What You'll Get
The correct way to eat a pizza, like the correct way to tunnel out from the centre of the earth, requires you to start from the middle and finish by eating the whole crust. Dig into tasty slices with this Groupon.
- $25 for one appetizer, one regular pizza, and one seasonal pizza (up to a $41.50 value)
The menu and pricing may vary by location. Each pizza is about 11" in diameter.
The Fine Print
Promotional value expires Mar 1, 2014. Amount paid never expires. Limit 1 per person. Limit 1 per table. Limit 1 per visit. Dine-in only (not valid for take-out). Must use promotional value in 1 visit. Tax & gratuity not included. Only valid for listed locations. Appetizer not valid for large-sized prosciutto wrapped mozzarella balls. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Famoso Neapolitan Pizzeria
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.