ABOUT NOVO PIZZERIA AND WINE BAR
Ciao, and welcome to Novo Pizzeria and Wine Bar, a Kitsilano restaurant that has been described by customers and food writers as serving some of the best pizza in Vancouver. Erin Ireland, the food writer from Metro News Vancouver, has described our burrata pizza as “one of the best I’ve had” and “ranks only second to the life changing pie I ate at Naples’ Anitica Pizzeria de Michele.”
OUR PASSION FOR PIZZA
All of our pizza dough starts off with imported stone ground Caputo flour—the number one choice of pizzaiolis (pizza makers) in Italy. We add water, salt, yeast, a little love, and then we age our dough for 48 hours—a technique that gives it an array of complex flavours.
We shape each dough by hand, and top it with hand-crushed tomatoes and fresh, quality regional ingredients. Now ready for our wood fuelled wood-burning oven, it will cook for about a minute at approximately 900 degrees, with the flavour of the wood being imparted on every pie.
Top it with a drizzle of olive oil, and a pinch of flaked sea salt and buon appetito…it’s ready for you to devour.
Take a break, relax, and enjoy our authentic Neapolitan pizzas today. Did we mention that we also have a wonderful and enchanting wine bar for you to enjoy? Take a look at our wine list here.
ABOUT THE OWNERS OF NOVO PIZZERIA AND WINE BAR
It can be hard to find two Italian best friends as hardworking and as humble as Carmine Paradiso and Roger Visona. Carmine is the type of guy who likes to smile and enjoys chatting with customers, and Roger loves to joke around. Both growing up in East Vancouver, they’ve known each other since grade five.
With strong Italian roots, they both love all forms of Italian food, whether it’s cuisine from Northern Italy, where Roger’s family is from, or Southern Italy, where Carmine’s family lived before coming to Canada. The only thing they love more than food is their families.
They both felt that Vancouver was lacking authentic Neapolitan pizzerias in Vancouver, and set out in trying to be the first pizzeria to bring such wonderful cuisine to Vancouver. They knew with absolute certainty that it would be a hit in Vancouver. Though not the first, they were still one of the pioneers of the Vancouver Neapolitan pizza movement which has now become so popular today.
Determined to make the highest quality pizzas that were possible, they wanted to make sure that they had a wood burning oven for their restaurant. In order to do that they had to drill through three floors of concrete for proper ventilation and get the approval of all the tenants that occupied the floors above the restaurant. Even with such challenges, they never wanted to compromise on the quality of the pizza that their customers ate. It was a wood burning oven, or nothing.
Carmine and Roger have never been afraid of hard work to make their ambitions come to life. And if you ever get chance to talk to Carmine, he can enthusiastically talk about how to craft the best pizza for hours straight, and Roger can share with you his passion for the different cuisines and cultures from all over Italy.
At the end of the day, they aren’t out to make the perfect pizza, but they are out there to make a pizza that you’ll love and enjoy with your friends and family. And to them, that’s what matters most.
