Pizza & Beverage Marriages

Like all kinds of food and beverage pairing, pizza too has its great companions apart from the classic pairing with drinks of a more...ahem... alcoholic nature. Here are some fun beverages to zest up a pizza session, some are DIY and some can be ordered at most pizza outlets!

Citrus mint cooler  

1 cup fresh lemon juice
1 cup fresh orange juice
2 cups sugar
2 1/2 cups water
10 sprigs mint
32 fluid ounces ginger ale water

Just by looking at the recipe, one can imagine how refreshing this drink is. Whether you’re going for a cheesy pizza, spicy one or even seafood marinara, this thirst-quenching goodness works to cleanse your palate so you can enjoy the flavours of your pizza topping better. Of course this a DIY drink, alternatively if you’re eating out, try something along the lines of lemon and lime for the same pairing effect.

Lime Cola



This self-explanatory (recipe) drink works wonders with pizza as we are all accustomed to having a fizzy kick when gnawing on some chewy cheesy pizza. Probably the most logical explanation for this favourite pairing is its burp-inducing factor. Everyone loves a good burp while having some heavy pizza, wouldn’t you agree? Instead of the usual cola, try a squeeze of lemon for that added zest.

Pineapple Pleasure



1 tsp. Honey

1 tsp. Sugar
6oz
Pineapple juice
2oz
Mineral water
Crushed ice

While pineapple may not be everybody’s favourite, this fruit in its juice form is simply hard to resist. It’s always nice to serve up your own mocktails when entertaining guests, so why not try this dead simple recipe at home while you enjoy some piping hot pizza? The obvious match to this tropical mocktail would be Hawaiian pizza but nothing could possibly go wrong with this pairing.

Power Juices

Better yet, head on down to any of the Vivo outlets near you to feast on your favourite pizza and boost up your energy with some great power juices.

By the end of this read, you should feel like a pizza & beverage connoisseur... sort of.  

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Pizza Superlatives

Pizza Superlatives

Biggest, strangest, longest, craziest, smelliest, powerfulest, insanest, explosivest – ok so some of those superlatives don’t apply to pizzas and aren’t even grammatically correct, but who cares. What does matter is that we’re here to take a look at some pizzas around the world that are, well, more than your average pizza… much, much more. To us at least!

Largest

As you can see, the pizza in the image above is pretty darn huge.

This pizza of Godzilla proportions was made at Norwood Hypermarket, Norwood, South Africa on 8 December 1990 and weighs in at a ridiculous 12.19 tonnes. It is officially recognized as the largest pizza in the world, will probably be the world’s largest dust-collecting pizza as well.

Most Nonsensical

We found quite a number of pizzas that don’t make sense scattered around the internet but we picked this one because of its ridiculous $1000-price tag, which strangely wasn’t entered into any official book of records. This made-in-New York “pizza” is made with six varieties of caviar, chives, fresh lobster and creme fraiche. We doubt it even tastes like a pizza anymore.

Hottest / Spiciest

This is, as the small flame in the middle of the dish suggests, the world’s spiciest pizza and it’s available at some place called Crawleys. You’d probably expect the “spiciest pizza in the world” to look a bit, err, spicier, but don’t let this sober-looking one fool you. It’s called “Volcanica” and it’s made of red and green chillis, njuda sausage and extra spicy arrabiatta; it’s even served with a complimentary glass of milk for tongue-soothing purposes. “Side effects include a numb tongue and watering eyes”, they say.

Most Creatively Used

Apparently, a 10-year old kid in a school in Tennessee munched his slice of pizza into a shape of a gun and proceeded to wield it around like one. Creative, but slightly worrying we think. The school leaders there didn’t quite appreciate his creativity though and instead punished him by relegating the poor boy to the “silent table”, where he sat and ate alone. Poor boy.

Famous-est

If you guessed that tofu was the world’s most famous pizza topping, you’ve obviously been living under a rock for a while. In fact, you’ll probably already know that pepperoni stands, lies rather, as the world’s most famous pizza topping – 36% of all pizza orders have had them, with approximately 251,770,000 pounds of those sliced sausages consumed annually.

Hmmm… perhaps we should delve a bit into some superlative feats of our own sometime. For now, you can just come on over to Vivo Pizza for some of the most authentic American pizzas you’ll find around these areas!

Check out our own famous range of delicious Vivo Pizzas at www.vivopizza.com/pizzas.php 

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THE BEST PIZZA SIDEKICKS

THE BEST PIZZA SIDEKICKS

Kato, Robin, Doctor Watson, Mini-me, Samwise Gamgee, Mr. Spock, Chewbacca, and Garlic Bread… see the connection? Yes, they’re all sidekicks a.k.a. assistants, associates, or right hand men to one who has more authority.

Supporting roles they may be, but such sidekicks are often blessed with abilities that their head honchos lack and it isn’t rare that these sidekicks rescue their more illustrious partners from certain peril, more than once.

Hopefully, you’ve gotten the point by now that by sidekicks, we mean side dishes, which we feel deserve more credit than they’re given. They complete a main course, give it added flavour and basically makes the meal all the more satisfying.

And when it comes to pizzas, there’s more than just garlic bread to get the side job done. Here are some of our favourite pizza side dishes!

:: Garlic Bread

Unless you’re a Romanian vampire, you probably have eaten garlic bread at least once in your life. It is perhaps the most famous of all side dishes, although they do come in slightly varying forms depending on the chef – a square slice of bread, a baguette, a round loaf, with a sesame seed bun, a breadstick, and etc. It isn’t only a good side dish for pizzas, but for soups and actually, it’ll work well with almost anything… even on its own!

:: Mac ‘n Cheese

You might argue that Mac ‘n Cheese is more of a dish on its own, but some places do offer them as side dishes, and what amazing side dishes they are. Cheese lovers and pasta lovers alike will almost always find themselves succumbing to the temptations of this simple dish that oozes with cheese, is irresistibly creamy, and has an addictively chewy texture. You’re thinking about having some now aren’t you?

:: Onion Rings

Take a sliced “cross sectional” string of an onion, dip it in batter or breading, and deep-fry it. What do you get?  The world-famous dish known as onion rings. No one really knows where these tear-jerkingly tasty snacks come from (see what we did there?) but one thing’s for certain, they’re great with pizzas, and taste even better if you stuff a bit of cheese into them!

:: Calamari Rings

Few can resist the tantalizing charms of a properly prepared serving of calamari or “sotong rings” if you’re Malaysian. These delicacies add a terrific seafood accent to your slice of Pizza (considering it’s not a seafood pizza) and get even better with chilli sauce.

:: Chicken Wings

Barbecued, fried, broiled, roasted, grilled, or baked – you can cook chicken wings in any way you like, but even with a simple marinade, they’re always a great side dish. At Vivo Pizza, we bake ours or fry ‘em with paprika, and we also have mid-joint wings with barbecue sauce in our menu – both are must tries.  These are fantastic as ways of getting the appetite going before digging in into that 13” pizza and they’ll have no problems holding their own as a medium-weighted snack.

:: Chicken Tenderloin

If wings aren’t your thing and you prefer biting into a meatier, chunkier type of sidekick; perhaps a plate of chicken fingers or nuggets or even our very own crispy crumbed chicken tenderloin will do the trick. Always fried, always best served hot and always delicious; it’ll do more than you could ask it to as a sidekick!

Surprise, surprise; we’ve got 4 out of the 5 side dishes above in our menu! We also have some more interesting ones at well, breaded scallop for example, and it’s served up with a combination of fried fish fillet, calamari, onion rings and fries to create our very own “Ocean Discovery” platter.

but you’ll have to visit one of our outlets and find out about the rest J

More about Vivo’s Side Dishes here:

http://www.vivopizza.com/delicacies.php

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ABOUT VIVO

It all started with the secret recipe of the Horrigan family, who served the best American style pizza in town using the traditional method of baking.Today, we bring you pizzas using the latest baking techonology that ensures perfection at all times. At Vivo, we combine the 30 years of pizza making experience with the new generation pizza-making concept to achieve the exceptional Vivo experience!

Join our pizza and panini fans @ http://www.facebook.com/VivoAmericanPizza
or learn more about us @ http://www.vivopizza.com/

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NOODLES VERSUS PASTA!

NOODLES VERSUS PASTA!

In a Chinese restaurant around the corner, not so far away from where you are, a noodle maker perfects his art of making handmade noodles.

For years now, he has persevered to find the right thickness, the right texture and the right flavour for his strips of culinary brilliance. Just across the road from him, the chef of an Italian ristorante whistles to the tune of “That’s Amore”, while rhythmically sprinkling flour on strips of kneaded dough strewn across his wooden preparation board.

In a moment of sheer coincidence, the noodle and pasta masters look up through the glass windows of their restaurants and cast a taunting gaze at each other, and in their respective minds is a certainty that, while similar, their own versions of “noodles” will obliterate the other’s in a food war… however strange that may be.

But then you have to wonder, are Italian pasta and Chinese noodles all that different? We compare some of the more common ones found around here.

ROUND ONE = PAN MEIN vs FETTUCINE

Pan Mein is generally prepared in 2 styles – a thicker, wider, peeled version and a thinner, more consistent cut version; the latter shares the resemblance to the egg and flour-made Fettucine. Both Pan Mee and Fettuccine share significant similarities in terms of texture, size and presentation, although Pan Mee is served both dry and in soup, while Fettuccine is almost always served dry with a sauce.

More here: http://en.wikipedia.org/wiki/Fettuccine

ROUND TWO = YELLOW NOODLES VS SPAGHETTI

Perhaps one of the most commonly available Chinese noodles around is the wheat-made yellow mee, aptly called “mein”. In the world of Chinese noodles, these are generic as anything else. It looks, from almost every angle, like a yellower version of the equally common Spaghetti. Both are chewy, have rich texture and can be served with almost any type of sauce or method of preparation in their respective cuisine styles.

More here: http://en.wikipedia.org/wiki/Spaghetti

ROUND THREE = BEE HOON vs ANGEL HAIR PASTA

Bee Hoon or Mai Fun or Vermicelli as its known in English, is a thin, rice-made type of noodle that is equivalent to the Italian Angel Hair Pasta – a much thinner version of spaghetti that’s also known as “Capellini D’Angelo”. However, the commonalities between Bee Hoon and Angel Hair Pasta stop at its appearance, as both are used in contrasting types of preparations - Bee Hoon is often stir friend, served in soup or even in salads and Capellini is, almost always, served in a light accompanying sauce.

More here: http://en.wikipedia.org/wiki/Capellini

ROUND FOUR = WANTONS vs RAVIOLI

So it is arguable whether or not Wanton – a filling-wrapped, dumpling-like dish – is valid as a type of “noodle”. We’ll include it anyway considering that Ravioli is, in essence, a square-shaped Italian dumpling. Wantons and dumplings have contrasting contents – wanton with prawn or pork with vegetables; served fried or boiled in soup; and ravioli with cheese and meat fillings accompanied by a sauce. Different they may be, but they’re both really good to eat! Ignore the “other” meaning of “wanton” please.

More here: http://en.wikipedia.org/wiki/Ravioli

Stay tuned, as we will bring you more about the relentless battle between NOODLES & PASTA.

To be continued… :)

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PIZZA MOMENTS IN HOLLYWOOD

You can’t question how famous Pizzas are around the world – everybody eats them, even fictional characters on TV!

From the 1970’s till today, pizzas have been around in films in both cameo and more leading roles, and are almost always a source of humour. Such is the light-heartedness of pizza.

Anyway, here’s a look back at some of pizza’s most memorable moments in film history!

:: Pizza in “Dog Day Afternoon”
During this 1975 classic starring Al Pacino and John Cazale, the 2 lead characters, who are in the midst of a bank heist, get held up and negotiate with the FBI to have pizza delivered to them. The pizza delivery guy drops in, delivers the goods, and is then paid with cash from the bank, much to his delight as he exits the building.

:: Pizza in “Saturday Night Fever”
Yet another classic from the 70’s, where the lead character played by John Travolta opens the movie with a scene of him sandwiching 2 slices of pizza together and eating them in big chunks as he does his infamous “strut” down the street.
Watch on YouTube: http://youtu.be/2-BuZJqlOlc?t=59s

:: Pizza in “Ninja Turtles”
Ahh… we all remember these fighting turtles from our childhood and it’s where the term “Cowabunga” became mainstream, thanks to the fun-loving, nunchuck-wielding Michelangelo. The orange headband-wearing turtle also had an insatiable appetite for Pizzas, which becomes a signature part of his character.
Watch on YouTube: http://youtu.be/rLJUGIh-Cnw?t=15s & http://youtu.be/GhjHTc3mc0U?t=5m50s

:: Pizza in “Dude, Where’s My Car”
In the 2000 science fiction comedy starring Ashton Kutcher and Seann William Scott, the 2 lead characters both have day jobs as pizza delivery guys that steal pizzas from work for their own eating pleasure. It sets the tone for their characters that go on to experience a SWEET adventure that sees them saving the world in the process.

:: Pizza in “Futurama”
The animated science fiction sitcom created by Matt Groening (of The Simpsons) features a lead character called Phillip J Fry – a late 20th century New York City pizza delivery boy, who is cryogenically frozen for a thousand years.

:: Hollywood’s Ultimate Villain, Pizza the Hutt in “Spaceballs”
In this famous Mel Brooks movie, Pizza the Hutt is an evil half-man, half-pizza Mafioso and a parody of Jabba the Hutt from Star Wars. By the end of the film, a TV news segment reveals that he got locked in his limo and ate himself to death. What a way to go!
Watch on YouTube: http://youtu.be/r_CDCrsO604?t=1m43s

Of course, there are more examples, but we’re trying to keep this post short – that way, you’ll have more time for pizza. So come on over, grab your own Vivo pizza, and be a star… in a way.

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KNOW YOUR PASTA!

While our specialties here at Vivo Pizza are, well, Pizzas, we can’t ignore our love for pastas as well. We love eating pasta and we love cooking pasta, so here’s a short list of 10 of the more famous pasta types out there, just to get you a bit more acquainted.

Oh, we’ve also included some homemade spelling assistance. Better if you attempt them with an Italian accent on!

Spaghetti (Spa-geh-tee)
This world-famous long, thin, cylindrical pasta of Italian origin is perhaps the most widely known pasta out there and is commonly available in 25–30 cm lengths, with slightly varying levels of thickness. While spaghetti is suitable with most pasta dishes and sauces, it is often used to accompany Carbonara, Bolognaise, Aglio Olio and other sauces. Thicker variations are known as spaghettoni while thinner variations are known as spaghettini. Vermicelli is also often confused with Spaghetti due to its similar, albeit slightly thicker shape.

Fusilli (Foo-see-lee)
The name fusilli means “little spindles” in modern Italian. These are thick, corkscrew-shaped pastas, which are often available in a variety of colours that actually affect the flavour of the pasta itself. For example, green for spinach and black for squid ink. There isn’t a specific range of sauces that incorporates the use of fusilli, but it is generally prepared with lighter sauces, along with certain types of garden salads. Fusilli may be solid or hollow, with the latter being known as fusilli bucati.

Fettucine (Feh-tuh-chee-nee)
Known as "little ribbons" in Italian, fettucine is a flat thick noodle made of egg and flour - wider than, but similar to a pasta known as tagliatelle. There’s also a variation of fettucine that is made of spinach, flour and eggs and has a light green colour to them. Popular fettucine dishes around the world include fettucine carbonara and alfredo, which are both cream-based sauces that are complemented well by the thicker texture of fettucine.

Lasagne (La-za-nya)
This is possibly one of the oldest shapes of pasta and isn’t served like how most conventional pastas are served. Traditionally, the dough was prepared in Southern Italy with semolina and water, and in the northern regions where semolina was not available, with flour and eggs. Lasagna or lasagne as it is referred to in plural form, is most commonly served baked in multiple layers with a certain meat and cheese. The term “lasagna” is used as a name for such a dish as well, and doesn’t refer to just the pasta itself in its raw form.

Linguine (Ling-gwee-nee)
Wider than spaghetti (about 1/4 to 3/8 inch), but not as wide as fettuccine - that would be the best way to explain what linguine is. This pasta has its roots in Genua and the Liguria region of Italy, and is most popularly used in “Linguine alle vongole (linguine with clams)” along with other seafood and pesto-based pasta dishes.

Tagliatelle (Ta-glia-teh-ley)
Tagliatelle and tagliolini, which mean, “to cut” in Italian, are a traditional type of pasta from Emilia-Romagna and Marches, regions of Italy. These long, flat ribbons that are similar in shape to fettuccine can be served with a variety of sauces, a classic combination being with bolognese sauce.

Canneloni (Ka-nay-lo-nee)
Italian for “large reeds”, penne is a cylindrical type of pasta that is often baked with a filling and covered by a thicker sauce. Canneloni stuffing may include ricotta cheese, spinach and various kinds of meat, and is served with tomato or béchamel sauce to create a heavier type of pasta meal.

Penne (Peh-nay)
This cylinder-shaped pasta is produced in two main variants: "penne lisce" (smooth) and "penne rigate" (furrowed), the latter having ridges on each individual “penna”. Penne is traditionally cooked al dente and served with sauces such as pesto and marinara, and it is also a popular ingredient in pasta-based salads. The best feature of penne is its hollow center that allows it to hold sauce, while the angular ends act as scoops.

Macaroni (Meh-ka-roh-nee)
While there is an uncertainty to whether this pasta is of American or Italian origin, it surely is one of the most “commercial” forms of pasta available, next to spaghetti. Macaroni comes in a short, curved tube shape and is the pasta used in the ever-famous Mac n’ Cheese dish.

Ravioli (Ra-vee-yo-lee)
Ravioli is dumpling-like pasta that is composed of a filling sealed within 2 layers of thin pasta. They are served either in broth or with a pasta sauce. The word ravioli is derived from the Italian word “riavvolgere”, which means "to wrap”.

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