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Rossopomodoro is 10! Celebrate with Us!

Rosso Invitation

In celebration of Rossopomodoro’s 10th birthday, a party will be taking place in their newly refurbished Chelsea restaurant on Wednesday May 25th from 7 – 11pm.

We are pleased to welcome Pizza World Champion Vincenzo who has designed a bespoke menu of ten special pizzas for our guests. There will also be a selection of ten wines, ten varieties of mozzarella flown in directly from Naples and ten Neapolitan food specialities including typical Neapolitan street food.

Since opening on Fulham Road on May 12th 2006 the authentic Neapolitan restaurant has opened a further seven locations across London and restaurants in Birmingham and most recently Newcastle.

If you would like further information on the birthday celebration and bringing guests
please do not hesitate to contact Krista Booker

Activity / Background

Highlights from new menu celebrating 10 years of Neapolitan Pizza:
Guaranteed 24 hour natural proofing of dough 
Introduction of Wholewheat Pizza
Increased range of “Under 500 Calories Pizzas”
Introduction of Fried Pizza 
Introduction of Pagnottielli  (stuffed pizza dough bun) 
Introduction of Fritto Napoletano (Neapolitan streetfood)
Introduction of Cuoppo Zeppole (Neapolitan streetfood)
Introduction of Pizza di Scarole (Neapolitan streetfood)
Introduction of 500g size of the the best Buffalo Mozzarella Naples can offer flown in twice weekly.

Customer Offer:
£10 bottle of Prosecco offer (rrp £25) to invite diners in all UK Rossopomodoro restaurants to join the 10th birthday celebrations.
Running for 10 days from May 10th. 

Interviews / Pizza Workshops:
For all aspects of the above we have full information available as well as interview time with chefs, Pizzaiuolis, and founder of Rossopomodoro Franco Manna.

Make Pizza | Eat Pizza | Fried Pizza!

Pizza Masterclass

Media guests were invited to a press Pizza Masterclass at the Neapolitan restaurant Rossopomodoro in Chelsea. The invitation was all about making pizza, eating pizza and testing out their new fried pizza.

The idea behind the complimentary event was to introduce guests to Rossopomodoro and learn the secrets of Neapolitan pizza giving you a taste of what they offer and have a fun, informal evening with ourselves, the Rosso team and our other guests.

Dates:
Wednesday 27th January
Thursday 18th February
Thursday 17th March

Timings:
7pm: Welcome Aperitivo
7.30pm: Pizza Masterclass
8pm: Seated Dinner

If you would like further information on the Pizza Masterclass
please do not hesitate to contact Krista Booker

About Rossopomodoro:
What sets Rossopomodoro apart is that they are truly Neapolitan. The chefs come from Neapolitan pizzaioli families and make Neapolitan dishes using ingredients sourced from the Napoli region so you won’t find a more genuine Neapolitan experience outside Napoli. The head pizzaioli have a minimum of ten years experience in their craft so know exactly what they are doing when it comes to making the perfect Neapolitan pizza.

What is Neapolitan pizza? It’s different because it has a raised border (cornicione) and a soft juicy centre because of the proving and cooking method. Each Rossopomodoro has a huge wood-fired oven that
blasts heat of at least 450 degrees celsius allowing the pizza to cook in less than 90 seconds.

Rossopomodoro’s dough goes through a traditional slow proving process of at least 24 hours, a method that ensures when the dough is cooked it is light and digestible. A soft and juicy centre is why Neapolitans often fold their pizzas while eating it on the go – want us to show you how? Just ask.

Location details

Chelsea