PizzaExpress is marking a major milestone as it celebrates its 60th anniversary this month.
The beloved pizza chain is launching a special anniversary menu nationwide from Tuesday, March 11.
The celebratory offerings blend reimagined fan-favourites with exciting new creations.
This milestone menu aims to give pizza lovers something truly special to mark the restaurant's six decades in business.
The dough balls will be available this week
PIZZAEXPRESS
The limited-edition menu features both innovative new dishes and nostalgic classics with a twist. The new menu features several standout items to mark the special occasion.
New items
- The Queen Margherita - A regal twist on the classic, topped with a whole ball of creamy burrata
- Blazing Hot Dough Balls - The restaurant's spiciest-ever version of its iconic starter, created in collaboration with Sauce Shop
- Golden Caramel Chocolate Dough Balls - A birthday-worthy dessert dusted with gold, offering an indulgent alternative to cake
- Four region-inspired pizzas - New creations paying homage to PizzaExpress' Italian roots with fresh, bold flavours. Including Romana Lombardry Speciale and Romana Calabria
Customers will be able to enjoy these anniversary specials at all PizzaExpress locations across the UK. Each item has been specially crafted to celebrate the chain's six-decade history.
For those feeling nostalgic, PizzaExpress is offering a special celebratory set menu priced at just £19.65. The price is a nod to the year the restaurant first opened its doors in 1965.
Customers can enjoy any starter and classic pizza from the menu as part of this anniversary deal.
LATEST DEVELOPMENTS
A Romana Lombardry Speciale pizza will also be available
PIZZAEXPRESS
It will be available alongside the new special items when the anniversary menu launches on March 11.
This comes as Burger King announced it has changed an iconic menu item for the first time in years.
The Whopper burger will have a new flavour and customers will be able to get their hands on the upgraded meal this week.
