news:Layout 1 11/12/08 15:41 Page 8
news
NO FORKS,
WE’RE
Have your say on the proposed
NEAPOLITAN!
modular motorcycling test
An Italian restaurant in
London has banned
The Driving Standards Agency (DSA) is their views to the agency on these
customers from using
asking for views on proposals to split the proposed changes.
knives and forks.
current single-event motorcycling test into If the changes are accepted, the DSA
Customers at
two parts. hopes to offer greater coverage of sites
Rossopomodoro pizzeria
Module 1 would contain the specified from which the specified manoeuvres
in Chelsea are being
manoeuvres element of the test including element of the test may be taken. This
refused cutlery because the Neapolitan
exercises designed to assess the rider’s could mean shorter journey times for
owners think we should start eating pizza
ability to control their machine safely, candidates and trainers alike.
‘properly’ - with our fingers.
including avoidance and emergency stop The motorcycle test fee will remain
The restaurant, which was originally
exercises carried out at a minimum speed unchanged in March 2009. The price would
founded in Naples and only uses ingredients
of 50 kph. be split across both modules – so
from the city, is fanatical about staying true
Module 2 would include an eyesight test candidates only have to pay for each
to its Italian roots. Even the water to make
and up to 35 minutes of in-traffic riding section of the test as they take it. The
its coffee comes from Naples.
assessing the rider’s ability to safely interact proposed fee split is: £10 for Module 1 and
“We make traditional Neapolitan pizza,
with other road users. £70 for Module 2.
and anyone from Naples will tell you, you
“Statistics show that motorcyclists are As announced in the DSA Business plan
don’t eat pizza with a knife and fork. It’s
the most vulnerable road users – they 2008/2009 the cost of the motorcycling test
crazy using cutlery,” said Rossopomodoro’s
make up just 1% of road traffic, but account would undergo its annual increment and
managing director, Simone Falco (pictured).
for 20% of road deaths,” said the DSA’s rise to £90.50 in October 2009. The cost of
“Pizza is something you touch and share.
Chief Executive, Rosemary Thew. “A two- Module 1 would be £15.50 and Module 2,
You’ve got to treat a pizza like someone you
part modular test would introduce a step- £75.
want to make love to. The pleasure of eating
by-step considered approach to riding a
it is just as much about how it feels as how it
motorcycle and offer the candidate time to
tastes.”
absorb each separate important stage to
■ HAVE YOUR SAY ONLINE and view
Rossopomodoro has three restaurants in
learning.
the consultation paper which is available
London – Notting Hill, Chelsea and Covent
The new test may also offer a long term
at www.dsa.gov.uk/Category.asp?cat=594
Garden – and recently re-launched their
solution in terms of service provision for
or write to The Driving Standards
Notting Hill outlet so that it can now
both the agency and the industry. I hope
Agency, The Axis Building, 112 Upper
accommodate 150 guests.
motorcyclists will consider these proposals
Parliament Street, Nottingham, NG1 6LP,
Above: You have been warned! Simone
and give us their views.”
or for more information please call 0115
Falco and his team will be enforcing the no
A six-week consultation period ending
936 6092 (anyone wishing to comment
cutlery rule by confiscating any knives and
on January 9 will allow for motorcyclists
on the proposals must do so by 9
forks brought in by customers.
and the motorcycle industry to present
January 2009).
New paste proves a winner
It was Leathams Plc’s distinctive ‘Nduja Paste
(pronounced “n-doo-ya”, and from Calabria in Southern
Italy) which triumphed as winner of the New
Product/Ingredient Award 2008 at the recent PAPAs.
‘Nduja is a soft, spreadable pork salami, packed with
chillis, smoked and then cured with extra virgin olive
oil. It is traditionally spread on bread and used in pasta
sauces, however it also makes an excellent pizza
topping and pasta filling, as Leathams have discovered.
With this new ingredient the characteristic heat from
the salami is more easily dispersed allowing a greater
taste experience for the consumer, say the company.
By combining the salami with olive oil, Leathams
(www.leathams.co.uk) have been able to produce an
ingredient with a consistency more like a pesto than
traditional ‘nduja, making its application as a pizza
topping far easier both for the pizza retailer and the
manufacturer.
Pictured: Based on pork salami and packed with
chillis, spreadable ‘Nduja Paste works well with
pizza.
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