Pizza is served at Col'Cacchio - pic supplied
The co-founder and the master mind behind the Col'Cacchio brand, Kinga Baranowska is the perfect person to share some tips and trends on #NationalPizzaDay

She says that it doesn't matter whether you’re a pizza aficionado or a first-timer, there are three essential tips that she swears by:
  • Fresh ingredients are a MUST!  Nothing beats a piping hot pizza baked with the freshest ingredients. You want to be able to smell, taste and appreciate your masterpiece and every single ingredient. It also makes your pizza experience all the greater. Wherever possible try and source locally grown fresh produce.
  • Flour is the main ingredient in pizza dough, and the type you use can have a big effect on the end result. In my opinion stone ground flour is a winner, and will certainly produce the best results.
  • Also very important - don’t over knead your pizza dough.
Baranowska says you shouldn't neglect your toppings either: " For the best homemade pizza, keep it simple with bacon, roast chicken, caramelized onion, avocado and seeds or seed brittle on a tomato base."

Pizza from Col'Cacchio - pic supplied

At Col'Cacchio the  Morituri was a big hit in 2017. It's made of seasoned chicken, bacon, fresh avocado, feta and roasted red peppers.

But the taste for pizza is always changing and Baranowski says there is one trend to keep an eye out for: " Col’Cacchio has always been at the forefront of dietary trends, being one of the first in the market to introduce carb-conscious options for pizza, salad and pasta."

She adds: "With Vegan being all the rage at the moment, we are actively looking to add more eco-conscious plant based toppings to our pizza’s to extend our vegan offering, so be sure to watch our menu over the next few months."