Motorino Citta is part of the Motorino family of Italian restaurants, which has locations in Woodbridge, King City and on Avenue Road. Motorino translated to moped, and citta translates to city. 

The restaurant infuses lots of Italian classics with healthy ingredients like avocado, bamboo charcoal and chia seed.

Start off with Italian Spring Rolls ($18) for an unconventional beginning to your meal. Light, crunchy wrappers encase prosciutto, fresh basil and lots of rich fior di latte, plated with a roasted garlic basil crema that keeps me coming back for more.

Seems a tad odd on paper, but in the end kind of reminds me of delicious Middle Eastern cigar rolls stuffed with cheese.

Frittura di Pesce ($18) is more traditional, calamari topped with shrimp in a heavy deep-fried coating. Lemon and an avocado aioli help lighten things up a little bit.

Grilled Octopus ($22) is poached in three different wines and given a hard char, plated with an earthy legume ragu and grilled lemon.

A range of toppings combinations can be put on either round Wood Burning Style pizzas or rectangular Southern Italian style pizzas, but charcoal, avocado, chia seed or gluten-free dough can only be subbed in for Wood Burning Style pies.

The Cecci ($18) has chickpeas, tomatoes, roasted onions, creamy stracciatella, sweet potato and kale, and to get even healthier, we go for the avocado dough for an extra $3.

The result actually doesn't feel overly veggie-heavy, the sweet potato and stracciatella providing comforting counterpoints to bitter kale and starchy chickpeas. 

The avocado dough doesn't taste like avocado at all and has just a slight green hue, but it does taste buttery and light, and manages to hide health benefits in pizza.

Bumblebee Fettuccine ($25) is made by infusing two doughs with saffron and black squid ink for double-sided noodles. A very garlicky, onion-y cherry tomato ragu and tiger shrimp accompany.

Tiramisu is addictively chocolatey and airy, lovingly presented with avocado pizza dough biscotti.

They also do Nutella pizza for dessert, presented folded up in a more crepe-like style.

The Vecchio Stile ($14) is essentially an Italian Old Fashioned, made with bourbon, amaro, raw simple syrup and Angostura bitters, garnished with a singed orange rind.

A Gin Basil Smash ($13) is more of a crowd pleaser, a refreshing combination of gin, lemon juice, raw simple syrup and basil.

An open concept design provides equal sightlines to a bar area, a wine rack, the pass and two different types of pizza ovens in the corner.