Venga Cucina

Venga Cucina is Gino Benevenga's Junction restaurant built around pinsa romana, the oval Roman flatbread made from a blend of cereal flours and high-hydration dough. The restaurant says Benevenga is one of only two certified pinsa masters in Canada, and the result is a crust with a crunchy exterior and light, airy pockets in the centre. Beyond the pinsa, chef Chris Cantrell's menu draws on local ingredients and the dishes Benevenga grew up with in Campania.

The reputation has spread well past Dundas West. Corriere Canadese reported that the guide 50 World's Best Pinsa ranked Venga Cucina fifth worldwide, out of more than 7,000 pinserie, and also named it for Best Beverage, noting a dough that rises for over two days and 13 pinsa plus a weekly special. Gambero Rosso's Top Italian Restaurants 2026 adds one Spicchio, its mark for pizzerias.