It was National Pizza Day last Thursday (Feb 9th).  Along with some other bloggers, I had the opportunity to have a hand throwing the dough and making a pizza at Bardolino to win the chance of being on their menu for the day.  It was also to celebrate the launch of their new menu.

If you’ve not been to Bardolino yet, it’s overlooking the canal at the opposite end of The Cube to the skyline Marco Pierre White Steakhouse Bar & Grill. It’s designed to be ‘ultra-casual’ and focuses on the Italian comfort food staples of pasta and pizza, with a relaxed interior. It is a tad hidden away but worth finding out.

To start off, we had our hats to decorate (my styling was a little boring), but Dave from #BrumHour was happy with his by the looks of it!

After a gluten free Peroni, a new offering from their stable, it was time to get our hands busy. Before I start, a little disclaimer: many many moons ago, I used to work for a national Pizza Chain (no names but it rhymes with Mutt), so I had a slight advantage.

We started off with a dough puck with a hefty dose of semolina, and then were shown how to make it into a 12″ base by stretching it into a fried egg shape using our fingers, before tossing and spinning.  A bit different to what I was taught (using the heel of the palm) but no less effective.

After saucing and cheesing with mozzarella, it was time to pick from the bountiful table of ingredients in front of us. There were smoked meats, vegetables, herbs, bolognese and even eggs for those brave enough to try them. For my Pizza, I thought I’d theme it around the three colours of the Italian flag, named “Il Tricolore”:

• Green – Spinach & Basil
• White  – Mozzarella & Mushrooms
• Red – Bresola & Cherry Tomatoes

Whilst I was waiting for mine to cook and playing with the semolina, I had a look at Out In Brum (The 1877) and #BrumHour’s efforts:

I’m glad to say that my Pizza finished 3rd overall in the rankings, with Han Eats coming in second and Wine Press Girl finishing first with her ‘Ciao Bella’

And top of the pizza podium, earning a well-deserved spot as a special on the menu for #NationalPizzaDay – it’s @winepressgirl! pic.twitter.com/UR4qYjXnOm

— Bardolino Birmingham (@Bardolino_Bham) February 8, 2017

We all enjoyed our experience immensley and I wouldn’t be surprised if their pizza making classes went on the menu too.

To celebrate the week of love, they’re also offering heart shaped pizzas on Valentine’s Day (get in quick, only early and late slots left when I checked !).

Each pizza will be handmade and shaped by Bardolino’s expert chefs and included in the restaurant’s exclusive Valentine’s Day offer – a three course meal and a bellini in picturesque settings for just £22.50.

As well as the special heart-shaped pizzas, diners can also choose from any main course from Bardolino’s brand new menu designed by Marco Pierre White, which launches next week. If the heart-shaped pizzas are too cheesy of a gesture, why not re-enact the famous Lady and the Tramp scene with one of two new spaghetti dishes added to the menu – Meatballs Americano or Pollo Alla Valdostana.

With scenic views of Birmingham waterways, Bardolino is perfect for those wanting an intimate meal this Valentine’s Day, without the hefty price tag that usually comes with romantic meals at this time of year.

Bardolino’s new menu launched on Tuesday 7^th February, and all pizza options can be made into heart-shape designs on Valentine’s Day, with gluten-free dough and dairy-free cheese available when requested in advance. To book your table and see the full menu, visit mpwrestaurants.com/restaurants/bardolino-birmingham/valentines-day/ or call 0121 634 3433.

 

Disclaimer: For this visit, I was a guest of Bardolino & Rewired PR, this provides no bias to the post. This blog is my own personal opinion and strives to provide an independent view, promoting, enjoying and reviewing the range of exciting food and venues in and around Birmingham.

When: 30/01/2017

Where: Bardolino Birmingham, The Cube, B1 1RN

Who: Bardolino,  Marco Pierre White Steakhouse Bar & Grill