Calzoncino stuffed with rocket pesto and cream of Grana Padano PDO

Calzoncino stuffed with rocket pesto and cream of Grana Padano PDO


4 servings

  • Water – 0.5 l
  • All-purpose flour (Italian “type 0”) – 800g
  • Salt – 22g
  • Dried, powdered Gaeta olives
  • Brewer’s yeast – 5g
  • Rocket pesto – 30g
  • Cream of Grana Padano PDO matured 12 months – 50g


To prepare the dough, pour the water into a basin, gradually stir in the flour while dissolving the salt in the water.  Halfway through the process add the brewer’s yeast, continue to mix for 15-20 minutes until the dough seems fairly firm. Once ready, let the dough rest for 4 hours covered by a cloth, then form into rolls of between 100 g to 200 g each, according to personal habits and tastes, then allow these to rest for another 2 hours.

Stretch the dough, spread the cream of Grana Padano PDO in the middle of each circle of dough and add 1½ tablespoons of rocket pesto, close the dough circles into half-moons and squeeze the ends well to seal them.

Fry the calzoncini in hot vegetable oil and, when ready, cut them in half and sprinkle the insides with dried, powdered olives.

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Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.

Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.

So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.