New York pizza chef adds VEGEMITE on the menu at his popular pizzeria – and insists Aussies need to give the ‘secret ingredient’ a go too
- An Italian chef has created a unique New York-style pizza using Vegemite
- Giovanni Fabiano has put Vegemite pizza on his menu at Rosa’s Pizza in Brooklyn
- He said the spread has unique ‘umami’ flavour that’s a great addition to cooking
- Many locals described the creation as ‘delicious’, ‘tasty’ and ‘very good’
An Italian-American chef has created a unique New York-style pizza using Australia’s ‘best kept secret ingredient’ – Vegemite.
Master pizza chef Giovanni Fabiano – who has been spinning pizzas for more than 40 years – put Vegemite pizza on his menu at Rosa’s Pizza in Brooklyn.
‘Australia, you’re doing it all wrong. Aussies love their Vegemite, but I only ever hear about them eating it on toast. Here, we make pizza with it,’ he said.
‘I love it on pizza pie so I decided to try it on my menu, test it out with the crowds and maybe show the Aussies a thing or two.’
Master pizza chef Giovanni Fabiano (pictured) – who has been spinning pizzas for more than 40 years – put Vegemite pizza on his menu at Rosa’s Pizza in Brooklyn
To make the unusual pizza combination, he spread fresh tomato sauce made with basil and oregano over the dough.
Using the Vegemite Squeezy bottle, he drizzled a generous amount of the iconic breakfast spread over the top, followed with mozzarella cheese.
Once the pizza is baked, he served the slices to locals, with many describing the creation as ‘delicious’, ‘tasty’ and ‘very good’.
‘I’d order this,’ one customer said, while another added: ‘It’s a really good combo with the sauce and the cheese.’
Giovanni said the spread has a unique ‘umami’ flavour that makes it a great addition to cooking.
The chef has created a unique pizza using Australia’s ‘best kept secret ingredient’ – Vegemite
To make the unusual pizza combination, he spread fresh tomato sauce made with basil and oregano over the dough. Using the Vegemite Squeezy bottle, he drizzled a generous amount of the iconic breakfast spread over the top, followed with mozzarella cheese
The chef has teamed up with Vegemite to inspire Aussies to get creative in the kitchen by adding the spread to their dishes, including pastas, curries, stews and casseroles.
‘While we love Vegemite on toast and we always will, Vegemite is so much more than just a spread. It’s a flavour that will make any meal that much mitey-er,’ Jacqui Roth, Vegemite marketing manager, said.
‘We’ve loved getting behind Giovanni and his talented team and couldn’t be happier that they’ve put a taste of Australia on their secret menu – until it’s sold out at least!’
A new Vegemite survey found the majority of Australian respondents (89.4 per cent) still associate Vegemite with toast, with only 17.6 per cent using it in cooking.
The poll was conducted through Vegemite’s Facebook page with 1,186 participants who reside in Australia between September 3 and September 15, 2021.