A culinary rhapsody of tastes and smells awaits the guests of Pizza Bar.
Pizza bar is a new favourite destination of many Italian cuisine-lovers in Zagreb. Bearing in mind that the Croatian fans of pizza and pasta have a very particular taste when it comes to this Italian gastronomic specialty, Pizza Bar is using only the best ingredients to accommodate its increasingly demanding clientele, reports Večernji List on June 4, 2016.
The pizzas are being made of a special type of flour – a fine flour used by some of the best pizzerias in Italy, but also at the top pizza places in other countries. The special taste is achieved by the first-class mozzarella cheese and buffalo mozzarella, premium ham and the world famous San Daniele prosciutto. To be able to offer fresh and quality ingredients to its guests, twice a week Pizza Bar receives a shipment with selected items from Italy.
One other factor X from Italy is Gianni Canalono, the three-time champion in pizza making, who has shared his knowledge with the bar’s staff and created a menu that is certain to win the hearts of the guests.
Modern interior design is a result of the architect Mirta Mujačić Đaković’s efforts. She wanted to link the traditional Italian villaggio style to the busy Selska Road in Zagreb. This connection is reflected in the way ceramic floor tiles have been put together. They are reminiscent of the square in Sienna, with their red, green and white colour.
Wooden shelves and beams and the wall-library bring a specific charm to the room, similar to the one of the original, old Italian pizzerias. Popular industrial lighting and furniture in a variety of styles all contribute to that special feel. The open kitchen is another ideal connection between the modern design and traditional way of making food.
With the hot summer days awaiting us, Pizza Bar’s charming terrace is a perfect solution for relaxing while enjoying tasty food and refreshments. Laurel and olive trees have found its place there as well, contributing to this special Mediterranean ambiance.
