Focaccia di Finocchiona

Focaccia di Finocchiona


  • Mozzarella
  • Arugula
  • Balsamic vinegar reduction


Make the pizza dough and let stand for 2 hours, then spread on an oiled baking sheet and let rise for 30 minutes. Bake at 400 ° F for 8 minutes.

Add the chopped mozzarella and the Pecorino flakes and return to the oven until cooked.

Add the Finocchiona Toscana IGP along with the arugula leaves, the flaked Pecorino and a few drops of balsamic vinegar reduction.

This dish was prepared during our Souper Gourmand chez soi featuring Chef Giovanni Baldolini from Restaurant Fiorellino

Watch how this dish is prepared live here

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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.

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