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Lasan Group, Birmingham’s award-wining hospitality group, is launching yet another exciting dining concept in the city.

Izza! - pizza eat-and-drinkery - opens this month at the iconic Selfridges Food Hall in the Bullring.

It features a stellar line-up of hand-crafted sourdough pizzas, antipasti, cured meats, salads and artisan breads alongside chilled beers, elegant wines and a devilish array of bubbles.

The new venture brings an Italian thoroughbred to the Lasan family, whose impressive stable already boasts the stylish contemporary Indian restaurant Lasan and the rustic Argentinean steakhouse Fiesta del Asado.

They're also behind the ‘let’s-get-messy’ American diner Nosh & Quaff; and the vibrant Indian street cafe Raja Monkey.

Izza! we're told, will have 'the familiar Lasan Group hallmarks of commitment to quality, value and inventiveness that have made its sister restaurants such a hit on Birmingham’s dining scene.'

Aktar Islam, Chef Director of the Lasan Group (pictured above), describes the rationale behind the concept:

“Izza! is a swish, relaxed place where diners can enjoy simple but well-crafted food made from the finest ingredients.

“People’s love affair with the pizza is stronger than ever, yet we feel it has received little culinary attention and development, especially in Birmingham.

“We’re determined to take this much-loved food to a higher level and serve the best pizzas in town”

The thin-crust pizzas, made of special flour imported from Italy, will be baked in a beechwood-fired oven.

“We’re using sourdough as it’s not only the traditional way of making bread; it also produces a lighter, fluffier base with a fantastic crust,” explains Aktar.

Pizzas will kick in at around £8 for a Margherita made with the finest San Marzano tomatoes and mozzarella, to around £15 for a luxurious pizza topped with truffles and wild mushrooms.

The menu will also include a pizza topped with a slow-cooked ragu using fantastic cuts of beef such as blade to ensure a rich, satisfying texture and flavour.

Posted by Paul Fulford (Sponsored)

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