LITTLE CURRENT—Michael Lazzarino tosses a disk of pizza dough high into the air above his head, spinning it into the delicate thickness that is characteristic of a true Napoli thin crust pizza.
“All we need now is a wood oven and we can get our certification,” explains Mr. Lazzarino, as his wife and partner Christy pulls a tray of fresh baked bagels and pretzels out of the oven.
Big Rock Café is the fulfillment of a dream for the former restaurant equipment salesman, and flour is practically in his blood. “I grew up in a family that baked bread for a village of about 5,000 people in Italy. There were really big families, don’t forget. Back then, everyone in Italy had 10 kids,” he said. “So the leavening was in my soul. Baking bread was a passion of mine.”
Now, Mr. Lazzarino plans to put Manitoulin on the map for authentic Italian gourmet pizza. “We only use authentic Italian pizza flour and our tomatoes and cheese are imported from Italy too.”
[pullquote]“We only use authentic Italian pizza flour and our tomatoes and cheese are imported from Italy too.”[/pullquote]
The advantage of importing his supplies from Italy, besides the caché, is found in the strict agricultural regulations in the European Union. “They are really against GMOs (genetically modified organisms) there and they have much stricter rules on pesticides and chemicals,” said Mr. Lazzarino. He doesn’t see his pizza being in competition with those of the other restaurants on the Island, however. “We are offering something completely different from the kind of pizza you find in a North American pizza joint,” he notes. “We offer a gourmet pizza that is much closer to the original you would find in Italy.”
Mr. Lazzarino may have roots in the south of Italy, but his wife Christy is pure Haweater. “I was born in the West End but I was raised in Little Current,” she said. Like many young people on the Island, Ms. Lazzarino left these shores to seek her fortune, but she is very happy to be back. “The big city looks beautiful at night with all the lights,” she said. “But then the sun comes up and the race is on.”
Big Rock Café offers a lot more than just pizza, however, noted Ms. Lazzarino. In addition to a great selection of muffins, tea biscuits (including a breakfast option with egg and bacon) and a collection of hot sandwiches, the duo creates amazing bagels and pretzels and their own very special dessert pizza. “Right now we make a blueberry, strawberry and strawberry banana pizza with cream cheese,” she said. “I am trying to source some hawberry jelly to try that out as well.”
All that can be munched on at one of their restaurant tables or ordered to be picked up for takeout and eaten in the comfort of your own home.
Located at 43 Manitowaning Road (in the old Manitoulin Chrysler location), Big Rock Café is open from 6 am in the morning and takeout orders can be called in to 705-368-0001.
