GATTO Wood Oven Italian Restaurant

Wood-fired Neapolitan pizza

The reason to come — charred leopard-spotted crust from the wood oven, properly wet Neapolitan centre, with high-heat blistering that lifts it above standard Toronto pizza

House-made pasta

Richer, sauce-forward preparations that rotate seasonally — the kind of pasta that signals someone in the kitchen actually cares

Antipasto starters

Classic Italian small plates — cured meats, roasted vegetables, or bruschetta — solid but secondary to the oven work

Tiramisu

A housemade dessert that rounds out the meal cleanly — not revolutionary, but well-executed in the Italian-Canadian tradition