PZA Parlour brings quality pizza and a full Italian menu in a modern well-lit eatery stacked with Italian nostalgia and heritage. At the entrance you are greeted by an original unrestored Italian pizza delivery scooter whose carmine-and-cream patina pays homage to a history of many pie drop-offs. A 1985 Piaggio Ape Vespa truck imported directly from Italy and married to the bar gives the space a touch of whimsy.
Tony Nicastro is a third generation of restaurateurs whose family dates back to the early 70’s when Joe and Teresa Tudda opened their first Stromboli’s restaurant. Believing in an environment where tradition meets modern with fresh, thoughtfully sourced ingredients and everything is made in house, Nicastro boasts “if we can’t make it here we don’t serve it.”
Chris Galbraith, PZA’s executive Chef, is on point with every dish’s execution. His innovative take on wings, a dish they call Pigs Can Fly, where pork shank is braised for over 12 hours in a smokey bbq sauce, is truly fall off the bone tender, served over a stoneground mustard sauce sided with a creamy Boursin parmesan dip.
For the kind of veggies you will want to eat, try the Zuchini. Thinly sliced, lightly breaded and deep fried to golden brown then tossed with salt, pepper, parsley and parmesan. This dish is light and crunchy and probably even good for you! Served with a lemon, fennel yogurt dip.
We were delighted with the huge choice of PZA creations, we recommend the Undici. It all starts with an artisanal crust developed by Tony’s uncle Dom Tudda. A blend of Canadian flours aged 24 hours and proofed twice for that light and airy texture, fresh house made tomato sauce and Alberta made mozzarella loaded up with artichoke, ham, olives and mushrooms.
Making Spaghetti alla Carbonara is a real art, and we enjoyed a perfect al dente house-made pasta tossed with a creamy egg sauce, locally sourced double smoked bacon, chilis, parsley, caramelized onions, topped with grana podano snow and a grated cured smoked egg yolk – a delicious twist on the tradition.
This is Italian food the way it should be!
• Lightly breaded jumbo black Tiger prawns served with a persimmon and sheppard pepper aioli
• Slow braised Alberta lamb meatballs topped with house marinara and shaved grana podano
• Baked veal, Capicollo ham, crispy eggplant zucchini lattice, mozzarella, tomato sauce and Parmigiano
• Ground veal and spinach filling, tomato and Bechamel sauce
• Butter poached lobster, roasted potato coins, charred corn, caramelized onions, beschamel, Mozzarella, truffle oil