Fortina Pizza and Giardiniera Recipe - WFSB 3 Connecticut

Fortina Pizza and Giardiniera Recipe

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Here are the recipes from Monday's show. Chef Christian Petroni from Fortina came in to teach us how to make pizza and a Giardiniera for our Better Dinners Segment.

Chef Christian is also serving as an Ambassador Chef at the Fifth Annual Greenwich WINE+FOOD Festival from September 23rd -26th. 

The Luigi Bianco Pizza

2 9oz. balls of pizza dough

10 oz. burrata

2 oz. of robiolona

3 oz. Parmesan

2 tbl. black truffle pate


Hand stretch the pizza dough into 12 inch circles.

Top with all of the cheeses, spreading them over the surface of the stretched dough, leaving a 1 in. border around the edge.

Bake on pizza stone in a 500 degree oven until cheese is bubbly and pizza dough has risen and is crispy.

Remove from oven and cut and drizzle with black truffle pate.



1 Head of cauliflower cut into medium florets.

2 Bunches of baby carrots washed with tops cut off.

1 Bulb of fennel cut in thin wedges.

2 Fresno peppers cut in rings (seeds included).

¼ Cup kosher salt.

2 qt. White balsamic vinegar.

1 qt. Water.

2 Cups of sugar.

¼ Cup sliced garlic.

1 Sprig of thyme.

1 Sprig of rosemary.

1 Fresh bay leaf.

3 Cups of olive oil.


Clean and cut all vegetables and combine them into large mixing bowl.

Sprinkle the salt on the vegetables and toss so they are coated. Let vegetables sit in a colander over another bowl overnight.

In large sauce pot combine vinegar water and salt. Bring to boil, then lower heat to simmer for 20 minutes. 

Put vegetables into a mixing bowl and pour hot mixture on to the vegetables, cover and refrigerate overnight.

The next day strain the vegetables and put the liquid back on the stove in a sauce pot and cook until reduced to a syrup consistency. 

Pour the syrup back over the vegetables and add the garlic, herbs and olive oil.

Mix well and let marinate for at least 4 hours before serving.

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