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La Pizzeria
Chef Massimiliano Proner shows off the pizza-by-the-yard. (<strong>Bryan Cummings)</strong>
Lifestyle, Local Food, Local Lifestyle, Style, Style Observer, Thursday Food, Tuesday Style
October 25, 2016

La Pizzeria

Pizza-By-The-Yard

What’s new at the Grogge Shoppe Restaurant and Mahogany Tree Bar, Devon House? Pizza, that’s what! Managing directors Tarquinio Caldarelli and Gloria Palomino are giving denizens of and visitors to Kingston an authentic taste of Northern Italy with the opening of La Pizzeria.

The outlet, which opened a week ago, is helmed by Massimiliano Proner, who through years of practice and training at his family’s business Corona Pizzeria, Italy, has mastered the art of the in-demand specialty. “I’ve had so much practice in the industry… I was able to successfully make a pizza from the age of seven,” he shares “Jamaicans should definitely come out to get a real taste of our pizza. We use, genuine Italian ingredients such as Italian yeast, zucchini and eggplants and, naturally, it’s baked in an original Italian brick oven. Indeed, 11 different types of pizzas are available, as well as three types of pizza patties. For those not yet ready to tantalise their palates with the not-so-familiar, there are jerk chicken and jerk pork toppings. There’s also ital.

With prices starting from as low as $400 for the calzone and panzerotto and $1,600 for the pepperoni and the Hawaiian, ital and jerk chicken or pork at $1,750, there’s something for everybody. If you’re looking to enjoy a fun night out with a group of friends, then we guarantee you’ll find favour with the (1 yard) pizza-by-the-yard at a cost of $5, 500. Other pizza options include bruschetta, margerita and capricciosa.

Thursday Life verdict? Not all pizza is made equal, but if you are desirous of a taste of Italy without boarding an aircraft, this is a gateway to la dolce vita!

for reservations and orders

Call La Pizzeria at 906-7165

for reservations and orders

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pepperoni pizza topped with mozzarella and pepperoni<strong> (Bryan Cummings)</strong>
The pizza is placed inside the brick oven for five minutes at 350 degrees.<strong> (Bryan Cummings)</strong>
The pizza dough is stretched to the desired shape and size on a lightly floured board. (<strong>Bryan Cummings)</strong>
Mozzarella cheese is sprinkled over the tomato sauce.<strong> (Bryan Cummings)</strong>
Grogge Shoppe Restaurant, Mahogany Tree Bar and La Pizzeria proprietors Tarquinio Calderelli and Gloria Palomino.<strong> (Bryan Cummings)</strong>
Inside the cosy La Pizzeria<strong> (Bryan Cummings)</strong>
The Jamaican-Italian infused menu.<strong> (Bryan Cummings)</strong>
(From left) La Pizzeria acting manager Veronica Di; La Pizzeria chef Massimiliano Proner; Grogge Shoppe Restaurant, Mahogany Tree Bar and La Pizzeria Managing Director Tarquinio Calderelli and Gustazos Marketing Planner Cherie Sudine tuck in to the pizza-by-the-yard.<strong> (Bryan Cummings)</strong>
Steps in making the Pizza-By-The-Yard Step 6. The pizza is removed from oven and basil leaves, bruschetta and olive oil are added.<strong> (Bryan Cummings)</strong>
Black olives, sweet peppers, mushrooms, artichokes, fresh callaloo, ackee, egg plant, zucchini, jerk chicken, onions, pineapples, ham, oregano and crushed peppers are added.<strong></strong>
Arugula pizza topped with mozzarella, arugula, sliced tomatoes and olive oil.<strong> (Bryan Cummings)</strong>
Steps to making the Pizza-By-The-Yard Step 4. Black olives, sweet peppers, mushrooms, artichokes, fresh callaloo, ackee, sliced egg plant, sliced zucchini, jerk chicken, onions, pineapples, ham, oregano and crushed peppers are added.<strong> (Bryan Cummings)</strong>
The pizza is removed from oven and basil leaves, bruschetta and olive oil are added.<strong> (Bryan Cummings)</strong>
Chef Massimiliano Proner presents his arugula pizza.<strong> (Bryan Cummings)</strong>
<strong>Bryan Cummings</strong>
Panzerotto &mdash; tomato sauce, mozzarella, basil, oregano, artichokes and olive oil.<strong> (Bryan Cummings)</strong>
Tomato sauce inclusive of tomato, basil, olive oil, salt and pepper is spread equally across the stretched dough.<strong> (Bryan Cummings)</strong>

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