Fresco In A Half Shell

All week I've been thinking about pizza. On Friday, it was time to indulge. But I decided to go for a calzone instead of a typical pie. Unfortunately, it's an entree that is usually offered in a take-out spot instead of a sit-down restaurant. So I headed to Fresca Pizza near College and Spadina.

You won't come here for the service. The taciturn pizza maker, from somewhere in Asia, will grunt at you. That's the extent of the conversation. But there was a parade of obvious regulars who came in for a slice or even a full order. I got the calzone primavera ($8). After my pizza pocket came out of the oven, it was clear what was the secret to the place. Everybody slathers on a generous dose of the garlic and onion oil on their order. Mine was done by the maker's wife, who was equally terse.

That hit of fragrant oil, along with the freshly baked dough, made for a tasty shell. Inside was a salty combination of cheese, black olives, capers, anchovies, and artichokes. A rather tasty mix but I would have like even more anchovies (probably too pricey an option). It was a step above this type of restaurant and quite easy on the wallet.