Because Pizzarias Luzzo is celebrating its 10th anniversary, we felt the need to do something new, but without straying too far from our origins: hence a perfect marriage of the best of Italian gastronomy and Portuguese culinary tradition.
At the start of the year, our executive chef Carlos Mateus and Italian chef Duilio Girotto, a partner of Luzzo’s and a judge in international pizza competitions, put their heads together to revamp our pizza bases. As a result, we started using premium Italian flours with a high fibre content and slow-fermenting sourdough. Now, we are going a step further, by surprising our customers with new dishes in all categories and even a new category – created especially for the summer.
In crafting this new menu, we very much took into account the sustainability of our menu. We tried to cut back on single-purpose, single-use ingredients and, above all, use products from start to finish.
We have also chosen to further explore the growing trend of using mushrooms, in our case Portobello, which you will find throughout the menu.
Lastly, we have make the same commitment as ever: to offer our customers a real gastronomic journey, along a very special path, from cocktail through to dessert.
In the Antipasti category, we have pushed one of our favourite ingredients, burrata, even more to the fore and brought back such traditional Italian sausages as ‘Nduja and Bresaola.
What’s more, we have fully reworked our Insalate and Pastas dishes. We’ve changed practically everything! We have a new Bresaola salad, a smoked salmon salad and a prawn salad. When it comes to pasta, we’ve brought back the much-loved Lasagna Bolognese and the Paccheri ai Gamberi, which combines a staple of Portuguese cuisine with a traditional Italian pasta.
We have kept all our best known pizzas on the menu, but they are now joined by Salami, Bella Bresaola and Colorata (vegetarian).
Curious about the new menu category? Well, we have taken our inspiration from the traditional Italian piazzas and created the Panuzzo, our reinterpretation of the Italian Panouzzi. A perfect treat to share on a summer’s afternoon with a cocktail, or as a special dinner in one of our restaurants.
To end this journey on a sweet note, we have also given our desserts a facelift: amidst the panna cotta with tomato jam, the mousse al cioccolato and the tiramisu, we now have a signature dessert that harks back to Chef Carlos’ childhood: Pane D’oro with mandarin sorbet.
Any gastronomic journey deserves proper company, which is why we have joined forces with bartender Paulo Cardoso to create an exclusive menu of Luzzo cocktails, including such stand-out drinks as Bella Mamma, with white rum, orange juice, pineapple juice and mint: Taran-cello, with Limoncello, lemon juice, ginger and angostura bitters and Girotto Gin, in honour of our Italian chef Duilio Girotto, with gin, strawberry juice and lemon.
Make a reservation and give yourself the treat of trying out all these delicious novelties!
