Disclaimer: This post was sponsored by Panago Pizza. All opinions are my own. Thank you for supporting the brands that help make this blog possible!
You know, I’ve always tried to revolve my dietary habits around The Joey Special: two pizzas (don’t know what I’m talking about? Google it). It doesn’t really matter what the pizzas themselves are called, just as long as they’re hot and flavourful, with crispy crust and delicious toppings.
Just in time for summer, Panago Pizza, one of my favourite places to get a Friday night meal ahead of a good Netflix binge, has launched a new line of craft-style pepperoni pizzas – Trippple Pepperoni and Triple Pepparugaula.
The Trippple Pepperoni is loaded with three types of pepperoni, including Deli-Style, Dry Cured, and Double Smoked made from pork raised without the use of antibiotics, while the Triple Pepparugula is the new Trippple Pepperoni pizza made with 100% organic tomato sauce and a hit of fresh arugula served on the side.
To celebrate the launch, Panago partnered with Steam Whistle Brewing (coincidentally the makers of one of my favourite beers) for their Three Rounds event – a delicious evening of pizza tasting and craft beer pairing at their historic brick railway roundhouse in Toronto. We had the chance to try Panago’s latest pizza menu items, paired with Steam Whistle’s premium pilsner lager to find out which combination was the best.
I have to say, that with or without the beer, the Triple Pepparugala is my favourite. There’s just something about the addition of fresh greens to the pizza that really gives it that summer kick, you know?
No matter which pizza you prefer, you can always count on Panago and Steam Whistle to keep your summer fresh and tasty!
Thank you so much to Panago and Steam Whistle Brewing for an amazing evening, and for giving me the perfect excuse to take the cutest photos on the train tracks. I felt like a real conductor – and the bandana (which made me look like a real life conductor) was a happy accident.