mylifestylenews

2015-07-08

Piccolo Pizzeria Opens in Central's Kau U Fong


Piccolo Pizzeria and Bar brings its famously fabulous Italian dining to Central’s Kau U Fong  burgeoning neighbourhood hub, bridging Central and Sheung Wan. . The opening of the fourth location marks Piccolo’s continued rise to prominence, sealing the deal on it being one of Hong Kong’s most well regarded pizza and pasta choices. Piccolo has built its success with a winning recipe of finely executed unpretentious Italian cooking. Chefs in the open kitchen can be seen kneading dough and stretching pizza bases as flames leap from a stone oven. Warm wooden décor with marble and tile, plus a soundtrack of 60s to 80s classic pop channels a laid-back vibe that makes guests feel right at home. The pizzeria keeps to this winning recipe at its new outlet in Kau U Fong with a few additional flourishes.


A sprinkling of new and exciting artisanal toppings appears on the pizza list. Salami Napoli, an aged air dried sausage similar to the Spanish chorizo, is an Italian speciality, with an intense, addictive flavour and was said to be Franco’s favourite. The rare-to-find sausage tops the new ‘Pizza Salami Picante,’ and highlights Piccolo’s desire to bring authentic Italian eating to Hong Kong at reasonable prices. Quail eggs smatter the surface of the delicious ‘Quail & Srooms,’ mingling with button and Japanese Hon Shimiji mushrooms, porcini and creamy Béchamel. Sweet apple and pungent Blue Cheese are married together in a gorgeously good pizza named ‘Bad Apple,’ and spinach is layered across Béchamel sauce on the new ‘Popeye’s Pie’, a healthy option that pleases everyone’s palate. Elsewhere, crunchy fennel makes its Piccolo debut topping on a pizza named ‘Fennel and Sausage’.


The new toppings join a menu of already celebrated thin-crust signatures, including the now fabled Pizza Parma with Parma ham, melted parmesan, and Pizza Pancetta, with bacon, tomato sauce and a ‘just right’ fried egg. Also a not-to-be-missed signature, Spaghetti Aglio Olio, has now twisted to another non-vegetarian option, Spaghetti Aglio Olio with prawns, which is made by fresh shrimps, simple garlic and olive oil; spicy Penne Arrabbiata, with tomato, roasted garlic & red chilli. Alongside a generous wine list and ever-popular sangria, a peppy collection of craft beers is included in the new drinks list.