UPDATED MENU FEATURES NEAPOLITAN PIZZAS & NEW ITALIAN FARE

 

Award-winning Chef Jonathon Sawyer introduces new tastes of

Northern Italy at his popular University Circle restaurant

 (CLEVELAND, OH; July 23, 2015) — James Beard Award-winning Chef Jonathon Sawyerhas revamped the menu at Trentina to incorporate new pizzas, pastas, and other approachable Italian dishes that showcase fresh, seasonal ingredients.

 

Sawyer recently imported an authentic wood-burning pizza oven from Naples, Italy to use at the acclaimed restaurant. He then researched and tested numerous recipes with his team to create truly transcendental dough, which is now made daily in Trentina’s Food Lab. “Our dough is a blend of New York and Roman-style ingredients, and Neapolitan and Orvietan-style technique,” says Sawyer. “That combination gives it this awesome charred and chewy taste and texture.”

 

Sawyer also created his own Lievita Madres, or wild whey and yeast mother leavened starter. “The goal is to eventually be one-hundred percent wild mother leavened,” Sawyer continues. “We’re really nurturing the starter—feeding and apportioning her out every day—so we’re able to get to that point; but for now, I remind my team not to get bogged down with the minutia, and to have fun. It’s just pizza, after all.”

 

The lunch and dinner menus now feature a mix of classic and inventive pizzas, like the Trento Margarita Pizza with fire roasted heirloom tomato, fresh mozzarella, and basil; Gathered Mushroom Pizza with wild mushrooms, foraged greens, and provolone cheese; and Potato Bianco Pizza with provolone cheese, rosemary, and lardo.

 

In addition to the pizza selections, Sawyer has added an array of new SaladsPastas, and Entrées, which celebrate the simplicity, accessibility, and ease of Italian cooking.

 

Trentina’s popular Menu Bianco will also receive a refresh soon due to its high demand and the resulting weight on the restaurant’s kitchen. Sawyer will allow his team to focus on the sought-out a la carte options, and eventually offer the tasting menu in an innovative new format. “I’m really excited about what’s to come with Menu Bianco,” says Sawyer. “We have some pretty cool things in store—both in terms of what and where it will be available.”