Trakai Castle will be waiting for you: gourmet pizzas are baked in front of the island, which you must taste

Having gained experience in gourmet restaurants, Mr. López took on the challenge of not only changing the menu of the pizzeria and restaurant, but also managing the kitchen, selecting the products he collected for gourmet restaurants. The pizzeria’s connections to Italian queen Bona Sforca and the chef’s fantasy have paved the way for scanners in a rich world of Italian flavors, according to the press release.

“The pandemic has changed our habits, and today, when we go out to eat at a regular restaurant or pizzeria, we want to surprise,” says the chef. “Food is becoming a more important party than it used to be, so we want to feed our guests in a democratic, family-oriented way, but at the same time special and very tasty.”

“The castle will wait” is how hooliganized the updated Bona pizzeria is. Having created and improved the dishes on the new menu together with J. Lopez for almost half a year, the pizzeria team hopes that the gourmet pizzas at Trakai will become as special an attraction as the castle.

Everybody loves pizza. Even those who say they don’t like it! That is why pizza has become the heart of the new menu at Pizzeria Bona. And if someone thinks that pizza can be baked by anyone, think again – a perfect gourmet pizza maker needs to know many things – know the gastronomic culture, masterfully combine products, improvise, discover the special properties of each ingredient and, of course, prepare a special base. This is the only way to create a flavor that people will remember and want to return to.

Sliced ​​dried tomatoes instead of the usual tomato sauce, a piece of tuna, boletus sauce, a perfect truffle flavor appreciated by gourmets … López adds that there is a recent trend in the world to invite experienced chefs to they work in fancy restaurants to simple restaurants. Its mission is to take everyday and family food to other levels of flavor. In this way, the skills of the best chefs reach the greatest number of people and they can taste exceptional flavors in a simple environment.

“J. López, who moved from Barcelona with his family and joined our team, has been refining our menu since January, and today it is clear what gourmet flavors the cooking virtuoso has added to our gastronomic repertoire. Special products from Italy create unexpected and modern flavor harmonies. We are pleased that everyone can feel gourmet in the everyday environment, ”says Rasa Šnaiderienė, the host of the Apvalaus stalo klubas hotel and restaurant.

When asked to reveal why pizza is a favorite dish in the world, Javier talks about how pizza can be a very fun, extremely aesthetic and valuable food. Of course, if they are prepared combining the best traditions and the experience of modern cuisine.

A trip to the traditional flavors of Italy, where the famous chef goes with the team of the “Bona” pizzeria, will be full of surprises. J. López, who has worked in restaurants in five-star hotels in several countries, adds value to pizza: the dough is made from a thin pizza base, irregular in shape, easier to digest and healthier with puffy edges and crispy.

“Working at Trakai is easy for me, it’s a wonderful place,” says the chef, who talks deliciously about pizza ingredients from exclusive Italian farms: artichokes, olive oil, hams, sausages, truffles, sun-dried tomatoes, boletus, seafood.

Pizzas J. Lopez offers to taste at Trakai, and make tomato soup at home.

Daddy’s Tomato Soup

You will need: 800 g of ripe tomatoes, 2 cloves of garlic, 1 dried hot pepper, 1 glass of pure olive oil, 4 thick slices of chiabat, 1 cup of hot water, about 20 fresh basil leaves, a pinch of sea salt . .

Cooking process:

• First, peel the tomatoes, they will be softer and the skin will not blend. Keep the tomatoes in boiling water for 30 seconds, then put them under cold water; they will peel easily.
• Put the peeled tomatoes in a bowl and mash them. The best, by hand.
• Add the olive oil to the pot just enough to cover its bottom, add the coarsely minced garlic and hot peppers. Adjust the sharpness yourself. Sauté the garlic over low heat until golden brown and the smell diffuses. Put the crushed tomatoes in a pot.
• Cook over low heat for about twenty minutes until the mixture is pure.
• Dip chiabat slices in cold water until tomatoes are cooked. When they soften, scoop out, squeeze out the water by hand, and mash them into the tomato puree. Add a cup of hot water, salt, and simmer for about 10 minutes, stirring constantly to give the soup a creamy texture.
• Turn off the heat, tear off the basil leaves, place them in a pot and pour in the rest of the olive oil. Leave the soup for an hour for the flavors to blend. Serve warm or at room temperature.