From the team at Apis Restaurant in Spicewood, Pizzeria Sorellina announced today that it will open to the public on January 18th at 5 p.m. The pizzeria is located on Apis Restaurant campus and will serve traditional Italian pizza, simple salads, small plates, and a curated selection of beer, wine and draft cocktails.
Chef-owner Taylor Hall says Pizzeria Sorellina will focus on milling its own grains, shaping and stretching its own cheeses, and cultivating, processing, curing and aging all of its own wild boar salumi onsite. Each pizza will be made with a sourdough crust using a 10-year old starter culture and a mixture of house milled tam 105, fuller, and turkey red wheat flours.
In order to ensure the quality of their dough and bread, chefs Taylor Hall and Adam Brick work directly with James Brown, owner-operator of Barton Springs Mill in Dripping Springs, who guides them on the proper way to mill grains and what percentages of flours need to be used to make the optimum product.
Guests can expect to see dishes ranging from salads made with coraline endive, smoked swordfish belly, bagna cauda seasoned with meyer lemon, pistachio, dill pollen and Apis garden radishes; an array of house-made salumi including nostrano, lonza and coppa; traditional pizzas like the margherita made with Italian tomato, yesterday’s mozzarella and thai basil to more robust signature pizza’s like the maitake mushroom made with robiola cheese, fermented and dried shiitake cream, fried rosemary and wild boar speck ham And desserts like hazelnut ice cream with green apple, olive oil and lemon leaf meringue.
Pizzeria Sorellina is located at 23526 Hwy 71 West, Spicewood, Texas 78669 on the Apis Restaurant & Apiary campus.
Hours: Wednesday and Thursday from 5pm to 9pm, Friday and Saturday from 5pm to 10pm and Sunday from 12pm to 8pm.
More information can be found by calling 512-436-8918 or visiting www.pizzeriasorellina.com.