Bon Voyage! This is a journey of delicious and yummy pizzas. Who would deny an invite to the Exclusive Chef’s Table at PizzaExpress to celebrate some precious moments for a great milestone, the 50th anniversary of PizzaExpress? At least I couldn’t. There was a mix of feelings – a curiosity on one side, a pride on another. After all, a few select foodies were invited and the surprise of the event was yet to be discovered.
PizzaExpress is officially a single word with no space between Pizza and Express. It was the birthday celebration. And that too the 50th birthday. The memorable day is 28th August every year. Its launch was in 1965 in London. They call their expert chefs as Pizzaiolos all across the globe. And these Pizzaiolos prepare exotic Italian recipes for you when you visit their outlets as a special guest. Every visitor for them is special in that sense and they ensure to deliver an exclusive welcome and excellent service there. PizzaExpress is known for years as world’s topmost casual dining brand. On this special day, there is the launch of a new, unique, innovative and refreshing menu for the celebration.
These pizzas are, as some of you know, are handmade since 1965 in PizzaExpress and that is one of the secrets behind their being so delicious. It was the first time in 1965 when PizzaExpress founder Peter Boizot introduced pizza and casual dining in the UK to the High Street thereby bringing in a new revolution in eating out.
PizzaExpress and Pizzaiolos are fabulous
The popular and unique but secret dough recipe and a selective ratio of quality ingredients are the main USP. In fact, that is still the same as Peter started initially. And it is still the mark of a uniqueness of taste in the pizzas at PizzaExpress. The count has gone to more than 500 restaurants worldwide and the journey is on, on a full swing. Along with the time, there have been new insertions and inclusions in the menu of PizzaExpress. As a result, recently there have been new starters like veg/ non-veg platter, Antipasto Verde, Antipasto Pollo e Gamberro etc. Definitely, the thrill in any recipe is a symbol of the expertise of the pizzaiolos.
If we talk about the ingredients, speck ham topping goes in Amore Nascosto, marinated tomatoes go in spicy N’duja along with mozzarella garnished with fresh spinach, creamy ricotta and seasoned with pepper and oregano. The I1 Padrino 65 has a topping of vegetables, fresh mozzarella, and chicken. The vegetables and chicken are chargrilled before using them as toppings.
The new pasta’s range is fabulous. It includes Penne con Peppadew, Linguine Ai Gambero a Pesto Rosso, Pollo Arrabbiata and the Pollo Pesto Baked. Overall it was a fabulous evening when not only we were having gracious recipes but we also got to know pizza preparation right from scratch. Not only that, we, in fact, prepared our own pizzas and enjoyed all together. Bon Apetite!