The Dep is hosting another Pizza Party in the Park!
Our Aug 16 Pizza Party has already sold over 125 pizzas, so we've decided to bring it back for another weekend.
On Sunday, August 23, Chef Anthony Sestito and his crew from Pastaio are returning to take over the pizza oven in Christie Pits Park.
At 6pm the pop-up pizza parlour will be open to the public and anyone who wants a pie can step up and buy one. There will also be the final screening (TBD) of the Toronto Outdoor Picture Show.
To ensure you get your food, you can pre-order your pizzas & pastas here — there will be a dedicated line for pre-order pickups (keeping in mind that the pies will be made to order so don't all rush the kitchen at the same time!). Or, you can just show up and pay for your pie on site, available until we sell out (or 9pm).
The Dep would like to thank Jode Roberts, Block Party Supply, and the Friends of Christie Pits Park for their support in making this event possible.
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PIZZAS
Margherita — $14
Pomodoro, Fior di Latte, Basil
Pepperoni — $16
Pomodoro, Fior di Latte, Cup & Char Pepperoni
Calabrese — $16
Pomodoro, Soppressata Calabrese, Hot Honey, Fior di Latte
Funghi e Scamorza — $16
Wood-Roasted Mushrooms, Smoked Scamorza, Fior di Latte, Garlic
Chef's Choice — $16
A rotating seasonal pizza inspired by the ingredients available that week and whatever the chefs feel like cooking. Limited quantities.
PASTAS
Mezzi Rigatoni alla Vodka — $12
Creamy vodka sauce, pecorino, chili flakes. Finished in the wood-fired oven until bubbling and caramelized around the edges.
Ravioli al Forno — $12
House-made ricotta & spinach ravioli baked with pomodoro, mozzarella and parmigiano. Finished in the wood-fired oven.
COMBO
Any Pizza + Any Pasta — $24 (Please specify choices in the order notes)
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Anthony Sestito is the head Chef of Pastaio, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time pastaio (pasta maker). @_pastaio_
