Opened in 2006 by the Covone family, who arrived from Camposano in 1970. The Vesuvius stone oven, transported in one piece from Naples, has never changed place.
Aniello Covone arrived from Camposano, near Naples, in 1970, and quickly became a restaurateur — first La Capricciosa, then Il Mulino, in Little Italy. In 2006, the whole family embarked on a new project: Bottega, the first restaurant in Montréal to bring from Naples a wood-fired oven made of volcanic stone from Vesuvius, transported in one piece from the port of Naples. The pizza cooks at 900 degrees in 90 seconds. Giovanna, Aniello's wife - who attended a cooking school in Bologna - runs the kitchen; their son Fabrizio, trained in the Vesuvian area, became a pizza chef; the other son, Massimo, takes over the room and the administration.
Bottega became the model for contemporary Neapolitan pizza in Montréal before the style took hold across Québec; several now-famous rooms followed its lead. The family went on to open Bottega Laval and Café San Gennaro. Aniello died in 2014. For two evenings in April 2024, Bottega became Il Mulino again, with a menu Massimo wrote by hand in tribute to his father, who rewrote the entire menu whenever an ingredient changed. Giovanna Covone later spent two years gathering the family recipes into a book honouring Aniello and her own mother, who was from Molise.