PHOENIX (December 2010) – After overhauling its menu in March of this year to natural and organic fare, Picazzo’s Organic Italian Kitchen has introduced four new food items, increasing its offering of fresh fare to health-conscious foodies throughout Arizona.
Open for lunch and dinner seven days a week, diners will discover two new pizzas and two new pasta dishes on Picazzo’s distinct menu.
New pizzas include: smoked salmon with red onions, capers, and an organic cream cheese sauce, and a ham and cheese pizza featuring classic smoked ham from Phoenix-based Stanley’s Homemade Sausage Company, light organic Dijon mustard, and mozzarella cheese. Each new pizza will be Neapolitan style on an organic, ultra-thin cracker crust and include a gluten-free option. Popular Neapolitan style pizzas such as the California, the Naples Style Margherita, and the Peppadew and Tomato will remain on the menu.
In addition to favorites like the wild mushroom and chipotle penne, diners will find two new organic pasta items on Picazzo’s menu: sautéed smoked salmon with Fontina cheese sauce and organic peas, and a skillet version of the classic mac and cheese, featuring smoked ham slices from Stanley’s Homemade Sausage Company in a white wine and cream sauce with organic spinach, white cheddar cheese, and a hint of fresh basil and garlic. A gluten-free option will be available on each new pasta.
“We’re constantly on the lookout for great products, especially great products from local businesses,” says Picazzo’s founder Rick Freedman. “The classic smoked ham from Stanley’s is the best I’ve tasted, and the idea for smoked salmon came from my Northwestern background.”
Picazzo’s Organic Pizza Kitchen provides a natural and health-conscious approach to Italian cuisine in an upscale yet casual atmosphere. Restaurants are open daily from 11 a.m. to 9 p.m. Sunday through Thursday, and 11 a.m. to 10 p.m. Friday and Saturday, with happy hour every day. Outdoor patios are available for lunch, dinner, and special occasions.