Welcome to Lombardo's Pizzeria & Resaurant (instagram: @lombardos), where contemporary meets authentic. The restaurant is snugly located inside the Il Mercato building on Commercial Drive. They have a modern, yet family-friendly vibe with an open kitchen where you can watch your pizza being crafted in awe.
Keep reading to find out a secret recipe and how you can receive a discount on your next meal at Lombardo's!
Patti Lombardo opened the restaurant in 1986 and recently celebrated 30 YEARS of serving delicious Napolateana style of wood-oven pizza to Vancouver. Lombardo's was actually the first authentic wood-oven pizza joint to open doors at that time in Vancouver. They certainly have been recognized time and time again for their delicious dishes with many awards. Throughout the years, Lombardo's has witnessed many changes in "The Drive" and has seen the Italian community evolve into a multi-cultural hub for tourists and locals to experience a taste of Italy as well as other cultures.
Meet Giulia Lombardo (instagram: @justgiuliaa), the restaurant's head chef. She may be the most beautiful pizza chef ever. I had the pleasure of meeting Giulia and chatted with her while she created some mouth-watering dishes from Lombardo's menu. She has also graciously revealed Lombardo's secret recipe for the Rustic Potato Focaccia so that you can try it at home. Keep scrollin'!
What are some of your favourite dishes on the menu?
"It's got to be the shells Toscana. We make all of our pastas in house using free range organic eggs and the highest quality semolina flour. The shell-shape is the perfect vessel for the creamy pesto sauce. When basil is in season, we buy it by the case and make bulk batches of pesto to last us through the winter.
I'm still a sucker for the classic Margherita pizza. I love the simplicity of the sweet Roma tomatoes with the salty creamy mozzarella."
Rustic Potato Focaccia Recipe
Preheat pizza stone at 450 in a oven for 30 minutes or on a barbecue on high for 15 minutes
1 tablespoon fresh yeast (1/4 envelope dry yeast)
2 cups water
1/4 warm water
5 cups all purpose flour
2 teaspoon salt
1. In a small bowl dissolve yeast in 1/4 cup warm water. Let sit for 5 minutes.
2. Add 2 tablespoons of flour to the yeast and water mixture. Let sit for an additional 5 minutes.
3. In a mixing bowl combine the remaining flour, water and salt.
4. Add the yeast to the flour mixture
5. Using a wooden spoon combine the dough. It will begin to come together, once the dough forms a ball transfer it to a floured work surface.
6. Using the palm of your hand begin the kneed the dough for 3-5 minutes
7. Place dough in a greased bowl and cover the bowl with plastic wrap.
8. Let the dough rest for 2 hours at room temperature or over night in the fridge.
1. 3 large potatoes peeled and quartered
2. 1 white onion small diced, sautéed
3. 1 sprig rosemary
4. 2 cloves garlic peeled and chopped
5. 1/2 cup grated mozzarella
6. 3 tablespoons olive oil
7. Salt and pepper to taste
1. Pre heat oven to 350 degrees. Toss the potatoes with garlic and rosemary and 2 tablespoons of olive oil and salt, transfer to a baking sheet lined with parchment paper. Bake for 30 minutes until golden brown.
2. Once the roasted potatoes are cool, transfer to food processor and pulse to a fine crumb like texture.
3. On a floured surface roll out the prepared dough to a 10'x6' rectangle
4. Brush the surface with remaining olive oil, rosemary and salt and pepper and sautéed onions. Add a layer of potato crumbs. Transfer to parchment lined baking sheet
5. Baked in preheated oven at 450 degrees for 15-18 minutes until the crust is golden brown
6. Once baked garnish with grated mozzarella
What's the best thing about being Italian?
"Italians live for Family and food. It is not only about the valuable time spent eating together, but all of the processes that go along with preparing food. Starting from the garden, growing produce to making wine at home. Spending hours making the perfect sauce. I wouldn't have it any other way!"
(Sounds like a dream!)
I hope you are convinced enough to go visit Lombardo's if you haven't already! The menu is simple, classic, and has just enough variety to give you options without overwhelming your brain! I definitely experienced some serious food coma after.