Issue XIII

I s s u e XI I I
The find
Cappello
Way
out more on pg 5
theF OODissue
“We are indeed much
more than what we eat,
but what we eat can
nevertheless help us to
be much more than
what we are.”
All half portion meals are charged at 70% of menu price.
Any extra options will be charged for accordingly.
All menu items are subject to availability.
Right of admission reserved. Fully licensed.
For franchise enquiries
www.cappello.co.za
+27 11 440 0864
Facebook (Cappello - Food*Passion*People)
and Twitter
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5
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9
LightMeals
TheCappelloWay
FreshSalads
ThePizza
Sandwiches
10
11
13
SaucyPasta
TheGreatestInventionEver
JustBurgers
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15
16
17
18
20
21
23
24
25
Grills
Platters
Combos
SweetThangs
HotDrinks
FromTheVine
B.I.GWines
BeanThere
TheSocialNetwork
Char-grilled
marinated wings
served with chips.
Choose from a BBQ,
sweet chilli or peri peri sauce
for dipping.
LightMeals
“Cooking is like love, it should be entered into with passion or not at all”
Uno Breakfast R45
One egg, bacon (or sausage), tomato
and a slice of toast.
Inglese R65
Two eggs, bacon, beef sausage, grilled
tomato and mushrooms served with
toast.
Inglese with Sirloin R80
Two eggs, bacon, beef sausage, grilled
tomato, mushrooms and sirloin steak
served with toast.
Omelette R65
A three - egg omelette with three fillings
of your choice, served with toast.
Fillings:
Cheese, tomato, onion, peppers,
mushrooms, bacon, ham, feta, olives,
jalapeno’s.
Calamari R75
Calamari tubes and squid heads grilled
or fried with our secret spices and
served with a tangy seafood sauce and
rice.
Fish and Chips R79
Fish fillets in beer batter, fried and
served with chips and a tangy thousand
island sauce.
Add Prawns R55
Nachos R70
Tortilla chips topped with melted
cheddar, chunky cottage cheese and
jalapeno’s. Served with guacamole and
salsa.
Add Chicken R20
Prego Roll R70
A fresh Portuguese roll served with
Prego steak marinated in garlic, olive
oil, wine and chilli. Served with chips.
Chicken Prego Roll R66
A fresh Portuguese roll served with
200g chicken fillet marinated in garlic,
olive oil, wine and chilli. Served with
chips.
Chicken Breasts R70
Char-grilled with Mediterranean
spices, olive oil and lemon, served
with chips or salad on the side.
Chicken Strips R65
Crumbed chicken strips pan-fried until
golden. Served with fresh lemon and
chips
Chicken Livers R60
Chicken livers sautéed with onions,
peri peri and Napolitana sauce, served
in a tortilla basket with lightly toasted
bread or amagwinya.
Chicken W ings R70
Char-grilled marinated wings served
with chips. Choose from a BBQ, sweet
chilli or peri peri sauce for dipping.
Ox Liver R70
Thick, juicy ox liver cubes pan-fried in
olive oil and garlic. Served in a tortilla
basket with traditional pap.
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Fresh
Salads
All salads contain mixed lettuce, rocket, watercress,
tomato, cucumber, carrot and basil.
“It takes f our men to dress
a salad: a wise man f or
t h e salt, a madman f or the
pepper, a miser f or the
vinegar, and a spendthrif t
f or the oil”
Greek Salad R70
Table: R100
Side:
R30
Traditional salad with feta cheese and
olives.
Cajun Chicken Salad R75
Chicken fillet spiced and grilled to
perfection, served on fresh garden
salad, topped with feta and avo.
Chicken Kebab Salad R80
Chicken kebab spiced and grilled to
perfection, served on fresh garden
salad, topped with feta and avo.
Beef Kebab Salad R80
Beef kebab spiced and grilled to
perfection, served on fresh garden
salad, topped with feta and avo.
Sweet Spicy Salad
R85
Chicken grilled with halloumi strips
in sweet chilli sauce, served on fresh
salad.
Halloumi Salad R65
Traditional salad with a double dose
of grilled halloumi cheese.
Add Bacon R12
6
A l m os t 3 0 0 0 years of f ood evolution h as
t a k en pla ce fo r the pizza pie to reac h i ts
c u r re n t de licio us state today. Although f l at
b rea ds h ave been around f or 6000 y e ar s ,
t h e word “p izz iare” started appearing i n
It a lian writ in gs as f ar bac k as 1000 B.C.
T he word p izza itself is believed to hav e
o rig in a t ed from an “Old Italian” word
me a n in g “a point,” w hic h in turn bec am e
t h e It a lian word “pizziare,” w hic h me an s to
p i nch , or t o p l uc k.
To m a t oes were f irst introduc ed to Ital y f r o m
S o u t h Ame rica in 1522. At f irst the to m ato
w as b elie ve d to be poisonous. Fortunate l y,
t h e p oorer p easants of the region f in al l y
o ve rcame t h eir doubts about tomatoe s i n
t h e 1 7 t h ce n t ury and began adding i t to
t h e b rea d d ou gh, and the f irst pizzas w e r e
c rea t ed .
The
Pizza
A s t h e p opu larity of the tomato bec am e
w i d esp rea d, mozzarella c heese w as s l o w l y
g a in in g grou n d. Mozzarella had bec o m e
a vaila ble in It aly only af ter water buff al o
w e re imp ort ed f rom India in the 7th
c e nt u ry, (mozzarella w as f irst made w i th
w at e r b u ffa lo milk) . Its popularity gre w
ve r y s lowly u n til the last half of the 18th
c e nt u ry, bu t t he c heese and tomatoes di d
n o t mee t on a pizza until 1889.
In 1 8 8 9 , an Italian tavern owner nam e d
D o n Ra ffae le Esposito developed a p i z z a
f e at u rin g t omatoes, mozzarella c heese an d
b a sil – in gre d i ents bearing the c olors o f
t h e It a lian fla g. He named it the Mar gh e r i ta
Pi z za , aft er t h e Queen of Italy, Margh e r i ta
Te resa G iova nni. Thus, modern- day
t o ma t o - an d- c heese pizza w as born.
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In t h e la t er h alf of the 19th c entury, pi z z a
mi grat e d t o A m eric a w ith the Italians.
B y t h e t u rn of the c entury, the Italian
i m migra n t s h ad begun to open their o w n
b a k e rie s a n d were selling groc eries a s w e l l
a s pizza . G e n naro Lombardi opened th e
f i rst t ru e U.S. pizzeria in 1905 at 53 1/ 3
S p rin g S t ree t in New York City, a part o f
t o wn k n own as “Little Italy.
Mandela R85
Alexander R85
Obama R85
Napoleon R90
Basic with spicy chicken, mushrooms, avo and
onion .
Basic with spicy mince, onion, green pepper,
garlic and chilli.
Basic with chicken, bacon, onion, garlic,
peppers and chilli.
Basic with beef strips, caramelized onion,
peppers and sweet chilli.
“Everyone is kneaded out
of the same dough but
not baked in the same
oven”
Wangari R75
Dingaan R135
Foccacia - Herb or Garlic Foccacia – Mozzarella R49
R55
Basic with ham and mushrooms.
Basic with garlic and rosemary, topped with
grilled lamb chops (on the bone). You have to
try this pizza!!!
Build your own pizza
Build your pizza with your favourite
ingredients, starting with a standard cheese,
tomato and oregano pizza. Pizza base
R44
Additional toppings to choose from: Chicken • beef strips • spicy mince
R25
Bacon • ham • chicken liver
Mozzarella • feta • halloumi • cheddar
R18
Mushrooms • avo • olives• jalapenos
R15
Onion • garlic • green pepper • tomato R12
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Sandwiches
“Sandwiches are wonderful. You don’t need a spoon or plate“
Mykonos R80
Caprese R70
Milano R85
New Yorker R75
Mexico City R75
Chicago
R75
Seared chicken fillet strips, Feta
cheese, caramlised onions, avocado
spread and rocket, served on fresh
ciabatta with chips on the side.
Beef strips flash fried with onion and
mushrooms, dressed with Napolitano
sauce and fresh rocket. Served on
fresh ciabatta with chips on the side.
Pan fried chicken fillets, served on a
fresh bun with tomato and onion salsa,
jalapenos and guacamole with chips
on the side.
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Fresh tomato, mozzarella,
accompanied with fresh basil and
rocket, served on fresh ciabatta with
chips on the side.
Crumbed chicken breast pan-fried until
golden. Placed on a fresh bun with
greens, tomatoes, onion and avocado.
Served with chips.
Pan fried chicken fillets, served on
a fresh bun with tomato, lettuce and
bacon accompanied by a drizzled of
light mayo. Served with chips.
Pasta
Fettucini or Penne
Life is too short, and I’m Italian.
I’d much rather eat pasta and drink
wine than be a size 0.
Napolitana R60
Plum tomatoes prepared with Italian
herbs and seasoning .
Bolognaise R85
Ground beef prepared with herbs and
seasoning, served in our home made
Napolitana Sauce.
Alfredo
R70
Country ham and mushrooms prepared
in a rich cream sauce.
Al Pollo R80
Al Carne R85
Fegatini di Pollo R80
Grilled chicken strips served with
sauted veggies in a cream sauce. A
dish that will change your perception
of pasta.
Beef strips prepared with roasted
peppers and mushrooms in a creamy
Napolitana sauce, with fresh rocket.
Pan fried chicken livers, sauted with
onions and mixed peppers with a
combination of napolitana,cream, a
touch of chilli and fresh herbs.
10
~Just~
Burgers
200g pure beef patty or a filleted
chicken breast, served in a bun with
fresh tomato, onion and our delicious
burger sauce, with chips on the side.
BBQ Burger
R80
Basted with teriyaki saucetopped with
tomato, onion, and greens. Served on a
fresh bun.
Haloumi, R90
Bacon and Rocket Burger
Basted with teriyaki sauce, served on
a fresh bun with onions, tomatoes,
lettuce, haloumi, bacon and rocket
topped with pink sauce.
Ferocious Burger R85
Mexican Burger
R85
Break Burger R85
Notorious B.I.G. Burger
R115
Sauces R20
Basted with teriyaki sauce, served on a
fresh bun topped with greens, tomatoes,
onions and our famous home made
chilli sauce.
Basted with teriyaki, served on a fresh
bun topped with guacamole, salsa and
chopped jalapeno’s.
Basted with teriyaki, served on a fresh
bun topped with bacon and egg.
Two basted patties, served on a fresh
bun topped with bacon, egg, double
cheese.
Cheese, Mushroom, Oregano, Peri
peri,Portuguese Sauce (wine based),
Oregano, Tandoori, Teriyaki.
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CaféStyle
Cordon Bleu Schnitzel R99
Tandoori Beef Curry
R85
300g rump strips slow cooked in our
delicious tandoori curry sauce, served
with rice.
Filleted chicken breast, crumbed
and panfried. Baked with ham,
Mozzarella cheese and mushroom
sauce, served with chips.
Chicken Schnitzel
R85
Crumbed chicken breast pan-fried
until golden. Served with fresh
lemon and chips.
Pan Fried Rump
Thai Stir Fry
Stir Fry
Julienne vegetables flash fried in our
home made teriyaki sauce and topped
with roasted almonds.
R115
Vegetarian R70
Chicken R75
Beef R80
300g cubed tender rump, pan fried
to perfection with a butter and red
wine sauce. Tossed in the pan with
garlic, onions and mixed peppers
Tandoori Chicken Curry R79
Calamari Main R105
Calamari tubes and squid heads
grilled or fried with our secret spices
and served with a tangy seafood
sauce and rice.
Chicken fillets slow cooked in our
delicious tandoori curry sauce,
served with rice.
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Notorious B.I.G.
Chicken W ings Grills
Served with a choice of chips, pap,
rice or veggies of the day.
R110
A double dose of char-grilled marinated wings.
Choose from a Teriyaki, sweet chilli or peri peri
sauce for dipping.
Rump 300g R115
Prepared in a Teriyaki or olive oil and herb basting.
T-Bone 350g
R119
Prepared in a Teriyaki or olive oil and herb basting.
T-Bone 600g
R165
Prepared in a Teriyaki or olive oil and herb basting.
Lamb Chops 400g R145
Prepared in a Teriyaki or olive oil and herb marinade.
Lisbon Steak R119
300g rump steak char-grilled and dressed with our
Portuguese basting, mushrooms and topped with a
fried egg.
Lamb Shank R169
Lamb on the bone, marinated and slowly cooked to
tender perfection.
Spare Ribs
Tender pork ribs prepared in a sticky Teriyaki
marinade.
Half Full Notorious B.I.G.
Half Chicken & Chips R79
R115
R155
R79
Half chicken basted in olive oil and herb, placed on
the grill and served with a portion of chips .
Sauces R20
Cheese, Mushroom, Portuguese Sauce (wine based),
Peri peri, Oregano, Tandoori, Teriyaki.
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~PLATTERS~
Gallus Platter R189
Crumbed chicken strips, char-grilled
chicken wings, chicken livers and chips,
served with spicy mayo and peri-peri
sauce for dipping.
Fedora Platter R239
Grilled lamb chops, spare ribs and
chicken wings served with chips.
Choose from a teriyaki, sweet chilli or
peri peri sauce for dipping.
Farrago Platter R225
Ribs, chicken wings and calamari
served with chips, a tangy seafood
sauce and teriyaki dip.
~Serves 2 - 3~
~combos~
Served with a choice of chips,
pap, rice or veggies of the day
Calamari & W ings R119
Calamari tubes and squid heads,
grilled or fried, served with char
grilled marinated wings.Choose from a
teriyaki, sweet chilli or peri peri sauce
for dipping.
Ribs & W ings R129
Tender pork ribs prepared in a sticky
teriyaki marinade served with chargrilled marinated wings. Choose from a
teriyaki, sweet chilli or peri peri sauce
for dipping.
Ribs & Calamari R139
W ings & Prawns R129
Ribs & Prawns R149
Tender pork ribs prepared in a sticky
teriyaki marinade served with calamari
tubes and squid heads, grilled or fried.
Char-grilled marinated wings served
with eight queen prawns grilled in
lemon butter or peri peri. Choose from
a teriyaki, sweet chilli or peri peri
sauce for dipping.
Tender pork ribs prepared in a sticky
teriyaki marinade served with eight
queen prawns grilled in lemon butter
or peri peri sauce
“Food tastes better when you have a bit of this and
a bit of that”
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SweetThangs
“Life is uncertain. Eat dessert first.”
Blueberry Malva
Pudding R45
Exclusive to Cappello!
A baked malva pudding with
a blueberry twist. Served with
whipped cream.
Chocolate Volcano
R45
Steaming hot chocolate cake with
a sumptuous molten chocolate
centre, served with ice cream or
whipped cream.
Chocolate Brownie
R45
Rich and decadent!! Served with
ice cream or whipped cream.
Ice Cream & Chocolate
Sauce
R45
Cappello brings you an all
time favorite. Two large scoops
of Vanilla ice cream, served
in a martini glass, covered in
chocolate sauce. With this one, its
impossible to go wrong.
Chocolate Spring Rolls
R45 Deep fried Spring Rolls filled
with chocolate served on two
large scoops of vanilla ice - cream.
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HotDrinks
Milo, R25
Hot Chocolate,
Horlicks Filter R16
Cappuccino
R20
Cappuccino Tea R22
Caffé Latte Espresso Espresso
Macchiato R25
Herbal Tea R15
R17
(milk froth)
Espresso
Grande R18
Five Roses, Rooibos.
(cream) R22 Earl Grey, Chamomile, etc.
Specialte Caffé R32 Caffe Irish, Kahlua,
Amaretto, Cape Velvet
or Don Pedro.
R19
(double)
ColdDrinks
Soft Drinks 330ml R19
Coke, Sprite, Fanta, Tab, Coke
Light, etc.
Mixers 200ml
R15
Lemonade, Soda, Dry Lemon,
Ginger Ale, etc.
Tisers 330ml
R20
Apple and Grape.
Fruit Juice
R17
Mango, Apple, Orange, Litchi,
Cranberry, Strawberry and
Cocktail.
Mineral Water 500ml R15
Sparkling, Still.
Mineral Water 1tr
R25
Red Bull R30
Red Bull Sugar Free R35
Milkshakes R25
Sparkling, Still.
Strawberry, lime, vanilla,
chocolate, coffee, horlicks.
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~ D one that ~
The smell of freshly brewed coffee would get most of us out of bed in the
morning. Unfortunately, most of us have to settle for a swig of instant as we
rush out the door. Natalie Hilleli meets Pino Picone, a man who takes coffee
very seriously.
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The image of an Italian man in a white robe,
mixing different blends of coffee together as if
he were inventing the next age-defying night
cream is not one you get to see every day.
Pino Picone, who is well into his fifties, has
more gusto and energy than a man half his
age. Whether this is from the large quantities
of espresso he consumes daily or from his true
passion for coffee nobody can be sure, but his
magnetic personality is infectious and since his
days running the Brazillian coffee store, Picone
has earned a reputation as a ture expert in the
coffee industry.
franchise, and excliusively supply the Caffe Da
Pino coffee brand to all their stores. He initially
headed up the Hyde Park CAPPELLO and his
faithful fans followed him there but with the
growing interest of the CAPPELLO concept,
stores started popping up nationwide and they
chose to sell the Hyde Park store, giving Picone
the time to open up his own roaster Caffe
Da Pino. “We roast different blends of coffee
for different franchise brands, in traditional
Italian packaging” says Picone. “The beans
are mainly South American and are all 100
percent top quality Arabica”
When Picone was a lil boy he used to go with
his dad to a small coffee shop in “Lil Italy” in
Orange Grove where he spent so much time
he eventually started working there serving icecream and making coffee. Often the men that
used to hang out in the store playing games
and socializing, would come over to his house
to do the same, and he started making them
espresso in the family’s traditional Moka pot.
“I found a passion for making coffee for that”
re-calls Pino Picone. It came as no surprise
then when he got involved with the Brazillian
coffee store in the 80’s. The company was a
great success with over 50 stores, including
some overseas.
Beans are inported from Guatemala, Costa
Rica, Colombia and Brazil. Picone takes pride
in his personal service and customer relations,
and shows that he is involved in production
at every level, from conception to delivery. “I
roast and blend every bean that comes out of
our factory.” Picone enjoys doing specialized
roasting as well, and he enjoys the fact that
his mixes and blends are a family secret. The
roaster offers different styles from Decaf to
Filter to OldVienna and the Pino blend. The
brand is growing at a rapid pace, producing
two and a half tons of coffee a month.
Since then, Picone has moved to bigger things,
growing a following of coffee lovers and
creating a brand. Keeping the Espresso in the
veins, he and his family run the CAPPELLO
A coffee habit that had one friend telling him
that his mother must have dropped him in a
bowl of espresso as a baby, Pino’s love for
coffee is combined with a love for people. “At
the end of the day, all we want to do is make
an excellent cup of coffee”
The
~SO C I A L ~
NETWORK
~S taying connected ~
The earliest methods of communicating across
great distances used written correspondence
delivered by hand from one person to another.
In other words, letters. The earliest form of
postal service dates back to 550 B.C., and this
primitive delivery system would become more
widespread and streamlined in future centuries.
In 1792, the telegraph was invented. This
allowed messages to be delivered over a long
distance far faster than a horse and rider could
carry them. Although telegraph messages were
short, they were a revolutionary way to convey
news and information.
Although no longer popular outside of
drive-through banking, the pneumatic post,
developed in 1865, created another way
for letters to be delivered quickly between
recipients. A pneumatic post utilizes
underground pressurized air tubes to carry
capsules from one area to another.
Two important discoveries happened in the last
decade of the 1800s: The telephone in 1890
and the radio in 1891.
Both technologies are still in use today,
although the modern versions are much
more sophisticated than their predecessors.
Telephone lines and radio signals enabled
people to communicate across great distances
instantaneously, something that mankind had
never experienced before.
Technology began to change very rapidly in the
20th Century. After the first super computers
were created in the 1940s, scientists and
engineers began to develop ways to create
networks between those computers, and this
would later lead to the birth of the Internet.
The earliest forms of the Internet, such as
CompuServe, were developed in the 1960s.
Primitive forms of email were also developed
during this time. By the 70s, networking
technology had improved, and 1979s UseNet
allowed users to communicate through a
virtual newsletter.
By the 1980s, home computers were becoming
more common and social media was
becoming more sophisticated. Internet relay
chats, or IRCs, were first used in 1988 and
continued to be popular well into the 1990s.
The first recognizable social media site, Six
Degrees, was created in 1997. It enabled users
to upload a profile and make friends with other
users. In 1999, the first blogging sites became
popular, creating a social media sensation
that’s still popular today.
After the invention of blogging, social media
began to explode in popularity. Sites like
MySpace and LinkedIn gained prominence in
the early 2000s, and sites like Photobucket and
Flickr facilitated online photo sharing. YouTube
came out in 2005, creating an entirely new
way for people to communicate and share with
each other across great distances.
By 2006, Facebook and Twitter both became
available to users throughout the world. These
sites remain some of the most popular social
networks on the Internet. Other sites like
Tumblr, Spotify, Foursquare and Pinterest began
popping up to fill specific social networking
niches.
Today, there is a tremendous variety of social
networking sites, and many of them can be
linked to allow cross-posting. This creates
an environment where users can reach
the maximum number of people without
sacrificing the intimacy of person-to-person
communication. We can only speculate about
what the future of social networking may look
in the next decade or even 100 years from
now, but it seems clear that it will exist in some
form for as long as humans are alive.
So, why does social media work well within the
restaurant and entertainment industry? That’s a
question that has an answer that is somewhat
obvious. The reason social media works
well is because we attend restaurants and
entertainment districts to be social and interact.
Those who enjoy these venues also enjoy social
media.
There are many ways that social media can be
turned into social commerce and I’m going to
share with you a few of them.
You can use social media to:
•
Engage and interact with existing
customers and patrons.
•
Introduce events and new menu items
as well as specials.
•
Gain feedback on menu items and
events.
25
SOUTH AFRICAN STORES
Bloemfontein
051 430 7490
Hatfield
Boksburg
011 918 3619
Ghandi Square
Cape Town (Long Str)
021 426 6006
Kempton Park Carlton Centre 011 331 8648
Florida Road Fourways
012 362 2822
O.R Tambo 011 390 1505
Parktown 011 484 2283
084 084 3733
Pietermaritzburg
033 342 9354
Kuruman
053 712 3956
Sunny Park 012 341 2850
031 312 9843
Midrand
011 315 9465
Vanderbijlpark 016 932 0120
011 658 1970
Nelspruit
013 757 0560
011 492 2559
INTERNATIONAL STORES
Botswana (Gaborone)
+26 77 39 3914
Poland (Warsaw)
info@cappllo.pl