With four successful units and a fifth location under construction, SPIN! Neapolitan Pizza has added a new Sopressata and Calabrian Pepper Pizza, as well as a Classic Arugula Salad, to its menu.
While arugula has been found on restaurant menus for a couple of years, Calabrian peppers and sopressata – adry-cured Italian salami with a healthy dose of garlic – also are flavorful products from Southern Italy that are beginning to make their way onto innovative American menus.
SPIN! Neapolitan Pizza’s fifth location is scheduled to open in Lenexa, Kansas, in early 2012.
SPIN!’s newest menu additions, debuting this week, include a Classic Arugula salad combining greens tossed with thinly sliced fresh mushrooms, grated Grana Padana, Romano, and Pecorino cheeses, dressed with a classic light mixture of extra virgin olive oil and fresh lemon juice, and topped with shaved Grana Padana cheese.
For a flavor combination that delivers protein and punch, diners can add sopressata to their salads for $1.25 for a small portion, and $1.95 for a large portion.
Sopressata also is the star of SPIN!’s newest pizza. SPIN!’s award winning Neapolitan thin-and-bubbly crust is topped with the potent, flavorful combination of sopressata and the sweet hot slow burn of Calabrian peppers along with fresh crushed roma tomatoes and Mozzarella, Provolone, Fontina, and Grana Padana cheeses.
SPIN! offers a variety of traditional thin-and-bubbly crust, hand-tossed rustic whole wheat, and gluten free stone fired pizzas, appetizers, soups, salads, Paninis, signature Italian deli sandwiches, and Italian gelato ice creams. SPIN! Neapolitan Pizza’s recipes are developed in collaboration with James Beard Award-winning chef Michael Smith.
SPIN! Was named best pizza in Greater Kansas City by every major local publication, and recently made the Rest of the 101 Best Restaurants list produced by TheDailyMeal.com, one of the most heavily visited foodie websites in the country. Its architecture also won Best of Show at the Mid America Design Awards.