News > Venues

Zizzi notices trend for small plates; rolls out cichetti menu

By Becky Paskin , 15-Aug-2011
Last updated the 15-Aug-2011 at 10:01 GMT

Related topics: Venues, Trends & Reports, Restaurants

Italian restaurant chain Zizzi is launching a dedicated cichetti (small plates) menu across its UK sites following a successful trial at three of its restaurants.

Zizzi will roll out its cichetti menu from 7 September

Zizzi will roll out its cichetti menu from 7 September

Noting the popularity of Venetian-style tapas as a dining trend for the summer, Zizzi has developed a traditional menu aimed at diners looking for a light or early evening meal.

While many restaurants across the capital, such as Polpo, Tinello and Bocca di Lupo, have become popular for their cichetti offering, the launch of Zizzi’s dedicated menu makes it the first UK restaurant chain to widely offer the cuisine.

Helen Jones, managing director at Zizzi, said the group want cichetti to be a ‘really fun and sociable dining experience for groups of friends and families, as well as a speedy but satisfying option for busy workers’.

“Whether diners fancy a quick bite before heading out on the town with friends, or a varied tasting experience for all the family to enjoy - cichetti has something to suit all tastes. Venetian Tapas is something that Zizzi has never offered before and our executive chef Angelo (Garofalo) has specifically created this new range for the menu.”

Cichetti dishes on the menu include Polenta Croccante, Arancini with a tomato chilli sauce,Salsicca Al Pepe Nero (sausage with lentils and cannellini beans) and Polpette al Pomodoro (beef and pork meatballs in a spicy tomato sauce).

The new menu will be rolled out across the 120-strong Zizzi estate from 7 September. Trials were run at Zizzi restaurants in Charlotte Street, Central St. Giles and Banstead.

BigHighlights

Michael Warren on heading up Harbour Hotels, his Hotel du Vin experience and why no two days are the same in hospitality
Small talk

Michael Warren on heading up Harbour Hotels, his Hotel du Vin experience and why no two days are the same in hospitality

Michael Warren spent 17 years at Hotel du Vin and Malmaison, helping with the development and expansion...

People on the Move in Hospitality: August 2014

People on the Move in Hospitality: August 2014

We've rounded up some of the latest movers and shakers in the hospitality industry, with the past...

60-Second Skill with Nigel Haworth: finely chopped onion

60-Second Skill with Nigel Haworth: finely chopped onion

Being able to chop finely is an essential skill if you want to make sauces or stocks...

Dish Deconstucted: José Pizarro's roasted monkfish with Serrano ham, black olives and thyme

Dish Deconstucted: José Pizarro's roasted monkfish with Serrano ham, black olives and thyme

At the recent Estrella Damm Gastronomy Congress, chef and restaurateur José Pizarro revealed the method behind a dish full...

Infographic: How to handle angry customers

Infographic: How to handle angry customers

Dealing with angry customers can be one of the most difficult, stressful and challenging parts of working...

Joanne Barratt: Pearls of Wisdom
Pearls of Wisdom

Joanne Barratt: Pearls of Wisdom

QHotels’ group operations manager talks about how important a strong team culture is in maintaining excellent standards...

Find us on Facebook

Digital Edition - Restaurant Magazine

Access to the Restaurant Magazine digital edition