Discover the most common mistakes that damage kitchen knives, from poor cutting boards and dishwashers to improper storage, neglect and misuse. You saved up. You researched. You bought The Knife: the one with the perfect balance, the satisfying weight, the edge that could slice a tomato so thin you could read through it. Three months later it’s dull, chipped, and about as sharp as a spoon. What happened?
No.1: Your cutting board (or lack thereof)
If you’re cutting directly on your countertop, a plate, or worse, glass, granite, or ceramic, you’re not cutting, you’re grinding. Every chop is basically an edge on rock combat, and the rock always wins. Stick to wood, bamboo, or plastic/composite boards. Also: slice, don’t hack. A gentle slicing motion is kinder to the edge than pure downward chopping. Think “violin bow,” not “guillotine.”
No. 2: The dishwasher
Please. Never. The heat, the moisture, the jostling against forks and pans, it’s a demolition derby for your blade, and carbon steel especially will pit and rust from it. Hand wash, dry immediately, every time.
No.3: The drawer of doom
Tossing your knife loose in a drawer with everything else means it’s constantly clanging against metal, chipping the edge you paid good money for. A knife block, magnetic strip, or blade guard is non-negotiable.
No.4: Neglect (the quiet killer)
Honing isn’t sharpening, it just realigns the edge, but doing it every few uses keeps things crisp. Actual sharpening (whetstone or a pro) should happen every few months depending on use. And if you’ve got carbon steel, oil it occasionally, especially in humid conditions, or rust will happily move in.
No.5: Misuse
Prying open a paint can, cracking a lobster shell with your delicate paring knife, leaving it sitting in lemon juice from breakfast till dinner, these are all tiny betrayals your knife remembers. Match the tool to the task, and wipe acidic residue off between jobs.
Butter isn’t a grand, headline making empire, and it was never trying to be. It’s something quieter and, honestly, more impressive. Two sisters backed themselves, built something with their own hands, and grew it into two homes instead of one. That’s the kind of story worth celebrating, not just for what ends up on the plate, but for everything it represents about women building, owning and growing something entirely their own.
Butter: Two Sisters, One Dream, and a City Full of Better Mornings
Picture this. A plate of sourdough so thick with butter it drips onto the plate, a courtyard tucked away from the noise of Main Road, and two sisters who decided the best way to build a business was to build it around the one ingredient that makes everything taste like home. That’s Butter, and this Women’s Day, the team at Core Catering wants to tell its story.
From One Kitchen to Two Neighbourhoods
It started small. Sisters Aninke and Karien van Antwerpen opened the very first Butter on Loop Street in the City Bowl, inspired by the buzzy brunch and cocktails energy they had fallen in love with in New York. Their idea was almost stubbornly simple. Build the whole menu around butter itself, the thing that adds richness, warmth and comfort to a plate. What started as a theme became the soul of the place.
It didn’t take long for Loop Street to become the spot everyone was talking about. Laptop workers claimed their corner tables, weekend brunchers queued for flapjack stacks, and regulars started ordering their sourdough breakfast without even glancing at the menu. The sisters had built something people genuinely loved, and they weren’t done yet. Soon after, a second Butter opened its doors in Sea Point on Main Road, softer and sun drenched, with buttery hued walls, potted plants everywhere you looked, and a secret courtyard hidden right at the back for anyone craving a little peace.
Built By Women, For Everyone
Here’s what makes this story worth telling on Women’s Day. It isn’t just that Butter is woman owned, it’s that it was never built by one woman, but two. Sisters, side by side, betting on the same dream and building it together. And it’s how that dream came to be. Aninke van Antwerpen has spoken about just how much people love their all day breakfasts, and how that appetite only grew stronger after Covid. That’s the quiet magic behind so many women led food businesses in Cape Town. They notice the gap nobody else sees, bet on themselves to fill it, and build something that outlasts every trend that comes after it.
Butter is part of a whole wave of women owned eateries reshaping how this city eats out, one breakfast plate at a time. It’s living proof that some of Cape Town’s most beloved spots were built by women who simply saw what was missing and rolled up their sleeves to make it themselves.
The Two Butters
Butter City Bowl The original. A firm favourite for the work from café crowd, serving all day breakfast, good coffee and a menu built entirely around indulgence done right.
Butter Sea Point The sister café’s more laid back cousin. Same buttery menu, same warmth, plus a courtyard escape from the Main Road bustle. Pet friendly outdoor seating means the four legged members of the family get to join in too.
Whichever one you walk into, expect the classics. Sourdough drowning in butter, fluffy flapjacks, banana bread, and hearty egg dishes made for the kind of slow morning that makes you forget you had somewhere else to be.
Stölzle delivers genuine European lead free crystal at a price point that offers outstanding value across the hospitality sector. Stölzle delivers genuine European lead free crystal at a price point that offers outstanding value across the hospitality sector.
Why Lead Free Crystal Makes a Difference
Not all glassware is created equal.
Unlike standard soda lime glass, Stölzle’s lead free crystal offers exceptional clarity, a brilliant finish, and a distinctive ring when gently touched. The material is lighter in the hand while remaining remarkably strong, creating a premium feel that guests notice from the moment their drink is served.
Lead free crystal also delivers excellent transparency, allowing wines, cocktails, spirits, and other beverages to showcase their true colour and character.
For hospitality businesses, this means every drink is presented exactly as intended.
Built for Commercial Hospitality
Premium presentation should never come at the expense of durability.
Stölzle incorporates several advanced manufacturing techniques that make its glassware particularly well suited to busy hospitality environments.
Pulled Stem Technology
Rather than attaching the stem separately, the stem is formed directly from the bowl, creating one seamless piece of crystal. Because the stem is often the weakest point of traditional wine glasses, this construction significantly improves strength while helping reduce costly breakages.
Laser Cut Rims
Each rim is finished using precision laser cutting, creating an exceptionally thin edge. This fine finish allows drinks to flow naturally onto the palate while providing a more refined drinking experience that beverage professionals appreciate.
Dishwasher Ready Performance
Commercial dishwashing places constant stress on glassware. Stölzle crystal is designed to resist scratching, clouding, and breakage, helping venues maintain a polished presentation through thousands of service cycles.
Machine Made Precision
Every glass is manufactured to the same exact specification. Weight, balance, height, and shape remain consistent across every production run, making table settings, banqueting, and large hospitality operations look professional and uniform.
Every year on 18 July, Mandela Day asks the same simple question: what can you do with 67 minutes? The number comes from the 67 years Nelson Mandela spent in public service, and the idea is that if he could give that much of his life to others, the rest of us can give just over an hour of ours. This year, Core Catering Supplies is proud to stand behind that spirit by supporting Living Hope, a Cape Town organisation doing exactly the kind of grounded, everyday community work that Mandela Day was built to celebrate.
If you’re looking for somewhere real to put your time, energy, or a donation this year, Living Hope is worth knowing about.
Where It Started
Living Hope began in 2000 as a small, community-driven initiative in Cape Town. What started as a local response to a specific crisis, the HIV/AIDS epidemic hitting communities hard at the time, grew into something far bigger: a full-scale model for tackling poverty, illness, addiction, and instability from every angle at once.
Today, Living Hope runs from 8 community hubs across the Western and Eastern Cape, with plans to expand into the Free State in 2026. It’s staffed by more than 220 people, backed by a dedicated volunteer network, and in 2025 alone, it directly reached 121,823 people through over 1.8 million interventions.
What They Actually Do
Living Hope’s approach is built on the idea that you can’t fix one problem in a person’s life without addressing the others around it. Their work spans six interconnected programmes:
Healthcare & Community-Based Care Home-based care, chronic illness support, and palliative care, plus a 22-bed Health Care Centre offering recuperation and respite for patients recovering from hospitalisation. Their Home Based Care programme currently operates across six different communities, bringing support directly to people’s homes rather than expecting them to travel for it.
Recovery Services An outpatient substance abuse recovery programme built on a three-phase model. Clients attend daily sessions but return home each night, meaning they’re practicing what they learn in the actual environment they need to navigate long-term, not a removed facility.
Life Skills & Education Programmes designed to build resilience, values, and future employability in children and teens, equipping the next generation with tools that go beyond the classroom.
The Job Centre Practical, hands-on employment support: sourcing job opportunities, helping people apply, and running training to improve interview and job-seeking skills for those trying to re-enter the workforce.
Agricultural & Business Training A four-phase programme that takes students from classroom lectures straight onto a working farm, teaching both agricultural skills and business fundamentals. Trainees even form small enterprises while they study, earning an income while they learn to become the next generation of South African farmers and entrepreneurs.
Child & Family Protection Early intervention services, trauma care and counselling, and support for those affected by gender-based violence, alongside ongoing advocacy for vulnerable children.
Why This Fits the Spirit of the Day
Mandela Day isn’t about a single grand gesture. It’s about small, consistent, practical acts of service, the same principle Living Hope has built its entire model on for 25 years. They don’t try to solve one problem in isolation. A family dealing with chronic illness might also need job support. A teenager in the life skills programme might have a parent in the recovery programme. By running all of these under one roof, Living Hope catches people at multiple points instead of losing them in the gaps that usually exist between separate services.
It’s exactly the kind of sustained, on-the-ground work that Core Catering Supplies wanted to get behind this Mandela Day, work that doesn’t stop when the day ends, but keeps running all year for the communities that need it most.
How to Give Your 67 Minutes
Living Hope relies heavily on donations and volunteers to keep its hubs running. If you’re based in Cape Town and want to put this Mandela Day to real use, it’s worth reaching out directly to see where the need is greatest right now.
The Franschhoek Bastille Festival is one of South Africa’s most celebrated food and wine events, bringing together exceptional cuisine, award winning wines and vibrant French inspired culture in the heart of the Cape Winelands. Held each winter, the festival celebrates Franschhoek’s French Huguenot heritage while offering valuable inspiration for restaurants, hotels, wine estates, caterers and cafés looking to create memorable guest experiences.
Food, Wine & Hospitality
The festival showcases the best of Franschhoek through premium wine tastings, gourmet food, live entertainment and beautifully curated dining experiences. Visitors are encouraged to embrace the French spirit by dressing in blue, white and red while enjoying everything from artisan food stalls to guided wine tastings.
For hospitality professionals, the event demonstrates how quality presentation, attentive service and carefully selected tableware can transform a meal into a memorable occasion.
Ideas to Bring Back to Your Business
The Franschhoek Bastille Festival highlights timeless hospitality trends that work in any establishment, including:
Consistent, welcoming service
Professional food presentation
Premium glassware and serveware
Stylish crockery and cutlery
Seasonal menu offerings
Interactive food and wine experiences
Prepare for Your Next Busy Season
Seasonal events are the perfect reminder to ensure your venue is ready for increased demand. Reviewing your kitchen equipment, buffet displays, crockery, glassware and serving accessories before peak trading periods helps your team deliver consistent service when it matters most.
In a hospitality landscape where guests are searching for memorable, story driven experiences, few properties capture attention quite like Kruger Shalati. Suspended above the Sabie River in the heart of the Kruger National Park, this remarkable train hotel has become one of South Africa’s most talked about luxury destinations, combining heritage, wildlife, design, fine dining and immersive accommodation into one unforgettable guest experience.
Kruger Shalati offers more than just inspiration. It provides a strong example of how storytelling, guest comfort, food service and operational detail can work together to create a destination guests actively seek out.
Hospitality Meets Heritage
Kruger Shalati is permanently stationed on the historic Selati Bridge near Skukuza Rest Camp, the very location where early visitors to the Kruger National Park stayed overnight during the 1920s rail safari era. The property pays tribute to this rich history while introducing a modern luxury hospitality experience that appeals to both local and international travellers.
Instead of treating accommodation as simply a place to sleep, the property transforms the stay itself into the attraction. This approach has become increasingly important within luxury hospitality, where experiential travel continues to shape guest expectations.
Hospitality businesses can learn from this model by focusing on narrative driven environments. Whether it is a boutique hotel, safari lodge, restaurant or guesthouse, guests increasingly remember experiences that feel distinctive and emotionally connected to the destination.
Design That Creates Conversation
One of the most striking aspects of Kruger Shalati is its accommodation design. The hotel features luxury carriage suites positioned directly on the bridge, with glass walls overlooking the Sabie River and surrounding bushveld. Additional Bridge House Suites complement the train accommodation nearby.
The interiors successfully blend contemporary African styling with rail inspired architecture, creating a guest environment that feels sophisticated without losing its sense of place.
For hospitality operators, this highlights an important trend within tourism design, authenticity matters. Guests are increasingly drawn to properties that reflect local identity, culture and environment rather than generic luxury aesthetics.
Restaurants, hotels and lodges can apply this principle through thoughtful décor choices, locally sourced materials, curated tableware and presentation that reflects the character of the region.
Culinary Experiences Remain Central to Guest Satisfaction
Food and beverage service continues to play a major role in the success of premium hospitality destinations, and Kruger Shalati understands this well. Guests are treated to African inspired cuisine served alongside panoramic river views, creating a dining atmosphere that becomes part of the overall safari journey.
Modern hospitality guests no longer separate dining from accommodation. Instead, they view the entire experience as interconnected. Presentation, plating, ambience, service flow and equipment quality all contribute to guest perception and online reviews.
For hospitality businesses looking to remain competitive, investing in professional catering equipment, buffetware, glassware and efficient kitchen systems is no longer optional. Operational consistency behind the scenes directly influences guest satisfaction at the table.
This is where businesses such as Core Catering Supplies continue supporting the hospitality industry with commercial catering equipment, chef apparel, buffetware, refrigeration, kitchen essentials and front of house solutions tailored for hotels, lodges, restaurants and tourism establishments.
The Power of Immersive Guest Experiences
Kruger Shalati does not rely solely on accommodation to create value. Guided game drives, wildlife viewing decks, river scenery and the famous overhanging pool all contribute to a highly immersive stay.
Today’s hospitality industry is increasingly centred around immersion. Guests want moments worth sharing, photographing and remembering. Properties that create opportunities for emotional connection often generate stronger guest loyalty and greater organic social media exposure.
Hospitality businesses can adopt this thinking by focusing on atmosphere, sensory experiences and memorable service moments. Even small details, from signature welcome drinks to carefully presented breakfast buffets, can leave a lasting impression.
What Hospitality Professionals Can Learn from Kruger Shalati?
Experience led travel continues growing across luxury tourism
Guests value authenticity and local storytelling
Food presentation and dining environments influence overall satisfaction
Social media visibility often begins with visually memorable spaces
Service consistency remains essential in luxury hospitality
Kruger Shalati stands as a remarkable example of how hospitality businesses can combine history, design, cuisine and guest immersion into one compelling destination experience. Its success reflects the growing demand for meaningful travel experiences that go beyond traditional accommodation.
Stölzle Lausitz Joins the Core Exclusive Brand Portfolio
At Core Catering Supplies, we are proud to introduce Stölzle Lausitz to our growing Exclusive Brand portfolio, a globally respected German manufacturer of premium lead-free crystal glassware with a heritage spanning more than 135 years.
Known for combining traditional European craftsmanship with modern innovation, Stölzle produces elegant, durable, and functional glassware for hotels, restaurants, bars, sommeliers, and home entertainers across the world. These values strongly resonate with both the Core brand philosophy and the broader hospitality industry, where presentation, quality, experience, and longevity matter.
Founded in 1889 in Germany’s Lausitz region, the company has evolved into one of the world’s leading premium glassware manufacturers, exporting to more than 120 countries and producing over 45 million glasses annually.
Stölzle’s “Born in Fire” philosophy reflects a passion for continual innovation, energy, and refinement, something we believe aligns naturally with hospitality professionals who are constantly evolving guest experiences.
One of the signature features of Stölzle glassware is its seamless pulled stem technology, where the stem is drawn directly from the goblet itself to create a refined one-piece construction with enhanced strength and elegance. The result is glassware that offers the visual appeal of handmade crystal while remaining practical and durable for demanding hospitality environments.
The collections are designed not only for aesthetics, but to enhance the aroma, taste, and overall enjoyment of wines, cocktails, spirits, and beverages. Popular ranges include the bold and contemporary Power Collection, the elegant Experience Collection, the refined Prestige Collection, and the distinctive Revolution series, along with creative coloured options such as Elements and Twister.
One of the aspects that makes Stölzle particularly exciting for the market is its ability to offer genuine European premium crystal quality with relative affordability compared to many ultra-luxury alternatives.
In addition to hospitality projects and trade clients, many Stölzle ranges are also available in retail-friendly 6-pack configurations, making them ideal for home entertainers and consumers looking to elevate their own dining and beverage experiences.
Core Catering Supplies will be holding selected ranges locally, while the broader collection will be available on lead time through our national branch network, supplying clients across South Africa and the broader Southern African region.
As with all Core Exclusive Brands, our focus remains on bringing world-class hospitality solutions to market, backed by personalised service, industry knowledge, and a passion for helping our clients create exceptional experiences.
You know that feeling when you meet someone who just quietly gets on with it, no fuss, no fanfare, just results? That’s Lee Hassen. And this Mother’s Day, we’re shining a light on one of our own.
It started with an interview she will never forget
Lee walked into her interview at Core Catering in 2002, young, hopeful, and pregnant with her first child. The interviewer looked at her and said something she has carried with her ever since: you will not be able to handle the directors. You are too soft.
Two weeks later, the phone rang anyway. Would you like to come in and do some work until you go on maternity leave? She said yes and that changed everything.
She started working alongside the then financial manager, doing small things and quietly proving herself. When maternity leave ended, he called and asked if she wanted to come back. Lee said yes. Of course she did.
Two decades of showing up
From those early days she moved through data capturing, accounts, and imports, spreading her wings across both Core Catering and Core Furniture along the way. She left for a year and a half, came back without missing a beat, welcomed her second child in 2009, and kept going.
Then Core Catering brought her into their finance department. It was not exactly a hard sell. Lee had made the joke herself. Put me in finance, she said. Two months later, they did exactly that.
She built her knowledge from the ground up. In 2013 she travelled to China with Core Furniture. In 2015 she represented Core Catering in Amsterdam and Frankfurt. Every experience added a layer. And when COVID hit and the world went quiet, Lee went deeper, mastering financial management in full. She was appointed Assistant Financial Manager, and then in 2022 officially took on the role of Financial Manager.
Not bad for the woman they once called too soft.
The mom behind it all
What makes Lee’s story really special is that she did all of this while raising two children. Her first arrived in 2002, her second in 2009. Two kids, one demanding career, and countless days where both needed her at the same time.
She is honest about it. When a baby is sick, they need their mom. There were days she chose a family, and she did so without apology. But every time she stepped away, she stepped back in twice as ready. She never coasted. She always puts in the extra. And Core has always made space for that, which is exactly the kind of place worth giving your best to.
Her advice for any mom trying to balance it all? Take it step by step. Set out what is important and trust that everything else will fall into place.
This Mother’s Day we celebrate Lee Hassen. The woman who walked into an interview pregnant and built a career spanning over two decades. The data capturer who became a Financial Manager. The mom who showed her children that you can be devoted to your family and exceptional at your work, and that one does not have to cost you the other.
Hard work pays off. We say it all the time. But Celestino Mbiri actually lives it.
If you have spent any time around the Westrand or Randburg hospitality scene, chances are you already know the name. Celestino Mbiri is one of those people who just gets it. Dedicated, punctual, and genuinely passionate about his customers, he has a way of making every person he deals with feel like they are his only priority. He is a problem solver, a people person, and someone who will always find a plan. But what makes his story really worth telling is how he got here.
None of it was handed to him. Every single bit of where he is today was built from the ground up, one step at a time.
He Grew With The Company
Back in 2014, Celestino joined Core Catering Westrand as a storeman and driver. Not sales. Not management. Stock and deliveries. And his very first challenge? Learning the products. In his own words: “My challenge was knowing stock, especially glasses. I didn’t know each glass had a name.”
So what did he do? He got stuck into receiving and GRV-ing stock until he knew the range inside out. From there he started answering calls, then assisting with processing orders and quotations, and eventually made the natural move into sales. Each step was intentional, each skill built on the last. That kind of progression does not happen by accident. It takes curiosity, consistency, and a willingness to go beyond the job description. Celestino had all three, and every step forward was earned, not given.
Then things got really tough.
Two branch closures. Being uprooted and relocated to the Randburg store. And then, on top of settling into a completely new environment, taking on the responsibility of managing the entire Westrand region internally, by himself, from Randburg. That is a significant amount of accountability for one person to carry, and a true reflection of the trust that Core Catering Supplies places in him.
And then COVID-19 hit. The hospitality industry took one of its hardest knocks in living memory, and Celestino felt every bit of it. New branch, new region, and a global pandemic dismantling the industry he had spent years building relationships in. Most people would have crumbled under that kind of pressure. Celestino kept showing up, kept pushing, and came out the other side stronger. Because that is just who he is.
Doubling Target In a single month
After everything. After the closures, the relocation, the pandemic, and the daily challenge of competing on price while managing an entire region solo. Celestino doubled his best previous turnover, in sales, in a single month. It is the kind of milestone that does not just reflect a good month. It reflects years of learning the stock, building genuine customer relationships, and refusing to let setbacks define the outcome.
And what did reaching this goal do for him? “Reaching double what I had achieved before gave me more confidence, and every month I keep pushing for more.” He did not celebrate and coast. He used it as fuel. That mindset is exactly what separates good salespeople from great ones.
His advice? There is no ceiling.
Ask Celestino what he would say to someone just starting out in sales and he does not overcomplicate it. First, know your product. Not just enough to describe it, but well enough to genuinely advise your customers. That knowledge is the foundation everything else is built on. And second, back yourself. “There is no limit in sales, especially when you have a trusted backup like Core Catering. You can keep pushing and growing.”
Coming from someone who started in the storeroom and worked his way to managing an entire region and hitting seven figures in a month, those words carry real weight. From storeman to top sales performer. From Westrand to Randburg. Celestino Mbiri is living proof that hard work really does pay off and we couldn’t be prouder to have him on the Core Catering Supplies team.
At Core Catering Supplies, we believe every choice matters, especially when it comes to sustainability. As an importer and distributor in the hospitality supply industry, we are fully aware that our business model isn’t inherently eco-friendly. That’s why we take our responsibility seriously, choosing to work with brands that align with our values and backing that up with everyday efforts at branch level to reduce our footprint—through recycling packaging materials, consolidating deliveries, and streamlining operations wherever possible.
This Earth Day, we’re highlighting some of our exclusive brand partners who are leading the way in sustainable design and production—brands that don’t just manufacture for the moment, but for the future.
Steelite International is a recognised leader in sustainable ceramic tableware. Manufactured in the UK, their products are ISO 14001 certified and designed to last—complete with a lifetime edge-chip warranty. Their environmental initiatives focus on reducing water, energy, and raw material usage across all stages of production.
HEPP, one of Germany’s most respected names in cutlery, combines precision manufacturing with sustainability commitments that include refurbishment services, local sourcing, and global standards like ISO 14001 and the UN Global Compact. Products are designed for longevity in even the most high-end hospitality environments.
Leerdam Crisal Glass—makers of ONIS and Royal Leerdam glassware—have taken bold steps with their ESG Sustainability Update, aligning their production with the UN Sustainable Development Goals. With centuries of heritage, their modern glassware is both stylish and increasingly efficient to produce.
Libbey Glassware, with a legacy spanning over 200 years, is designed for durability and volume, reducing the need for frequent replacements. The brand also champions recyclable packaging and environmentally-conscious operations that support circular economy principles.
APS Buffetware is known for durable, long-lasting buffet displays. Manufactured in Germany, APS uses recycled materials as well as strong materials like polycarbonate and stainless steel, and their modular food service systems help reduce overproduction and improve presentation efficiency.
Core’s product philosophy is simple: high quality and longevity equals less waste. Whether it’s vitrified crockery, reinforced glassware, or sustainable buffetware, our brand portfolio is intentionally curated to provide lasting value—reducing the frequency of replacements and the environmental impact of operations. Our digital catalogue and QR-access tools also help reduce the need for printed materials across the network.
This Earth Day, we acknowledge the challenges of our industry, but remain committed to playing our part in a more responsible and sustainable hospitality future. Through the brands we champion, the partners we trust, and the practices we adopt, we strive to do better—for our clients and the planet.
Visit a Core store or explore our online platform to learn more about the brands helping lead the way in sustainable hospitality.
You know that feeling when you walk into a restaurant and it just feels right? The smell hits you first, then the warmth of the space, and before you’ve even sat down you already know the food is going to be good. That’s Picola Italian and at Core Catering, we’re all about shining a light on places that get it right.
So, What’s the Fuss About?
Nestled in the Linden Square Shopping Centre in Randburg, Picola Italian has been a neighbourhood favourite since 1999 and in the restaurant world, that kind of longevity means something. This isn’t a trendy pop-up or a flashy new opening. It’s the real deal. A place where the regulars are greeted by name, the menu feels like a warm hug, and the food is made with genuine care.
Let’s Talk About That Wood-Fired Oven
Here’s where things get really exciting. Almost everything coming out of Picola’s kitchen is kissed by a wood-fired oven and once you’ve tasted the difference, there’s no going back. Their pizzas have that perfect combination of crispy base and flavour-packed toppings that chain restaurants just can’t replicate. The lasagna with its layers of slow-cooked minced beef and béchamel baked right in the oven is the kind of dish that makes you close your eyes on the first bite.
And the pasta? Oh, the pasta. Whether you’re a carbonara person (creamy, cheesy, topped with parmesan… yes please) or you lean more towards a rich napolitana, there’s something on this menu that’s going to become your new regular order. Feeling adventurous? The pork ribs are sticky, tender, and dangerously good, and the chicken prego roll with house peri-peri sauce hits just right when you want something with a little kick.
Your Wallet Will Thank You Too
Great Italian food at around R200 to R250 per person? In this economy? Yes, really. Picola has somehow managed to keep things accessible without cutting corners on quality and their customers have noticed. Hundreds of glowing reviews, top ratings across multiple food platforms, and a well-deserved spot on Restaurant Guru’s Top 10 Best Pizza Restaurants in Johannesburg for 2025 all speak for themselves.
The Kind of Place You’ll Keep Coming Back To
What makes Picola truly special isn’t just the food. It’s the whole experience. It’s cosy without being cramped. It’s busy because people love it, not because it’s overhyped. The staff are warm, the vibe is relaxed, and whether you’re popping in for a quick takeaway or settling in for a long lunch with a glass of wine, you’ll leave feeling like you got more than you paid for.
And Now… Meet Piccola Express in Greenside
Good news for those of us who love Piccola but don’t always have time to sit down for a full meal. Piccola Express has just opened in Greenside and it’s everything you love about the original, designed for the pace of modern life. The same trusted flavours, the same care in the kitchen, but built around those moments when your day is running away with you and you still deserve something genuinely good to eat. Whether you’re grabbing dinner on the way home or just need a comforting meal in the middle of a hectic day, Piccola Express brings that warm, authentic Piccola experience straight to you without the wait. Same heart, new home.
Go On, Treat Yourself
Life is genuinely too short for average food and Picola Italian is anything but average. Whether it’s your first visit or your fiftieth, this little gem in Linden has a way of making every meal feel like an occasion. So if you haven’t been yet, what are you waiting for?
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.
