TWENTY-FIVE years after it launched its first store on the Foreshore, Italian-inspired franchise Col’Cacchio is marking the occasion with subtle rebranding and a fabulous new concept store at the V&A Waterfront.
In a prime location at the entrance to the upper level (over the bridge from the parking garage), the store not only serves the famous thin-crust gourmet pizzas and amazing salads which we know and love, but it has an expanded menu with several signature dishes not available at any other branch. On top of that, all the pasta is made from scratch in the on-site factory, where you can buy your own to take home, after watching it being made.
Recreate the Col’Cacchio magic with freshly-made sauces and other ingredients to wow your guests. Col’Cacchio co-founder Michael Terespolsky, one of our hosts at the media launch, told us about a customer who would bring their own bowl to be filled with salad for a dinner party. That is not a bad idea and something which I have done in the past. It’s not cheating if nobody knows, right?
For those in a rush, the Grab & Go serves salads, toasted piadine (wraps), gourmet croissants and other goodies. With a shot of coffee, there’s no reason to skip a tasty meal while you’re on the run. If you are staying longer, the inside seating has a view of the hustle and bustle of the kitchen and bar, while a large outside deck offers the vista of Table Bay and afternoon sunshine.
Michael’s business partner and wife Kinga Baranowska is a whizz in the kitchen, which was where she remained for most of the tasting meal, making sure everything was perfect. This woman has incredible energy and I have the utmost respect and admiration for her; Col’Cacchio has always been at the forefront of food and dietary trends, from heart-healthy dishes to gluten-free and low-carb options.
Now Col’Cacchio is serving all its familiar favourites, as well as breakfasts and all-new dishes like fish tagliata, cappelletti stuffed with braised beef short rib, fillet with truffle pepper sauce, and even fish and chips. Tapping into the market demand is essential to keep up in the restaurant business, hence the decision to include a wider variety on the menu.
Everything I tasted was delicious, and I am eternally grateful that we were each served our own individual little portion. Along with “stemless” wine glasses which are really just tumblers, I am not a fan of the trend of serving sharing platters to tables full of strangers at media functions. The meal finished with mini doughnuts with chocolate dipping sauce, and a carefully-considered gift (as is Kinga’s style) of fresh pasta made that morning, a sachet of sauce, a wedge of Parmesan cheese, and a bottle of olive oil. I promise not to take all the credit when I serve it.
Col’Cacchio is on the upper level of Victoria Wharf (opposite Top Shop). For more information, call 021 418 1265 or go to www.colcacchio.co.za
PHOTO CREDIT: JO BLAIR
