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
When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
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.