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| Sun | Mon | Tue | Wed | Thu | Fri | Sat | |
|---|---|---|---|---|---|---|---|
| Open | 12:00 | 12:00 | 12:00 | 12:00 | 12:00 | 12:00 | 12:00 |
| Close | 22:00 | 22:00 | 22:00 | 22:00 | 22:00 | 22:00 | 22:00 |
Italian pizza bar serving fire-baked Roman-style thin & crispy 12" pizzas all day. Superfast pizzas made fresh to order. Eat-in or take-away from £4.95.
Cuisines
Moroccan
Moroccan cuisine is the cuisine of Morocco, fueled by interactions and exchanges with many cultures and nations over the centuries. Moroccan cuisine is usually a mix of Arab, Berber, Andalusi, and Mediterranean cuisines, with minimal European (French and Spanish) and sub-Saharan influences. Like the rest of the Maghrebi cuisine, Moroccan cuisine has more in common with Middle Eastern cuisine than with the rest of Africa. Spices and Ras el hanout are used extensively in Moroccan food. Although some spices have been imported to Morocco through the Arabs, introducing Persian and Arabic cooking influences, many ingredients—like saffron from Talaouine, mint and olives from Meknes, and oranges and lemons from Fes—are home-grown, and are being exported. After the Idrissids established Fes in 789, predominant in Arab culture, many spices were brought from the east. Common spices include cinnamon, cumin, turmeric, ginger, paprika, coriander, saffron, mace, cloves, fennel, anise, nutmeg, cayenne pepper, fenugreek, caraway, black pepper and sesame seeds. Twenty-seven spices are combined for the Moroccan spice mixture ras el hanout. Common herbs in Moroccan cuisine include mint, parsley, coriander, oregano, peppermint, marjoram, verbena, sage and bay laurel.
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