May 03, 2012|
Following in the footsteps of other Integrated Hospitality Management (IHM)restaurants, Pizzeria Pubblico will focus heavily on the freshness of their ingredients. Their mozzarella will be ‘made-fresh-daily-in-house’ as well as pizza crusts made from scratch, stretched and thrown in front of customers. Chef Vinny Lauria is ensuring that these slices will have all the authentic toppings as well as homemade pepperoni and sausage.
A range of subs will also be on offer made with fresh artisanal bread baked daily in house with fillings including Posto Pubblico’s famous veal meatballs.
This 35-seat restaurant serves quality, affordable New York-style pies available by the slice starting at HK$25.
Pizzeria Pubblico opens in June 2012 on G/F, Tsun Wing Lane, Central.