On our map. We haven't walked through the door yet — here's why it's on the list.
Pizza al taglio counter opened in 2021 on Avenue Beaumont in Parc-Extension by Richi Ourichian, a former cobbler who turned to pizza-making during lockdown and trained at the Roman Pizza Academy. The dough, fermented for 72 to 96 hours, yields thick rectangular Roman-style slices sold bianco or rosso — including a potato-and-rosemary pie.
Segreta also doubles as an Italian grocery, stocking small-batch olive oils, balsamic vinegars and dried pastas. Cult MTL and Tastet have covered it as a reference point for Roman-style pizza in Montreal.
Segreta is on the Regulars map — spotted, not yet visited. Our guides are written on foot, door by door, and no one pays to appear: when we walk through the door, this note will become a portrait. No points. No coupons. Standing is earned.