Col’Cacchio continues to stay ahead of food trends

Col’Cacchio, the popular Italian-inspired franchise known for its gourmet thin-base wood-fired pizzas, hearty pasta and crisp fresh salads, continues to lead the way in food innovation, constantly introducing new menu items that cater for changing dietary requirements.

Co-founder Kinga Baranowska is behind the menu development at Col’cacchio, and says that their focus on fresh ingredients has made it easy to adapt to the changing needs of their customers.

Colcacchio-pizza

‘Because we use only the freshest ingredients and make everything in-house, we know exactly what goes into every pizza base, each sauce and every dressing for our salads. This control has made it relatively easy for us to develop low-carb, gluten-free and now vegan options, while maintaining the flavourful taste combinations that Col’cacchio is so well-known for,’ she says.

The nut-based cheese used on the vegan pizza is also suitable for the lactose and casein intolerant customer.

‘We have a vegan Margherita with tomato base to which a selection of vegan-friendly toppings can be added, but also have a range of tasty gourmet vegan pizzas that make use of ingredients such as wood-fire roasted vegetables and a wide range of seeds,’ Baranowska adds.

Some of the vegan menu items now available are:

  • Spiroco (salad) – lettuce, spiralised beetroot, spiralised carrot, sesame seeds, pumpkin seeds, lentils, avocado and coconut flakes
  • Lazio (pizza) – vegan cheese, tomato base, avocado, cherry tomato, pumpkin seeds and pesto
  • Zucca (pizza) – vegan cheese, butternut and tomato base, roasted butternut, roasted beetroot, rocket, avocado, sesame seeds, pumpkin seeds and sunflower seeds
  • Pomodoro (pasta) tomato and basil
  • Amitoso (dessert) – cashew cream, caramel pineapple, orange flavoured crumble and coconut shavings

Col’Cacchio has always been at the forefront of dietary trends, being one of the first in the market to introduce carb-conscious options for pizza, salad and pasta. The low calorie Foro range of pizzas ensures that every possible taste is catered for.



Latest


25 Jan 2021
UPM Raflatac scales up linerless labelstock production

UPM Raflatac is strengthening its position in the fast-growing linerless labelstock market by scaling up its production capacity and building…

UPM Raflatac scales up linerless labelstock production

UPM Raflatac is strengthening its position in the fast-growing linerless labelstock market by scaling up its production capacity and building a new production line in Nowa Wies, Poland. Direct Thermal (DT) linerless labelling is a cost-efficient and sustainable alternative to traditional label stock. Gaining ground Driven by sustainability trends and…

22 Jan 2021
Spier lights up the night

The third edition of Spier Light Art, hosted at Spier Wine Farm from 26 February to 28 March 2021, is…

Spier lights up the night

The third edition of Spier Light Art, hosted at Spier Wine Farm from 26 February to 28 March 2021, is a night-time adventure for the whole family to enjoy. A remarkable array of interactive artworks that use light, sound and video will be scattered across the historic Stellenbosch estate, illuminating…

22 Jan 2021
First commercially available recycled direct thermal paper labels launched

Avery Dennison has introduced rDT, the first commercially available direct thermal paper labels to contain recycled post-consumer waste. Direct thermal…

First commercially available recycled direct thermal paper labels launched

Avery Dennison has introduced rDT, the first commercially available direct thermal paper labels to contain recycled post-consumer waste. Direct thermal (DT) paper is a popular material due to its ease of use, high print speed, high image resolution, and wide range of compatible printers. Avery Dennison’s new rDT is the…

22 Jan 2021
Supporting local dairy is critical for economic recovery in SA

The COVID-19 pandemic has taught us the value of local industry and supporting local dairy will be one of the…

Supporting local dairy is critical for economic recovery in SA

The COVID-19 pandemic has taught us the value of local industry and supporting local dairy will be one of the factors that will help the SA economy recover post-pandemic. The South African dairy industry is a part of the country’s agriculture sector we can truly be proud of – employing…


Top stories


07 Feb 2020
Deli meat producer creates SA’s first plant-based sandwich slices

Feinschmecker Deli Meats, who have built up a formidable reputation as the market leader in speciality deli meats in South…

Deli meat producer creates SA’s first plant-based sandwich slices

Feinschmecker Deli Meats, who have built up a formidable reputation as the market leader in speciality deli meats in South Africa, has launched a range of plant-based sandwich slices under the brand name Gudness. It is the first range of its kind produced in SA.

18 Mar 2020
Limpopo residents become eco-warriors

Residents in northern Limpopo are becoming eco-warriors thanks to a new campaign which aims to see environmental waste reduced and…

Limpopo residents become eco-warriors

Residents in northern Limpopo are becoming eco-warriors thanks to a new campaign which aims to see environmental waste reduced and much-needed jobs created.

31 Mar 2020
Sleep friendly food and beverages are the next big trend with millennials

GlobalData predicts that sleep-friendly ingredients in food and drinks are the next big trend as it aligns with consumers’ desire…

Sleep friendly food and beverages are the next big trend with millennials

GlobalData predicts that sleep-friendly ingredients in food and drinks are the next big trend as it aligns with consumers’ desire for a good night’s rest through natural methods.

18 Mar 2020
Avocado growers celebrate the ancient history of avos this season

According to the THP 2020 Flavour & Trend Forecast*, Michelin star restaurants around the world will be increasingly seeking out…

Avocado growers celebrate the ancient history of avos this season

According to the THP 2020 Flavour & Trend Forecast*, Michelin star restaurants around the world will be increasingly seeking out traditional ingredients from some of the oldest civilizations this year, particularly Central and South America.


Visit the official COVID-19 government website to stay informed: sacoronavirus.co.za