Masseria for Classic Italian and its Charcoal Infused Dough

Warning: this post will almost definitely give you food envy!

Masseria arrived on King West in the summer of ’16, bringing with it Italian food traditions that date back well over a century. Inspired by the farmhouses of southern Italy, Masseria blends traditional with contemporary dining with authentic recipes and fresh ingredients, resulting in some pretty darn tasty pizza.


When I arrived at the simplistic and stylish looking Masseria, I was greeted by the delightful Chef Robert LeClair who’s love of a great dough was pretty evident in his enthusiastic summary of the menu.

At Masseria, as well as your usual pizza dough, you can opt for a carbone dough; a black dough infused with charcoal.  Aside from giving the pizza a unique look and flavour, it is all a bit of a fun novelty!


Starting with some truly divine vine heirloom tomatoes and a glass of Barbaresco, I was very much getting into the Italian spirit. This spirit only grew stronger as I was delivered a plate of melt-in-your-mouth meatballs, just like your nonna would make.

Following a second glass of wine, along came what we had all been waiting for, a carbone based pizza with basil pesto, avocado and the last of the summer’s corn. Melt in the mouth and totally delicious.


I wish I had been able to sample more pizza, as, if the one I sampled was anything to go by, Chef LeClair is on to something fantastic.

Masseria is a great stylish yet informal place to grab a pizza in your lunch break or for a casual bite to eat with a friend in the evening. I firmly believe all pizza should be washed down with a hearty red, but do feel free to go with your instincts, especially if your instincts feel a meatball starter might be in order.

Masseria is located at 577 King Street West. Visit their website for further dining details.



Rebecca Felgate
About Rebecca Felgate 112 Articles
Writer for Toronto Guardian