Award-winning Italian restaurant Luigia, located at the Rixos Premium in JBR, has introduced three new flavors to its pizza specialties.
The new gourmet pizzas – Veganella, Polposa and Marina – are created in line with the brand philosophy, experimentation, research, and quality of raw materials.
To satisfy the growing number of vegetarian customers, Luigia decided to create Veganella pizza, based on wood oven-baked Aubergine cream with the addition of Calabrian chili paste, courgettes, shitake mushrooms and peppers to complete the base. Out of the oven sauteed baby spinach, mashed potatoes with extra virgin olive oil and fresh seasonal black truffle finish the pizza.
With the arrival of the summer season, how could be missing a pizza that reminds the Southern Italian sea, to be precise Salento, Puglia. The Polposa pizza’s main ingredient is the Octopus in two firings and The Queen Apulian Burrata. As toppings hand-beaten basil pesto, datterini tomatoes and smoked provola. The chef’s touch is the addition of the homemade Luigia Chips to give a crunchy note.
Finally, La pizza Marina where the technique and the first quality raw materials are the masters. A dough in two firings, first fried and then baked in the wood oven with a base of legendary Vesuvian cherry tomatoes “Piennolo”, the Apulian stracciatella, Sicilian red prawns, Amalfi lemon zest and basil pesto complete this treat.
“The thing that differentiates our extraordinary pizzas from gourmet pizzas is that the latter are produced not only by pizza makers but much of the work is done by our chef in the kitchen with his brigade. It’s only with the collaboration between the two departments that we are able to guarantee their success,” says Antonio Lagrutta, General Manager.