Cape Town, South Africa, October 11, 2014 --(PR.com
)-- Founded in 1990, Panarottis Pizza Pasta is known for its generous portions, handmade pizzas, freshest ingredients and warm, family-friendly environment.
But have you ever wondered about the story behind the food you eat and what makes a Panarottis pizza in a league of its own?
With quality being the key cornerstone of the brand, Panarottis embarked on a journey to source the best pizza flour in the world to offer an even higher quality pizza than before.
The perfect Italian-style pizza is a combination of the best dough, tomato concasse and freshest ingredients. To create the best quality food product, one has to use only the highest quality ingredients. In South Africa most Pizzerias use cake flour to make pizza dough, but Panarottis only uses imported Italian pizza flour to make their dough in the traditional Italian manner. “You wouldn’t use bread flour to make a cake, so why use cake flour to make a pizza?” stated Mark Watson, the National Operations Manager for the group.
The new and improved pizza dough that Panarottis has been using for the past 15 months offers many attractive health benefits including being high in protein and light on the digestive system. It also contains only natural ingredients, such as the highest quality imported Italian pizza flour, dry yeast, sugar, salt, olive oil blend and water. Its natural purity means it contains no artificial ingredients or preservatives. 100% all-natural with that distinct authentic Italian taste.
Panarottis also takes care to honour the true Italian tradition and skill of dough-making, with the perfect batch taking at least 24 hours to proof (rise) the natural way. Italian flour yields a very supple dough that is smooth as silk when skilled chefs pat it into shape – the result is a pizza base that is thin, light and tasty. Customers have been very positive about the new base and indicated they can now easily finish a whole pizza in one sitting.
Incorporating this new Italian pizza dough into Panarottis meant a re-evaluation of all processes. Top Italian dough specialists were flown in from Italy to train both head office and franchisees across the country on how to make dough the traditional Italian way. This process also created a deeper love for dough as well as excitement and creativity amongst staff.
Truly in a class of its own, the flour that Panarottis uses to make pizza dough has garnered some of the most prestigious awards across the world – including 2013 Pizza Maker of the Year, Best Pizza at World Pizza Challenge Expo in Las Vegas and The Best Pizza Award in Italy consecutively for the past 18 years. In South Africa, Panarottis won best pizza at the 2012 South African leg of the Global Pizza Challenge. In 2015, Panarottis is proud to be entered into the highly esteemed International Pizza Maker Challenge in Italy.
Over the past couple of months, Panarottis hosted the Master Pizza Maker Challenge. Every Thursday Panarottis branches across South Africa developed 5 innovative pizzas to serve on their Thursday night Eat as much pizza as you like evenings. This means Panarottis has been making 5 new pizzas every week in every branch for the past six weeks! Customers were encouraged to rate the pizzas in order to help select the best pizza. Eight Panarottis branch finalists have been selected to compete in the final, taking place on Saturday 11 October 2014 at Canal Walk Shopping Centre, Cape Town. The judges, who are from Italy, will choose the winner – who will be crowned the Panarottis Master Pizza Maker.
The winning pizza maker will compete in the Master Pizza Maker Challenge in Italy, taking place in May 2015. The winning pizza will also be listed on the Panarottis menu for all customers to enjoy.
Panarottis loves their loyal customers and only the finest quality ingredients are good enough for them.
Panarottis, Big on Pizza, Big on Family and Big on Quality.