Page 43 - Fall/Winter Taste Magazine

cocktails you may recognize from Sarasota’s hidden gem Pangea Alchemy Lab. This is the one thing they haven’t changed at 1564 Main. The hidden bar is still here and the craft cocktails are as good as ever. Pangea opens at 6 in the evenings ‘til late. Between The Wooden Rooster, Marcel, and Pangea you are sure to find exactly what you are looking for! A warm welcome to Chef Jeremy, staff and family.
My Slice Pizza
5203 Cortez Road West, Bradenton 941-242-2222
www.myslice.pizza
Heavy on the toppings and loaded with catupiry cheese, the pies at My Slice Pizza are best eaten with a knife and fork. Folks live large in Brazil, and they make their pizzas the same way. Life’s a little more laid back in Bradenton but at My Slice Pizza, Owner/Chef Wesley Cavalcante (pictured) still believes bigger is always better.
After just one year in business, My Slice Pizza’s Brazilian-style pies have proven a hit in the Sunshine State. Nearly 130,000 Brazilians live in Florida, and Cavalcante and his wife, Glaucia Franco, created the pizza concept with their fellow ex-pats in mind. “Florida today is one of the American states with a big community of Brazilians who appreciate a good Brazilian pizza,” Cavalcante says. “The best pizzerias in Brazil are located in São Paulo, and the best pizzas come from there, so we brought the concept here because we are from São Paulo.” He noted that Brazilian pizza “is not considered fast food and is sold in large sizes
to share, especially on weekend. Brazil even has its own National Pizza Day, celebrated each year on July
10.
Cavalcante imports many of his ingredients—includ-
ing San Marzano tomato
sauce—from Italy and Brazil and
has crafted his own signature
dough for My Slice Pizza. My
Slice does serve American-style
fare, including Pepperoni,
Pepperoni Xtreme and Hot
Pepperoni pizzas., but the vast
Brazilian-style menu is where the action’s at.
Cavalcante fires up more than 40 specialty
pies in his native country’s style. Catupiry cheese,
a popular soft cheese from Brazil, figures prominently
on the menu. Pizzas include the Calabresa with Catupiry (red sauce, mozzarella, sliced kielbasa sausage and catupiry); the Brasileirissima (red sauce, mozzarella, corn, chicken, ham, heart of palm and catupiry); and the Quattro Formaggio (red sauce, catupiry, mozzarella, smoked Gouda and gorgonzola).
Two of Brazil’s most popular pizzas can also be found at My Slice: the Calabresa (red sauce, mozzarella, sliced kielbasa
sausage and sliced onions) and the Frango Com Catupiry (red sauce,
My Slice Pizza
Taste Dining & Travel • Fall/Winter
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