Venga Cucina is the culminated vision of restauranteur Gino Benevenga. Hailing from Sorrento, Italy, Gino Brings a little piece of his motherland to Toronto’s Junction neighborhood with help from his chef, Chris Cantrell, and his lovely, knowledgeable staff. Gino has perfected the craft of the Roman-style flatbread Pizzas—the Pinsa Romana—and is one of only two certified masters in Canada. The Pinsa is described as the “the next generation of Pizza”. Pinsa was invented by Corrado Di Marco (a pizza expert from Rome and the founder of the company bearing his name) in 2001, thanks to an intuition that was both the result of his long experience and his great passion for bread making. The flour mix used to prepare the Pinsa Romana (wheat, soy, rice, and sourdough), plus the high hydration level, and a totally different pizza making process compared to traditional pizza, make this product unique in terms of lower calories, less gluten, low in fat, GMO free, and easy digestibility. In addition to Pinsa Romana, Venga Cucina offers a full menu inspired by local ingredients and the dishes that Gino grew up with in Sorrento.
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