A fresh, spring flavour at Birtelli’s
If National Asparagus Day isn’t the perfect time to introduce our next guest pizza, then we are not sure when is!
Although the crop made its first appearance eight weeks earlier than usual thanks to the milder start to 2022. Saturday, 23rd of April officially marked the start of the British Asparagus season. It’s a short and sweet one, running from April to June. Sometimes July, if we’re lucky. Its rarity makes asparagus the jewel in the crown of our latest guest pizza, or should we say two pizzas!
We source our asparagus close to home, from Wye Valley Produce in Herefordshire. The beauty of their farm is its location. South-facing slopes mean that their asparagus crop catches the earliest spring sun. This natural advantage, paired with Wye Valley’s attention to freshness and quality produces some of the season’s first – and tastiest – asparagus.
The coppa we use to complement it, while Italian in name, is actually another local gem. Just a stone’s throw away in Shropshire, on the other side of Birmingham, Peter at Wenlock Edge Farm is something of a charcuterie celebrity. One of British Charcuteries’ pioneers, his range of meats cause round-the-block queues at farmer’s markets across The Midlands.
Our vegetarian option features award-winning feta sourced from White Lake Cheese, in Pylle, Somerset. This is their take on the well-known and nutritious Greek-style cheese which the producers affectionately call Fet-ish (so you know it’s good). It’s made using traditional artisanal methods, meaning the textures and flavours of this feta are more delicate than any you’ll find on a supermarket shelf. Giving this pizza a truly fresh, spring flavour.