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Pizzeria Venti Restaurants Introduce The New Pizza Massimo™ For National Rollout

BOCA RATON, FL – July 21, 2008 – VentiCorp, the national franchisor of Pizzeria Venti Restaurants [www.pizzeriaventi.com], announced today, that its newest product “Pizza Massimo™” will debut this month at locations throughout the U.S., adding to an already impressive menu.

The “Pizza Massimo™” is billed as “a slice of truly monumental proportions” topping out at over 50 square inches and served on its own cutting board, the new menu item delivers the true taste of the Mediterranean. The slice measures 12 inches in length and come in two different varieties “Pizza Max™” featuring Roma tomatoes, black olives, capers, provolone, feta and herbed mozzarella cheese and “Pizza Grande™” made with Italian sausage, fresh garlic, green peppers, Italian meatballs and pepperoni.

Executive chef, Marco Salvi who made the announcement commented, “We felt that this was the perfect time to introduce this product. Due to the economy, consumers are calling for products of greater value and Pizzeria Venti is answering that call” Salvi continued, “Our customers know good pizza and we felt that if the product was well received in regional tests,  we would not hesitate to go nationwide with it.” Salvi noted also that the initial response has been “beyond expectations.”

The company currently has locations in 11 States and is opening stores California, Louisiana and Georgia, which are scheduled to open later this year.

Pizzeria Venti is “America’s Only Authentic Sliceria”® and only uses imported Italian water and extra virgin olive oil to make their crust. The restaurant features up to 20 different pizzas by the slice or full pan, Premium salads, baked pastas, Timpanini® and their one of a kind “Bocce Ball”. An Italian meatball surrounded by a golden crust.

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