Pizzeria Nonnina: The Family Grows with New York-Style Pizzas

Walk into Nonnina and you almost feel like part of the family, and it’s that very feeling the house has just extended to a new storefront. In Lachine, the team behind the sandwich and pastry shop of the same name unveils a new New York-style pizzeria at the other end of the same building.

At the helm is Massimo Cappellano, whose family comes from Sicily, the same man who founded Nonnina in 2020 in tribute to his grandmother. He got his start with a gelato truck before opening this local favourite. He and his wife, Selina Sforza, both have roots in Lachine, where the couple is now raising their daughter. The sandwich and pastry shop has since moved, in 2023, into the former Grand Marché de Lachine, and it’s a family business in the literal sense: Massimo’s parents and his mother-in-law all work there.

The pizzeria settles in as an extension of that growth, but keeps a slightly different format: a counter only, with no seating, ideal for a quick stop or a slice-in-hand stroll along the nearby waterfront. The decor, designed by Massimo, picks up the colours and visual identity of the mother house while keeping its own personality: an entire wall is devoted to family photos, a reminder of what remains at the heart of the business. The storefront stays discreet, easy to miss when walking past, but the pizza doesn’t need to put on airs to get noticed.

In the kitchen, Sofian and his assistant Skylar shape the New York-style pizzas from recipes Massimo has been developing for more than a year. A pizza with a thin, crispy crust, sold whole in a shareable 20-inch format, or by the slice. And here, they don’t mess around with the slice: it easily spills over the edge of the plate. The menu counts eight flavours, ranging from classics (margherita 2.0, fromage, italiana, pepperoni) to bolder creations (épicée, truffe, NYC, rossa rossa), all prepared with house-made ingredients. You can pick out just the right slice straight from the display case.

We have a soft spot for the margherita 2.0, finished with fresh basil pesto poured over the top as it comes out of the oven, and for the “épicée,” with pepperoni and jalapeños. On site, you’ll also find bomba, ranch sauce, and Mike’s Hot Honey to customize your slice, along with Italian drinks. And for those who save room, all it takes is a walk around the building to find the Nonnina sandwich and pastry shop, where dessert and espresso await. Buon appetito!

Written by Jean-Philippe Tastet
Photography by Alison Slattery

Updated on August 22, 2026

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