Toronto Sun: They Shoot! We Score On The Food Scene

Pizza: Toronto is home to what seems like thousands of excellent pizza joints – from famous chains to mom- and-pop operations. Just recently the city also became home to a special pizza dough exclusive to the country, and available at Venga Cucina in Toronto’s Junction neighbourhood. (There are two other restaurants in North America offering the same dough). Restauranteur Gino Benevenga is one of only two certified masters in Canada to offer authentic “pinsa romana” flatbread pizza – a dough that is lighter, fluffier than traditional pizza dough, and is a mix of wheat, rice, soia and dehydrated sourdough manufactured by the Di Marco Co. of Rome, Italy. The whole process, from making the dough to cutting the pinsa must be followed and then approved by Pinsa Romana Assoc., in Italy – similar to a GOP designation. “This is different from the traditional Napolitan-style pizza dough,” said Benevenga recently. “And it’s made different, from starting the dough to double-baking it before it’s completed.” Exclusive to Toronto. www.vengacucina.ca

Original post, Toronto Sun

Written by Rita DeMontis (May 25, 2021)