Pimento’s is something that has to be experienced. Chef Mario is a gregarious man who lives to make pizzas, driving an old bread-delivery van fitted with a wood-burning oven.
The vehicle has a tidy little kitchen where he preps stuff, as the oven — which needs more than 12 to 18 hours to warm up — glows orange.
After running the successful Pimento’s in Bridgeland, Chef Mario makes pizzas for the lucky citizens of Bridgeland/Renfrew (between 16th Ave., Deerfoot Trail, Memorial Drive, and Edmonton Trail) in their driveways, or parked on the curb. He takes orders 4 p.m. to midnight on Friday and Saturday — generally.
Chef Mario will make some exceptions for large parties, festivals, and sweet-talking ladies.
Chef Mario chatted as he made our pizzas. He loves to chat. Thin-crust dough is hand-rolled and hand-tossed.
The Capricciosa ($16/$20/$25) is full of bocconcini, prosciutto cotto, mushrooms, artichokes and black olives, topped with fresh basil. The pomodoro sauce is made simply with Italian organic tomatoes, garlic, and salt.
The Napoletana ($12/$14/$17) sings with anchovies, capers, garlic, and oregano.
— From my review in Metro Calgary
Before Chef Mario sent us on our way, he boxed up some leftover appetizers from a party he catered that night: giant chicken meatballs soaked in tomato sauce for hours and then baked. Oh my, they were delicious.
Pimento’s website is spotty, but I found a cached version of the menu.
Pimento’s website is up and running here. (Thanks, punkrawkknitter!)
Pimento’s Mobile Pizzeria, Bridgeland/Renfrew, Calgary, (403) 515-0065.