Thanks to Dr Butcher and a couple of others for pointing this one out a while back. I managed to sample the pizzas at Fratelli about a month ago when the SO was in town. The recent posts reminded me that I should probably get my review and pics up.
Fratelli Village Pizzeria is located in a small strip mall near the U of T Scarborough Campus. Street parking in front is limited, but there are a number of surrounding malls with vacant lots nearby. The restaurant is cozy, and vibrant. Perhaps not a place I would choose for a romantic dinner for two, as the tables are placed very close to one another. I could hear the young couple’s dialogue at the next table if there was a lull in our conversation. The place is filled with many University-aged patrons, due to its close proximity to the U of T, as well as its reasonable prices. Pizzas are priced around $12 a pie.
Pizza Menu: http://www.flickr.com/photos/bokchoi-...
I glanced around the restaurant and saw a number of customers noshing on pasta, however, IMO it looked quite unappetizing (just as a warning to CHers that might try to order a pasta). Something similar to Spaghetti Factory, but perhaps it tasted better than it looked – maybe some of the other regulars at Fratelli can chip in here. But I guess they are called a Pizzeria for a reason!
The pizzas are baked inside a wood burning oven. The temperatures are extremely high judging from the speed at which the pies come out, as well as the necessity of a face mask by the baker.
Photo of oven: http://www.flickr.com/photos/bokchoi-...
The baker would take the pies out periodically and poke holes in the dough with a fork to prevent them from rising, thus allowing the ‘thin’ crust to develop. The crust is then brushed with a touch of oil before being put in the oven for one last ‘fry’ before service. The oil crisps up the crust, releasing an aroma when it is brought to our table not unlike Pizza Hut’s pan pizza version (sacrilege for some pizza lovers, I am sure! But it is the closest comparison for crust aromas I could think of).
The pizza crust is quite good. Unfortunately, I had just come back from Stratford and enjoyed a pizza pie there very much. Pazzo’s was more of a ‘cracker-like’ consistency, and I believe I prefer that over this thin-crust-pizza-hut-pan version, but just a touch. Fratelli's crust was crispy, and had a great aroma that brought me back to my childhood. However, the toppings left something to be desired. SO’s four seasons pizza was quite soggy when delivered, with juices dripping off the pizza. If you prefer this type, then this is the pizza for you. I, however, prefer less ‘sloppy’ toppings and for the pizza to be drier. But to each their own! By the end of the meal, much of the drippings had been soaked into the crust, so it was no longer a wet mess, but the crust was quite soggy and dense for it.
Four Seasons: http://www.flickr.com/photos/bokchoi-...
I ordered the melazane pizza and it came with a generous helping of bocconcini cheese on top. My pizza was a bit drier due to the topping selections. But I found it still a bit ‘topping heavy’ for my tastes.
The crust is definitely its strength, as pointed out by Dr Butcher. There was a lot happening on the pie, and for that, it was good value. However, as a pie, I felt there was just ‘too much’ – if there is such a thing! It was a good pizza – I would liken it to a cross between a pizza hut/US pie and a more elegant thin-crust pizza. If that’s what you’re searching for, then do try this place out. Would I head back? Probably if I were in the area, but I don’t think I would make it my go-to place for thin crust pizzas. It was a good find though, and quite unexpected in this part of town. I can see why it was so busy on a regular weekday evening. I will hopefully be able to try out Calabria next. Thanks for the tips Dr Butcher.
Cheers and Happy Eating!
384 Old Kingston Road
Scarborough, ON M1C 1B6
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