Located just south of Toronto in the town of Oakville, Ontario, 7 Enoteca has been open for about two weeks. The small menu features cheeses, salumi and prosciutto appetizers, as well as a meat, a pasta and a fish that will change daily. However, the star of the show is the Neapolitan-style pizzas being served out of Canada's first on-site built Stefano Ferrara oven.
The commitment to quality is evidenced by the excellent equipment which includes the Stefano Ferrara wood burner, a Pietroberto mixer, a 150 year old Venetian scale used to weigh salumi and a top of the line Berkel slicer with a blue carbon steel blade to perfectly slice prosciutto. Most importantly, the person making the pizzas, Matthew Ruscica, is a passionate pizza perfectionist who is one of the most respected members of the pizzamaking.com forums and has an intimate knowledge of the entire pizza making process.
The naturally leavened, ambient temperature fermented (un-refrigerated) pizza dough used at 7 Enoteca is a labor of love and commitment. Ruscica mentions that, "Every time I make a batch of dough I make the sign of the cross." If the pre-opening test pizzas pictured above are of any indication, those prayers and Ruscica's years of honing his craft are paying off in spades.
210 Lakeshore Rd East, Oakville, Ontario (map)
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