PIQUANT PIE
Beloved tastes are brought into the 21st century with culinary creativity
at Nicolino ’ s . On its legendary Slavo Nova , contemporary meets classic pie , a bundle of briny ingredients — pickled eggplant , jalapenos , artichoke hearts and sun-dried tomatoes — combine elements of sour , sweet , and salt , while Italian sausage brings a little heat .
FUN ONION
Chef Alfonso Maury ’ s heritage shows keenly in a selection of
Argentinean-style pizzas at Corrientes . Banchero , a creation made from a mozzarella-filled crust , a second crust layered inside , and a heap of white onions is delicious as it is unique .
ARUGULA ZA It takes 3 days to create the
New York style dough for each pizza crust at Shorty ’ s Pizza .
Characteristic chewy thin crust provides the perfect base for this mixture of cheeses balanced with bright zingy lemon notes and a generous swirl of pesto and fresh peppery arugula .
SRIRACHA ZA
Char-kissed crusts at Bonfire Bistro are the vehicle
for creative toppings . Its star , spicy prawn pie , pops with zest and herbaceous-ness . Preserved lemon adds a concentrated tang and piquant sriracha packs a little punch to the final layer of flavour .
SALTY AND SWEET
Hawaiian pizza is elevated to new heights at Bellissimo .
Grilled pineapple ’ s sweetness is amped with vanilla and brown sugar . Salty pancetta crisps and releases its fat as it bakes to enrich the crust . It all comes together over a subtle yet luxurious garlic cream sauce .
Photography by David Lipnowski , Steve Salnikowski / chronic creative , Parcel Pizza
TASTE Winnipeg ’ s Culinary Guide 2024-2025 3