• all's fare Tieta41,tr&. these magical moments for a lifetime... 74 1 911 10' SHRINER', Upscale Pizza! Pizzeria Biga in Southfield is a slice above. BY DAVID MOSS I PHOTOGRAPHY BY JERRY ZOLYNSKY `1Pittirrt , Shriners Silver Garden Events Center is the perfect venue for any occasion. With the stunning stained glass and picturesque waterfall-garden you can have an elegant indoor event or in warmer months a beautiful outdoor Wedding or Mitzvah. Let our experienced event planners guide you in creating your magical moment. Our first class chef will help design a unique and personalized celebration that you and your guests will forever remember. 24350 Southfield Road Southfield !Ai 48075 248-569-2299 info@silvergardenevents.com • wwwsilvergardenevents.com r-rm nr -J • A lb' V V ) r - H y 0 Q 5 1 r FACIALS nOW OPen M 7130 ORCH PE LAKE ROAD * W E S T pp ZSALON 5 1 5 1 • 8 5 I 9 4 COM Offer valid thru the month of August, 2010. Mention this ad for discounts. P6 • SEPTEMBER 2010 • IN platinum - 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 wood-fired ovens. 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 pizza crust. 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 parsley. 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 basil. 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. ■ PIZZERIA BIGA 29110 Franklin Road Southfield (877) 315-BIGA; (248) 750-2500 Carryout: (248) 750-BIGA www.pizzeriabiga.com HOURS Sunday-Wednesday: 11 a.m.- midnight Thursday-Saturday: 11 a.m.-2 a.m. Appetizers: $3-$7 Pizza: $9-$14 (higher with addi- tional toppings) Desserts: $6