Antonietta opened in 2019 as a neighbourhood Italian restaurant in Rosemont-La Petite-Patrie, built on fresh pasta, seasonal cooking and a family spirit: co-owners Anthony Bottazzi and Massimo Zuccheroso named it for their grandmother. The address has since reinvented itself as a counter-service pizzeria, a return to roots of sorts, since the Papineau space originally housed the pizzeria run by Massimo's parents. Pies come in two styles, New York and Sicilian, on house-made dough built with a biga preferment and a cold fermentation of 48 to 72 hours. The pepperoni-cheese is the house classic, while the Franky P, a white pizza inspired by Brooklyn pizzaiolo Frank Pinello, layers mozzarella with caramelized onions, Italian sausage and whipped ricotta. Polenta fries, Caesar salad, house cannoli and tiramisu round out a short, easygoing menu.