Press
Word gets around
A few stories, features and mentions from along the way.
TASTET
Crosta: The Sourdough Pizza Mile End Can't Stop Ordering - By Jean-Philippe Tastet
"Some restaurants ease into existence. This one didn’t. Since its soft opening in early June 2026, Pizzeria Crosta has been selling out of before the end of service, night after night, on Saint-Viateur."
THE GAZETTE
Sink Your Teeth Into Montreal's Sourdough Pizza Evolution - By T'Cha Dunlevy
"Chef is a bit of a perfectionist and, for lack of a better word, a nerd when it comes to food,” Giannone said. “So regular dough is too simple for him — it would have been too cookie-cutter of a product."
THE MAIN
What Defines Montreal's New Generation of Pizza? - By Rachel Cheng
"Many of these new spots share similarities to New York Style: a big pie sold by the slice, with a crisp crust that you can fold in half and eat with one hand, like at 5 Pizza, Crosta, maps or Corner Pizza."