Must-Try: Porzia’s flaky and rich pizza di nonna
Must-Try: Porzia’s flaky and rich pizza di nonna
The buttery pizza di nonna at Porzia isn’t really a pizza at all. Like most of the dishes at Basilio Pesce’s three-month-old Italian restaurant in Parkdale, the recipe is a tweak on a family staple—in this case, his grandmother’s freshly baked bread (with her limited English, she referred to anything made from dough as pizza). Although it looks like garden-variety focaccia, it tastes more like a delicious cross between brioche and a scone with a flaky crust and a tender crumb. Pesce stuffs the savoury pastry with melted cheese, mortadella and salty prosciutto, for a mouthwatering sandwich that’s as satisfying and rich as a slice of pizza—without all the grease. $10.
Porzia, 1314 Queen St. W., 647-342-5776, porzia.ca, @porziaparkdale
![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/porzia-pizza/&title=Must-Try: Porzia’s flaky and rich pizza di nonna&picture=https://torontolife.com/wp-content/uploads/2013/04/monday-must-try-porzia-pizza-624x395.jpg&description=[caption id="attachment_208536" align="aligncenter" width="656"] Porzia’s pizza di nonna, served with bitter seasonal greens (Image: Renée Suen)[/caption]
The buttery pizza di nonna at Porzia isn’t really a pizza at all. Like most of the dishes at Basilio Pesce’s three-month-old Italian restaurant in Parkdale, the recipe is a tweak on a family staple—in this case, his grandmother’s freshly baked bread (with her limited English, she referred to anything made from dough as pizza). Although it looks like garden-variety focaccia, it tastes more like a delicious cross between brioche and a scone with a flaky crust and a tender crumb. Pesce stuffs the savoury pastry with melted cheese, mortadella and salty prosciutto, for a mouthwatering sandwich that’s as satisfying and rich as a slice of pizza—without all the grease. $10.
Porzia, 1314 Queen St. W., 647-342-5776, porzia.ca, @porziaparkdale){kind=link}