Thursday 9th of February 2017 marks #NationalPizzaDay. I didn’t know it was a thing either!? This week also marks the launch of a new menu at Bardolino Restaurant in the Cube / Mailbox area of Birmingham.
I was invited along with other bloggers to create my own pizza at the canal-side venue. It’s funny, as a restaurant reviewer and blogger, being on the making side in a restaurant is a rarity, so it was a welcome change. In case you didn’t know, I love to cook and being creative in the kitchen is a bit of a pastime.
The workshop style event consisted of about 8 bloggers. Our chef and host for the evening had already prepped our dough into round, plump balls. Armed with our hashtag for the evening #bardolinDOUGH, a customised hat and apron, and of course a glass of Prosecco, I was eager to learn more!
Our chef instructed for us to begin caressing the dough to make it flat. I say caressing, as it appeared need a lot of love. I also learnt that you shouldn’t mess with the middle of the dough ball to begin, start from the edges in. I’m cringing now as I write this and realise that I’d be awful at writing recipes for the blog.. Watch this space!
Back to the pizza. It’s beginning to resemble a pizza base now. Once flat, we gently begin to stretch it, the palm of one hand holds the pizza in place, whilst the other rotates it. Everyone then attempts to throw their pizza dough and spin it in the air. I was brave enough to try this once or twice in fear of dropping my dough on the floor!
Before us were lots of fresh ingredients typical of Italian pizza. So (thankfully) no chicken or pineapple, as my Italian friends would slap my wrist if they saw this.
In amongst the larder of ingredients were eggs, hams, bolognese sauce, thyme and prosciutto. I settled for my favourite ingredients on display, bresaola, spinach, mushrooms and mozzarella.
Next to me, Out in Brum was very brave to crack an egg on his. The finished result looked great. It was also nice to hear that dietary requirements could be catered for. For instance Ting required dairy free and a suitable cheese without dairy was provided and gluten free dough was available on request.
Whilst making our pizzas we were told that the “winning” pizza of the evening would feature as a special on National Pizza Day at Bardolino.
Surprisingly my pizza Ciao Bella won!
Bardolino seems to be worth a visit, and as it approaches Spring it’d be a great place to grab an aperitif and watch the world go by on the waters.
Thank you Bardolino and Rewired PR for extending the invitation.*
As always my writing and my honest views
– winepressgirl x
*The pizza making classes are not currently a thing at Bardolino, however judging by the amount of fun we all seemed to have, it’d be great to see this on offer!