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A slice of Italian life

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Piatto. Halifax pizzeria set to land international recognition

This is no ordinary pie they are serving up. A delegation from Italy is coming to inspect Piatto Pizzeria on Hollis Street on Wednesday night, and if all goes well, the downtown Halifax restaurant will become the first in the Maritimes and 10th in Canada to receive the prestigious VPN certification from Naples, Italy. “I would be lying if I said I wasn’t anxious,” said Brian Vallis, owner of Piatto, from inside his restaurant on Tuesday afternoon. “But you know, I trained in Naples with the VPN school, I know that we do everything right.” Three delegates of the Associazione Verace Pizza Napoletana Delegation will inspect the ingredients and watch carefully as the pizza is created and baked in a woodfired oven. Vallis, who runs Piatto in Halifax and St. John’s with his daughters Kate and Jay, decided to bring authentic Italian pizza to Canada because he missed it so much. “My best friend is from Naples, so I spent time down there with him and fell in love with it,” Vallis said.

What’s in the pie?

• San Marzano tomatoes from the volcanic soils near Mount Vesuvius. • Tipo 00 flour from Naples, with 79 C water temperature in dough, cooked directly on the stone deck of a woodfired oven at 900 F for no longer than 90 seconds.

VPN has strict guidelines about how to make the authentic Naples pizza, right down to what temperature water goes into the crust. “I love it. You know you’re doing it in the same way they did it 200 years ago,” said Kate. “There’s just something about following traditions, and knowing that in a complete other part of the world they’re doing it the exact same.” Daniel Eagles is a regular customer at Piatto, and said on Tuesday the wood-fired crust keeps him coming back. “You can tell the difference, there’s just something about it,” he said. Vallis’ daughter Jay said they go local whenever they can for toppings. “That way we get some of the local flair, local flavour, local taste,” she said. Haley Ryan/Metro

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Pizza chef Jonathan Wells takes out a pizza from the huge wood-fired oven at Piatto Pizza on Hollis Street in Halifax, Tuesday. Jeff Harper/Metro

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