Last month, Col’Cacchio invited us to have a behind-the-scenes look at their headquarters in Cape Town.
I’ve always been a very big fan of Col’Cacchio Pizzeria and I have to say that this experience made fall in love with them even more. You might just see them as the place that makes really really really good pizza, but they are so much more than that.
As we chatted to the owner, one aspect became very clear It’s all about the quality of the ingredients; they don’t take any short-cuts. This is philosophy is carried through with everything they do. Everything is made from scratch at every single branch. Just as an example, 13 different dressings are made for their selection of salads with only the freshest ingredients being used. Their lettuce picked only a day before it is used, and cherry tomatoes are used in 5 different ways.
While Col’Cacchio tries to support local suppliers (Willow Creek Olive Oil), most of the products are sourced from Italy or Spain, as they believe in their superior quality and authenticity.
After we were shown around the kitchen and all of our questions were answered, we were allowed to make our very own Col’Cacchio pizza. Knowing a little more about Col’Cacchio and what the brand stands for, the pizza tasted even better! My pizza-making skills could have something to do with it as well. #FoodwithaStory.
#FoodWithaStory Facts
The wood-fired ovens reach 220 – 300 degrees to cook perfectly crisp, thin-based pizzas.
At 10pm, the dough is made from a trusty recipe of salt, water, flour and yeast. It then gets a good overnight rest so it’s ripe and ready for rolling by the morning.
Every morning, cherry tomatoes are sliced, carrots are diced, spring onions, mushrooms, cucumbers and basil are all freshly chopped.
The kitchen prepares 13 different dressings from scratch. You won’t find any out-of-the-bottle quick-fix!
The highly skilled kitchen crew creates 13 pasta sauces from scratch every day.
Our Parmesan cheese is authentic Grana Padano imported from Italy. It matures for 18 months to achieve the distinct nutty flavour, which goes so well with pasta.
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