Over the past twelve months, Zizzi has opened 5 new restaurants and unveiled 13 transformed restaurants in the latest iteration of our warm Tuscan Italian style. Customers visiting Zizzi can now enjoy delicious menu options including Chicken Spiedini, Wild Mushroom Brindisi, Fonduta Board, an Italian Garden Rustica Pizza and a half & half Sticky Pig and Duo Verde Rustica Pizza.
For the first time the Zizzi menu includes an exclusively shaped ‘00’ fresh free range egg pasta including Truffle & Pancetta Carbonara, Hot-Smoked Salmon Carbonara & Signature Beef & Chianti Ragu as well as a fresh vegan Campanelle pasta made using sustainably produced Wildfarmed flour.
Kathryn Turner Director of Zizzi Food Development says: “We are delighted to be announcing our new and fresh menu. Listening to customer feedback and adding twists to Zizzi classics we are really excited to introduce new dishes across starters, main courses, desserts, and drinks appealing to different tastes and dietary requirements. This menu is bold, exciting, and full of delicious flavours.”
Last year the much-loved Italian restaurant brand Zizzi announced the anticipated launch of the
Zillionaires’ Club loyalty platform, rewarded customers each time they visit a Zizzi restaurant, use click and collect and purchase Zizzi for delivery. The Zillionaires club was launched as a long-term commitment from Zizzi to its customers rewarding loyalty, frequency, and recency and to date has 235,000members.
The Zizzi Spring Menu includes the following new additions:
- Chicken Spiedini: Garlic chicken breast & sunblush tomatoes, roasted on a skewer, served with Roquito hot honey dip and wild garlic aioli.
- Wild Mushroom Brindisi: Wild mushrooms on freshly baked bread, in a creamy mushroom & Madeira wine sauce, topped with melted scamorzo cheese, crispy sage and riserva cheese.
- Fonduta Board: A melting pot of cheesy fondue, garlic bread, mozzarella arancini, purple gnocchi, tomato & pesto crostini with Roquito hot honey dip and wild garlic aioli.
- Italian Garden: A vegan celebration of vegetables: artichokes, baby Romanesco cauliflower and baby spinach, with vegan MizzaRisella. Topped with green pesto, roquito pearls and pine nuts.
- Half & Half Rustica:
- Sticky Pig: A slow-cooked pulled pork and mozzarella pizza with Roquito hot honey. One half, a rich red base topped with spicy ‘nduja, finished with crispy prosciutto and riserva cheese. The other, a white base, with smoky scamorza cheese, crumbled meatballs, crackled & roquito pearls.
- Duo Verde: A white base pizza with pesto and baby spinach. One half, with goat’s cheese, figs, sticky, balsamic glaze and rocket. The other, Bufala mozzarella, roquito pearls, baby romanesco cauliflower and pine nuts.
- Truffle & Pancetta Carbonara: Fresh Creste di Gallo pasta with wild mushrooms in a rich pancetta, pecorino & truffle-infused carbonara sauce.
- Hot-Smoked Salmon Carbonara: Fresh Creste di Gallo pasta with rich & smoky flakes of salmon and king prawns in a creamy carbonara sauce with fresh herbs and lemon.
- Signature Beef & Chianti Ragu: Fresh Creste di Gallo pasta in a hearty beef, red wine safe and riserva cheese.
- Campanelle Lentil Ragu: Fresh Wildfarmed pasta in a lentil ragu made with sunblush tomatoes, spinach and nero chickpeas.
- Hot-Smoked Salmon Salad: Rich & smoky flakes of salmon, avocado, tomato, mixed salad leaves with a caesar dressing.
- Hot-Smoked Salmon & Pesto Risotto: Rich & creamy risotto with smoky salmon flakes, green pesto, spinach, baby Romanesco cauliflower and lemon.
- Wild Mushroom Risotto: Rich & creamy risotto with mascarpone and Madeira wine, topped with crispy sage and riserva cheese.
Desserts, Sundaes & Gelato – 7 NEW desserts joining the menu
- Dark Cherry & Amaretto Cheesecake: A Biscoff folded sweet pizza with mascarpone, a scoop of vanilla gelato and salted caramel sauce.
- Triple Chocolate & Marshmallow Sundae: Chocolate gelato, salted caramel gelato, whipped cream and marshmallows. Topped with honeycomb, glitter chocolate sauce and white chocolate curls.
- Honeycomb Cheesecake: Salted honey & mascarpone cheesecake on a caramelized biscuit base, smashed honeycomb, salted caramel gelato and sauce.
- Lemon Swirl Cheesecake: Lemon mousse cheesecake on a dark chocolate biscuit base with rippled Sicilian lemon & ricotta gelato and white chocolate curls.
- Berry & Cherry Sundae: Rippled blackcurrant & mascarpone gelato, Sicilian lemon & ricotta gelato and whipped cream, topped with cherry compote and raspberry meringues.
- Twisted Affogato – Coffee Liqueur: Vanilla gelato, amaretti biscuits and a shot of Aluna coffee liqueur 25% ABV.
- Twisted Affogato – Limoncello: Sicilian lemon & ricotta gelato amaretti biscuit and a shot of zesty Limoncello 25% ABV.
- Fried Purple Gnocchi: Crispy gnocchi dumplings.
- Negroni Sbagliato: Campari, Martini Rosso broken and prosecco.
- Pineapple Spritz – Spiced rum with roasted pineapple soda
- White Peach Spritz: Aluna white peach & pomelo liqueur, pink prosecco and soda.
- Strawberry Sparkler: Strawberry, Persian lime and soda.
- Passion Fruit Sparkler: Passion fruit, mango, lime and soda.
- Citrus & Pineapple Cooler: Pineapple, orange, lemon and soda.
