Il Capo is ul­ti­mate in re­laxed din­ing

The Tribune (NZ) - - MONTHLY EVENTS CALENDAR INSIDE -

If you’re look­ing for the ul­ti­mate in ca­sual din­ing this sum­mer and au­tumn, then you don’t need to look be­yond Il Capo in the Sum­mer­hill Shop­ping Cen­tre.

Shane Mooney and se­nior staff mem­ber Karen Wa­gener are look­ing for­ward to meet­ing and greet­ing their cus­tomers at their dis­tinc­tive Pasta and Pizze­ria off Ruapehu Drive.

They be­lieve they can sat­isfy their cus­tomers in three dis­tinc­tive ways. Peo­ple can dine in at Il Capo, at ta­bles in­side or out­side the cafe, phone in their or­der and pick up a de­li­cious Penne alla Ro­mana pasta or de­lec­ta­ble Si­cil­iano pizza, or call in, place their or­der, com­plete their su­per­mar­ket shop­ping and pick up their ban­quet on the way home.

Il Capo is BYO and, on a fine day cus­tomers can savour a glass of wine or beer, dine out­side and en­joy the day in a shel­tered, tran­quil spot.

Shane lists 16 dif­fer­ent piz­zas for peo­ple to choose from. His most pop­u­lar piz­zas are Pollo ru­cola (chicken breast, spinach, feta cheese and oregano), Boscaiola (toma­toes, ba­con, egg, mush­rooms, onions, sliced pota­toes, gar­lic and oregano) and Vege­tar­i­ana Clas­sico (toma­toes, mush­rooms, cap­sicum, zuc­chini, av­o­cado, ar­ti­chokes and oregano).

Then there’s the spe­cialty of the house that his pizze­ria is named after. Il Capo (the boss) in­cludes such ap­petis­ing in­gre­di­ents as ham, mush­rooms, salami, cap­sicum, ca­banossi, olives and oregano.

Shane and Karen point out that cus­tomer wishes are para­mount. ‘‘If they want a few ex­tra op­tions in their pizza, then we’ll de­sign and cre­ate one of their choice,’’ they say.

They also list 10 dif­fer­ent pasta choices. All are very pop­u­lar but Shane says cus­tomers can’t re­sist his Fet­tuc­cine alla Pollo (chicken and mush­rooms in a creamy sauce), Spaghetti alla Car­bonara (ba­con, egg, gar­lic, cracked pep­per) or Pesto alla Gen­ovese (rib­boned pasta with sun dried toma­toes, basil pesto, gar­lic and pine nuts).

‘‘We pride our­selves on good food, with a unique Kiwi touch, at a good price with great ser­vice,’’ Shane says.

In ad­di­tion Il Capo of­fers gar­lic pizza bread and basil pizza bread with the op­tion of cheese on top and oven baked fries. Cof­fee and cold drinks are also avail­able.

Shane buys his fill­ings from lo­cal sup­pli­ers and all his piz­zas and pas­tas are fresh and in­di­vid­u­ally made on the premises with the best of in­gre­di­ents. They’re cooked en masse else­where and frozen un­til use.

Shane is work­ing on some new sea­sonal pizza flavours which he’ll un­fold as the year pro­gresses.

To pre-or­der, leave a mes­sage on Il Capo’s face­book page or ring 06-350-0040. If the call is after hours, leave a voice­mail and Shane as­sures peo­ple he’ll re­spond.

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