Enjoy a Mediterranean-style, shared eating experience

 A Celebration of Craftsmanship

PRIMI first shot to fame in 1999 and brought a taste of “the old country” into a vibrant urban context. Set to soon launch a new menu from mid-November, customers can expect nothing short of PRIMI’s punchy flavour, Mediterranean-inspired wholesome food and an unpretentious eating experience.

Made Fresh From Scratch

The brand boldly states that when it comes to food ‘”THE FUTURE IS TRADITION’”, and as such calls upon recipes dating back over two hundred years with great effort being made to source pure ingredients, without artificial additives. As such premium 00-grade stoneground flour, bronze-drawn artisan pasta and pure tomato pulp are imported from Italy. Fresh herbs, desert rock salt, toum and olive oil enhance the prime cuts of meat, sustainably farmed salmon trout and vegetables. Even the dipping sauces and PRIMI condiments are freshly made from scratch. Moreover, ozone is used with filtered water to clean and naturally preserve ingredients. So diners can rest assured that the tasty dishes are also packed with nutrition.

Kinglip PRIMI

The Pursuit of Taste

As a PRIMI spokesperson explains “in the pursuit of taste, at PRIMI we always acknowledge ingredients, making them the lead players with our focus on unleashing their true potential. Using the right cooking technique paired with perfect timing, and the simple addition of natural seasoning brings flavours to the forefront. By having keen knowledge of prime ingredients and the traditional art of releasing flavour, we strive to create real taste without artificial distractions.”

The new menu introduces a Spuntini section with an assortment of delicious appetizers ranging from a hand-carved, lotus-shaped Bloomin Onion, Feta Truffles, Beef Carpaccio and Zucchini Fries, to the much-beloved PRIMI Peri-Peri Chicken Livers. Customers are enticed to mix and match tasty dishes to enjoy a Mediterranean-style, shared eating experience.

New meat, chicken and fish main course meals adorn the new menu coupled with a flavoursome selection of side dishes, including many low-carb options. A must-try is the Porcini  Steak; a prime cut of rump, expertly grilled and topped with creamed garlic and porcini mushroom purée. Prego Chicken the PRIMI way, packs a punch with flame-grilled chicken marinated with garlic, bay leaves, paprika, a hint of chilli and lemon. Presented in a large parcel is perfect baked Salmon, and when unwrapped customers will delight in the aroma of coriander, mint, fresh spinach, caramelised lemon, capers and sautéed onions.

Spuntini & Side Orde#301A50

Striving to serve traditional Pizza Napoletana, PRIMI uses high-protein flour, filtered water, extra-virgin olive oil, desert rock salt, natural yeast and malt. The 24-hour-matured and hand-stretched pizza base is topped with Italian tomatoes, Fior di Latte and mature mozzarella, and then baked till golden, fragrant and tender-crisp. A wheat- and gluten-free pizza base crafted with organic ingredients is also available.

Honesty and Integrity

Keeping with the brand’s intention of honesty and integrity, the kitchen galleys are visually accessible and form part of the restaurant’s key features. PRIMI Port Elizabeth boasts breathtaking sea views and all the festivities along the boardwalk. PRIMI Caffe at the airport is the go-to spot for on-the-go meals. Cesco Zanasi, co-founder, PRIMI, says, “The new menu is a celebration of heritage and craftsmanship, and an exploration of flavour, depth and texture. The dishes are fresh, colourful, nutritious and joyous and we hope will inspire a family-style, shared eating experience.”

PRIMI Port Elizabeth

Brookes Hill Shopping Centre

Marine Drive, Humewood

041 584 0277

coastal@primi-piatti.com

 

 

 

 

 

 

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