Best Back to School Answer

You remember returning to school in September
and the inevitable question, "What did you do this summer?"
Well, Jonas Robinson took it to the top level
when answering his "Complete the Phrase"
assignment: I like to eat at "the premastrada pizzria."
Thanks Jonas for making us proud and
to his family for sharing his answer.

Proudly serving Sea Cider's Pippins Cider

Sea Cider, located in Central Saanich, grows certified organic* heritage apples selected for their superior cider qualities. Organic apples are pressed in the Ciderhouse using the traditional rack and cloth method, fermented slowly using champagne and wild yeasts, then aged to perfection. The result: a selection of critically acclaimed traditional ciders. Visit the ciderhouse at 2487 Mt. St Michael Road in Victoria. For a map, visit http://www.seacider.ca

We find the crisp, clean taste of the Pippins cider, with the slight bubbles, is a perfect paring with our food. Prima Strada offers Sea Cider Pippins by the glass for $7.

Visit our web site www.pizzeriaprimastrada.com

Pedigreed Pizza

There is pizza, and there is Pizza Napoletana. The two, connoisseurs say, have as much in common as a premier cru Bordeaux has with the plonk in a screw-top jug. Soon pedigreed Neapolitan pizza will join the panteon of European Union-certified edibles like Spannish serrano ham and English blue Stilton cheese. Warning: It takes longer to read the EU specs for Neapolitan pizza than to bake one. To bear the imprimatur of Guaranteed Traditional Specialty, pizza must not stray over 35 cm in diameter nor the crust exceed two cm in thickness; ingredients must include type 00 flour and up to 100 grams of tomatoes (preferably Marzanos) applied in a spiraling motion. The word "pizza" first appeared in and 997 AD manuscript from Gaeta, a souther Italian town. A millenium later, in 1997, separatist militants in northern Italy tried to boycott pizza - the icon of their southern nemesis. Neapolitans responded to the effect "Let them eat polenta," refering to the cornmeal-based mush dear to the wealthier, but allegedly culinarily impoverished, north. If only Naples had patented pizza, food writer Burton Anderson observed, "it would be among Italy's wealthier cities instead one of its poorest." - As written by Cathy Newman, National Geographic

Thanks for the Kudos

We want to thank the Coffee Crew Blog for the rave review!
Check it out here!