A NEW Edinburgh pizza restaurant is debuting its first lunch menu for customers in an attempt to target the office scene and tourist trade niches.
Fired Dough opened its doors on Lothian Road four months ago, promising to bring the “rich flavours of Naples” to the city.
The menu features a variety of handmade woodfired pizzas using Neapolitan-style dough, which has been left to prove for up to 48 hours.
Inspired by the Italian city traditionally credited as the home of pizza, Fired Dough offers 10″ pizzas and antipasti.
As well as this, their menu now features panuozzo sandwiches – pizza breads folded over and filled with ingredients such as prosciutto, buratta and rocket or pulled chicken, fior de latte mozzarella and sun-dried tomatoes to name a few.
This new menu launches this week, with lunches available in the 40-seat eatery as well as takeaways from noon-5pm, seven days a week, with two courses costing £11.95 and three courses priced at £13.95.
The new menu has been crafted “with passion and precision using traditional techniques and the finest ingredients”, according to owner and head chef Vinu Murugan.
“I’m really pleased to be able to expand our culinary offerings to the people of Edinburgh,” he added.
“We took our time to design what we think will be a great lunchtime menu and I’m sure our customers are going to love it.”
Neapolitan pizza originates from the city of Naples on the southwestern coast of Italy, which is credited as the birthplace of the delicacy.
Raffaele Esposito, a 19th century chef and tavern owner in the city, is often credited for creating the modern pizza.
A popular legend tells of how a request for Raffaele to prepare a pizza for Queen Margherita of Savoy led to the aptly named mozzarella cheese pizza we know today.
