Table of Contents - protrain.hs.llnwd.net Guid… · 5. Using purple scoop, place 1/2 scoop of feta...

Property of Famoso Inc

Table of ContentsTAKE OUT SPECS

FEATURE ITEMS

Appetizers Fire Roasted Tomato Bisque Marinated Olives Antipasto Platter Arancini – Pesto Calamari Fritti Mediterranean Flatbread Prosciutto Wrapped Mozzarella Balls (3) Prosciutto Wrapped Mozzarella Balls (6) Pork & Ricotta Meatballs Roasted Cauliflower & Artichoke Dip Wings – BBQ Wings Wings – Hot Wings Wings – Crispy Limoncello Wings Wings – Truffle Parmesan Wings

Salads Caesar Salad – Full & Half Caprese Salad – Full & Half Pesto Caprese Salad – Full & Half Famoso Salad Gorgonzola Walnut Salad – Full & Half Napoli Salad – Full & Half Pizzas Marinara Margherita Abruzzo Cappricciosa Siciliana Vesuvio Prosciutto Arugula Quattro Formaggi Primavera Cavoletti Funghi Don Andreas Pepperoni and Roasted Mushrooms Italian Ham and Crushed Pineapple Sweet BBQ Chicken Spicy Thai Gluten Smart Pg 1 Gluten Smart Pg 2

Fire Bread Sandwiches & Combos Prosciutto Caprese Sandwich – Half The Sophia Loren – Half The Wiseguy – Half Meatball Sandwich Pizzetta & Soup/Salad Sandwich & Soup/Salad Soup & Half Salad/Full Salad

Pasta – Oven Procedures Beef Bolognese – Full & Kids Linguine Pomodoro – Full & Kids Linguine Pomodoro & Meatballs - Full & Kids Mac & Cheese – Full & kids Pistachio Pesto Primavera

Pasta – Pasta Kitchen Procedures Beef Bolognese – Full & Kids Linguine Pomodoro – Full & Kids Linguine Pomodoro & Meatballs - Full & Kids Mac & Cheese – Full & kids Mushroom & Mascarpone Ravioli – Full & Kids Prawn Linguine Pistachio Pesto Primavera

Sides Garlic Flatbread Procedure Side: Hummus, Spicy Oil, Tomato Sauce Side: Parmesan Dip (Certain Locations Only) Pistachio Pesto.Red Pepper Aioli (Certain Locations Only) Side: Tzatziki, Flatbread Wedges Desserts Dolce & Banana Gelato/Sorbetto: Single, Double, Triple Scoop Nutella Pizza Nutella Pizzetta Banana Nutella Pizza Banana Nutella Pizzetta Gluten Smart Banana & Nutella Pizza White Chocolate Panna Cotta Tiramisu & Affogato Tiramisu (BC Mainland) Misc Roll Ups Deep Frying Second Defense

Appendix - Pizza Cooking Guide The Pizza Peel The Perfect Dough Under Stretched & Overstretched Dough Dried-out Dough Tomato Sauce Measuring Perfectly Sauced Dough Perfect Cheese & Perfect Crust Perfect Top Perfect Bottom Underdone Top Underdone Bottom Well-Done Top Well-Done Bottom Burnt Top Burnt Bottom11 Soggy Pizza Soggy Pizza continued ‘Magnetic’ Toppings Loose Stones on Deck1


TAKE OUT SPECS

Takeout and Delivery Packing Tips: ✓Dressing for all salads should be served in a 2oz togo ramekin

NOT mixed into the salad. Adding the dressing to the salad can result in soggy salads.

✓Never package cold items (salads, gelato, whip cream) in the same bag as hot items, this can result in wilted and melted product

✓Ensure that all lids are properly sealed and secured to avoid leaks and spills while in transport.

✓Always confirm if the customer needs cutlery and/or napkins

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Tomato Bisque (12oz black to go)

Antipasto Platter (32oz black to go, 12oz black to go, 2 x 2oz ramekin)

Salads (round salad to go)

Pork + Ricotta Meatballs (12oz black to go – wax paper bag)

Mozza Balls – x3 (12oz black to go – wax paper bag)

Mozza Balls – x6 (32oz black to go – wax paper bag)

Pastas (32oz black to go)

Garlic Flatbread (wax paper bag)

Cauliflower Dip (12oz black to go – pizzetta box)

Nutella Pizza (Pizza Box -12oz to go)

Marinated Olives (12oz black to go)

Tiramisu (round salad to go)

Panna Cotta (12oz to go)

Dolce & Banana (32oz black to go, gelato to go cup)

Chicago Italian Beef Sandwich (32oz black oval) BC/ONT

AB/SK


FEATURE ITEMS

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Citrus Avocado Salad Ver. 1.0

Quinoa, Arugula, Dried Cranberry, Cucumber, Red Onion, Cilantro, Pumpkin Seed in a Orange Vinaigrette, topped with

Fresh Orange Honey Walnuts and Avocado

Plating Tips: ✓ Serve large salads with a soup spoon. ✓ Do not use heaping ladles of dressing this will result in a wet and wilted, overdressed salad. ✓ Create height with the salad for maximum visual impact, create a ‘Wow’ factor. ✓ Don’t try and fan the avocado as it will look over handled, try to keep avocado in original shape. ✓ Ensure you wipe edges of bowl of any smears. Present all dishes with care and attention.

Method: 1. In a large bowl combine; 2. 1.5 oz of Arugula. 3. 2 green scoops of quinoa. 4. 2 purple scoops of dried cranberries. 5. 2 purple scoop of pumpkin seed 6. 2 purple scoops of cucumber 7. 1 purple scoop of diced red onions 8. 1 purple scoop of cilantro 9. Add 2 Floz of Orange Citrus Vinaigrette. Toss and stack high in large salad bowl. 10. Top with 10 orange segments scattered around. 11. Top with 2 purple scoops of Honey Walnuts 12. Place ½ Avocado sliced into 6 on the side of the salad. Don’t Fan Avocado

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The Wiseguy Sandwich Large Sandwich Dough, Red Onion, Roasted Red Pepper, Roasted Mushrooms, Roasted Zucchini, Provolone, Pesto Ricotta

Plating Tips: ✓ Make sure you don’t cut all the way though the bun, bun must maintain strong structure. If

bun is close to separating halves, discard bun ✓ Ensure the bun is not overcooked or served with burnt edges. ✓ Ensure the bun is heated throughout – DO NOT SERVE A COLD BUN ✓ When served with soup, place soup spoon on sandwich board under the bottom of soup bowl.

Method: 1. Weigh out 4oz of beef n a metal 1/6 then add 1 floz of honey balsamic glaze. 2. Cook in oven for 2 minutes. 3. Cut Italian Roll in half - only cut 2/3 of the way through, bun must remain hinged. 4. Toast bun close to the middle of the oven away from flame so bun wont burn, until

golden brown. 5. On top half of bun spread with 1 soup spoon of smoked veggie spread. 6. Add cooked beef to the bottom half of Italian roll. 7. Place 0.25 oz of Arugula on top half with the smoked veggie spread, its good to have

some green sticking out. 8. Top beef with ½ cup of Giardiniera and serve open faced. 9. Serve on side plate or combo board, open side facing away from soup / salad bowl.

Chicago Italian Beef Sandwich Ver. 1.0 Honey Balsamic Beef, Smoked Veggie Spread topped with

Arugula and house-made Giardiniera on an Italian Roll

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Full Size Method: 1. Stretch out large dough. 2. Add 2 soup spoons of cut mango chutney and

spread out. 3. Add 3oz Fior di Latte. 4. Add 2 green scoops of curry cauliflower. 5. Add 1 green scoop of diced mango. 6. Add 1 purple scoop of diced red onion. 7. Cook 8. Top with 12 thinly sliced jalapenos. 2 per slice. 9. Top with mint yogurt drizzle in a zig-zag

pattern, 5 lines. 10. Garnish with 1 pinches of cilantro. 11. Garnish with lime wedge in middle.

Bombay Cauliflower Pizza ver. 1.0 Mango Chutney, Fior di Latte, Curry Cauliflower, Diced Mango, Red

Onion topped with Jalapeno, Mint Yogurt, Cilantro and Lime Wedge

Plating Tips: ✓ Make sure to spread the toppings out evenly across the entire pizza. ✓ Make sure the spout on the squeeze bottle is cut to 1/4” and not bigger. If the spout is to big

then your over power the pizza with mint drizzle which dilutes the other flavors.

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Pizzetta Size Method: 1. Stretch out small dough. 2. Add 1 soup spoon of cut mango chutney and

spread out. 3. Add 1.5oz Fior di Latte. 4. Add 1 green scoop of curry cauliflower. 5. Add 0.5 green scoop of diced mango. 6. Add 0.5 purple scoop of diced red onion. 7. Cook 8. Top with 6 thinly sliced jalapenos, 1 per slice,

2 in the middle. 9. Top with mint yogurt drizzle in a zig-zag

pattern, 3 lines. 10. Garnish with 0.5 pinch of cilantro. 11. Garnish with lime wedge in middle.


Prawn Pesto Pizza Ver. 2.0

Citrus Garlic Prawns, Seasoned Ricotta, Roasted Garlic, Red Onions, Sun Dried Tomatoes, Arugula, Pistachio Pesto, Lemon Wedge.

16

Method: 1. Stretch out large dough. 2. Add 6 silver scoops of seasoned ricotta

around the middle,1 per slice. 3. Using a spoon push and spread ricotta

down and out towards the crust. 4. Add 2 oz. of fior di latte. 5. Add 2 purple scoops of sun dried

tomatoes. 6. Add 2 silver scoops of roasted garlic. 7. Add 1 purple scoop of diced red onion. 8. Add 10 prawn halves, 6 around the

outside on top of ricotta and 4 in the middle.

9. Cook 10. Top with 0.5 oz. of arugula spread evenly. 11. Using a demitasse spoon, top with 2 purple

scoops of pistachio pesto in dollops. 12. Garnish with lemon wedge.

Plating Tips: ✓ Seasoned ricotta should be spread in lines and not all over the base. ✓ Ensure you evenly distribute all products on the pizza before cooking. ✓ Ensure you only lightly top this pizza with arugula as there is HALF the amount of arugula on this

pizza than the Prosciutto Arugula

Method: 1. Stretch out small dough. 2. Add 4 silver scoops of seasoned ricotta

around the middle, 1 per slice. 3. Using a spoon push and spread ricotta

down and out towards the crust. 4. Add 1 oz. of fior di latte. 5. Add 1 purple scoop of sun dried tomatoes. 6. Add 1 silver scoop of roasted garlic. 7. Add 1/2 purple scoop of diced red onion. 8. Add 6 prawn halves, 1 per slice, 2 in the

middle. 9. Cook 10. Top with 0.25 oz. of arugula spread evenly. 11. Using a demitasse spoon top with 1 purple

scoop of pistachio pesto in dollops. 12. Garnish with lemon wedge.

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Method: 1. Place 5 full, uncut, tail on prawns on a sprayed pan. 2. Cook in over for 2-3 rotations / side at optimal temp. 3. Present prawns on the corner of the bowl, tails facing outward and

all in the same direction.

Plating Tips: ✓ Make sure prawns don’t over cook and become rubbery ✓ If oven is running hotter than optimal reduce by 1 spin / side. ✓ Best practice includes using separate tongs solely for prawn handling

Add Prawn ver. 1.0

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APPETIZERS

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Fire-Roasted Tomato Bisque Ver 2.4

Tomato Bisque. Finish – Feta, Garlic Flatbread

Key Notes: Plating: • Dine-In – small bowl, small plate, folded napkin,

soup spoon • Takeout – plastic portion cup (Soup), wax paper

bag (flatbread) Hot Holding: • Bisque batches must be cooked prior to each

revenue period separately NEVER add cold soup to an already heated pot

• Get to know the soup warmer and what level you need to set it on to maintain a minimum 75°C

• Do not exceed 80°C – this will over cook our Bisque and change the consistency

• Be sure to check warmer and/or refill with hot water before each revenue period

Heating and Hot Holding Method:

1. On Induction cooker heat pot of Bisque to minimum 75°C stirring occasionally

2. Transfer bisque to soup warmer *Soup warmer MUST maintain a minimum temp of 75°C

3. Recommended setting – level 5 4. Measure 8 oz. of Bisque from

warmer into a small bowl 5. Using purple scoop, place 1/2

scoop of feta into middle of soup

6. Place on top of folded napkin on small plate with flatbread, serve with soup spoon

Cooling Procedure: • Soup can be cooled down in a

shallow pan in the fridge or in an ice bath.

• Soup must be cooled to 4°C within 4 hours HACCP/CCP

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Marinated Olives Mixed Mediterranean Olives, orange & lemon peel, rosemary, garlic,

cracked coriander seeds, fennel seeds and extra virgin olive oil.

Method: 1. Ensure the olive oil in the jar has

melted to room temperature before serving

2. Give the jar a good shake to ensure marinate re-covers all the olives before serving

3. Remove lid from 5 oz portion of olives

4. Add one piece pepperoncini on top of olives at 10oclock

5. Serve with demitasse spoon placed inside jar beside pepperoncini

6. Place Olive jar in a white ramekin 7. When Olives are run place the jar

and ramekin on the table side by side so they guest know the ramekin is for olive pits

Plating Tips: ✓ Make sure you wipe down any condensation on the jar from it being cooled, or any olive oil they may have

spilled on the edges during prepping the marinated olives. ✓ If the olive oil is still coagulated (because too cold) then place jar at the foot of the oven to warm slightly,

turn if needed. This should not take more than 30 seconds. ✓ Once plated; wipe down any smears that may be on the plate before serving.

Separate dishes at the table when placing the Olives down.

Ramekin is for Olive Pitts

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Antipasto PlatterPortioned Marinated Olives, Fior di Latte & Pistachio Pesto,

Sliced Cold Cuts, Arugula Salad, and Garlic Flatbread.

Method: 1. Remove lid from olive jar. Once warmed to room temperature, place jar on left side of

plate on top of folded napkin 2. Add one piece pepperoncini on top of olives 3. Place steel ramekin below olives on napkin 4. Beside olives, layer 3 slices of salad fior width-wide 5. Run a ½ purple scoop of pesto down the middle of fior. Make sure it is not cold and chunky. 6. Layer 3 pieces soppressata across center of plate width-wise 7. Loosely bunch 3 pieces prosciutto on top of soppressata. Soppressata should still be slightly

visible. 8. Bread: wipe one side of pre-cooked sandwich bread with ½ oz bianca sauce, then place in

oven to heat-toast 9. Salad: in small stainless bowl, add 1 portion arugula 10. Add 4 roasted red peppers, 1 silver scoop capers, drizzle Oil & Vinegar dressing 11. Mix pile on far right side plate 12. Serve with demitasse spoon in olives 13. Garnish the platter by cutting the flatbread in half, place just behind the jar of olives

Plating Tips: ✓ Make sure you wipe down any condensation on the jar from it being cooled, or any olive oil they may have

spilled on the edges during prepping the marinated olives. ✓ Once plated; wipe down any smears that may be on the plate before serving.

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Arancini – Pesto

(Only at certain locations) Crispy Creamy Risotto Rice Balls, melted Mozzarella, Tomato

Sauce & Pistachio Pesto ver.2.0

Method: 1. Hot Held Pomodoro Sauce: Heat Pomodoro Sauce to 75°C in a pan, store in metal

cylinder in a hot water bath. Hot water bath must maintain temp of 75°C. 2. Place 4 risotto balls in the deep fryer at 360°f, set a timer & cook for 3 minutes. 3. Once cooked, remove the Arancini immediately from the fryer & place them into a

stainless steel bowl lined with a brown paper towel to drain excess fat. 4. Measure 1 purple scoop of pistachio pesto and place it down the middle of a slightly

heated chef tray & place the risotto balls in a straight line on top of the pesto. 5. Divide 1 fl. Oz. scoop of hot pomodoro sauce between the Arancini in a dollop on top

of each one. 6. Add Grana Padano using a 6’ section of the micro-plane, grate 6 times to garnish the

to of the pasta. (6 x on the micro-plane equals 2 grams of cheese)

Plating Tips: ✓ Be sure to drain off as much excess oil as possible when pulling from the fryer but be careful not to break

off any breading. ✓ Using a probe thermometer check the temperature of the tomato sauce often to ensure it maintains at

temp of 75°C ✓ Ensure that the Arancini are fully defrosted prior to cooking or they will not heat through entirely.

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Calamari Fritti (Only at certain locations)

Crispy Fried Calamari, Sicilian Tomato Sauce & Red Pepper Aioli ver.2.2

Method: 1. Hot Held Sicilian Sauce: Heat Sicilian Sauce to 75°C in a pan, store in metal cylinder in a hot

water bath. Hot water bath must maintain temp of 75°C. 2. Drop 1 x 7oz portion marinated squid out of the bag into the Calamari bucket with equal parts

flour and corn starch cover & shake vigorously. 3. Dump the bucket of dredged squid into the second bucket & shake off excess flour through the

sifter. (Flour and Corn Starch mix can be used twice before discarding) 4. Place the dredged squid into the deep fryer, set a timer & cook for 1 min. & 40 secs. seconds,

shaking gently to ensure the pieces separated while cooking. 5. Place the fried squid into a stainless mixing bowl, season with salt grinder (two turns), taste a

piece to ensure proper seasoning. 6. Measure 2 fl. Oz. of the hot Sicilian tomato sauce in to the middle of a lightly heated small

bowl. 7. Pile the seasoned Calamari high in the middle of the plate on top of the sauce. 8. Drizzle 6 lines, approx. 0.5 fl. Oz. of the house aioli in a ZIG-ZAG pattern over top of the

calamari. 9. Top the calamari with a pinch of chopped parsley

Plating Tips: ✓ When dredging the squid, be very aggressive with shaking the bucket, this will ensure the right thickness of the crust &

that the pieces don’t stick together when it gets deep fried. ✓ Corn Starch and Flour Mixture can ONLY be used twice before being discarded. ✓ Be sure to drain off as much excess oil as possible when pulling from the fryer but be careful not to break off any

breading. ✓ Using a probe thermometer check the temperature of the Sicilian tomato sauce often to ensure it maintains at temp of

75°C ✓ Ensure deep fry oil has been cleaned and filtered on a daily basis, this prevents the food browning quicker, and your food

taking on style and burnt flavours. “Clean Oil” “Clean and Flavorful Food” ✓ Keep water or any liquids far way from the fryer, this can cause spattering or even the fryer from exploding and

overflowing. ✓ Always take care around a deep fryer, ensure your area and floor are always clean, this will prevent you burning yourself

or others when working near the fryer.

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Mediterranean Flatbread Ver 2.5

Large Dough, Herb Oil & Garlic, Feta. Finish - Hummus, Tzatziki

Plating: • Dine-In – large pizza plate, folded napkin, ramekin • Takeout – 2 to-go ramekins (1 for each dip) & large pizza box pizza (flatbread) Plating Tips: ✓ Place flatbread strips on plate in an ‘x’ formation around the plate

Method: 1. Stretch out 10 oz. dough 2. Brush with 0.5 floz. Herb oil and 1 silver scoop of garlic 3. Evenly sprinkle 2 purple scoops feta over dough 4. Cook 5. In ramekin, put 2 purple scoops hummus & 2 purple scoops tzatziki 6. Remove flatbread from oven and cut in half 7. Rotate 90° and cut in half again then quarter each half with 1”-1.5” strips , 16 slices

total. 8. Place ramekin in center of plate, and lay strips around plate in an overlapping

manner 9. Serve with demitasse spoon.

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3 Prosciutto Wrapped Mozzarella Balls Prosciutto Wrapped Mozzarella, Tomato Sauce. Finish – Basil, Grated Grana Padano, Garlic Flatbread Ver 2.2

Plating: • Dine-in – side plate, folded napkin, small bowl, soup spoon • Takeout – salad to-go bowl (mozzarella balls), wax paper bag (flatbread) Plating Tips: ✓ Ensure every ball is checked with a fork – mozzarella ball should be soft

Method:

1. Scoop 4 fl. oz. tomato sauce – add half of scoop to metal insert 2. Add 3 mozzarella balls to insert 3. Add remaining tomato sauce to insert (the coverage prevents burning) 4. Cook for 3 full cycles, or until tops of balls start to crisp (before plating, check each

ball with a fork to ensure they’re soft) 5. Carefully pour sauce & balls into small bowl (wipe bowl of any splatter) 6. Place bowl on top of folded napkin on side plate 7. Finish with a pinch of Grated Grana Padano and 1 basil sprig 8. Serve with flatbread and soup spoon

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6 Prosciutto Wrapped Mozzarella Balls Prosciutto Wrapped Mozzarella, Tomato Sauce. Finish – Basil, Grated

Grana Padano, Garlic Flatbread Ver 2.2

Plating: • Dine-in – large bowl, small bowl, soup spoon • Takeout – salad to-go bowl (mozzarella balls), 2 wax paper bags, 2 pieces in each Plating Tips: ✓ Ensure every ball is checked with a fork – mozzarella ball should be soft

Method:

1. Scoop 4 fl. oz. tomato sauce into metal insert 2. Add 6 mozzarella balls to insert 3. Add 4 additional fl. oz. tomato sauce to insert (the coverage prevents burning) 4. Cook for 3 full cycles, or until tops of balls start to crisp (before plating, check each

ball with a fork to ensure they’re soft) 5. Carefully pour sauce & balls into large bowl (wipe bowl of any splatter) 6. Finish with a pinch of Grated Grana Padano and 1 basil sprig & a soup spoon 7. Serve with flatbread on small square plate

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Pork & Ricotta Meatballs Ver 2.3 Oven Roasted Meatballs in Tomato Sauce, Ricotta Cheese, Extra Virgin Olive Oil, Shaved Grana Padano, Garlic Flatbread

House-Made Meatballs Method:

1. Place 6 meatballs into roasting pan and roast in oven for 4 - 5 mins.

2. Remove roasting pan from oven. Add 4oz of tomato sauce , place back in oven and continue to cook for 1 - 2 mins or until sauce is hot and meatballs have an internal temperature of 70º to 80ºC.

3. Take small salad bowl and place meatballs in the center (4 on the bottom and 2 on top in the middle). Pour all of the sauce from the roasting pan over the top.

4. Garnish at the 8 o’clock position with one purple scoop of ricotta cheese, followed by a 1 purple scoop of Grana Padano.

5. Drizzle with extra virgin olive oil. 6. Serve with a spoon as shown.

Plating Tips: ✓ Stack Meatballs like a pyramid to ensure the meatballs are well placed and will not fall over when the

barista is delivery the appetizer to the guest. ✓ This item must be temped every time, NO EXCEPTIONS. Ensure you are taking the temperature of the

center of the meatball.

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Roasted Cauliflower

& Artichoke Dip ver. 1.1

Oven Roasted Cauliflower, Artichoke Hearts, Cream Cheese, Tortilla Chips, Garlic Flatbread Wedges

Method: 1. Portion out 220g or 4 yellow scoops of dip mixture into a seasoned skillet and spread

evenly. 2. Top mixture with 1 purple scoop of cheddar cheese. 3. Cook in the center of the oven for 2-3 minutes until cheese is melted and starting to

brown. 4. Place 1 flatbread in the oven dressed with with bianca, salt, oregano and cook in the

oven. 5. Once cooked, remove flatbread from oven and cut into 8 wedges. 6. Serve on a rectangle plate with 2 folded napkins underneath. (Important - ensure

there are 2 napkins so that the hot skillet sits firmly on the plate. 7. Serve with 1.5 oz. of tortilla chips (14-16 chips in total) and bread wedges on opposite

sides of the skillet. Make sure chip size is NO LESS THAN HALF as we don’t want bits of chips plated.

8. Serve with soup spoon on the side of skillet with the bread wedges.

Plating Tips: ✓ Make sure to not over cook the dip, the cheese should not be crispy or show any signs of being burnt. ✓ It is ok to save day old flatbreads for this dish. If use today’s flatbreads then make sure they are slightly

well done. ✓ Do not over handle your tortilla chips as they will break, DO NOT PLATE WITH SMALL BROKEN CHIPS ✓ Caution guest – skillet with be extremely HOT

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BBQ Wings(Only at certain locations)

Crispy Chicken Wings, BBQ Sauce ver.1.0

Method: 1. Place one portion (8 wings) into the deep fryer, set timer & cook for 4 minutes. 2. Once the timer goes off & the wings are floating & crispy, Immediately place them in

a stainless steel mixing bowl. (With tongs take largest drumette, slightly break open to ensure its cooked to the bone. Juices will run clear if fully cooked)

3. Measure 2 fl. oz. of BBQ Sauce in to the bowl while tossing the wings saucing thoroughly.

4. Pile the wings high on one side of a lightly heated chef tray. 5. Place 4 celery sticks in a stack beside the wings pointing to corner on chef tray. 6. Place 2 fl. Oz. of Parm dip into stainless steel ramekin and place in corner of chef

tray.

Plating Tips: ✓ The wings must be sauced within 10 seconds of coming out of the deep fryer for optimal sauce absorption. ✓ Always check the largest drumette to ensure it’s fully cooked to the bone prior to serving. ✓ Ensure deep fry oil has been cleaned and filtered on a daily basis, this prevents the food browning quicker,

and your food taking on style and burnt flavours. “Clean Oil” “Clean and Flavorful Food” ✓ Keep water or any liquids far way from the fryer, this can cause spattering or even the fryer from

exploding and overflowing. ✓ Always take care around a deep fryer, ensure your area and floor are always clean, this will prevent you

burning yourself or others when working near the fryer

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Hot Wings(Only at certain locations)

Crispy Chicken Wings, Hot Sauce ver.1.0



3. Measure 2 fl. oz. of Hot Sauce in to the bowl while tossing the wings saucing thoroughly.

4. Pile the wings high on one side of a lightly heated chef tray. 5. Place 4 celery sticks in a stack beside the wings pointing to corner on chef tray. 6. Place 2 fl. Oz. of Parm dip into stainless steel ramekin and place in corner of chef

tray.





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Crispy Limoncello Wings(Only at certain locations)

Limoncello, Chili and Honey Sauce ver.2.0



3. Measure 2 fl. Oz. of the Limoncello sauce into the bowl & toss the wings until thoroughly coated.

4. Pile the wings high on one side of a lightly heated chef tray. 5. Add Lemon Zest -Using a 6’ section of the micro-plane, grate 2 times to garnish the to

of the pasta. (2 x on the micro-plane equals 1 grams of zest.) 6. Place 4 celery sticks in a stack beside the wings pointing to corner on chef tray. 7. Place 2 fl. Oz. of Parm dip into stainless steel ramekin and place in corner of chef

tray.





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Truffle Parmesan Wings(Only at certain locations)

Crispy Chicken Wings, Truffle Oil, grated Grated Grana Padano, cracked Black Pepper and Rosemary ver.2.2

Method: 1. Place one portion (8 wings) into the deep fryer, set timer & cook for 4 minutes. 2. While wings are cooking, add ingredients to stainless bowl. 3. Add 1 turn of salt grinder and 10 turns of cracked black pepper from the pepper mill. 4. Add 1 x silver scoop of grated Grated Grana Padano cheese and 2 shakes of finely

chopped rosemary. 5. Once the timer goes off & the wings are floating & crispy, Immediately place them in

the stainless steel mixing bowl. (With tongs take largest drumette, slightly break open to ensure its cooked to the bone. Juices will run clear if fully cooked). Toss wings.

6. Squeeze 2 ml of truffle oil into the bowl while tossing the wings. 7. Pile the wings high on one side of a lightly heated chef tray. Place any leftover

ingredients from the bowl on top of wings. 8. Next to wings place a lemon wedge. 9. Place 4 celery sticks in a stack beside the lemon wedge pointing to corner on chef

tray. 10. Place 2 fl. Oz. of Parm dip into stainless steel ramekin and place in corner of chef

tray. Plating Tips: ✓ The wings must be sauced within 10 seconds of coming out of the deep fryer for optimal sauce absorption. ✓ Always check the largest drumette to ensure it’s fully cooked to the bone prior to serving. ✓ Ensure deep fry oil has been cleaned and filtered on a daily basis, this prevents the food browning quicker,




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Salads

Plating

Salad Size Dine-In Takeout

Regular Large Bowl Round Salad to go

Half Small Bowl Round Salad to go

Plating Tips

✓ Always Ensure to use the correct ladle ✓ When mixing salads, be sure dressing covers all greens ✓ Never use brown or wilted greens ✓ Ensure rims and edges of plates are wiped clean

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Caesar Salad Ver 3 Romaine, Caesar Dressing. Finish – Grana Padano, Lemon Wedge

Plating Tips: ✓ Serve large salad with a soup spoon ✓ Add Prosciutto will be 1 purple scoop for a full and ½ for a half placed in the center on top of

the Grana Padano ✓ When weighing romaine, ensure a good balance of leafs and hearts. Leaves weigh less than

hearts: • Too much leaf = salad that looks too large • Too much heart = salad that looks too small

Full Caesar Salad

Method: 1. ‘Zero out’ stainless bowl on

scale 2. Weigh 5 oz. romaine in bowl 3. Add 2 fl. oz. Caesar dressing &

toss until leaves are coated 4. Pile tossed romaine into large

bowl 5. Place 1 purple scoops grana

padano in center of salad 6. Garnish with lemon wedge 7. Serve with a soup spoon

Half Caesar Salad


scale 2. Weigh 2.5 oz. romaine in bowl 3. Add 1 fl. oz. Caesar dressing &

toss until leaves are coated 4. Pile tossed romaine into small

bowl 5. Place 1/2 purple scoop grana

padano in center of salad 6. Garnish with lemon wedge

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Caprese Salad Ver 2.3

Field Greens, Fior di Latte, Vine Tomatoes, Oil & Vinegar. Finish - Oregano, Fresh Basil, Salt, Lemon wedge

Plating Tips: ✓ Layer salad from ‘corner to corner’ in bowl ✓ Ensure Fior di Latte is the ‘outside layer’ of salad ✓ Ensure Fior di Latte pieces are clean-cut, and of good size. Any de-formed pieces or

pieces that are too small should be torn and added to pizza cheese insert

Full Caprese Salad Method:

1. ‘Zero out’ large bowl on scale 2. Weigh 1 oz. field greens in bowl 3. Drizzle oil & vinegar over greens 4. Starting with vine tomatoes,

alternate layering 5 slices each: vine tomatoes and fior di latte over spring mix

5. Layer 5 loonie-sized pieces of basil between tomatoes & fior di latte

6. Drizzle oil & vinegar across top 7. Sprinkle pinch of oregano & 2 turns

salt grinder over top of tomatoes, cheese & basil

8. Garnish with lemon wedge 9. Serve with a soup spoon

Half Caprese Salad Method:

1. ‘Zero out’ small bowl on scale 2. Weigh 0.5 oz. field greens in bowl 3. Drizzle oil & vinegar over greens 4. Starting with vine tomatoes,

alternate layering 3 pieces each: vine tomatoes and fior di latte over spring mix

5. Layer 3 loonie-sized pieces of basil between tomatoes & fior di latte

6. Drizzle oil & vinegar across top 7. Sprinkle pinch of oregano & 1 turn

salt grinder over top of tomatoes, cheese & basil

8. Garnish with lemon wedge

Table of Contents


Pesto Caprese Salad Ver 2.3

Field Greens, Fior di Latte, Vine Tomatoes, Oil & Vinegar. Finish – Pesto, Fresh Basil, Oregano, Salt, Lemon wedge

Plating Tips: ✓ Layer salad from ‘corner to corner’ in bowl ✓ Ensure Fior di Latte is the ‘outside layer’ of salad ✓ Ensure Fior di Latte pieces are clean-cut, and of good size. Any de-formed pieces or

pieces that are too small should be torn and added to pizza cheese insert

Full Caprese Salad Method:

1. ‘Zero out’ large bowl on scale 2. Weigh 1 oz. field greens in bowl 3. Drizzle oil & vinegar over greens 4. Starting with vine tomatoes,

alternate layering 5 slices each: vine tomatoes and fior di latte over spring mix

5. Place 1 dollop of pistachio pesto on the top of each fior slice (5 dollops/1 purple scoop)

6. Layer 5 loonie-sized pieces of basil on top of pesto dollop

7. Drizzle oil & vinegar across top 8. Sprinkle pinch of oregano & 2 turns

salt grinder over top of tomatoes, cheese, basil and pesto

9. Garnish with lemon wedge 10. Serve with a soup spoon

Half Caprese Salad Method:

1. ‘Zero out’ small bowl on scale 2. Weigh 0.5 oz. field greens in bowl 3. Drizzle oil & vinegar over greens 4. Starting with vine tomatoes,

alternate layering 3 pieces each: vine tomatoes and fior di latte over spring mix

5. Place 1 dollop of pistachio pesto on the top of each fior slice (3 dollops/1/2 purple scoop)

6. Layer 3 loonie-sized pieces of basil on top of pesto dollop

7. Drizzle oil & vinegar across top 8. Sprinkle pinch of oregano & 1 turn

salt grinder over top of tomatoes, cheese, basil and pesto

Table of Contents


Famoso Salad Ver 2.5

Romaine, Carrots, Cherry Tomatoes, Prosciutto Crisps, Honey Dijon Vinaigrette. Finish - Roasted Chicken, Sopressata, Feta

, F

Plating Tips: ✓ Ensure roasted chicken, soppressata and feta are spread out in rows – i.e., ingredients

are not clumped together

Method: 1. ‘Zero out’ stainless bowl on scale 2. Weigh 5 oz. romaine in bowl 3. Add 2 fl. oz. Honey Dijon vinaigrette 4. Add 6 cherry tomato halves, 1 purple scoops prosciutto crisp & 2 purple scoops carrots 5. Toss until ingredients are coated 6. Pile tossed ingredients into large bowl 7. In rows, spread 1 soppressata portion , feta and 1 portion heated chicken across salad

(feta in the middle) 8. Serve with a soup spoon

Table of Contents


Gorgonzola Walnut Salad Ver 2.3

Romaine, Dried Cranberries, Walnuts, Gorgonzola, Gorgonzola Walnut Vinaigrette

Plating Tips: ✓ When weighing romaine, ensure a good balance of leafs and hearts. Leavess weigh less

than hearts: • Too much leaf = salad that looks too large • Too much heart = salad that looks too small

Full Gorgonzola Walnut Salad

Method: 1. ‘Zero out’ stainless bowl on scale 2. Weigh 5 oz. romaine in bowl 3. Add 2 fl. oz. gorgonzola walnut

vinaigrette & toss until leaves are coated

4. Pile tossed romaine into large bowl 5. Layout 2 purple scoops each:

walnuts, gorgonzola and cranberries in rows across salad (gorgonzola in the middle)

6. Serve with a soup spoon

Half Gorgonzola Walnut Salad

Method: 1. ‘Zero out’ stainless bowl on scale 2. Weigh 2.5 oz. romaine in bowl 3. Add 1 fl. oz. gorgonzola walnut

vinaigrette & toss until leaves are coated

4. Pile tossed romaine into small bowl 5. Layout 1 purple scoop each:

walnuts, gorgonzola and cranberries in rows across salad (gorgonzola in the middle)

Table of Contents


Napoli Salad Ver 2.2

Field Greens, Garbanzo Beans, Red Onion, Carrots, Cherry Tomatoes, Balsamic Vinaigrette

Plating Tips: ✓ When placing ingredients in bowl make sure to tong garbanzo beans,

carrots, onion and tomatoes to the top for presentation ✓ Ensure cooler temp is 0°- 4°C – dressing that is too cold will be too thick

Full Napoli Salad


scale 2. Weigh 3 oz. field greens in

bowl 3. Add 6 cherry tomato halves, 2

purple scoops each: garbanzo beans, carrots & red onion

4. Add 1 fl. oz. Balsamic Vinaigrette

5. Toss lightly – be careful not to bruise ingredients

6. Pile greens in the center of large bowl and top with other ingredients

7. Serve with soup spoon

Half Napoli Salad


scale 2. Weigh 1.5 oz. field greens in

bowl 3. Add 3 cherry tomato halves, 1

scoop each: garbanzo beans, carrots & red onion

4. Add ½ fl. oz. Balsamic Vinaigrette

5. Toss lightly – be careful not to bruise ingredients

6. Pile greens in the center of small bowl and top with other ingredients

Table of Contents


Pizzas

Plating

Pizza Size Dine-In Takeout

Regular Large Plate Large Pizza Box

Half Small Plate Small Pizza Box

Plating Tips ✓ Always stretch dough to appropriate lines marked on peel ✓ Ensure tomato sauce scoop is level & spread evenly across

dough. ✓ Fior di Latte:

• Always weigh Fior di Latte • Spread evenly across pizza

✓ Toppings: • Always use scoops and weighed portions – never

‘eyeball’ topping amounts • All toppings and Fior should start at the sauce

covering the outer part evenly with a light finish in the middle

• Do Not overload the center of the pizza with toppings ✓ Cut pizzas thoroughly into even slices

Table of Contents


Marinara Ver 2.11

Dough, Tomato Sauce, Minced Garlic, Basil, Extra-Virgin Olive Oil, Oregano

Plating Tips: ✓ For pizzetta ensure scoop is heaping – too little sauce will result in dry spots or burnt

bubbles

Marinara Pizza

Method: 1. Stretch out large dough 2. Add one 4 oz. & one 2 oz. scoop

tomato sauce to dough (6 fl. oz) 3. Add 2 silver (#100) scoops of

minced garlic to pizza 4. Sprinkle pinch of oregano over

pizza 5. Add 8 loonie-sized pieces of

basil 6. Add swirl olive oil in a

‘backwards 6 pattern’ 7. Cook 8. Cut into 6 slices

Marinara Pizzetta

Method: 1. Stretch out small dough 2. Add heaping 2 fl. oz. scoop

tomato sauce to dough 3. Add 1 silver (#100) scoop of

minced garlic to pizza 4. Sprinkle pinch of oregano over

pizza 5. Add 4 loonie-sized pieces of


‘backwards 6 pattern’ 7. Cook 8. Cut into 4 slices

Table of Contents


Margherita Ver 2.2 Dough, Tomato Sauce, Fior di Latte, Basil, Extra-Virgin Olive Oil, Grated Grana Padano

Margherita Pizza

Method: 1. Stretch out large dough 2. Add 4 fl. oz. scoop tomato

sauce to dough 3. Add 3 oz. fior di latte 4. Add 8 loonie-sized pieces of


‘backwards 6 pattern’ 6. Add pinch Grated Grana Padano 7. Cook 8. Cut into 6 slices

Margherita Pizzetta

Method: 1. Stretch out small dough 2. Add 2 fl. oz. scoop tomato sauce

to dough 3. Add 1.5 oz. fior di latte 4. Add 4 loonie-sized pieces of


‘backwards 6 pattern’ 6. Add pinch Grated Grana Padano 7. Cook 8. Cut into 4 slices

Plating Tips: ✓ Be careful not to use too much olive oil – too much oil will result in a very wet pizza

Table of Contents


Abruzzo Pizza Ver 2.2

Dough, Rossa Sauce, Fior-di-Latte, Italian Sausage, Red Onions, Mushrooms, Smoked Mozza, Basil, Grated Grana Padano

Abruzzo Pizza ‘Method’:

1. Stretch out large dough 2. Add 4 fl. oz. scoop tomato sauce to

dough 3. Add 3 oz. fior di latte 4. Add green scoop Italian sausage 5. Add 1/3 cup roasted mushrooms 6. Add 2 purple scoops red onion 7. Add 1 purple scoop smoked mozzarella 8. Add 8 loonie-sized pieces basil 9. Add pinch Grated Grana Padano 10. Add 1/4 teaspoon of fennel seeds 11. Cook 12. Cut into 6 slices

Abruzzo Pizzetta

‘Method’: 1. Stretch out small dough 2. Add 2 fl. oz. scoop tomato sauce to

dough 3. Add 1.5 oz. fior di latte 4. Add 1/2 green scoop Italian sausage 5. Add half of the 1/3 cup roasted

mushrooms 6. Add 1 purple scoop of red onion 7. Add 1/2 purple scoop smoked

mozzarella 8. Add 4 loonie-sized pieces basil 9. Add pinch Grated Grana Padano 10. Add half of a 1/4 teaspoon of fennel

seeds 11. Cook 12. Cut into 4 slices

Plating Tips: ✓ Onions should not overlap. Use larger onions around perimeter and save smaller onions for

center. ✓ Be diligent on correct fennel seed amount as too much makes for a un-desired taste ✓ Scoop fennel seeds into your hand and distribute evenly with fingers for even coverage

Table of Contents


Cappricciosa Ver 2.1Dough, Tomato Sauce, Fior di Latte, Italian Ham, Artichokes, Roasted Mushrooms, Kalamata Olives, Basil, Grated Grana Padano, Extra-Virgin Olive Oil

Cappricciosa Pizza


sauce to dough 3. Add 3 oz. fior di latte 4. Add 3 torn slices Italian ham 5. Add 4 torn artichokes 6. Add 1/3 cup mushrooms 7. Add 1/4 cup kalamata olives 8. Add 8 loonie-sized pieces basil 9. Drizzle olive oil in ‘backwards 6’

pattern 10. Add pinch Grated Grana Padano 11. Cook 12. Cut into 6 slices

Cappricciosa Pizzetta

Method: 1. Stretch out small dough 2. Add 2 fl. oz. scoop tomato sauce to

dough 3. Add 1.5 oz. fior di latte 4. Add 1.5 torn slices Italian ham 5. Add 2 torn artichokes 6. Add half of the 1/3 cup mushrooms 7. Add half of the 1/4 cup kalamata

olives 8. Add 4 loonie-sized pieces basil 9. Drizzle olive oil in ‘backwards 6’

pattern 10. Add pinch Grated Grana Padano 11. Cook 12. Cut into 4 slices

Plating Tips: ✓ Be careful not to use too much olive oil – too much oil will result in a very wet pizza

Table of Contents


Siciliana Ver 2.2

Dough, Tomato Sauce, Fior di Latte, Italian Ham, Prosciutto, Italian Sausage, Basil, Grated Grana Padano

Plating Tips: ✓ Ensure meats are well distributed across pizza

Siciliana Pizza


sauce to dough 3. Add 3 oz. fior di latte 4. Add 3 torn slices Italian ham 5. Add 3 torn slices prosciutto 6. Add 1 green scoop of Italian

Sausage and spread evenly around pizza

7. Add 8 loonie-sized pieces basil 8. Add pinch Grated Grana Padano 9. Cook 10. Cut into 6 slices

Siciliana Pizzetta

Method: 1. Stretch out small dough 2. Add 2 fl. oz. scoop tomato sauce

to dough 3. Add 1.5 oz. fior di latte 4. Add 1.5 torn slices Italian ham 5. Add 1.5 torn slices prosciutto 6. Add 1/2 green scoop of Italian

Sausage and spread evenly around pizza

7. Add 4 loonie-sized pieces basil 8. Add pinch Grated Grana Padano 9. Cook 10. Cut into 4 slices

Table of Contents


Full Size Method: 1. Stretch out large dough. 2. Add 4 fl.oz scoop tomato sauce to dough. 3. Add 3 oz. fior di latte. 4. Add 2 Soppressata portions and evenly distribute

around and on top of the stretch dough. 5. Add 8 loonie-sized pieces of basil. 6. Drizzle 2 demitasse spoons of chili oil over pizza. 7. Add a pinch of grated Grana Padano. 8. Cook. 9. Cut into 6 pieces and serve immediately.

Vesuvio Pizza Soppressata (spicy sausage) house-made chili oil, basil Ver. 1.3

Pizzetta Size Method: 1. Stretch out small dough. 2. Add 2 fl.oz scoop tomato sauce to dough. 3. Add 1.5 oz. fior di latte. 4. Add 1 Soppressata portion and evenly distribute

around and on top of the stretch dough. 5. Add 4 loonie-sized pieces of basil. 6. Drizzle 1 demitasse spoon of chili oil over pizza. 7. Add a pinch of grated Grana Padano. 8. Cook. 9. Cut into 4 pieces and serve immediately.

Plating Tips: ✓ Make sure to spread the toppings out evenly across the entire pizza. ✓ Ensure you do not over-pour the chili oil, this will make a very wet and oily pizza. You want just

enough for full flavour impact!

Table of Contents


Prosciutto Arugula Ver 2.3 Dough, Herb Oil & Garlic, Fior di Latte, Basil. Finish – Prosciutto, Arugula, Grana Padano, Lemon Wedge

Plating Tips: ✓ Lay one piece Prosciutto one each slice

Prosciutto Arugula Pizza

Method: 1. Stretch out large dough 2. Add 0.5 fl oz. Herb oil 3. Add 1 silver scoop minced garlic 4. Add 3 oz. fior di latte 5. Add pinch Grated Grana Padano 6. Cook 7. Cut into 6 slices 8. Add 2 portions (1 oz.) arugula 9. Add 6 slices prosciutto 10. Add 2 purple scoops grana padano 11. Finish with lemon wedge

Prosciutto Arugula Pizzetta

Method: 1. Stretch out small dough 2. Add 0.25 fl oz. Herb oil 3. Add 0.5 silver scoop minced garlic 4. Add 1.5 oz. fior di latte 5. Add pinch Grated Grana Padano 6. Cook 7. Cut into 4 slices 8. Add 1 portion (0.5 oz.) arugula 9. Add 4 slices prosciutto 10. Add 1 purple scoop grana padano 11. Finish with lemon wedge

Table of Contents


Quattro Formaggi Ver 2.3

Dough, Herb Oil & Garlic, Fior di Latte, Smoked Mozzarella, Gorgonzola, Grated Grana Padano, Basil. Finish – Lemon Wedge

Plating Tips: ✓ Ensure cheeses are spread evenly across pizza – be careful to avoid large clumps of gorgonzola ✓ Don’t forget the lemon wedge

Quattro Formaggi

Method: 1. Stretch out large dough 2. Add 0.5 fl oz. Herb oil 3. Add 1 silver scoop minced garlic 4. Add 3 oz. fior di latte 5. Add 2 purple scoops gorgonzola 6. Add 2 purple scoops smoked

mozzarella 7. Add pinch Grated Grana Padano 8. Add 8 loonie-sized pieces basil 9. Cook 10. Cut into 6 slices 11. Finish with lemon wedge

Quattro Formaggi Pizzetta

Method: 1. Stretch out large dough 2. Add 0.25 fl oz. Herb oil 3. Add 0.5 silver scoop minced

garlic 4. Add 1.5 oz. fior di latte 5. Add 1 purple scoop gorgonzola 6. Add 1 purple scoop smoked

mozzarella 7. Add pinch Grated Grana Padano 8. Add 4 loonie-sized pieces basil 9. Cook 10. Cut into 4 slices 11. Finish with lemon wedge

Table of Contents


Primavera Ver 2.2Dough, Herb Oil & Garlic, Fior di Latte, Roasted-Mushrooms, Artichokes, roasted red Peppers, Red Onions, Kalamata Olives, Smoked Mozzarella, Basil, Grated Grana Padano, Salt

Plating Tips: ✓ Be sure move salt grinder with turns covering the whole pizza

Primavera Pizza

Method: 1. Stretch out large dough 2. Add 0.5 fl oz. Herb oil 3. Add 1 silver scoop minced garlic 4. Add 3 oz. fior di latte 5. Add vegetables: 4 torn artichokes, 6

slices roasted red pepper, 1/3 cup roasted mushrooms, 1/4 cup kalamata olives

6. Add 2 purple scoops red onoin 7. Add 1 purple scoop smoked mozzarella 8. Add 8 loonie-sized pieces basil 9. Add pinch Grated Grana Padano 10. 2 turns salt grinder 11. Cook 12. Cut into 6 slices

Primavera Pizzetta

Method: 1. Stretch out small dough 2. Add 0.25 fl oz. Herb oil 3. Add 0.5 silver scoop minced garlic 4. Add 1.5 oz. fior di latte 5. Add vegetables: 2 torn artichokes, 4

slices roasted red pepper, half of the 1/3 cup roasted mushrooms, half of the 1/4 cup kalamata olives

6. Add 1 purple scoop red onion 7. Add 1/2 purple scoop smoked

mozzarella 8. Add 4 loonie-sized pieces basil 9. Add pinch Grated Grana Padano 10. 1 Turn salt grinder 11. Cook 12. Cut into 4 slices

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Cavoletti Ver 1.4

Dough, Herb Oil & Garlic, Fior di Latte , Gorgonzola, Brussels Sprouts, Prosciutto Crisps. Finish – Dates, Walnuts, Honey

Plating Tips: ✓ Make sure to spread the toppings out evenly across the entire pizza ✓ Do not put on too much Honey as this will make the pizza messy to eat and too sweet ✓ Never squeeze the bottle when adding the Honey

Cavoletti Pizza:

Method: 1. Stretch out large dough 2. Add 0.5 fl oz. Herb oil 3. Add 1 silver scoop minced garlic 4. Add 3 oz. fior di latte 5. Add 2 purple scoops gorgonzola 6. Add two 1/3 Cups of Brussels sprouts 7. Add 2 purple scoops prosciutto crisps 8. Cook 9. Cut into 6 pieces. 10. Add 4 dates torn or chopped into 3

dime-sized pieces (2 per slice) 11. Add 2 purple scoops walnuts 12. Add backwards 6 swirl of honey (same

as olive oil on Margherita)

Cavoletti Pizza:

Method: 1. Stretch out small dough 2. Add 0.25 fl oz. Herb oil 3. Add 0.5 silver scoop minced garlic 4. Add 1.5 oz. fior di latte 5. Add 1 purple scoop gorgonzola 6. Add one 1/3 Cup Brussels sprouts 7. Add 1 purple scoop prosciutto crisps 8. Cook 9. Cut into 4 pieces. 10. Add 2 dates torn or chopped into 3 dime-

sized pieces 11. Add 1 purple scoop walnuts 12. Add backwards 6 swirl of honey (same as

EVOO on Margherita)

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Don Andreas Pizza Ver 1.2

Crème Fraiche, Fior di Latte, Roasted Chicken, Corn & Chipotle Salsa, Sliced Avocado served with Lime & Valentina hot sauce

Don Andreas Pizza

Method: 1. Stretch out large dough. 2. Add 2 soup spoons crème fraiche,

spread evenly over pizza dough. 3. Add 3 oz. fior di latte. 4. Add 2 portions or 1 green scoop of

roasted chicken. 5. Cook. 6. Cut into 6 pieces. 7. Place 2 x 1/3 cups of corn & chipotle

salsa on pizza evenly. 8. Cut avocado into 6 slices and place

one on each slice of pizza. 9. Garnish with lime wedge. Serve 1 floz.

Valentina Hot Sauce in metal ramekin on side.

Don Andreas Pizzetta

Method: 1. Stretch out small dough. 2. Add 1 soup spoon crème fraiche,

spread evenly over pizza dough. 3. Add 1.5 oz. fior di latte. 4. Add 1 portion or ½ green scoop of

roasted chicken. 5. Cook. 6. Cut into 4 pieces. 7. Place 1 x 1/3 cup corn & chipotle salsa

on pizza evenly. 8. Cut ¼ avocado into 4 slices, place one

on each slice of pizza. 9. Garnish with lime wedge. Serve 1 floz.

Valentina Hot Sauce in metal ramekin on side.

Plating Tips: ✓ Be diligent, chipotle corn salsa should be evenly spread ✓ Avocado must be fresh, any discoloration should not be used ✓ Avocado slices should be facing same direction

Table of Contents


Pepperoni & Roasted Mushroom Ver 2.1 Dough, Tomato Sauce, Fior di Latte, Pepperoni, Roasted Mushrooms

Plating Tips: ✓ This pizza does not receive Grated Grana Padano or Basil

Pepperoni & Mushroom Pizza


sauce 3. Add 3 oz. fior di latte 4. Add 14 pieces pepperoni in rows

starting on one side of pizza – 2,3,4,3,2 pattern

5. Add 1/3 cup roasted mushrooms 6. Cook 7. Cut into 6 slices

Pepperoni & Mushroom Pizzetta


sauce 3. Add 1.5 oz. fior di latte 4. Add 7 pieces pepperoni in rows

starting on one side of pizza – 2,3,2 pattern

5. Add half of the 1/3 cup roasted mushrooms

6. Cook 7. Cut into 4 slices

Table of Contents


Italian Ham & Crushed Pineapple Ver 2.1 Dough, Tomato Sauce, Fior di Latte, Italian Ham, Crushed Pineapple

Plating Tips: ✓ This pizza does not receive Grated Grana Padano or Basil ✓ Be sure to remove excess water from Pineapple before putting on pizza

Italian Ham & Pineapple Pizza

Method: 1. Stretch out large dough 2. Add 4 fl. oz. scoop tomato sauce 3. Add 3 oz. fior di latte 4. Add 3 torn pieces Italian ham 5. Add 3 purple scoops crushed

pineapple 6. Cook 7. Cut into 6 slices

Italian Ham & Pineapple Pizzetta

Method: 1. Stretch out large dough 2. Add 2 fl. oz. scoop tomato sauce 3. Add 1.5 oz. fior di latte 4. Add 1.5 torn pieces Italian ham 5. Add 2 purple scoops crushed

pineapple 6. Cook 7. Cut into 4 slices

Table of Contents


Sweet BBQ Chicken Ver 2.1

Dough, BBQ Sauce, Fior di Latte, Roasted Chicken, Smoked Mozzarella. Finish – Tomato Mix – (tomatoes, red onions, cilantro)

Plating Tips: ✓ This pizza does not receive Grated Grana Padano or Basil ✓ Be sure to spread tomato mix evenly over pizza after it is cut

Sweet BBQ Chicken Pizza

Method: 1. Stretch out large dough 2. Add 1 fl. oz. BBQ sauce 3. Add 3 oz. fior di latte 4. Add 2 portions chicken 5. Add 1 purple scoop smoked

mozzarella 6. Cook 7. Cut into 6 slices 8. Finish with 2/3rd cup tomato mix

Sweet BBQ Chicken Pizzetta

Method: 1. Stretch out small dough 2. Add 0.5 fl. oz. BBQ sauce 3. Add 1.5 oz. fior di latte 4. Add 1 portion chicken 5. Add 1/2 purple scoop smoked

mozzarella 6. Cook 7. Cut into 4 slices 8. Finish with 1/3rd cup tomato mix

Table of Contents


Spicy Thai Ver 2.1

Dough, Spicy Peanut Sauce, Fior di Latte, Roasted Chicken, Smoked Mozzarella. Finish – Bean Sprouts, Carrots, Crushed Peanuts, Cilantro, Lime Wedge

Plating Tips: ✓ This pizza does not receive Grated Grana Padano or Basil ✓ Ensure good coverage of bean sprouts, carrots and cilantro

Spicy Thai Chicken Pizza

Method: 1. Stretch out large dough 2. Add 1 fl. oz. peanut sauce 3. Add 3 oz. fior di latte 4. Add 2 portions chicken 5. Add 1 purple scoop smoked

mozzarella 6. Cook 7. Cut into 6 slices 8. Finish with bean sprouts, 2 purple

scoops matchstick carrots & 1 purple scoop peanuts

9. Garnish with cilantro & lime wedge

Spicy Thai Pizzetta

Method: 1. Stretch out small dough 2. Add 0.5 fl. oz. peanut sauce 3. Add 1.5 oz. fior di latte 4. Add 1 portion chicken 5. Add 1/2 purple scoop smoked

mozzarella 6. Cook 7. Cut into 4 slices 8. Finish with bean sprouts, 1 purple

scoop matchstick carrots & 1/2 purple scoop peanuts

9. Garnish with cilantro & lime wedge

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Gluten Smart Pizza & Pizzetta Ver 2.0

Gluten Smart Pizza

Method: 1. Grab frozen Gluten Smart Crust

from freezer DO NOT DEFROST. 2. Swirl extra virgin olive oil on

the bottom side of the crust. (Same swirl as a Marg.)

3. Brush the oil evenly & very thinly all over the bottom of the crust. There should NOT be excess oil on the crust. Do not use the Bianca brush.

4. Place crust on a pizza screen oiled side down.

5. Top pizza as per spec for the size ordered.

6. Cook on screen until crust browns and cheese is melted.

7. Remove any black or burned edges from the crust using a clean sanitized pizza cutter.

8. Cut and serve immediately.

Plating Tips: • Leave crust, pizza should have a 1” border with no sauce • Crust should be airy and light but look very similar to regular crust • The texture is crisp on the bottom with a soft chew in the middle and a slight crunch at the edge of the pizza • Any burnt crust should be removed with pizza cutter before cutting and plating

61

4.

2.

3.

5.

6.

7.

8a.

8b.

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Fire Bread Sandwiches & Combos

Plating

Sandwich Size Dine-In Takeout

Half Lunch Board Small Pizza Box To-Go Salad Bowl

Portion Cup Wax Bag

Plating Tips

✓ Ensure the side of sandwich dough that cooks on the stone is facing down when plating

✓ Ensure good coverage ingredients – they should go to the edges of sandwich dough. There should be toppings in every bite including the edges

Table of Contents


Prosciutto Caprese Sandwich Ver 3.1

Sandwich dough, Prosciutto, Arugula, Fior di Latte, Vine Tomatoes, Herb Oil & Garlic.

Plating Tips: ✓ Ensure sandwich has good height to it, not pressed or flattened from the cutting ✓ When served with soup, place soup spoon on the sandwich board under the bottom

of the soup bowl. ✓ Make sure ingredients are facing out towards the guest

Method:

1. Place sandwich dough on roasting pan – place in oven for ½ cycle 2. Brush both halves with 0.25 fl oz. Herb oil and 0.25 silver scoop minced garlic 3. Add 2 slices vine tomato – cut slices in half 4. Add 2 slices salad fior di latte – cut slices in half 5. Add 3 slices prosciutto – rip one slice and put on each half 6. Add 1 portion (0.5 oz.) arugula 7. Add other half of sandwich dough 8. Cut sandwich in half 9. Place on lunch board facing away from bowl

Table of Contents




Method: 1. Spread 1 soup spoon Pistachio Pesto onto the top piece of bread. 2. Spread 1 soup spoon of Mayonnaise on the bottom piece of the bread. 3. Add 1 purple scoop red onion & ½ of a 1/3 cup roasted mushrooms to one half of

dough 4. Add 3 slices roasted red pepper & 6 zucchini batons to other half of dough 5. Add 1 torn slice of provolone (half slice provolone to each side) 6. Cook - Place on roasting pan and put in oven for 1 cycle (cheese should be melted) 7. Place 1 x portion of Arugula on the bottom piece of garnished bread. 8. Place top piece of bread on top. 9. Cut sandwich in half 10. Place the sandwich facing away from the bowl to present the ingredients visually.

Sofia Loren Sandwich Roasted Vegetables: red peppers, zucchini, mushrooms, red

onions, melted provolone, arugula, mayonnaise, pistachio pesto Ver. 3.1

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The Wiseguy Sandwich Large Sandwich Dough, Red Onion, Roasted Red Pepper, Roasted Mushrooms, Roasted Zucchini, Provolone, Pesto Ricotta



Method:

1. Brush half of sandwich dough with 0.25 fl oz. herb oil and .25 silver scoop minced garlic 2. Spread 1 soupspoon (0.5 oz.) veggie spread on other half 3. Lay 4 slices Italian ham on herb oil & garlic 4. Lay 4 slices soppressata on veggie spread side 5. Add 2 torn slices prosciutto (1 slice per side) 6. Add 1 torn slice provolone (1/2 slice provolone to each side) 7. Place on roasting pan and put in oven for 1 cycle (cheese should be melted) 8. Cut sandwich in half 9. Place on lunch board facing away from bowl

Wiseguy Sandwich Ver 3.1 Small Sandwich Dough, Sopressata, Italian Ham, Prosciutto, Provolone, Veggie Spread, Herb Oil & Garlic.

Table of Contents


Method: 1. Cut 4 meatballs in half add to a roasting pan. 2. Add 3oz Tomato Sauce(1 heaping 2 oz. scoop) to meatballs. 3. Cook for 5 min and/or until meatballs reach internal temperature of 75°C. 4. Cut Italian Roll in half - only cut 2/3 of the way through, bun must remain hinged. 5. Place heated meatballs and sauce on the bottom half of Italian Roll. 6. Top Meatballs with 1 slice of provolone torn in half. 7. Place sandwich on a pan and put back in the oven until the cheese has melted and the

bun is toasted, be sure not to burn the bun. 8. Remove from oven, place 0.25 oz. of Arugula between meatballs and the top side of

Italian Roll. 9. Serve on plate or combo board, open side facing away from soup / salad bowl.

Meatball Sandwich Ver. 4.0

Meatballs, Campania tomato sauce, Provolone, Arugula

Table of Contents

Plating Tips: ✓ Make sure you don’t cut all the way though the bun, bun must maintain strong structure. If

bun is close to separating halves, discard bun ✓ Ensure the bun is not overcooked or served with burnt edges. ✓ Ensure the bun is heated throughout – DO NOT SERVE A COLD BUN ✓ When served with soup, place soup spoon on sandwich board under the bottom of soup bowl.


Pizzetta Combos Ver 2.4

Plating Tips: ✓ Place bowl squarely on lunch board

Pizzetta & Salad - Plating: 1. Make Pizza & Salad according to procedures 2. Place pizza on lunch board & cut into 4 slices 3. Place salad on indented part of lunch board

Pizzetta & Soup - Plating: 1. Make Pizza & Salad according to procedures 2. Place pizza on lunch board & cut into 4 slices 3. Place soup on indented part of lunch board – serve with soup spoon

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Soup & Salad Ver. 2.4

Plating: ✓ Soup & Half Salad - Dine-in: rectangle plate, small bowl, soup spoon. Takeout – Portion

cup (soup), to-go salad bowl (salad), wax bag (flatbread) ✓ Soup & Full Salad – small plate, small bowl (soup), large bowl (salad), soup spoon.

Takeout – Portion cup (soup), to-go salad bowl (salad), wax bag (flatbread)

Soup & Salad Plating:

1. Place bisque on top of folded napkin on one side of rectangle plate

2. Pile salad beside bisque

3. Layer garlic flatbread in top corner of the salad

4. Serve with soup spoon

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Pasta Oven Cooking - Procedures

Plating

Pasta Size Dine-In Takeout

Regular Large Bowl 32oz Black to go

Kids Small Bowl 32oz Black to go

Plating Tips

✓ Must be served hot ✓ Grana Padano must be grated fresh per order and plied high ✓ Keep Pasta bowls warm ✓ Ensure rims and edges of plates are wiped clean

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Beef Bolognese – Full & Kids Artisan Elicoidali pasta, Beef Bolognese Sauce

grated Grana Padano ver. 3

Full Size Method: 1. Spray a large metal insert with pan spray. 2. Place 2 x 115g Elicoidali portions into the insert. 3. Add 3 x Level Blue scoops (6 floz )of Bolognese Sauce. 4. Add 2 floz of Tomato Sauce. 5. Add 1 floz of Water. 6. Add 1 x 6 g knob of Un-salted butter. 7. Stir the ingredients well with a soup spoon. 8. Wrap metal insert with tin foil. 9. Place in Pizza oven, for 6 mins. 10. After 6 mins. remove from oven, take off tin foil, stir

ingredients and temp the middle of pasta 70° - 75°C. 11. At the right temp pour into a lightly heated large

bowl. 12. Make sure the the edges of the bowl are wiped clean. 13. Garnish Pasta with 6g of shaved Grana Padano. (20 x

on 6” Microplain = 6g)

Plating Tips: ✓ When the pasta is ready to plate, ensure you stir and coat the pasta as best you can, move around the

ingredients to ensure everything is well coated. This attention to detail will create a fantastic pasta! ✓ When ensuring the pasta is well coated, you will avoid a watery & unevenly coated pasta from being

served. ✓ Make sure your bowl is warm when plating the pastas. If you find your bowls are too cold, place your bowl

under the heat lamp to warm up. ✓ Once plated; wipe down any smears that may be on the board before serving.

Kids Size Method: 1. Spray a small metal insert with pan spray. 2. Place 1 x 115 g Elicoidali portion into the insert. 3. Add 1.5 x Level Blue scoops (3 floz )of Bolognese

Sauce. 4. Add 1 floz of Tomato Sauce. 5. Add 1 floz of Water. 6. Add 1 x 6 g knob of Un-salted butter. 7. Stir the ingredients well with a soup spoon. 8. Wrap metal insert with tin foil. 9. Place in Pizza oven, for 4 mins. 10. After 4 mins. remove from oven, take off tin foil, stir

ingredients and temp the middle of pasta 70° - 75°C. 11. At the right temp pour into a lightly heated small

bowl. 12. Make sure the the edges of the bowl are wiped clean. 13. Garnish Pasta with 4.5g of shaved Grana Padano. (15 x

on 6” Microplain = 4.5g)

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Linguine Pomodoro – Full & Kids

Artisan Linguine pasta, Tomato Sauce, Basil, grated Grana Padano ver.2.2

Full Size Method: 1. Spray a large metal insert with pan spray. 2. Place 2 x 115 g Linguine portions into the insert. 3. Add 6 fl oz of Pomodoro Sauce. 4. Add 1 fl oz of Water. 5. Add 1 x 6 g knob of Un-salted butter. 6. Add 2 turns salt grinder. 7. Tare 6 large basil leaves into 3-4 pieces, add the basil to the

roasting pan. 8. Stir the ingredients well with a soup spoon. 9. Wrap metal insert with tin foil and label. 10. Place Linguine in Oven and set timer for 6 min. 11. After 6 min, remove tin foil, stir pasta and temp the middle to

70° - 75°C. 12. At the right temp pour pasta into lightly heated small bowl. 13. Garnish Pasta with 6g of shaved Grana Padano (20 x on 6”

Microplain = 6g). 14. Serve with Soup Spoon.


ingredients to ensure everything is well coated. This is attention to detail will create a fantastic pasta! ✓ When ensuring the pasta is well coated, you will avoid a watery & unevenly coated pasta from being



Kids Size Method: 1. Spray a small metal insert with pan spray. 2. Place 1 x 115 g Linguine portion the insert. 3. Add 3 fl oz of Pomodoro Sauce. 4. Add 1 fl oz of Water. 5. Add 1 x 6 g knob of Un-salted butter 6. Add 1 turn salt grinder. 7. Tare 3 large basil leaves into 3-4 pieces, add the basil to the

roasting pan. 8. Stir the ingredients well with a soup. 9. Wrap metal insert with tin foil and label. 10. Place Linguine in Oven and set timer for 3 mins. 11. After 3 mins, remove tin foil, stir pasta and temp the middle

to 70° - 75°C. 12. At the right temp pour pasta into lightly heated small bowl. 13. Garnish Pasta with 4.5g of shaved Grana Padano (15 x on 6”

Microplain = 4.5g). 14. Serve with Soup Spoon.

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Linguine Pomodoro & Meatballs

Full & Kids Artisan Linguine Pasta, House made Pork Meatballs, Tomato Sauce, Basil, grated Grana

Padano Ver. 3.2

Full Size

Method: 1. Spray 2 metal inserts with pan spray. 2. Place 5 meatballs into small insert, cover with ½ oz of extra virgin

olive oil, shake around to coat and wrap with tin foil. 3. Place 2 x 115 g Linguine portions into the other insert. 4. Add 6 fl oz of Pomodoro Sauce. 5. Add 1 fl oz of Water. 6. Add 1 x 6 g knob of Un-salted butter. 7. Add 2 turns salt grinder. 8. Tare 6 large basil leaves into 3-4 pieces, add the basil to the

roasting pan. 9. Stir the ingredients well with a soup spoon. 10. Wrap metal insert with tin foil and label. 11. Place both inserts in the oven and set timer for 5 mins. 12. Once that 5 min. timer goes off, pull both pans from the oven, temp

Meatballs to 70° - 75°C. Meatballs cant be burnt when serving. 13. Remove tin foil, stir pasta and temp the middle to 70° - 75°C. 14. At the right temp pour pasta into lightly heated large bowl. 15. Add the 5 roasted Meatballs to Linguine, wipe edges of the bowl. 16. Garnish Pasta w/6g of shaved Grana Padano (20 x on 6” Microplain =

6g). 17. Serve with Soup Spoon.


ingredients to ensure everything is well coated. This is attention to detail will create a fantastic pasta! ✓ When temping the pasta make sure thermometer doesn’t touch the insert, this will result in an inaccurate

temp. ✓ Make sure your bowl is warm when plating. ✓ Once plated; wipe down any smears that may be on the board before serving.

Kids Size Method: 1. Spray 2 small metal inserts with pan spray. 2. Place 3 meatballs into small insert, cover with ½ oz of extra virgin

olive oil, shake around to coat and wrap with tin foil. 3. Place Meatballs in oven and set timer for 2 mins. 4. Place 1 x 115 g Linguine portion into the other insert. 5. Add 3 fl oz of Pomodoro Sauce. 6. Add 1 fl oz of Water. 7. Add 1 x 6 g knob of Un-salted butter. 8. Add 1 turn salt grinder. 9. Tare 3 large basil leaves into 3-4 pieces, add the basil to the roasting

pan. 10. Stir the ingredients well with a soup. 11. Wrap metal insert with tin foil and label. 12. When 2 min. timer goes off, place Linguine in Oven & set timer for 3

mins. 13. Once that 3 min. timer goes off, pull both pans from the oven, temp

Meatballs to 70° - 75°C. Meatballs cant be burnt when serving. 14. Remove tin foil, stir pasta and temp the middle to 70° - 75°C. 15. At the right temp pour pasta into lightly heated small bowl. 16. Add the 3 roasted Meatballs to spaghetti, wipe edges of the bowl. 17. Garnish Pasta with 4.5g of shaved Grana Padano (15 x on 6”

Microplain = 4.5g). 18. Serve with Soup Spoon.

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Mac & Cheese – Full & Kids Ver 2.2

Artisan Cavatappi pasta, Beer Cheese, Crisp Prosciutto, Green Onions, Cheddar Gremolata

Plating Tips: ✓ When ensuring the pasta is well coated, you will avoid a watery & unevenly coated

pasta from being served. ✓ Make sure your bowl is warm when plating the pastas. If you find your bowls are too

cold, place your bowl under the heat lamp to warm up.

Full Size Method: 1. Spray a large metal insert with pan spray and add 2 x

portions of Cavatappi pasta. 2. Add 3 floz. of Beer Cheese sauce. 3. Add 1 fl oz. of whip cream. 4. Add 1 fl oz. of water. 5. Add 1 x 6 g cube of butter. 6. Add 1 purple scoop of sliced green onion. 7. Add 1 purple scoop of prosciutto crisps. 8. Stir ingredients well with a soup spoon. 9. Top with 3 purple scoops of shredded cheddar cheese. 10. Wrap with tin foil, bake in Pizza oven at optimal temp. for

6 minutes. 11. After 6 mins. remove from oven, take off tin foil, stir with

spoon, ensure noodles are well coated with sauce. 12. Place the hot mac & cheese into a lightly heated large

bowl. 13. Garnish with 1 x purple scoop of Cheddar Gremolata.

Kids Size Method: 1. Spray a large metal insert with pan spray and add 1 portions

of Cavatappi pasta. 2. Add 2 floz. of Beer Cheese sauce. 3. Add ½ floz. of whip cream. 4. Add 1 floz. of water. 5. Add 1 x 6 g cube of butter. 6. Stir ingredients well with a soup spoon. 7. Top with 1.5 purple scoops of shredded cheddar cheese. 8. Wrap with tin foil, bake in Pizza oven at optimal temp. for 5

minutes. 9. After 5 mins. remove from oven, take off tin foil, stir with

spoon, ensure noodles are well coated with sauce. 10. Place the hot mac & cheese into a lightly heated small bowl.

Note: Kids Mac & Cheese is just noodles and cheese sauce

Table of Contents


Pistachio Pesto Primavera Ver 2.2 Artisan Linguine pasta, Pistachio Pesto cream Sauce, Roasted Zucchini, Green Peas, Roasted Mushrooms,

Sun-dried tomatoes, grated Grana Padano

Method: 1. Spray a large metal insert with pan spray. 2. Place 2 x 115 g of pre-cooked Linguine Pasta into the insert. 3. Add 2 purple scoops of Pistachio Pesto to the pasta. 4. Add 3 fl oz of whip cream. 5. Add 1 fl oz of Water. 6. Add 1 x 6 g knob of Un-salted butter. 7. Add 2 turns salt grinder. 8. Add 1 x purple scoop of Sun Dried Tomatoes. 9. Add 1 x purple scoop of Green Peas. 10. Add 1 x purple scoop of Roasted Mushrooms. 11. Add 6 pieces of Roasted Zucchini Batons. 12. Stir the ingredients well with a soup spoon. 13. Wrap metal insert with tin foil. 14. Place in Pizza Oven for 7 mins. 15. After 7 mins. remove from oven, take off tin foil, stir ingredients and temp the middle of pasta

70° - 75°C. 16. At the right temp pour into a lightly heated large bowl. 17. Make sure the the edges of the bowl are wiped clean. 18. Garnish Pasta with 6g of shaved Grana Padano. (20 x on 6” Microplain = 6g) 19. Finally, garnish with one lemon wedge. 20. Serve with a Soup Spoon.

Plating Tips: ✓ When the pasta is ready to plate, ensure you toss & stir to coat the pasta as best you can, move around the

ingredients to ensure everything is well coated. This attention to detail will create a fantastic pasta! ✓ Make sure your bowl is warm when plating the pastas. If you find your bowls are too cold, place your bowl


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Pasta Pasta Kitchen - Procedures

Plating

Pasta Size Dine-In Takeout

Regular Large Bowl 32oz Black to go

Kids Small Bowl 32oz Black to go

Plating Tips

✓ Must be served hot ✓ Grana Padano must be grated fresh per order and piled high ✓ Keep Pasta bowls warm ✓ Ensure rims and edges of plates are wiped clean

Table of Contents


Beef Bolognese – Full & Kids Artisan Elicoidali pasta, Beef Bolognese Sauce

grated Grana Padano ver.2

Full Size Method: 1. Add 3 x Level Blue scoops (6 floz.) of Bolognese Sauce

to a cold sauté pan. 2. Add 2 floz. of Tomato Sauce. 3. Add 1 floz. of hot water from pasta bath. 4. Add 1 x 6 g knob of Un-salted butter. 5. Place the pan on the burner on high heat. 6. Use tongs to combine all of the ingredients as it heats

up to a simmer, approximately 2 minutes. 7. Place 2 x 115 g Elicoidali portions into the boiling

pasta bath for 10 seconds. 8. Drain pasta, shake to discard as much water as

possible. 9. Add pasta to sauce, stir and cook for 1.5 minutes. 10. Carefully pour, well coated pasta in a lightly heated

large bowl making sure edges of the bowl are wiped clean.

11. Garnish with 6g of shaved Grana Padano. (20 x 6” Micro-plane = 6g).


ingredients to ensure everything is well coated. This attention to detail will create a fantastic pasta! ✓ When ensuring the pasta is well coated, you will avoid a watery & unevenly coated pasta from being



Kids Size Method: 1. Add 1.5 x Level Blue scoops (3 floz.) of Bolognese

Sauce to a cold sauté pan. 2. Add 1 floz. of Tomato Sauce. 3. Add 1 floz. of hot water from the pasta bath. 4. Add 1 x 6 g knob of Un-salted butter. 5. Place the pan on the burner on high heat. 6. Use tongs to combine all of the ingredients as it heats

up to a simmer, approximately 2 minutes. 7. Place 1 x 115 g Elicoidali portion into the boiling pasta

bath for 10 seconds. 8. Drain pasta, shake to discard as much water as

possible. 9. Add pasta to sauce, stir and cook for 1.5 minutes. 10. Carefully pour, well coated pasta in a lightly heated

small bowl making sure edges of the bowl are wiped clean.

11. Garnish with 4.5g of shaved Grana Padano. (15 x 6” Micro-plane = 4.5g).

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Linguine Pomodoro – Full & Kid Artisan Linguine pasta, Tomato Sauce, Basil, grated

Grana Padano ver. 2.2

Full Size Method: 1. Add 6 floz. of Pomodoro Sauce to a cold sauté pan. 2. Add 1 floz. of hot water from the pasta bath. 3. Add 1 x 6 g knob of Un-salted butter. 4. Add 2 turns salt grinder. 5. Tare 6 basil leaves into 3-4 pieces, add to roasting pan. 6. Place the pan on the burner on high heat. 7. Use tongs to combine all of the ingredients as it heats

up to a simmer, approximately 2 minutes. 8. Place 2 x 115 g Linguine portions into the boiling pasta

bath for 10 seconds. 9. Drain pasta, shake to discard as much water as possible. 10. Add pasta to sauce, stir and cook for 1.5 minutes. 11. Carefully pour, well coated pasta in a lightly heated

large bowl making sure edges of the bowl are wiped clean.

12. Garnish with 6g of shaved Grana Padano (20 x 6” Micro-plane = 6g) and a pinch of salt.

13. Serve with Soup Spoon.


ingredients to ensure everything is well coated. This is attention to detail will create a fantastic pasta! ✓ When ensuring the pasta is well coated, you will avoid a watery & unevenly coated pasta from being



Kids Size Method: 1. Add 3 floz. of Pomodoro Sauce to a cold sauté pan. 2. Add 1 floz. of hot water from the pasta bath. 3. Add 1 x 6 g knob of Un-salted butter. 4. Add 1 turn salt grinder. 5. Tare 3 basil leaves into 3-4 pieces, add to roasting pan. 6. Place the pan on the burner on high heat. 7. Use tongs to combine all of the ingredients as it heats

up to a simmer, approximately 2 minutes. 8. Place 1 x 115 g Linguine portion into the boiling pasta

bath for 10 seconds. 9. Drain pasta, shake to discard as much water as possible. 10. Add pasta to sauce, stir and cook for 1.5 minutes. 11. Carefully pour, well coated pasta in a lightly heated

small bowl making sure edges of the bowl are wiped clean.

12. Garnish with 4.5g of shaved Grana Padano (15 x 6” Micro-plane = 4.5g) and a pinch of salt.

13. Serve with Soup Spoon.

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Linguine Pomodoro & Meatballs

Full & Kids Artisan Linguine Pasta, House made Pork Meatballs, Tomato Sauce, Basil, grated Grana

Padano Ver. 3.2

Full Size

Method: 1. Place 5 meatballs into small insert, cover with ½ oz of extra virgin olive oil,

shake around to coat and wrap with tin foil. 2. Place the meatballs into the forno & set the timer for 5 minutes,

communicate verbally between pasta and pizza station that the meatballs are started.

3. Add 6 floz. of Pomodoro Sauce into a cold sauté pan. 4. Add 1 floz. of hot water from the pasta bath. 5. Add 1 x 6 g knob of Un-salted butter. 6. Add 2 turns salt grinder. 7. Take 6 large basil leaves and tear each leaf into 3-4 pieces, then add the basil

to the pan with the linguine. 8. Place the pan on the burner on high heat. 9. Use tongs to combine all of the ingredients as it heats up to a simmer,

approximately 2 minutes. 10. Place 2 x 115 g Linguine portions into the boiling pasta bath for 10 seconds. 11. Drain pasta, shake to discard as much water as possible. 12. Add pasta to sauce, stir and cook for 1.5 minutes. 13. Carefully pour, well coated pasta in a lightly heated large bowl making sure

edges of the bowl are wiped clean. 14. Garnish with 5 roasted Meatballs and make sure the edges of the bowl are

wiped clean. Meatballs must at least be 70° - 75°C and can not be burnt when serving.

15. Garnish with 6g of shaved Grana Padano. (20 x 6” Micro-plane = 6g) 16. Serve with Soup Spoon.


ingredients to ensure everything is well coated. This is attention to detail will create a fantastic pasta! ✓ When temping the pasta make sure thermometer doesn’t touch the insert, this will result in an inaccurate

temp. ✓ Make sure your bowl is warm when plating. ✓ Once plated; wipe down any smears that may be on the board before serving.

Kids Size Method: 1. Place 3 meatballs into small insert, cover with ½ oz of extra virgin olive oil,

shake around to coat and wrap with tin foil. 2. Place the meatballs into the forno & set the timer for 5 minutes, communicate

verbally between pasta and pizza station that the meatballs are started. 3. Add 3 floz. of Pomodoro Sauce into a cold sauté pan. 4. Add 1 floz. of hot water from the pasta bath. 5. Add 1 x 6 g knob of Un-salted butter. 6. Add 1 turn salt grinder. 7. Take 3 large basil leaves and tear each leaf into 3-4 pieces, then add the basil

to the pan with the linguine. 8. Place the pan on the burner on high heat. 9. Use tongs to combine all of the ingredients as it heats up to a simmer,

approximately 2 minutes. 10. Place 1 x 115 g Linguine portion into the boiling pasta bath for 10 seconds. 11. Drain pasta, shake to discard as much water as possible. 12. Add pasta to sauce, stir and cook for 1.5 minutes. 13. Carefully pour, well coated pasta in a lightly heated small bowl making sure

edges of the bowl are wiped clean. 14. Garnish with 5 roasted Meatballs and make sure the edges of the bowl are

wiped clean. Meatballs must at least be 70° - 75°C and can not be burnt when serving.

15. Garnish with 4.5g of shaved Grana Padano (15 x 6” Micro-plane = 4.5g) 16. Serve with Soup Spoon.

Table of Contents


Mac & Cheese Ver.2.0 Artisan Cavatappi pasta, Beer Cheese, Crisp Prosciutto, Green

Onions, Cheddar Gremolata

Plating Tips: ✓ When the pasta is ready add the cheese slice, ensure you stir until melted and coat the

pasta as best you can, move around the ingredients to ensure everything is well coated. This is attention to detail will create a fantastic pasta!

✓ When ensuring the pasta is well coated, you will avoid a watery & unevenly coated pasta from being served.

✓ Make sure your bowl is warm when plating the pastas. If you find your bowls are too cold, place your bowl under the heat lamp to warm up.

Full Size Method: 1. Add 3 floz. of Beer Cheese sauce to sauté pan. 2. Add 1 floz. of whip cream. 3. Add 1 floz. of water. 4. Add 1 x 6 g cube of butter. 5. Add 1 purple scoop of sliced green onion. 6. Add 1 purple scoop of prosciutto crisps and cook on Hi

heat. 7. Use tongs to combine all of the ingredients as it heats up

to a simmer, approximately 2 minutes. 8. Drop 2 x 115 g Cavatappi portions into bath for 10 seconds 9. Drain pasta, shake to discard as much water as possible. 10. Add pasta to sauce, stir and cook for 1 minute. 11. Add 3 x purple scoops of shredded cheddar cheese into

the mix, stir until melted. 12. Place the hot mac & cheese into a lightly heated large

bowl. 13. Garnish with 1 purple scoop of Cheddar Gremolata.

Half Size Method: 1. Add 2 floz. of Beer Cheese sauce to sauté pan. 2. Add ½ floz. of whip cream. 3. Add 1 floz. of water. 4. Add 1 x 6 g cube of butter. 5. Cook on Hi heat using tongs to combine all of the

ingredients as it heats up to a simmer, approximately 2 minutes.

6. Drop 1 x 115 g portion of Cavatappi into pasta bath for 10 seconds

7. Drain pasta, shake to discard as much water as possible. 8. Add pasta to sauce, stir and cook for 1 minute. 9. Add 1.5 purple scoops of shredded cheddar cheese into

the mix, stir until melted. 10. Place the hot mac & cheese into a lightly heated small

bowl.

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Mushroom & Mascarpone Ravioli Mushroom & Mascarpone ravioli, white wine cream sauce, shaved grana

padano, cracked black pepper Ver. 3.1

(Only at certain locations) Full Size

Method: 1. Place 16 pieces of Mushroom & Mascarpone Ravioli

from the freezer into boiling water for 2 min. 2. In sauté pan add 4 floz of Chicken Veloute. 3. Add 1 floz of Pasta Water. 4. Place the pan on high heat, use tongs to mix

ingredients. 5. Bring to a boil, turn heat down to low until Ravioli are

ready. 6. Drain Ravioli well; add to pan; turn heat up to high

and bring sauce back to a boil. 7. Add 1 purple scoop of chopped Parsley. 8. Add 3 full turns of cracked Black Pepper. 9. Stir the Ravioli in the sauce until well coated. 10. Pour pasta in the center of a heated large bowl. 11. Garnish with 6g of shaved Grana Padano. (20 x 6”

Micro-plane = 6g). 12. Make sure the the edges of the bowl are wiped clean.


ingredients to ensure everything is well coated. This is attention to detail will create a fantastic pasta! ✓ Make sure your bowl is warm when plating. ✓ Once plated; wipe down any smears that may be on the board before serving.

Half Size Method: 1. Place 8 pieces of Mushroom & Mascarpone Ravioli

from the freezer into boiling water for 2 min. 2. In sauté pan add 2 floz of Chicken Veloute. 3. Add 0.5 floz of Pasta Water. 4. Place the pan on high heat, use tongs to mix

ingredients. 5. Bring to a boil, turn heat down to low until Ravioli are

ready. 6. Drain Ravioli well; add to pan; turn heat up to high

and bring sauce back to a boil. 7. Add 0.5 Purple scoop of chopped Parsley. 8. Add 1.5 full turns of cracked Black Pepper. 9. Stir the Ravioli in the sauce until well coated. 10. Pour pasta in the center of a heated small bowl. 11. Garnish with 4.5g of shaved Grana Padano. (15 x 6”

Micro-plane = 6g). 12. Make sure the the edges of the bowl are wiped clean.

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Prawn Linguine Ver.2.3 (Only at certain locations)

Artisan Linguine pasta, Sautéed Prawns, Forno Roasted Cherry Tomatoes, Red Onion, Roasted Garlic, Capers, Parsley & White Wine Cream

Method: 1. Add 1 floz. of Extra Virgin Olive Oil to a cold sauté pan. 2. Add 1 x silver scoop of roasted garlic. 3. Add 1 x purple scoop of diced red onion. 4. Add 4 full turns of cracked black pepper from the pepper mill. 5. Add 1 x green scoop of roasted cherry tomatoes. 6. Add 1 x silver scoop of drained capers. 7. Add 1 x purple scoop of chopped parsley. 8. Place the pan on the burner on high heat, use tongs to mix ingredients to ensure even cooking. 9. Heat the pan until it lightly sizzles and ingredients become fragrant, approximately 1 minute. 10. Add 5 prawns, cook for 30 seconds on each side, keep ingredients moving so they wont burn. 11. Add 2 floz. of white wine to deglaze the pan. 12. While it cooks, use tongs to press the tomatoes to allow the juice inside to combine with the sauce. 13. At this point allow the white wine to reduce until there is little exes liquid, approximately 1 minute. 14. Add 3 floz. of whipping cream, mix together and simmer for 1minute. 15. Place 210 g portion of pre-cooked Linguine Pasta into the boiling pasta bath for 10 – 20 seconds. 16. Drain pasta discarding as much water as possible, add to pasta, stir and cook 30 sec. – 1 minute 17. Add 2 turns of salt grinder to finish. 18. Toss and stir ingredients well to ensure the noodles are well coated with sauce, there shouldn’t be a lot of

excess liquid at the bottom of the pan, pasta should look moist and shiny. 19. Carefully pour pasta in a lightly heated large bowl ensuring that the prawns are sitting on top of the pile. 20. Make sure the the edges of the bowl are wiped clean. 21. Garnish with lemon wedge and serve with a soup spoon.

Plating Tips: ✓ Do not allow sauce to over reduce, if it does it will cause the dish to be greasy looing and too rich. ✓ When the pasta is ready to plate, ensure you stir and coat the pasta as best you can, move around the

ingredients to ensure everything is well coated. This is attention to detail will create a fantastic pasta! ✓ By ensuring the pasta is well coated, you will avoid a watery, unevenly coated pasta from being served. ✓ Make sure your bowl is hot when plating the pastas. ✓ Once plated; wipe down any smears that may be on the board before serving.

Table of Contents


Pistachio Pesto Primavera Ver. 2.2

Artisan Linguine pasta, Pistachio Pesto cream Sauce, Roasted Zucchini, Green Peas, Roasted Mushrooms,

Sun-dried tomatoes, grated Grana Padano

Method: 1. Add 3 floz. of whip cream to a cold sauté pan. 2. Add 2 purple scoops of Pistachio Pesto to the cream. 3. Add 1 floz. of hot water from the pasta bath. 4. Add 1 x 6 g knob of Un-salted butter. 5. Add 2 turns salt grinder. 6. Add 1 x purple scoop of Sun Dried Tomatoes. 7. Add1 x purple scoop of Green Peas. 8. Add 1 x purple scoop of Roasted Mushrooms. 9. Add 6 pieces of Roasted Zucchini Batons. 10. Place the pan on the burner on high heat. 11. Use tongs to combine all of the ingredients as it heats up to a simmer, approximately 2

minutes. 12. Place 2 x 115 g Linguine portions into the boiling pasta bath for 10 seconds. 13. Drain pasta, shake to discard as much water as possible. 14. Add pasta to sauce, stir and cook for 1.5 minutes. 15. Carefully pour, well coated pasta in a lightly heated large bowl making sure edges of the bowl

are wiped clean. 16. Garnish with 6g of shaved Grana Padano. (20 x 6” Micro-plane = 6g). 17. Finally, garnish with one lemon wedge. 18. Serve with Soup Spoon.

Plating Tips: ✓ When the pasta is ready to plate, ensure you toss & stir to coat the pasta as best you can, move around the

ingredients to ensure everything is well coated. This attention to detail will create a fantastic pasta! ✓ Make sure your bowl is warm when plating the pastas. If you find your bowls are too cold, place your bowl


Table of Contents


Sides

Plating

Side Dine-In Takeout

Sauces Ramekin w Demitasse Spoon

To-Go Ramekin

Valentina Hot Sauce

Stainless Ramekin To-Go Ramekin

Flatbread Square Plate Wax Bag

Sides Plating: ✓ Ensure ramekin rims are wiped wiped clean ✓ Place flatbread cut side down, corner to corner on a square plate.

Table of Contents


Sides Ver 2.1

Hummus, Spicy Oil, Tomato Sauce

Side Hummus

Method: 1. Add 3 purple scoops hummus to

ramekin 2. Serve with demitasse spoon in ramekin

Side Spicy Oil

Method: 1. Pour 1 oz. spicy oil into ramekin (be

sure to shake bottle prior to pouring shot)

2. Serve with demitasse spoon in ramekin

Side Tomato Sauce

Method: 1. Put 3 oz. tomato sauce in metal insert 2. Heat in oven for one cycle 3. Pour hot tomato sauce into ramekin 4. Serve with demitasse spoon in ramekin

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Sides Ver 2.2 Red Pepper Aioli (certain locations only), Parmesan Dip & Pistachio Pesto

Side Red Pepper Aioli

Method: 1. Add 2 oz Red Pepper Aioli to ramekin 2. Serve with demitasse spoon in ramekin

Side Parmesan Dip

Method: 1. Add 2oz Parmesan dip ramekin 2. Serve with demitasse spoon in ramekin

Side Pistachio Pesto

Method: 1. Add 2 purple scoops Pesto to ramekin 2. Serve with demitasse spoon in ramekin

Table of Contents


Sides Ver 2.2

Tzatziki, Valentina Hot Sauce, Garlic Flatbread Wedges

Side Garlic Flatbread Wedges

Plating: 1. Make flatbread as per procedure 2. Place flatbread on small square plate

Side Tzatziki

Method: 1. Add 3 purple scoops tzatziki to ramekin 2. Serve with demitasse spoon in ramekin

Table of Contents

Side Valentina Hot Sauce

Method: 1. Add 1 fl. Oz. to stainless ramekin


Oven Baked Garlic Flatbread ver1.2

Half Sandwich Dough, Herb Oil & garlic, Salt, Oregano

Plating Tips: ✓ Ensure edges of bread are not burnt

Oven Baked Garlic Flatbread Method:

1. Take one half of sandwich dough(top or bottom), brush with 0.25 fl oz. herb oil and 0.5 silver scoop minced garlic.

2. 1 turn salt grinder and one pinch of oregano

3. Cook directly on stone until edges are dark brown

4. Remove from oven and cut in half 5. Stack on square plate at a 45°

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Desserts

Table of Contents


Dolce & Banana Ver 2.0 Bananas, Brown Sugar. Finish – Crushed Pecans, Vanilla Bean Gelato, Caramel Sauce

Plating: • Dine-in – rectangle plate, float spoon • Takeout – large to-go bowl. Gelato in separate gelato to cup with lid Plating Tips: ✓ Bananas should be medium/dark brown, not black ✓ Avoid rim of plate with pecans and caramel sauce

Method: 1. Peel 2 bananas and slice both in half lengthwise 2. Cut banana halves in half (see above) 3. Roll banana slices in brown sugar

Ensure bananas are well coated coated with sugar – this helps with the caramelizing process

4. Coat roasting pan with non-stick spray and lay bananas flat-side up on pan 5. Place in oven for approx. 1 full cycle

Cook time will depend on oven temperature - ensure bananas are well caramelized

6. Once completed, remove from oven and let sit for 10 seconds (this allows the sugar to harden and makes it easier to transfer slices to the plate At this point, be sure to ask Barista for a scoop of gelato

7. Carefully transfer bananas to rectangle plate, flat side up 8. Sprinkle 1 purple scoop of sugared pecans over bananas 9. Carefully place 1 blue gelato scoop in the center of the row of bananas 10. Drizzle with caramel sauce (as shown above) 11. Serve with float spoon(s)

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Gelato Ver 2.3

Plating: • Dine-In – single & double scoops in a ramekin; triple scoops in a small salad bowl • Takeout – white gelato dish Plating Tips: ✓ Scoops should be an even ball – not too heaping and not too small (a level scoop is too

small) ✓ Be sure to rinse and dry scoop in between scooping different flavours ✓ Make sure scoop is dried off, excess water from the rinse will drip on the gelato and

freeze causing water crystals to form changing the texture

Method: 1. Using #16 blue scoop, scoop either 1 or2 (depending on size ordered) into white gelato

dish or ramekin/small salad bowl 2. Serve with plastic gelato spoon if to go and demitasse spoon if it’s to stay 3. Give guest option of lid if to go

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Nutella Pizza Ver 2.0

Large Dough, Nutella. Finish - Whipped Cream, Chocolate Sauce

Plating: • Dine-In – rectangle plate • Takeout – large pizza box (Nutella pizza), large to-go bowl (whipped cream) Plating Tips: ✓ Avoid rim of plate with chocolate sauce ✓ Neatly stack pieces on plate

Method: 1. Stretch out large dough to appropriate dough size on peel 2. Cook dough for 1 rotation in oven to make firm (dough should still be uncooked

inside) 3. Spread 3 heaping Tablespoons Nutella evenly across entire dough and fold in half 4. Seal folded pizza by pressing edges with fork 5. Place back in oven to finish cooking (be careful not to burn) 6. Remove from oven and slice into half lengthwise, then cut into 1” strips 7. Layer 1” strips on rectangle plate 8. Add whipped cream to end of plate. Drizzle pizza and whipped cream with chocolate

sauce

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Nutella Pizzetta Ver 2.0

Small Dough, Nutella. Finish - Whipped Cream, Chocolate Sauce

Plating: • Dine-In – small pizza plate • Takeout – small pizza box (Nutella pizza), plastic portion cup (whipped cream) Plating Tips: ✓ Avoid rim of plate with chocolate sauce ✓ Neatly stack pieces on plate

Method: 1. Stretch out small dough to appropriate dough size on peel 2. Cook dough for 1 rotation in oven to make firm (dough should still be uncooked

inside) 3. Spread 1.5 heaping tablespoons Nutella evenly across entire dough and fold in half 4. Seal folded pizza by pressing edges with fork 5. Place back in oven to finish cooking (be careful not to burn) 6. Remove from oven and slice once down the middle lengthwise and then make 3

perpendicular cuts so that you have eight 1” wide pieces 7. Layer strips on small pizza plate in two rows covering half the plate 8. Add 3 stacks of whipped cream to the other end of the plate 9. Lightly drizzle chocolate sauce over pizza and whipped cream

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Banana Nutella Pizza Ver 2.1

Large Dough, Nutella. Banana. Finish - Whipped Cream, Caramel Sauce

Plating: • Dine-In – rectangle plate • Takeout – large pizza box (Banana Nutella pizza), large to-go bowl (whipped cream) Plating Tips: ✓ Avoid rim of plate with caramel sauce ✓ Try to keep all Bananas within the wedges when plating

Method: 1. Stretch out large dough to appropriate dough size on peel. 2. Cook dough for 1 rotation in oven to make firm (dough should still be uncooked

inside). 3. Spread 3 heaping Tablespoons Nutella evenly across entire dough. 4. Peel open banana and slice into ½ inch coins. 5. Spread coins evenly on one half of the dough then fold the other half over. 6. Seal folded pizza by pressing edges with fork. 7. Place back in oven to finish cooking (be careful not to burn). 8. Remove from oven and slice into 8 even wedges. 9. Stack on rectangle plate in crisscross pattern from one end of the plate to the other,

leaving sufficient room for whipped cream at one end. 10. Add 3 whipped cream dollops to end of plate. 11. Drizzle pizza and whipped cream with caramel sauce.

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Banana Nutella Pizzetta Ver 2.1

Small Dough, Nutella. Banana. Finish - Whipped Cream, Caramel Sauce

Plating: • Dine-In – small pizza plate • Takeout – small pizza box (Banana Nutella pizza), plastic portion cup (whipped cream) Plating Tips: ✓ Avoid rim of plate with caramel sauce ✓ Try to keep all Bananas within the wedges when plating

Method: 1. Stretch out small dough to appropriate dough size on peel. 2. Cook dough for 1 rotation in oven to make firm (dough should still be uncooked inside). 3. Spread 1.5 heaping Tablespoons Nutella evenly across entire dough. 4. Cut and peel half of a banana, cut into ½ inch coins (save other half for next order). 5. Spread coins evenly on one half of the dough then fold the other half over. 6. Seal folded pizza by pressing edges with fork. 7. Place back in oven to finish cooking (be careful not to burn). 8. Remove from oven and slice into 4 even wedges. 9. Place the wedges along the edge of a small pizza plate with the tips up. 10. Add 3 whipped cream dollops to the other side of the plate. 11. Lightly drizzle caramel sauce over both the pizza & whipped cream.

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Gluten Smart

Banana & Nutella Pizza Ver 1.0 Gluten Smart Dough – Topped with Nutella and Banana

Gluten Smart Nutella Method:

1. Heat Gluten Smart Crust in the oven on a screen until fully thawed.

2. Add 1.5 Tbsp of Nutella for Pizzetta, 3 Tbsp for Regular size.

3. Spread Nutella over the center leaving a 1” crust.

4. Heat up in the oven for 1 rotation. 5. Cut into 4 or 6 slices, same as our pizzas. 6. Top with 3 dollops of Whip Cream in the

center. 7. Drizzle with Chocolate Sauce.

Plating Tips:

• Ensure the crust is fully thawed and the center is warm before adding the Nutella. • Nutella cooks very quickly and should still be shinny. Don’t over cook, 2 rotations Max. • Ensure any burnt edges are cut and removed prior to serving.

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Gluten Smart Banana Nutella

Method: 1. Heat Gluten Smart Crust in the oven on a

screen until fully thawed. 2. Add 1.5 Tbsp of Nutella for Pizzetta, 3 Tbsp

for a Regular size. 3. Spread Nutella over the center leaving a 1”

crust. 4. Cut ½ of a Banana into 6 coins or a full into

12 coins. 5. Pizzetta – 4 coins around the outside and 2 in

the middle. 6. Regular – 2 coins per slice 7. Heat up in the oven for 1.5 rotations 8. Cut into 4 or 6 slices, same as our pizzas. 9. Top with 3 dollops of Whip Cream in the

center. 10. Drizzle with Caramel Sauce.

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White Chocolate Panna Cotta Ver 1.1

Panna Cotta to finish – strawberry sauce and chocolate shavings

Plating Tips: ✓ Ensure inside of lip is wiped clean. ✓ Ensure the Panna Cotta is solid and set, not runny.

White Chocolate Panna Cotta Method:

1. Remove lid from Panna Cotta 2. Place one Tbsp of strawberry sauce in

center. Sauce should not cover entire surface of panna cotta

3. Garnish with 1 tsp. chopped Dark Chocolate. Chocolate should be off to one side as shown in picture

4. Place folded napkin on plate 5. Place jar on square plate 6. Serve with float spoon(s)

To Go Plating Method:

1. Remove lid from Panna Cotta 2. Run the sides of the jar under warm water

to loosen. Be sure not get the custard wet.

3. Run a dinner knife in between the custard and the jar to ensure separation.

4. Place in a small black To Go Container, garnish and seal with lid.

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Affagoto & Tiramisu Ver 2.0

Plating: • Dine-In – cappuccino cup, saucer, demitasse spoon • Takeout – large white gelato dish with lid Plating Tips: ✓ pour shot on side of scoop of gelato. Pouring shot on top melts a ‘crater’ in the scoop

of gelato

Tiramisu

Method: 1. Remove slice from cooler 2. Remove day-dot 3. Top with whipped cream and/or chocolate if

specified by guest 4. Serve with float spoon(s)

Affogato

Method: 1. Scoop gelato of guest’s choice into

cappuccino cup 2. Pour 1 SINGLE espresso shot over gelato 3. Serve on saucer with demitasse spoon

Plating: • Dine-In – square plate • Takeout – large to-go bowl Plating Tips: place whipped cream in 3 large ‘dollops’ on one side of plate – put whipped cream on outside edge of cake (if slice is not a middle piece) . Avoid rim of plate with chocolate sauce

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Misc.

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Method: 1. Collect all products and equipment. 2. Lay out a kitchen towel on a cutting board, open up lengthways. 3. Cut kitchen towel in half. 4. Fold over the towel. 5. Turn towel and begin to “Roll Up” tight to make a cigar shape. 6. Take an elastic band and stretch over tightly. 7. Place 2 oz of water in a 1/9 insert. 8. Then place the 4 roll ups just on the inside of the 1/9. 9. Place “Roll Up’ kits in all stations. 10. When you need to clean-wipe a dirty plate, use the wet side of the towel. 11. If the towel becomes too dirty, un-wrap, wash under hot water, rince and re-roll wrap. 12. Discard after each shift.

Shelf Life: Per Shift

Ingredient ListQuantity Unit Product

2 pcs Kitchen Towels

Equipment List1/9 Insert

Cutting Board

Kitchen Knife

Elastic Bands

Yield: 4 Kitchen Towels equal 8 Roll Ups. Est. Prep Time 5 mins.

Key Notes: - These roll up are not only for our feature menus; these cleaning towels are part of every

service. - Keeping your hands clean in a kitchen when working for food can be hard in a pizzeria;

the roll ups are part of the last defense before food leaves the kitchen. - A clean and tidy plate = a very happy guest!

Roll Ups Cleaning Towels for Wiping Plates Ver 1.0

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Roll Ups Cleaning Towels for Wiping Plates Ver 1.0

2. 3. 4.

5 a. 5 b. 6 a.

6 b. 6 c. 7.

8. 10 a. 10 b.

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Method: 1. When deep frying ensure that the oil is clean & skimmed, dark & dirty oil will cause

deep fried items to cook too dark. 2. Never over crowd the deep fryer basket otherwise the deep fried items won’t cook

evenly. 3. Always set a timer for the spec cooking time to prevent undercooking or overcooking of

items. If chicken wings are not cooked to spec time they will be raw and have the potential to cause food poisoning through Salmonella.

4. Always drain the deep fried items of as much oil as possible from the basket to ensure the end product doesn’t appear greasy.

5. The purpose of draining on a paper towel is to remove all excess oil and ensure the product maintains a dry & crispy exterior.

6. Always be very very careful with liquids around a deep fryer as if any liquid or ice falls into the deep fryer it will explode & become an extremely hazardous situation.

Key Notes: - These roll up are not only for our feature menus; these cleaning towels are part of every service. - Keeping your hands clean in a kitchen when working for food can be hard in a pizzeria; the roll ups are part

of the last defense before food leaves the kitchen. - A clean and tidy plate = a very happy guest!

Deep Frying What to look for Ver 1.0

6 b. 6 b. 6 b.

6 b. 6 b.

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Burnt Garlic: 1. Garlic should not have any colour on it when cooking, once it sizzles in the pan it is ready for the next

ingredient. 2. Once the garlic gets dark it begins to taste bitter & burnt, unusable. 3. If the garlic becomes dark, immediately discard it & start again in a new clean pan.

Second Defense “Attention to Detail Ver 1.0

Under Cooked Chicken Wings: 1. Every time you cook chicken wings, take the largest wing & break open a small hole in the flesh down to

the bone. 2. If there is any uncooked chicken or blood in the middle put the wings back in the deep fryer for another 30

seconds & check again. 3. If undercooked chicken is served to a customer it has the potential to give them food borne illness from

salmonella.

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PIZZA COOKING SPECIFICATIONS PICTURE GUIDE

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WOODEN PIZZA PEEL Peels are marked with guide rings. These rings are used as guides to ensure

pizza doughs are sized properly.

ALLERGY PIZZA PEEL Allergy Peels are clearly marked on the handle.

These are to be used ONLY for allergies.

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THE PERFECT DOUGH Evenly stretched with no thin spots. Crust is not too thick. Stretched to

fit perfectly into the guide markers on the board.

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UNDER STRETCHED DOUGH Notice the dough is smaller than the markers on the board.

OVER STRETCHED DOUGH Notice the dough is larger than the markers on the board.

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DRIED OUT DOUGH This is an example of dough ball that sat out in open air for 10 – 15 min.

Notice how prominent the dry flakes are. This is unusable dough.

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TOMATO SAUCE

PROPER MEASURMENTSEnsure you take the proper time to measure accurately when preparing a pizza; the photos below show a under

measurement, level and over measurement of a 4 oz ladle.

Slide 1: Proper level 4oz ladle Slide 2: Under measured 4oz ladle Slide 3: Over measured 4 oz ladle

Slide 1

Slide 2 Slide3

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PERFECT SAUCE 1 inch border, evenly distributed no thin spots.

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PERFECT CHEESE 3oz evenly spread, toonie size area in center with no cheese.

PERFECT CRUST 0.5 to 0.75 inch crust

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THE PERFECT TOP The crust is speckled with golden to dark spots and tones of tan and

light brown. Little to no white areas present. If you poke the crust down in one spot, you should here a slight crunch sound and it

should rebound within seconds.

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THE PERFECT BOTTOM The crust is speckled with char spots, with tones of tan and light brown.

No white areas are present.

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UNDERDONE TOP The crust is white with very little speckling or tan/brown colour.

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UNDERDONE BOTTOM The crust is white with very little speckling or tan/brown colour.

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WELL DONE TOP The crust is cooked to make a crisper more uniform tan and light brown

colour. This is achieved by cooking the pizza further after its regular cycle with 1 flame until visually done.

***Don’t forget to check the bottom periodically*** If the top is cooking quicker than the bottom, move the pizza to new

location on the stone to seer the bottom.

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WELL DONE BOTTOM

The crust of the pizza should turn to a consistent brown/charred look. The key is to have spots/strands of char, with a darker brown

contrast around the char speckles. Having blotches or pure char on the bottom or top is not good, that is a burnt pizza.

If the bottom is cooking quicker than the top, stick your peel underneath to save the bottom from burning and finish the top of

the pizza but only do this once the base of the crust is visibly well-done.

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BURNT TOP The crust has blotches of char and dark brown uniformity.

Basil is clearly burnt.

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BURNT BOTTOM The crust has blotches of char or a pure charred bottom.

Grease and char residue on the plate.

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SOGGY PIZZA Very moist pizza with liquid pooling near the center.

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SOGGY PIZZA (cont.) Liquid pooling on plate, saturating and seeping through the crust

Crust is drooping even when folded

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MAGNETIC TOPPINGS Toppings are grouped together. Ingredients should be spread evenly.

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LOOSE STONES ON THE PIZZA DECK

When stones on the pizza deck are not fastened tightly together you will see uneven heat distribution between different parts of the deck.

This can cause pizzas to cook unevenly. Notice that one side of the pizza was on a hotter part of the deck and cooked quicker.

This problem can be avoided by maintaining the fasteners on your pizza deck to ensure they are tight.

Side 1 Side 2

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