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The art of pizza-making harks back to its Neapolitan roots at this Little Portugal favourite, where the pies on offer are all the real deal: prepared using only real ingredients, like naturally leavened Italian Caputo dopio zero flour dough that’s cooked to crispy perfection in an extremely hot wood-fired oven. Notably, Chef Rocco and the Pizzeria Libretto crew scored an impressive third-place finish in the 2013 International Pizza Challenge in Las Vegas. The gnocchi fritti and bruschetta appetizers are worthy lead-ins to, and the affogato a lead-out from, the main event. Guests are tightly packed in this lively, casual joint — and better for it.