic salad, or the Vancouver, topped with salmon and organic salad. Hot options include pesto, potatoes, and a variety of Italian meats. In either case, waitstaff will gladly hand out forks and knives to tackle the unusually substantial piles of ingredients.
Trilussa is more than just a spot for dinner and lunch (when panini on the house-made bread make for a quick bite). "You'd do well to start the day here, too, with a coffee and the Buongiorno panino," Vancouver Magazine recommends; there are pastries and espresso drinks as well.