「Pepperoni」其實係意大利裔美國人嘅創作，用辣椒同肉碎做成嘅辣味沙樂美，喺意大利本土係冇呢樣嘢嘅。我哋嘅「Pepperoni」披薩其實係正宗意大利做法：用 Salami Milano 做基礎肉香，再加少少 ’Nduja——一種來自卡…

「Pepperoni」其實係意大利裔美國人嘅創作，用辣椒同肉碎做成嘅辣味沙樂美，喺意大利本土係冇呢樣嘢嘅。我哋嘅「Pepperoni」披薩其實係正宗意大利做法：用 Salami Milano 做基礎肉香，再加少少 ’Nduja——一種來自卡拉布里亞嘅傳統辣味風乾豬肉醬，辣度夠、香味濃。配上大量 mozzarella 同用 San Marzano 蕃茄煮成嘅真·意大利蕃茄醬，味道層次好豐富。
香港人聽到「Pepperoni」就會覺得係「少少辣嘅沙樂美披薩」，為咗方便大家，我哋就沿用呢個叫法。好處係：如果小朋友鍾意食沙樂美但唔食辣，我哋只要唔加 ’Nduja，再加多少少 Salami Milano 就搞掂。
全部材料都係鋪喺我哋每日手造嘅拿坡里風披薩底上面，底部香脆，中間軟糯有嚼口，真係好好味。我自己最鍾意配一杯 Cabernet Sauvignon，最後再嚐返我哋自家製嘅 Crème Brûlée，入口滑到不得了。

“Pepperoni” is actually an Italian‑American invention—salami blended with hot peppers. It doesn’t exist in Italy. Our version is made the traditional Italian way: Salami Milano for depth, plus a touch of ’Nduja, the spicy, spreadable sausage from Calabria that gives real Italian heat. Add plenty of mozzarella and a proper San Marzano tomato sauce, and the flavour becomes rich, bold, and authentically Italian.
Hong Kong diners hear “pepperoni” and think “a slightly spicy salami pizza,” so we use the familiar name. The bonus is simple: if kids love salami but don’t like spice, we just leave off the ’Nduja and add a little extra Salami Milano.
Everything sits on our handmade Neapolitan base, crisp underneath and soft‑chewy in the centre, made fresh every day. It’s genuinely delicious. I like pairing it with a good Cabernet Sauvignon, then finishing with one of our house‑made Crème Brûlées, silky smooth from start to finish.
#pizza #dessert #saiwan