asparagus season begins - need we say more?

Sean Bender completes prep for an antipasti of Asparagus wrapped in Proscuitto. Before serving, it is warmed in the oven and finished with lemon. Mmmm!

Best of Victoria Vote

http://contest.vicnews.com/best_of_the_city/entry_form.php

BC Food and Wine Review - Dining with Dave

If you like traditional wood-fired, thin crust pizzas Italian style, Pizzeria Prima Strada in Cook Street Village is a delight. My friend and I stopped by recently for a casual dinner. We ordered a Margharita from the menu, tomato, Fairburn Farms Mozzarella Di Bufula, fresh basil and seasalt. It was excellent. The staff were friendly, efficient and enthusiastic.

There are some local beers on tap, we enjoyed red wine with our meal. The restaurant was busy however we did not wait long. They also have take out so that you can enjoy at home or office.

http://www.bcfoodandwine.com/blog/2009/03/18/pizzeria-prima-strada-dining-with-dave/

How to re-heat your Prima Strada Pizza Pie

We understand you can't always stick around to eat your pie in the pizzeria. But, we've gotta tell you, while fast food pizzas are literally designed to sit in a box, neapolitan pizza is meant to be enjoyed right out of the oven! Our pizza will "wilt" after time spent in a box. To revive your pizza, we recommend you try the following: Preheat your oven and a pizza stone or baking sheet to 500. Remove pizza from box and place in the oven on the pizza stone or baking sheet. Bake until cheese bubbles (about 2 to 3 minutes). Use caution when removing hot pizza from the oven. Buon Appetito!

When you have a little more time, try eating one of our pies fresh from our wood fired oven. It'll give you a good understanding of the crispy yet chewy texture of our old world dough. We pride ourselves in creating the city's finest Artisan Pizzas and we hope you will have an opportunity to sit in our cozy pizzeria and enjoy the atmosphere, the people and of course, the pizza.

Proud to pour Driftwood Ale

Pizzeria Prima Strada began pouring new local brewery Driftwood, Driftwood Ale on tap a few weeks ago. Described as a perfect marriage of Northwest and German hops balanced with cotton candy malt notes and a hint of fruit courtesy of Driftwood's own special yeast. Also in the fridge - Driftwood Blackstone Porter - a London-style porter distinguished by a bittersweet chocolate character derived from the delicate balance of a traditional sour mash and a blend of select black and chocolate malts.

Lovely descriptions - bottom line, the beers taste great and even better with Prima Strada pizza!

Three local guys with a lot of passion create Driftwood beers (reminds me of a few other passionate creative people I know). http://www.driftwoodbeer.com/

Canadian House & Home January 2008

Pam Grant's Resturants to Remember 2008