Col’Cacchio, the popular Italian-inspired franchise known for its gourmet thin-base wood-fired pizzas, hearty pasta and crisp fresh salads, continues to lead the way in food innovation, constantly introducing new menu items that cater for changing dietary requirements.

Co-founder Kinga Baranowska is behind the menu development at Col’cacchio, and says that their focus on fresh ingredients has made it easy to adapt to the changing needs of their customers.

‘Because we use only the freshest ingredients and make everything in-house, we know exactly what goes into every pizza base, each sauce and every dressing for our salads. This control has made it relatively easy for us to develop low-carb, gluten-free and now vegan options, while maintaining the flavourful taste combinations that Col’cacchio is so well-known for,’ she says.

The nut-based cheese used on the vegan pizza is also suitable for the lactose and casein intolerant customer.

‘We have a vegan Margherita with tomato base to which a selection of vegan-friendly toppings can be added, but also have a range of tasty gourmet vegan pizzas that make use of ingredients such as wood-fire roasted vegetables and a wide range of seeds,’ Baranowska adds.

Some of the vegan menu items now available are:

Spiroco (salad) – lettuce, spiralised beetroot, spiralised carrot, sesame seeds, pumpkin seeds, lentils, avocado and coconut flakes

Lazio (pizza) – vegan cheese, tomato base, avocado, cherry tomato, pumpkin seeds and pesto

Zucca (pizza) – vegan cheese, butternut and tomato base, roasted butternut, roasted beetroot, rocket, avocado, sesame seeds, pumpkin seeds and sunflower seeds

Pomodoro (pasta) tomato and basil

Amitoso (dessert) – cashew cream, caramel pineapple, orange flavoured crumble and coconut shavings

Col’Cacchio has always been at the forefront of dietary trends, being one of the first in the market to introduce carb-conscious options for pizza, salad and pasta. The low calorie Foro range of pizzas ensures that every possible taste is catered for.