Ingredients and Recipies
The ingredients list for the GUSTO menu is long and varied - we've featured just a few of the most important ones here - there's some interesting facts and information detailed about the ingredients that make up some of our more classic dishes like pizza and pasta favourites.
Select an ingredient from the menu on the left hand side to find out more about the individual ingredients used in the GUSTO menus.
We also thought it would be nice to share some of our recipes with you, below is the recipie for one of our most popular dishes Panfried Duck - so you can become a GUSTO chef at home!!
Pizza Dough
Our Pizza dough is freshly made in the restaurant every day. That's not something every Italian restaurant can say !
Palo, who is now living the monastic life in Tuscany, did not always eschew the modern way of life. No, he once worked for us developing our GUSTO menu and he left his legacy - our Pizza dough!
Clearly as far as the secular world goes his work is done.
Grazie Mille Palo ! 
The Origin of Pizza Dough
Pizza has a long, complex and uncertain history that often inspires heated debate. Modern pizza originated in the late 19th century, but the exact sequence through the many flavored flatbreads of the ancient and medieval Mediterranean to the dish we now call pizza is not fully understood
The Ancient Greeks for example, had a flat bread called plakous which was flavored with various toppings like herbs, onion and garlic. It is also said that soldiers of the Persian King, Darius the Great baked a kind of bread flat upon their shields and then covered it with cheese and dates, and in the 1st century BC, Virgil refers to the ancient idea of bread as an edible plate or trencher for other foods:
Their homely fare dispatch’d, the hungry band
Invade their trenchers next, and soon devour,
To mend the scanty meal, their cakes of flour.
Ascanius this observ’d, and smiling said:
“See, we devour the plates on which we fed.”
