There may be no shortage of pizzerias in our beloved city however, this Italian spot in the Junction is doing something completely different, thanks to owner and founder Gino Benevenga.
Growing up in Sorrento, Italy, Benevenga has been in the restaurant industry since he was 16.
"The only way to get out of these small towns was to be working with food because everyone was always looking for servers. If you were a good worker, everyone was willing to give you a job," he says.
After finding work in other parts of Italy and a one-year stint in England, he made the move across the pond in 1980 where he landed in Toronto. Benevenga worked at a number of local Italian establishments, but it wasn't until five years ago that he opened his first restaurant, the Junction Local.
Business was booming, and though he found himself successfully mastering the art of meat smoking, it was always in his true intention to make food that was a little closer to home.
"Making pizza always came so easy to me, and was something that I really understood and loved," said Benevenga.
As the only Toronto-based member of the Pinsa Romana Association, it was clear that a re-brand for his current smokehouse was necessary. In the fall of 2020, he purchased a pizza oven and opened up Venga Cucina, taking over at the same Junction address.
Pinsa Romana is the Ancient Roman pizza. It's a lighter, healthier version of the authentic Italian pizza we've come to know and love. The dough is double-baked and is characterized by a crunchy outside with a soft inside, and is an artisan-stretched oval shape. The word 'Pinsa' actually comes from the Latin word "pinsere", which in Italian, means to stretch and spread.
It is no easy feat to uphold the prestigious status of the OPR Association. First and foremost, all flour must be purchased through the Di Marco Company in Italy, where they produce an exclusive mix of flour––the only one that can be used to make Pinsa Romana. For a business to be recognized as an original Pinseria, an expert examiner will have the task of viewing the meticulous procedure of all stages of processing starting from the dough.
"We had to record ourselves making the pizza from start to finish, and send it off to Italy for us to be approved to make it. You have to follow the rules to keep the certification, but when it's done right, it is an amazing product, like no other," said Benevenga.
For your first order, it is highly recommended you try the mainstay Margherita, as well as their oh-so fluffy focaccia with extra virgin olive oil and fresh herbs, hand dried in-house. With perfectly balanced and locally-sourced ingredients––aside from the Di Marco flour imported from Italy––the menu is full of delicious options.
Other favourites include the Funghi, made with wild mushrooms, straciatella, caramelized onions, Grana Padano and thyme, as well as the Spicy Gino, made with pomodoro, Nduja, pepperonata, fior di latte, sundried cherry tomatoes and basil.
Venga Cucina is available for takeout and delivery via most apps however, to get the proper home-style Italian treatment, it is preferred that orders are called in for pick-up. They are looking forward to soon re-opening both their side and front patios (courtesy of caféTO) so that more Torontonians can stop by to taste the Pinsa Romana difference, themselves.
