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Sunshine Salad

Sunshine Salad, that’s what we call it at home. When we can’t see a bit of blue in the grey sky, we know it’s time to eat Sunshine Salad – it’s sweet, tart, maybe a bit spicy, juicy and fresh. It reminds us we will see blue sky soon!

For many years it was a standard on the Prima Strada menu – Insalata Fresca.  It was on the feature board at Cook Street a few weekends back. It’s a salad that’s easy to customize (omit the grapefruit, add Meyer lemons, skip the chili flakes) and the ingredients can be found in winter! Admittedly, citrus segments take the most time but always worth the effort.

Insalata Fresca aka Sunshine Salad

fresh fennel bulb – sliced thin or shaved on a mandolin if you’ve got one! red onion sliced thin your favourite citrus – orange or lemon segments, grapefruit is delicious, blood orange is too! handful of arugula citrus vinaigrette* S&P to taste chili flakes to taste

Citrus vinaigrette

4 sm shallots, finely diced 750 ml olive oil 200 ml lemon juice 120 ml orange juice zest of 1 lemon S&P to tast

Method

Blend shallots, lemon juice and orange juice for 30…

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King of Cheeses: Parmigiano Reggiano

Parmigiano Reggiano: Buy bulk, freeze and don’t throw away the rind! Arguably, Parmigiano Reggiano (Parmesan or Parm) is one of the more expensive cheeses you’ll find at the market. That’s due to it’s aging process (between 12 – 36 months) and strict regulatory inspection by the Consorzio del Formaggio Parmigiano Reggiano.  It’s the real deal and it’s worth it!

Although you’re not going through wheels at home, we do recommend buying in bulk if you can. We’e confident you can find plenty of uses for that large wedge of cheese. It’s our go to snack and we add it to so many dishes: eggs, salads, soups, pasta and of course pizza!  Don’t be fooled by the seemingly inedible hard rind of the real Parmigiano Reggiano. It’s a keeper and it just so happens to be one Italy’ s biggest kept secrets.

Collect the rinds, store in an air tight container and toss in the freezer. They’ll store for as long as you want, for years if you need them to but we suspect they won’t last long.  Keep a keen eye for them at the market. We’ve seen them for cheap! Don’t mind the strange looks received in the check…

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Melanzane alla Parmigiana
From the PPS Kitchen: Melanzane alla parmigiana

Melanzane alla parmigiana is a classic Italian dish, a hit on the PPS summer menu and a great recipe to share! With the official arrival of Fall just days away that means the PPS menu will be changing too.  We’re shifting away from this popular dish to try something new.

eggplant prep

Eggplant: Slice the eggplant into 1/2 inch thick pieces. Lightly salt both sides and lay on a cooling rack with a bake sheet below for 30-45 minutes to allow the eggplant to release it’s bitterness.

Place eggplant on lightly oiled roasting pans, flip slices over ensuring to oil both sides and roast in the oven at 400 degrees until browned and softened. Breadcrumbs: Use day-old baguette or bread and cut into a small dice. Toss in olive oil, butter, coarse salt and pepper and toast in the oven.  While still warm, re-toss with parmigiano and finely chopped parsley.

Melanzane alla Parmigiana Prep Prima StradaUsing an oven friendly dish, ladle a thin layer of tomato sauce on the bottom. Layer…

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Pizza and cask night, prima Strada
Cask & Pizza Night with Russell Brewing

Beer and pizza aficionados!  Join PPS Fort on Saturday, June 24th for a featured cask night.  We’ve partnered with Russell Brewing Company for the evening and will be introducing the Punch Bowl IPA, dry hopped with mosaic characters.

Bring the family & join us from 5pm – 9pm at our Fort Street pizzeria for a delicious pizza pairing featuring St. Agur blue cheese, strawberries and a really, really good beer from our friends at Russell Brewing Company.

For all of the beer enthusiast out there, we’ll be tapping the cask right at 5pm! Save the date and don’t be late.

Date: June 24, 2017 Time: 5pm – 9pm

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PPS Cobble Hill is open!
PPS Cobble Hill is Open! Come Visit, Eat Pizza!

It’s official – PPS Cobble Hill is open!

Our newest pizzeria (located in the Valleyview Centre, just off the Island Highway on Cowichan Bay Road) is open! Here are the details:

– Open Wednesday thru Sunday from 1130 am to 9 pm – 1400 Cowichan Bay Road – Want to talk pizza in Cobble Hill? Call us at 250- 929-4655 – 65 seats in the dining room + a patio w/a view of the valley – Grab a seat at the bar (there’s 2!) – Cocktails on tap! – Beers on tap! (8 – Driftwood, Hoyne, Riot, Peroni,  Broken Ladder Cider to name a few)

Similar to Prima Strada’s Victoria locations, we’re serving house made items using regionally sourced ingredients from Vancouver Island. Proudly produced by PPS: pepperoni, sausage, gelato and meatballs with fresh dough rolled daily onsite!

Great food with family and friends – it doesn’t get much better. Salute!

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At Pizzeria Prima Strada we are always on the lookout for outstanding people committed to customer service and customer satisfaction. More info?

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