Canadian Pizza Magazine

Features In the Kitchen Techniques
Cortinovis to share einkorn flour crust insights


December 13, 2015
By Canadian Pizza

Topics
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.