Il Capo pizza is the an­swer to win­ter

The Tribune (NZ) - - SAVOUR -

With win­ter ar­riv­ing to­mor­row, there’s noth­ing bet­ter than warm, nu­tri­tious food.

Shane Mooney and se­nior staff mem­ber Karen Wa­gener have the an­swer. At Il Capo in the Sum­mer­hill Shop­ping Cen­tre they make the most de­li­cious piz­zas and pas­tas.

They be­lieve they can sat­isfy their cus­tomers in three dis­tinc­tive ways. Peo­ple can dine in at Il Capo, phone in their or­der and pick up a de­lec­ta­ble Penne alla Ro­mana pasta or ap­petis­ing 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 cus­tomers can savour a glass of wine or beer with their meal.

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

Then there’s the spe­cial­ity of the house that his pizze­ria is named af­ter. Il Capo (the boss) in­cludes such mouth-wa­ter­ing in­gre­di­ents as ham, mush­rooms, salami, cap­sicum, ka­banosy, olives and oregano.

How­ever, Shane has ob­served that his Pollo ru­cola pizza has be­come so pop­u­lar, it should have a mate. So he’s cur­rently cre­at­ing another chicken pizza op­tion that he’ll un­veil to his cus­tomers very shortly.

Shane and Karen know that cus­tomer wishes are very im­por­tant and so if peo­ple want a few ex­tra op­tions in their pizza, then they’ll de­sign and cre­ate the pizza of their choice.

Shane has been amused re­cently by the pub­lic­ity given to Bill English’s spaghetti and pineap­ple pizza. While that choice isn’t avail­able at Il Capo, Shane in­vites the Prime Min­is­ter to place an or­der at his pizze­ria and he’ll pre­pare him the ul­ti­mate po­lit­i­cal pizza that he’ll never for­get.

Shane and Karen 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).

He points out that the top­pings on his nine and 12 inch piz­zas ($14 and $19) go to the edge. There isn’t an inch of crust be­fore you reach the fill­ing.

In ad­di­tion Il Capo of­fers gar­lic pizza bread and basil pizza bread with the op­tion of cheese on top and oven baked fries.

If a gen­er­ous pizza or pasta isn’t enough, then Shane would love to tempt you with his spe­cially made Ti­ramisu. This flavour­some Ital­ian dessert con­sists of sponge fin­gers with Kahlua and espresso cof­fee, lay­ered in mas­car­pone cheese.

He buys his in­gre­di­ents from lo­cal sup­pli­ers and all of his piz­zas and pas­tas are fresh and lo­cally made on the premises.

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 will re­spond.

Eat your heart out, Bill English.

Il Capo’s ShaneMooneyand Karen Wa­gener are proud of their spe­cial­ity piz­zas.

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