New Tastes Autumn/Winter 2007
After the blast of our Spring-Summer Menu it¡¦s time to savour the mellow, warm and subtle flavours of Autumn and Winter. We begin with the introduction of our new Rustica Tomatoes. These ripe Italian tomatoes are slowly roasted, drawing out intense flavours. When added to our salads or pizzas they add a full, sweet, richness reminiscent of ravishing autumn sunshine. |
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Dashes of luxurious white truffle oil add a delicate silky tang to our soothing Wild Mushroom Soup and the Trifolata Pizza. Gorgeously addictive you have the option to add it to any pizza of your choice
.As the weather gets cooler our salads get comfortingly warmer. The Pancetta San Remo is a delicious concoction of baked pancetta, creamy avocado, cherry tomatoes, mixed leaves and pine nuts tossed into our signature dressing.
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Wholesome roast meats often come into play at this time of
year. Italian roast pork is commonly served on festive occasions
in Italy. Savour our new Porchetta Pizza
of traditional roast pork, pancetta, wild mushrooms and rosemary,
complimented by our Roman crust which is thinner and crispier
than our original Neapolitan. .
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Enjoy a wholemeal based Foresta Pizza with tender chicken breast, portobello mushrooms, garlic and rosemary.
The Margherita Prima topped with the finest buffalo mozzarella and hand torn basil is pure simplicity and perfection.
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The Lasagne Giardiniera is absolute soul food fresh from the Italian gardens with its layers of spinach pasta filled with grilled peppers, broccoli, mushrooms, courgettes, aubergine smothered and baked in a creamy bechamel sauce.
Finally, for the seasons of warm fires and luscious velvet, we are introducing the sophisticated Torta di Pere, the classic Italian pear tart with its rich sugar crust pastry and delicate pears at their best in the season of Winter.
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BOOK OF RECIPES
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NOW you can recreate the PizzaExpress experience at home
with Recipes from the Kitchen of PizzaExpress and share the
expertise we have built up over the past four decades. This
beautifully illustrated spiral-bound cookbook brings to life
many of the dishes collected by our founder Peter Boizot MBE,
on his travels throughout Italy. As well as demystifying the
pizza-making process, the simple to follow recipes include
inspiring pasta dishes, healthy salads (and the secret ingredients
of our famous salad-dressing), desserts and even wine suggestions
to accompany the meal.
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