Canadian Pizza Magazine

Cortinovis to share einkorn flour crust insights

By Canadian Pizza   

Features In the Kitchen Techniques canadian pizza show chef of the year dough dough trend einkorn einkorn flour giuseppe cortinovis

Cortinovis started with a 100 per cent einkorn biga Giuseppe Cortinovis

Vancouver – Giuseppe Cortinovis, runner-up in the Canadian Pizza Chef of the Year competition, shares his experience working with einkorn flour to produce his celebrated G-Style (that’s “G” for Giuseppe) pie.

Learn more in Julie Fitz-Gerald’s look at crust trends in the January/February issue of Canadian Pizza.

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