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Pizza, vino, pronto!



At Leopard’s Leap we make wines for everyday enjoyment – for a lifestyle of quality food and wine. And who knows how to do good food and wine as part of their everyday lives better than the Italians?

So we thought to have a look at pizzas with wine. Although a holiday along the Amalfi coast or a food and wine trip to Tuscany sounds like an amazing suggestion, not all of us can afford such luxury. Luckily the Italians are not afraid to share their culture and their love for food and wine – whether you book a table at the closest Mama in your neighbourhood or open a cookbook by Carluccio – inspiration for easy and hearty Italian food is all around us.

And of course the ciabattas, pizzas, bowls of pasta, salads, antipasti and roasts cannot go without wine. Luckily we have a solution for that – from a fresh and dry Rosé to fruity whites and mellow reds – something in the Leopard’s Leap selection will work with your Italian-inspired dish.

One of South Africa’s favourite Italian restaurant groups, Doppio Zero also knows that a bottle of Leopard’s Leap wine on the table pleases their customers and enhances their food.

Leopard's Leap Sauvignon Blanc - a popular partner to pizza

Leopard’s Leap Sauvignon Blanc – a popular partner to pizza

Whether you are in Cape Town CBD, Greenside in Johannesburg, Sandton or Rosebank, you should spoil yourself with one of these lip-smacking Doppio Zero Pizza and Leopard’s Leap wine combinations: Copacabana (Sundried tomatoes, Avocado, Pine Nuts and Feta) or Paradiso (Country Ham and Pineapple) with Leopard’s Leap Sauvignon Blanc or the Leo Leone (Bacon, Chorizo, Mushroom, Green pepper, Onion and Chilli) with Leopard’s Leap Merlot.

Doppio Zero Copacabana pizza

Doppio Zero Copacabana pizza

If you prefer to cook at home – whether it is packing your favourite toppings on a ready-made pizza base or going all out and making your own fresh dough – just ensure that you have a bottle of wine at hand, to make the experience authentic.

Use this recipe for an authentic base and try one of these traditional pizza topping ideas:

  • Pizza Marinara, a traditional Neapolitan pizza that has oregano, anchovies and lots of garlic
  • Pizza Napoli with tomato mozzarella and anchovies
  • Capricciosa, a topping of mushrooms, prosciutto, artichoke hearts, olives and boiled egg
  • Pizza Pugliese with capers and olives
  • Pizza Veronese with mushrooms and tender Prosciutto crudo
  • Quattro Formagi uses a four cheese combination using fresh mozzarella and three local cheeses such as Gorgonzola, ricotta and parmigiano-reggiano
  • Quattro Stagioni is a pizza (similar to the Capricciosa) that represents the four seasons and makes a good sampler pizza with sections of artichokes, salami or Prosciutto cotto, mushrooms, and tomatoes
  • Our personal favourite toppings  is: Grated buffalo mozzarella, marinated artichokes, parma ham and fresh rocket.

With summer here, lazy lunches and delayed sunsets are the ideal time to relax with a bite of proper Italian and a good glass of wine. And with such a lot of good food and wine to celebrate, it is only fitting that the Italians have a few options when saying Cheers!

Salute! (To your health)

Cento di questi giorni! (May you live a hundred years)

Cent’ anni (A hundred years)

or

Cin cin (onomateopoeic for clinking of glasses)!

 

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