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Our passion for racing is second only to our life long pursuit of creating outstanding pizza and pasta. Italian racing has a tradition of fusing speed with performance, fiery passion with streamlined precision. And like the qualities that define success in racing, Veloce honours and embodies such tradition, doing things fast without compromising the passion for creating great food.

Nobody knows true Italian food like we do. Growing up with an Italian kitchen and learning first hand the principles and traditions that make food great, really set the standard for our cucina. Fresh ingredients and time-honoured recipes are set against our fast-paced, boisterous kitchen. It’s true that we are impassioned racing enthusiasts and that John actively races today. These two passions, for racing and the Italian kitchen, fuel our vision for the Veloce Italian Kitchen.

Veloce is the culmination of our 40 years of experience, having built the successful restaurant chain, Armando’s Pizza. No one knows better the importance of serving authentic pizza and pasta while providing exceptional hospitality. We understand that great food requires great ingredients and we’re passionate about providing an exceptional experience. In Veloce Italian Kitchen, we’ve applied our high standards for quality and hospitality, but in a fast-paced setting where the guest controls the clock.

As the Windsor Star recently reported, Armando’s Pizza attended the 30th annual International Pizza Expo for the first time and came out with impressive results, beating out 60 others for the honour of the world’s third best pizza. Full article

Rooted in Italian culture and paying homage to speed, precision and a crafted perfection, these iconic moments layer into the restaurant artfully and with distinction. The Italian kitchen is where it all comes together. It’s where family, friends and great food are celebrated. The ambience is special, the service unparalleled, and the flavours remarkable. It’s the true Italian way. Benvenuto!

Larry Vallieres, John Pizzo, Andre Gerardi

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