PRIMI PIATTI. - The Concept Consciously aware of the connectivity of all things in life and the importance of positive thought, Primi embraces creative exchanges and Urban Energy. Primi takes the mundane, the routine, the indifference and turns them into creative exchanges and inspired innovation. We are edge workers who question ‘the norm’, ‘the taken for granted’, ‘the everyday’ and Primi-tize it so that people derive positive expectations of the service industry and staff take pride in wearing a workers overall with ‘Work is Love Made Visible’ emblazoned on the back. Primi is all about the workers, the real people and it is the collective working together with the objective to...view
Primi uses over half a million eggs a year! - Eggs eggs eggs for breakfast at Primi. Got to love breakfast! It kick-starts your days. Fuels you up for what lays ahead. Experts believe eating breakfast keeps your metabolism running, which keep your energy up and gives you power throughout the day. Primi goes through over half a million eggs a year, source from top suppliers only!! You guys seem to love our eggs. Primi customers consume 52 504 hash browns and 23155 kg of mushrooms a year. Try the sensational Sunrise pizza, it’s a winner. Crispy sourdough with melted Mozzarella & Cheddar cheese, roasted cherry tomatoes, crispy bacon & 2 fried eggs...view
Primi loves Coffee - We love our Avanti coffee and you seem to love it too! All those lovely cappuccinos, Americanos, Lattes you enjoy, equates to 8001kg or 9 tons of coffee consumed at Primi a year. Which on average is the weight of 2 large adult bull elephants! Wow that´s passion for coffee. AVANTI coffee is sourced from the finest quality green beans; from the world’s best coffee growing regions and delivering these to our specialised team, who hand roast and blend to deliver the perfect balance and flavour for each coffee preparation. This defines Primi commitment to superior coffee experiences. We are committed to the environment, caring for local...view
Why is the Primi pasta so tasty? - Primi serves, Garofalo pasta. This is pasta that is made in the ancient style of pasta making. This art began 500 years ago, the 16th century, in a little town near Naples between the sea and the mountains, with an ideal climate for producing and drying pasta. Fresh semolina was mixed with spring water, giving its very characteristic taste, with a surface texture specifically roughened to hold more flavour, which allow for a more interesting dining experience at Primi. That’s why Primi´s pasta is so delicious! Primi uses 306 798kg / 338 tons of pasta each year. Thats tons of delicious pasta! ...view
PASSION IN PRIMI COFFEE - Primi is passionate about coffee, for this reason we serve AVANTI coffee in all our stores. AVANTI coffee is sourced from the finest quality green beans; from the world’s best coffee growing regions and delivering these to our specialised team, who hand roast and blend to deliver the perfect balance and flavour for each coffee preparation. This defines Primi Piatti´s commitment to superior coffee experiences. We are committed to the environment, caring for local communities, empowering growers within the global coffee market; our preferred alternative to “fair trade coffee” is UTZ Kapeh. UTZ CERTIFIED is one of the largest sustainability programs for coffee, cocoa and tea in the...view
Roquito Peppers now at Primi - Roquito peppers makes its debut into the Primi Menu and is likely to spice things up a little!! These are peppers marinated in a sweet brine, with a great crunch. Their fiery warmth is balanced with the chillies’ natural sweetness. Experience this flavour in the Pan di Pizza, Chicken Salad, Chiara and Salami Blu Pizzas. You can buy Roquito Peppers at selected stores in Johannesburg ( Sunninghill, Rosebank, Stoneridge, Randpark Ridge & Eastgate) for R39 for a 270g jar. You´ll love them! WE LOVE PEOPLE. WE LOVE FOOD. view
Why we use BIGA? - Primi Piatti use a traditional natural leavening method to prepare its Pizza bases. This is done by means of using a naturally cultured sourdough which is fermented over a 24 hour period – this is called a “BIGA”. The BIGA is then combined with base dough which is made using Molino Alimonti Flour (Flour “OO”), olive oil, water and yeast. What does this mean to you? The biga-dough, thanks to the slow leavening (min 24hours) ensures easier digestion, it also contains about 70% less fat and fewer calories compared to general dough methods found in the market place. Yes, Primi Piatti cares about the quality of...view
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