Pizza props

Nice to see that people are noticing the hard work that we are putting into our pies. It's really fun working with a crew of committed and talented individuals. Here's a great submission from the foodosophy web blog. Very cool.

http://foodosophy.wordpress.com/2009/12/12/pizza-prima-strada-victoria-bc/

I feel like a proud parent right now! We just got off the phone with the folks from Zagat Reviews, informing us of our "excellent" review for 2010. We are really looking forward to another year great dining experiences. What's to come in 2010? With the opening of our new location (exact date to be announced) we will be offering more great menu items for our fans in Victoria, including a great space for private functions. At Cook Street, we have recently rolled out a new dynamic feature wine selection that showcases the best sipping values from BC and Italy. Our sommelier Gela, who recently completed her level 3 ISG, has been working tirelessly to search for new, award winning wines. Stay tuned for Gela's wine blog in the coming months for extra insight into the stories behind our delicious pours. We are proud to offer these wines by the glass and half litre. JP and his crew are expanding the salumi production and will soon have a nightly selection of imported and house cured meats to sample. Have you had the gnocchi? Alex frequently prepares gnocchi for nightly features, served with classic brown butter and fried sage. In the daytime, the panini are becoming very popular. Using the same amazing dough as our pizze, we hand craft the "panino" stuffed with mouthwatering ingredients such as roasted pork, provolone and house sauerkraut, or eggplant parmigiana to name a few. Served daily during lunch hour and perfect for take out! Tasty things are always happening at Pizzeria Prima Strada. We hope that you are excited as we are! All the best to you this holiday season.

Canadian Pizza Magazine

Yep, Canadian Pizza Magazine. The mag provides the Canadian pizza industry with the latest information on market trends, research, innovations, new products and current events. Journalist Michelle Brisbois recently connected with us to talk about Prima Strada.

We undersatnd it is not something you are gonna reach for when at the magazine rack. But as a fan of PPS, you might wanna take a look.

http://pizzeriaprimastrada.com/press.php or

http://www.canadianpizzamag.com/index.php?option=com_content&task=view&id=2601&Itemid=142

Luc at Choux Choux makes our pepperoni

We really value our connections to local suppliers. As our relationships develop we reach a level of comfort, trust and casualness - a fan recently asked if we had changed our pepperoni supplier. She noticed the board featured Luc's pepperoni and not Choux Choux. I was happy to confirm the tasty pepperoni does still come from Choux Choux, more specifically it is made by Luc at Choux Choux. http://chouxchoux.ca

Pizzeria Prima Strada on Twitter

So much good stuff to share we thought we'd get you the scoop via Twitter. Join now: http://twitter.com/primastrada

Madrona Farm - Island Chef’s Survival Event

Jon brought Black Beauty to the 2nd Annual Island Chef’s Survival event. Created to support Madrona Farm, the event featured food, music and the Chef's Survival challenge! No pizza served - Jon used the mobile oven to roast fall vegetables and chicken to feed supporters. To find out more about Madrona Farm and help support the farm, visit their website.


The TC had a few greats articles from the event: Chefs take to the wilds in foodie survival test and Chefs on the run

Science & Pizza

We knew this in our hearts already - pizza is good for you! Italian researchers recently found eating 2 slices of cheese pizza at least once a week reduces your risk of cancer! Really! Tomato sauce is packed with the antioxidant lycopene. Of course, the cheese is needed too - lycopene is activated in your body when combined with fat.

I'm thinking of a Bambino with garlic, chilies and oregano for lunch! Mangia!

Notes from Jon - Feast of Fields, first chanterelles of the season ...

Feast of Fields. Our first foray into the wilds with our mobile oven was a success! All of our careful planning to have our dough in top condition payed off and we were able to put out pizza we all were proud of! I think for sure we wowed a few people with our "hotrod" oven, even rendering a few speechless! I remember one guy stammering, "is that a..a......a movable oven?" I hope we also planted the seeds of an idea in a few peoples heads of the parties they could throw with us serving up the food!

The first Chanterelles of the season are in house! We will start to feature them sporadically for the next couple of months. We have white as well as yellow ones this year!

The pizza? A Funghi Supremo: Porcino cream, Pecorino, Mozzarella di bufala, Roasted Chanterelles with fresh thyme, roasted onions and finished with a drop of truffle oil. $17

Also going to try to pickle some this year!

JP

Feast of Fields - a delicious day!

Feast of Fields - a gourmet wandering harvest festival - is FarmFolk/CityFolk's annual fundraising event. With a wine glass and linen napkin in hand, you can taste the very best of BC from chefs, vintners, brewers, farmers and food artisans from across the province. PPS was a proud participant - serving up pizzas and sampling the Feast too! Forgot to get a few pics from the start of the day but here's the very last! Morgan made her very own pie - with the last bits of wild mushrooms and goat yogurt shared by another FoF chef. Notice Ceri and Sean looking on - waiting for a taste! Delicious! Beauty of a pie Morg! Feast of Fields is a gastronomic journey towards a sustainable, local food system. Mangia! - Cristen

Join us at Sea Cider's Apple Day - September 27 from 11 to 6

When Dionne at Sea Cider approached me about participating in Apple Days I was thrilled. Here's what I immediate thought of (and something I know few do), "Pizza and cider is a great pairing!" Honestly, I cannot say I came to this alone - although given some time and tasting, I'd like to think I would have. I was inspired by the cookbook The Silver Spoon.

The Silver Spoon is the most influential and successful cookbook in Italy. Here's my inspiration: Pizzas need fizzy drinks to stimulate the digestion. Beer is fine but those who prefer wine may chose a sparkling white preferably light, young and fruity. The editor forgot another sparkling fruit drink- cider! Light, young and fruity - Sea Cider's Kings & Spies (made in the Italian style) is a fantastic paring!

But don't take my word for it, come join us at Sea Cider on Sunday, September 27 from 11 am to 6 pm. We'll celebrate the apple and you can decide if you like Sea Cider Pippins, Wild English or King & Spies or another of their fabulous drinks. For more information, visit: http://www.seacider.ca/

Congratulazioni Gela - Prima Sommelier

After much studying (and perhaps a bit of tasting too) Gela passed her exam to become a sommelier! The dictionary defines a sommelier as a person who has extensive knowledge about wine and food pairings - that certainly describes Gela. Add to it the passion and appreciation she embodies and readily shares! Stop by the pizzeria some evening for a chat with Gela about wine. We know you'll be happy you did! Congratulations Gela! Salute!

Pizza in the Parking Lot!

100 dough balls = 400 slices! Our thanks to all for helping us celebrate Year 1 and the launch of "Black Beauty" our new mobile wood-fired pizza oven! More pictures to come. photo credit - Kevin Doyle PPS customer and fan!

Celebrate our 1 Year Anniversary with us!

Join us in the parking lot at 230 Cook Street this Saturday, August 15 between 2-5 p.m. Be one of the first to witness the grand unveiling of our new mobile wood-fired pizza oven and try a slice on us!

Buon Anniversario Pizzeria Prima Strada

Today's the day! Pizzeria Prima Strada officially opened our doors one year ago today! A year later we still have much to smile about. Our thanks to all that have helped us make Prima Strada what it is today! Last year, in our excitement to open, we bypassed a Grand Opening celebration. We've got a little something in the works to celebrate August 5. It will be a few days from now but it will be grand! Stay tuned.

Moretti with your meal & get a free glass

Well, the picture doesn't do them justice - stop by the pizzeria for a pizza, have a Moretti to go with your meal and we'll give you the glass!

Salute!

Notes: limit one glass per meal per visit, Moretti must be ordered as part of a meal, while supplies last.

Eat. Vote. Get a free Zagat Guide.

Pizzeria Prima Strada fans your vote is needed! Last time we asked for your help, PPS was voted Best of the City! Vote in Zagat's Canada Restaurants Survey and get a FREE guide or win $500!

Participate in the online survey before the August 9, 2009 deadline and you will receive a FREE copy of the 2010 Vancouver Restaurants guide when it's published or you could win the $500 "Night On The Town" Sweepstakes. To share your reviews, visit www.zagat.com/VoteCanada

ICC Farm Market

Jon's been bringing back amazing fruit and vegetables from the ICC Bastion Square Farm Market. Not too surprising really considering the goods are all island grown and picked at their peak to deliver the very best flavor. Last Thursday it was strawberries for dessert, patty pan squash on a special pizza and fingerling potatoes in a fresh salad. Today it is melon, onions and more patty pan. Prosciutto & melon? Fresh onions in a salad or a pizza? If you haven't made it to the market yet, please do - Thursday & Friday in Bastion Square beginning at 10 a.m. to 5 p.m. Or come to the pizzeria and experience what Jon has picked up in one of his market shops.

NYT - Crust is a Canvas for Pizza's New Wave

We love it that one of our many loyal customers alerted us to this New York Times article on the New Wave of Pizza in the Big Apple . While the article's writer, Frank Bruni, notes "pizza connoisseurs bicker endlessly about where to find the best pies", we say, "It's easy, here we are!"

http://www.nytimes.com/2009/07/08/dining/08pizza.html?_r=1&th&emc=th

I think we have amazing crust - when I told a former colleague about Prima Strada the first thing Tony Bucci said to me was, "You know, Cris, it is all about the crust. Nothing else maters." This from an East Coast Italian American who prides himself on knowing pizza. We know Tony, we know and better still we got it!

Free-B Film Festival & pizza - of course!

Movies in the park - what could be better? Movies and pizza! Mark your calendar for the Free-B Film Festival at the Cameron Bandshell in Beacon Hill Park!

http://victoriafilmfestival.com/year-round/freeb.html

Give us a call to order your pie (or pies) and pick up the eats on your way to the park for a great evening!

WINNER! 3rd Best Pizza in the city!

Thanks for the votes Victoria! We couldn't be more appreciative, thrilled or flattered.

think pink for the summer

As the weather warms up, the wine list cools down at the pizzeria.

A new white by the glass from Lake Breeze Vineyards, on the Naramata Bench, http://www.lakebreeze.ca Their Pinot Blanc is consistently the best in the province - lots of lush ripe stone fruit on the palate and a fresh clean finish. This wine is just delicious!

We have had many requests for a Rose. As a lover of most things pink, I agree. For summer and your pink pleasure, we are featuring Wild Goose Blanc de Noir (white from red=pink). The wine is made from Pinot Noir and Merlot grapes, is a fruit forward, dry wine and a great match for anything with a tomato base. Hmmmm....I think there is a bit of tomato on the menu! The Wild Goose has been selling well. Up next will be the Rigamarole Rose. Perfectly paired with all things grilled, or in our case "fired", this is a deliciously simple and easy drinking blush. I will keep you posted on what's next. I can tell you it will be from BC and it will be just as pink!

I haven't forgotten the red wine lovers. We have somethingcoming for you too! From D`Angelo Winery (yes, another great wine from the Naramata Bench) comes their 2005 Sette Coppa - a big Bordeaux style blend. This family owned & operated winery has been making wine for 20 years and has vineyards on both sides of the country, in Penticton and Niagra.

Finally, the beer. Sadly, the Driftwood Porter has run out. Thank goodness for Phillips, another favorite local brewer! Their Longboat Chocolate Porter will be saving the day for all of our dark beer lovers (we know who you are). Same price, same format. For those of you looking for taste without the alcohol content, we now have Warsteiner at $3.50 a bottle.

Have a safe and happy summer and we will see you at the Pizzeria. I'll be there every Sunday.

Salute! -Ceri

yep, we've got cones for gelato!

aahhh summertime - school's out, sand and salt water, flip flops, sunscreen, fresh strawberries and a cone full of gelato from the pizzeria! yep, we've got cones! we've added a few new gelato and sorbetto flavours that are hard to resist (blueberry, lemon and watermelon) along with our other favorites (chocolate, pistachio, vanilla, espresso and blood orange). stop by on your way to the park or beach. enzo will tell you sharing is not an option.

The Archer's visit Pizzeria Prima Strada

The Archer family visited PPS this past Tuesday night. Here's the note they sent us along with a few pictures:

We wish to thank you for a wonderful first visit to Pizzeria Prima Strada on the evening of June 16th, yesterday. Darrel’s brother and sister in law (Chris and Carol) were visiting from Calgary and we celebrated by eating at your Pizzeria. I attach photographs as promised.

The food was delicious, the Caprese salad, the Margherita pizza and the evening’s special, followed by gelato and cappuccino. We have had so many recommendations to eat at your restaurant and this was our first opportunity. We will be back.

We told the girls before at milking this morning about their photographs on your walls and they seemed duly impressed as they chewed their cud.

Sincere best wishes,
Anthea and Darrel

J. Darrel & Anthea Archer
Fairburn Water Buffalo
Fairburn Farm
3330 Jackson Road
Duncan, British Columbia V9L 6N7

Where to Eat in Canada? Pizzeria Prima Strada, of course!

Pizzeria Prima Strada has been chosen as one of the best restaurants in the country by the national restaurant guide, Where to Eat in Canada. The guide, now 39 years old, is a big thick book of almost 400 pages! Contributors travel the country from coast to coast and pick the best restaurants in every city and town in Canada. The guide tells readers what each restaurant is like, what it does best, what it costs and when it's open. Mille grazie to Anne Hardy and her team for including PPS! http://www.oberonpress.ca/wheretoeat/

Lunch with Jon at Haliburton Community Organic Farm

Join PPS Chef Jonathan Pulker on Wednesday, July 13 from 11 a.m. to 1 p.m. for lunch in the garden at Haliburton Community Organic Farm! With only 15 guests around a long table in a pear orchard, this event promises to be relaxing and fun for all. For more information about Terralicious, the Celebrity Chefs Summer Luncheon Series and Haliburton Community Organic Farm - visit http://www.terralicious.ca/ or http://www.haliburtonfarm.org/index.html

Limoncello & Amaro

Spring brings some new additions to our Italian beverage offerings. Limoncello to start your meal and Montenegro Amaro to finish (or the other way around or right in the middle...you decide).

The "La Materdomini" Limoncello is a family-run company from Campania http://www.lamaterdomini.it/. This delicious liqueur is made by hand-peeling Sorrento Lemons (from the Amalfi Coast). According to ancient tradition, this method preserves all of the aroma and fragrance. Made from lemon rinds, alcohol, water and sugar Limoncello is sweet and lemony, but never sour as it contains no lemon juice. Served very cold and great in a Prosecco cocktail!

Montenegro Amaro Bitters is made just outside of Bologna. Made with over forty different herbs from around the world, it is known for its sweetness and gently bitter finish. Created in 1885, this 125 year old product is very popular in Italy and around the world. It even has a Facebook page with over 150,000 fans! It can be enjoyed straight, with soda and lemon rind or hot. We serve it on the rocks with a slice of orange.

Other beverage news to get excited about.....a beautiful new chalkboard made just for us! A handy tool for a wine geek like myself who just can't fit enough wine on the list. Look for featured wines coming soon! - Ceri

PS - Jon will tell you the chalkboard is to feature our pizzas and tasty seasonal eats but really, it is all about the wine :)

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

Monday Magazine 08 Year in Review

James Russell's Monday Magazine Review

Pam Grant's Times Colonist Review