Friday, 24 February 2017
Pizza making at Bardolino
Bardolino is another Marco Pierre White brand; a casual pizza and bellini restaurant located on the bottom floor of the Cube, next to the canal. I've enjoyed pizza and brunch there before but this time I was there for something different: a pizza making masterclass. This was to celebrate National Pizza Day and the best pizza from the events would be on their menu for the day.
It was also a great opportunity for us to check out the beautiful fresh ingredients used to top the pizzas.
Our dough was already prepared; we just needed to press it out into something approaching pizza shape. This was harder than anticipated- others did much better than I.
Dough patted out, it was time to spread tomato sauce in a circular motion. You could see that this wasn't any bog standard tomato puree- it was full of herbs and real tomato.
The table was piled up with gorgeous fresh ingredients: cured meats, fresh tomato and herbs, mushrooms and chilli.
I picked some beautiful ham, cherry tomatoes, chilli and fresh spinach, plus plenty of cheese, pepper and olive oil.
When my pizza was cooked, I added more baby spinach leaves and a drizzle of balsamic. Voila, my ideal pizza. This is exactly the sort of pizza I would order. It was such fun putting it together.
So, I picked the combination of toppings, but the quality of the ingredients and the pizza base made it. I've had pizza before at Bardolino and was impressed with the quality then- I'm looking forward to heading back.
Head along to try Bardolino's new menu and a lovely view of the canal. You can now also partake in bottomless brunch at the weekend, which seems like a great way to spend a couple of hours.
I have my fingers crossed that they will roll the pizza workshops out to the public too.
Photos by Helen
Food and drink were complimentary.