Venga Cusina – This Toronto restaurant is giving pizza an ancient, delicious makeover – The certified pinsa spot offers wild boar prosciutto, rare cheeses and black truffles on its pies. [Toronto Star]
Venga Cusina – This Toronto restaurant is giving pizza an ancient, delicious makeover – The certified pinsa spot offers wild boar prosciutto, rare cheeses and black truffles on its pies. [Toronto Star]
by moo422
2 Comments
moo422
> Benevenga insists it’s pinsa, which differs from the pie most people are used to in Toronto. The crust may resemble a focaccia, but when you pick up a square it’s noticeably lighter and holds its shape. It’s crispy on the outside like a regular thin crust, but inside it’s airy and slightly chewy. > > Di Marco, an Italian food company .. began selling a modern blend for pinsa dough, combining finely ground 00-wheat flour with soy and rice flours. The company claims this results in a crust that’s easier to digest because it has a lower gluten content.
I_Ron_Butterfly
I’ve never heard of pinsa, but goddamn do I ever just love people doing different things in this city. There’s too much cool food to get to here, it can’t be done in a lifetime.
2 Comments
> Benevenga insists it’s pinsa, which differs from the pie most people are used to in Toronto. The crust may resemble a focaccia, but when you pick up a square it’s noticeably lighter and holds its shape. It’s crispy on the outside like a regular thin crust, but inside it’s airy and slightly chewy.
>
> Di Marco, an Italian food company .. began selling a modern blend for pinsa dough, combining finely ground 00-wheat flour with soy and rice flours. The company claims this results in a crust that’s easier to digest because it has a lower gluten content.
I’ve never heard of pinsa, but goddamn do I ever just love people doing different things in this city. There’s too much cool food to get to here, it can’t be done in a lifetime.