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.