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24/1/2007 - BURNS NIGHT FEAST FOR PIZZA LOVERS
Traditional Scots fare has been given an exciting new twist with the creation of a “Burns Night Calzone Pizza” to celebrate poet Robert Burns’ birthday on 25th January 2007.
Britain’s top pizza expert Domenico Crolla - who recently sold the world’s most expensive pizza on eBay for charity, raising £2,150 - created the calzone as a trial entry for his upcoming appearance in the World Pizza Championships in Las Vegas. The exciting dish is formed from a flipped over pizza base, stuffed with haggis, neeps and tatties.
Burns Night Suppers have been taking place all over the world for over 200 years to celebrate the birthday of poet Rabbie Burns, who immortalised the famous Scottish delicacy in his poem “Ode to a haggis”. This is traditionally served with mashed potatoes and turnips or as Burns would have it "Haggis wi' bashit neeps an' champit tatties".
The enterprising Glasgow chef is the only British entrant in the International Pizza Challenge competition, where he has to serve up an original pizza to a panel of discerning judges. Entrants are awarded extra points for originality.
Domenico frequently uses his family and regular customers as a sounding board for new recipe ideas, and was thrilled when they gave his new creation the thumbs up. The calzone will now form the main course as part of a Burns Night Supper available to customers in Domenico’s restaurant Bella Napoli in Shawlands, Glasgow.
He said:
“After creating the Pizza Royale 007, which was designed with James Bond in mind, I turned my mind to other unique ideas. I wanted to put forward a pizza that showed off my Scots heritage as well as using a little bit of my Italian ingenuity. There are a few secret Italian ingredients in the calzone that give it that extra-special something.”
The calzone will be served with a dram of traditional single malt whisky, and followed by a "Cranachan Cannon" – a twist on a traditional Sicilian dish called Cannoli Siciliano. The dessert is made up of a sweet pastry tube topped with oatmeal, sprinkled with brown sugar, and filled with a ricotta, raspberry and Drambuie sauce.
Ends
Notes to the editor / picture editor
This release sent by Axis Media Group on behalf of Domenico Crolla, UK Pizza Designer of the Year. For more information please contact Jane Nower on 0141 889 6868 or 07894607584 jane@axismediagroup.co.uk
A vegetarian haggis will also be available.
Bella Napoli is at 85 Kilmarnock Rd, Glasgow, G41 3YR – tel 0141 632 4222 to make a booking for the Burns Night Supper.
telephone 0800 032 1127 |
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