Peachy the Magazine June July 2014 - Page 103

FARM-TO-FORK basil) and the Vanwall Special (pesto, mozzarella, local white shrimp and seasonal tomatoes), which was selected by Zagat in 2013 as the best pizza in South Carolina. Popular salad offerings are the Caesar Salad topped with a soft boiled local farm egg and the Chicken Milanese Salad, which features crispy chicken scallopini, capers, arugula, grape tomato, red onion and pecorino romano. The team at Monza works with a variety of South Carolina vendors to feature produce from local farms in their daily specials. Co-executive chef Tito Marino explains that, “We try to use as many local ingredients as we can. There so many really great farms in the Charleston area. Down here, you’re crazy not to work with local farmers. It’s more convenient and you get better quality produce and other items.” Marino explains the process for local sourcing at Monza: “The way we work is we typically check with our local suppliers on Mondays and see what looks really good. We place an order and then develop our specials for the week. It’s a lot more fun that way— things never get stale or boring when we’re changing up the specials each week based on what’s available.” Monza adds a fresh and simple flair to the local restaurant scene. According to Marino, “Our specials highlight local ingredients. We provide a lighter option than a lot of restaurants who feature heavy entrees—lots of salads, pizzas and pastas that are fresh and simple.” As they say at Monza, rev it up and enjoy the ride. n JUNE JULY 2014 101