• all's fare
Pizzeria Biga in Southfield is a slice above.
BY DAVID MOSS I PHOTOGRAPHY BY JERRY ZOLYNSKY
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SEPTEMBER 2010 •
Chef Luciano Del Signore opened his
new eatery Pizzeria Biga, on June 30.
He also is the chef and proprietor of
the nearby Italian gem Bacco.
Biga is an Italian word for the
natural fermentation of purified water
and milled wheat flour that forms the
base of the restaurant's pizza dough.
Pizzas here are rolled thin and topped
with fresh local ingredients, then
baked in one of the twin 900-degree
The restaurant features both thin-
crusted white (no sauce) and red (with
sauce) pizzas. Notable pies include the
Margherita, with buffalo mozzarella
and fresh basil, and the fingerling
potato pizza (white), with dolcelatte
(blue-veined Italian soft cheese), fresh
rosemary and artichoke hearts.
The Margherita did not disap-
point. The fresh mozzarella com-
bined with the basil for a subtle taste
explosion. The fingerling pizza was a
savory treat, akin to sampling a spread
of delicious vegetables and cheeses
that happened to be served atop a
We began our dinner with a bottle
of Campolieti Valpolicella Ripasso
and shared a few appetizers.
The saffron risotto balls are filled
with homemade Bolognese and moz-
zarella and served with a marinara
sauce. The contrast of the slightly
crunchy outside and the creamy rich-
ness inside left us in comfort-food
heaven. Same for the roasted sweet
potatoes with balsamic, olive oil and
We also sampled the salad of navel
oranges, red onions, olives and parsley.
Not something I'd think to throw
together, to be sure, but the flavors
somehow combined to make magic.
Artisan cheeses and homemade
charcuterie make great appetizers.
Choose from duck prosciutto, bresaola
(Italian cured beef) and Italian salami,
or cheeses like provolone, pecorino
Toscano (sheep) and ricotta salata
(goat). Other small plates include
fried zucchini blossoms, braised arti-
chokes and a Caprese salad of house-
made fresh mozzarella, tomato and
Chef Del Signore uses as many
locally produced ingredients as pos-
sible. He strives to invest in Michigan
and looks forward to opening more
restaurants under the Pizzeria Biga
brand. While he's enjoyed a sampling
of some 200 pizzas over the past
couple of months, Margherita remains
his favorite — "three simple tastes
that I love together."
For dessert, try the homemade
gelato. This delicious blending of
cream and milk is made fresh daily
with ingredients from Guernsey Farms
Dairy. Another option is the frittelle,
fried dough served with fudge sauce.
Decadent and delicious.
29110 Franklin Road
(877) 315-BIGA; (248) 750-2500
Carryout: (248) 750-BIGA
Sunday-Wednesday: 11 a.m.-
Thursday-Saturday: 11 a.m.-2
Pizza: $9-$14 (higher with addi-