Italian Innovation: The Origins Behind Our NEW Menu

The following piece has been written by La Porchetta’s CEO, Sara Pantaleo.

We’ve just introduced our new menu featuring regional Italian influences and we’re delighted with customer response.

The menu was devised together with multi-award-winning international chef, Luca Ciano. It fuses traditional classic Italian dishes with modern Italian food trends and includes Regions of Italy pizzas, new risottos and new salads.

For example, the north-central region of Italy is the birthplace of many popular Italian ingredients, including prosciutto, parmiggiano and balsamic vinegar, all reflected in our Prosciutto and Parmesan pizza or Prosciutto and Balsamic pizza.

Calabria, where I was born is known for its seafood, preserved vegetables, garlic, breads and red wine. Bold flavours are the hallmark, with many varieties of salamis and cheeses available. Come in and try our new Provolone and Salami pizza.

Food from Sicily has much in common with foods from Spain, Greece, France and the Mediterranean countries. Our Provolone and Eggplant pizza celebrates these unique flavours.

We’re delighted to have partnered with Luca on the development of this menu.  He has won many prestigious international awards and has been widely published in leading food journals.

Come in and try, if you haven’t done so already. And enjoy!