The BiBo is competing in the Vancouver Foodster “pizza challenge”, with tasting from March 5 to March 28.
This year, we are competing with our original Pizza Montanara, which we are featuring for dinner on Thursdays as well as for lunch and dinner on Fridays and week-ends.
Montanara, which means “that comes from the mountain”, is topped with ingredients that remind us of flavors from the woods, mountains, forest and wild nature: porcini, white, oyster and chanterelle mushrooms, smoked scamorza cheese, bresaola (cured beef), arugula and shaved Parmigiano Reggiano. May the best one win!
We have many gluten-free dishes available, even our special pasta. Just ask your server!
Whole wheat pizzas also available!
On week-ends, dinner time only, try our new whole wheat pizza crusts!
The BiBo is now open for lunch
Don’t miss the new Panini lunch menu, in addition to our full offering of pizzas and pastas.
Do your grocery shopping at the BiBo
As you visit the restaurant, check out our display of Italian products for sale and bring home a piece of Italy.
Dine in or take home
The complete BiBo menu is also available to go.
Welcome to The BiBo Pizzeria con Cucina, the authentic Italian experience! The BiBo is not just a restaurant; it is a philosophy of life… an obsession for quality that is translated through every prepared Italian dish. The BiBo brings cuisine simplicity to life by teaching guests to appreciate the natural ingredients and explosive flavors carefully selected from the far corners of Italy.
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True Neapolitan Pizza
1889 was an historic year for Italian cuisine. It is said that this is when Neapolitan style pizza made its mark on the world with the invention of the Margherita pizza, created to honor the visit to Naples of Italy’s Queen Margherita. Pizza has come a long way since then, expanding throughout Italy and becoming a dish known and appreciated around the world.
In 2010, Neapolitan pizza was awarded Italy’s "Specialità Tradizionale Garantita" (guaranteed traditional specialty), or STG. To meet the standards of this label, pizza must be prepared with specific techniques and ingredients. The mixing of the dough may be by machine, but thereafter all preparation must be done by hand and the baking must take place exclusively in a wood-burning oven. True Neapolitan pizza must be soft, elastic, easily foldable, and with a characteristic flavor that comes from the acidity of the tomato and the essence of the mozzarella, along with oregano, garlic or basil.
Since 1984, the association "Verace Pizza Napoletana" promotes knowledge of the true and artisanal Napoletana pizza made according to the traditional STG regulations. Its purpose is to empower consumers with the knowledge and awareness that will allow them to recognize true Neapolitan pizza.