Sugo x Zeezout

Sugo lets Star Chef Patrick ’t Hart create a pizza

Patrick ‘t Hart is at the helm of Zeezout for 23 years already. Just this year he received his first Michelin Star. Local pizza-franchise Sugo has asked him to create a pizza. It will be available from November 16th.

Zeezout is a well-known name in Rotterdam. The restaurant, specialising in fish, is located on the Westerkade. The Seafood restaurant exists since 1998. Patron Cuisinier Patrick ‘t Hart started at Restaurant De Engel of Herman den Blijker and achieved the famous Michelin star within 4 years. He then moved on within the De Engel Group to set up Restaurant Zeezout. Patrick later continued as owner. He understands the art of handling ingredients in a very careful and honest way. The focus is on consistent quality and attention to the guests. Every dish on the menu promises something special.

Together with Sugo, star chef Patrick ‘t Hart of Zeezout, developed a pizza that represent the flavours of Zeezout. On the well-known light and airy base of Sugo Pizza there are toppings like prawns and a bloody mary coulis with 010vodka.

By the cut

Sugo is an original idea from Rotterdam. In early 2015 Sugo introduced the ‘pizza al taglio’ concept. It literally means: By the cut. A variety of pizzas is baked in large rectangular trays and sold by part. The shape makes it easier to cut and divide the pizza to the buyer’s desire, This type was invented in Rome. The base is made of special organic flour and the dough is kneaded for 72 hours. This is really much longer than for a normal pizza. As a result, the dough contains 80% less yeast and the base has an airy structure.

A couple of years ago the local entrepreneur Herman Hell (known for Zalmhuis, NRC, Ayla, Café van Zanten and Sijf) took over the concept to expand.

The Zeezout x Sugo pizza will be served in both Zeezout and Sugo locations. At Zeezout as an amuse-bouche and at Sugo as a regular pizza on the menu.

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