IN THE HEART OF THE ITALIAN KITCHEN: Mastering the Art of Pizza.

The article focuses on the passion for authentic Italian pizza and its evolving presence in Canada, highlighting the Faema Culinary Academy (FCA) in Toronto as a key institution for training restaurateurs and enthusiasts in traditional and innovative pizza making. Pasquale Ponticiello, an Italian-born master pizzaiolo and corporate trainer at FCA, emphasizes preserving pizza-making traditions while adapting to modern demands, recommending reliable equipment like Moretti Forni ovens. The Canadian pizza market is highly competitive and growing, driven by consumer interest in artisanal styles, creative toppings, and diverse crust innovations such as sourdough and gluten-free options. FCA offers professional and consumer classes, including certification through the Associazione Verace Pizza Napoletana (AVPN), supporting both industry professionals and home cooks in mastering the craft.