Home > News > Aldo Zilli cooks a Yorkshire Inspired Italian Feast at the Iconic Flying Pizza

Aldo Zilli cooks a Yorkshire Inspired Italian Feast at the Iconic Flying Pizza

As Roundhay’s infamous Flying Pizza Italian restaurant prepares to celebrate it’s 40th birthday later this year, celebrity Chef and Author Aldo Zilli cooked up a summer feast combining the best of Yorkshire and Italian summer seasonal produce.

Aldo’s brings his many years of success and expertise to his ongoing work with Flying Pizza, part of the award winning San Carlo Group of Italian restaurants, where he works with the Group’s executive chefs.
The lucky diners who attended on Friday 1st and Saturday 2nd were treated to a unique menu hosted by the flamboyant chef. Dishes included locally sourced wild rabbit risotto from the Moors with Yorkshire peas and asparagus, a local wild boar tagliolini and Yorkshire strawberries with a rare truffle balsamic dressing. Aldo also shared his secrets to successful Italian cooking and revealed how to get the best from their produce at home.
Aldo said:
“I’m passionate about produce, using the best seasonal ingredients and allowing them to shine is what great Italian cooking is all about – which county in the UK could be better to share this passion with than YORKSHIRE? I love it, you have the best regional produce – from vegetables and fruit to your wild boar, rabbit and trout, the possibilities excite me and marry perfectly with our food and that’s what we’re showcasing at Flying Pizza this weekend.”
We were treated to an extensive menu expertly cooked and served by Aldo, who talked us through some of the regional ingredients and how he incorporated them into the Italian dishes.
Lightly fried octopus with chilli & garlic chips
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Yorkshire Mozzarella, cherry tomatoes, wild mushrooms, basil & fresh black truffle shavings
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Beetroot & Leeds’s Gorgonzola Risotto with chilli, rosemary and pink peppercorn dressing
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Local Lamb from Sykes House Farm Wetherby, served with a mint jus
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Beef roasted in truffle oil and wrapped in parma ham, served with truffle cream sauce and fresh black truffle shavings
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Scallops, lobster and prawns in white wine, brandy and fresh tomato bisque
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Yorkshire strawberries with vanilla ice cream and rare truffle balsamic dressing
The experience was unforgettable and we personally cannot wait to go back to Roundhay’s most iconic restaurant. Find out more about Flying Pizza here.

Written by

Peter Henry


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