Michele Forgione's guest appearances

Michele Forgione

Les parfums de Montréal

Pizza City with Steve Dolinsky

Losing your mind with Chris Cosentino

Brian Spangler

Thomas McNaughton

Adam Kuban

Scott Wiener

Lou Malnati

Daniele Uditi

Paulie Gee

Matthew Hyland

Mark Iacono

John Arena

Tony Gemignani

Frank Tuttolomondo

Michael Schwartz

Ann Kim

Michael Hanna

OwlTail

Follow him @micheleforgioneMichele Forgione is a Montreal chef and restaurateur. Executive Chef/co-owner four  restaurants, Impasto, Pizzeria Gema, Chez Tousignant and Vesta are located in the heart of Montreal's Little Italy and have been garnering critical acclaim since their respective openings in July 2013 and July 2014 , December 2015 and July 2019 Forgione comes from a long line of excellent home cooks, yet his formal training took place at the Pius X Culinary Institute, followed by the Institut de Tourisme et d'Hôtellerie du Québec in pastry and baking. Forgione has also taught in Tuscany at the Villa Campestri olive oil resort He has also appeared  on numerous television programs. In 2014, Forgione was named by the Montreal Gazette as one of the city's 10 Next Generation Chefs and won silver medal in the Gold medal plates competition in Québec given by the Canadian Culinary Championships.  He is (co-author) of his first cookbook Montrealissimo history of food of the Italian-Montrealers and also co-owner and culinary director of ailments Faita-Forgione . Mangia Québec is a six-part documentary series that will explore multiculturalism in Québec through the lensof the province's diverse culinary traditions. The series follows acclaimed Chef and Montreal restaurateurMichele Forgone will travel to six communities across the province, meeting and interviewing ItalianCanadians on century-old farms, in family-owned restaurants, and everywhere in between.

Follow him<a href="https://www.instagram.com/micheleforgione/?hl=en" rel="nofollow" target="_blank"> @micheleforgione</a>Michele Forgione is a Montreal chef and restaurateur. Executive Chef/co-owner four  restaurants, <a href="https://impastomtl.ca" rel="nofollow" target="_blank">Impasto,</a> <a href="https://pizzeriagema.com" rel="nofollow" target="_blank">Pizzeria Gema,</a> <a href="https://cheztousignant.com" rel="nofollow" target="_blank">Chez Tousignant</a> and <a href="https://vestamtl.com" rel="nofollow" target="_blank">Vesta</a> are located in the heart of Montreal's Little Italy and have been garnering critical acclaim since their respective openings in July 2013 and July 2014 , December 2015 and July 2019 Forgione comes from a long line of excellent home cooks, yet his formal training took place at the Pius X Culinary Institute, followed by the Institut de Tourisme et d'Hôtellerie du Québec in pastry and baking. Forgione has also taught in Tuscany at the Villa Campestri olive oil resort He has also appeared  on numerous television programs. In 2014, Forgione was named by the Montreal Gazette as one of the city's 10 Next Generation Chefs and won silver medal in the Gold medal plates competition in Québec given by the Canadian Culinary Championships.  He is (co-author) of his first cookbook Montrealissimo history of food of the Italian-Montrealers and also co-owner and culinary director of ailments Faita-Forgione . Mangia Québec is a six-part documentary series that will explore multiculturalism in Québec through the lensof the province's diverse culinary traditions. The series follows acclaimed Chef and Montreal restaurateurMichele Forgone will travel to six communities across the province, meeting and interviewing ItalianCanadians on century-old farms, in family-owned restaurants, and everywhere in between.

Steve travels to Montreal in the middle of winter, to taste one of the city's best pies at Pizzeria Gema. Chef/Owner Michele Forgione and his Pizzaiolo are making a true Canadian artisan style pizza, by making all of the toppings themselves and letting their dough ferment for at least 48 hours.--- Support this podcast: https://podcasters.spotify.com/pod/show/pizzacity/support

Steve travels to Montreal in the middle of winter, to taste one of the city's best pies at Pizzeria Gema. Chef/Owner Michele Forgione and his Pizzaiolo are making a true Canadian artisan style pizza, by making all of the toppings themselves and letting their dough ferment for at least 48 hours. --- Support this podcast: <a href="https://podcasters.spotify.com/pod/show/pizzacity/support" rel="payment nofollow" target="_blank">https://podcasters.spotify.com/pod/show/pizzacity/support</a>

Michele Forgione - Pizzeria Gema (Montreal)