As part of ASK Italian’s #AllAboutTheBase campaign to launch its new spring menu, the brand has introduced a pizza range on a new sourdough base, as well as other new and improved classic Italian dishes.
The menu is the fifth created in conjunction with acclaimed chef Theo Randall, who said: “Great pizzas start with the dough and I love the pizzas at ASK Italian. The new sourdough pizza range was inspired by a pizzeria we visited in Bologna and has a delicious tang in the base, which works really well with the special ingredients we’ve selected such as Luganica sausage, smoked prosciutto and rump steak. For the non-meat eaters, we have a Sicilian-inspired pizza that uses grilled aubergine, red and yellow peppers, plum tomatoes, zucchini and oregano.”
At the same time, the company is seeking the nation’s pizza flaring champion.
A short film of the entrant’s flaring skills should be uploaded to ASK Italian’s social media channels, and a group of five fantastic flarers will be selected from these entries and invited to the grand final at the newest ASK Italian restaurant in Manchester on 12May.
Corinne Prior, head of brand marketing said, “To create the perfect pizza, the dough needs to be proved properly and a good way to test this is to flare it - we’re looking forward to seeing the flaring skills on offer around the country, and hope that young chefs might be tempted to enter our competition to win a private cookery lesson with Theo.”
