A Ja 50 pizza, gourmet style

Sacha Walters-Gregory, Staff Reporter

Raffaele's Gourmet Pizzeria has rolled out a brand new pizza - just in time for the Gleaner-sponsored Restaurant Week and in honour of our country celebrating its 50th year of Independence, The Jamaica 50 pizza.

In true Raffaele's Gourmet Pizzeria style, The Jamaica 50 pizza has local and international influences.

Topped with crumbled jerk chicken sausage and crowned with home-made sun-dried tomatoes, fresh pineapples, fresh basil, all placed on their signature thin crust, the combination of sweet and spicy hints at Jamaica's calm but feisty personality.

"Because of the whole jerk chicken sausage, that fusion of flavours, that's our way of paying tribute to Jamaica," notes Roger Thompson, owner of the eatery. He explains that fusion cuisine is a big part of their approach to food.

Thompson said, as with other new recipes, the restaurant has done extensive sampling with customers to make sure they get new products, like this pizza, right.

He notes that they have a diverse Restaurant Week menu, which is a combination of old favourites and new dishes to tantalise foodies among us come November 9-17.