Eating out can be tough if you're vegan, lactose and or casein intolerant. Too often you have limited options and end up at the same restaurant eating the same bland vegetables — now you can have pizza.
Col’Cacchio Co-founder Kinga Baranowska is behind the menu development and says that their focus on fresh ingredients has made it easy to adapt to the changing needs of their customers.
“Because we use only the freshest ingredients and make everything in-house, we know exactly what goes into every pizza base, each sauce and every dressing for our salads. This control has made it relatively easy for us to develop low-carb, gluten-free and now vegan options, while maintaining the flavourful taste combinations that Col’cacchio is so well-known for,” she said.
The nut-based cheese used on the vegan pizza is also suitable for the lactose and casein intolerant customer.
“We have a vegan Margherita with tomato base to which a selection of vegan-friendly toppings can be added, but also have a range of tasty gourmet vegan pizzas that make use of ingredients such as wood-fire roasted vegetables and a wide range of seeds,” Baranowska adds.
Some of the menu items include:
Spiroco (salad) - lettuce, spiralized beetroot, spiralized carrot, sesame seeds, pumpkin seeds, lentils, avo and coconut flakes
Lazio (pizza) - vegan cheese, tomato base, avo, cherry tomato, pumpkin seeds and pesto
Zucca (pizza) - vegan cheese, butternut and tomato base, roasted butternut, roasted beetroot, rocket, avo, sesame seeds, pumpkin seeds and sunflower seeds
Pomodoro (pasta) tomato and basil
Amitoso (dessert) – cashew cream, caramel pineapple, orange flavoured crumble and coconut shavings
Col’Cacchio has a good track record with keeping up with varying dietary trends and was one of the first in the market to introduce carb-conscious options for pizza, salad and pasta.
For more tasty pizza info check www.colcacchio.co.za