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Epicurious

More pizza, please

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There may be pizza places aplenty in Whistler, but when it comes to this infamous Italian delight, there’s always room for one more, right?

Marc Latreille, a Whistler resident for the past 14 years, is the new owner and operator of Panoli’s Pizzeria, which is set to open up shop in the former Red Dragon Chinese Eatery, next door to Splitz Grill, in a few short weeks.

As someone who digs the odd slice of ’za, I’m looking forward to a new option for my cheesy indulgences, and it sounds like Latreille is ready to deliver the goods, both literally and figuratively.

“I’m a huge pizza lover and there’s good pizza in town, but I want to provide great pizza,” Latreille said.

There are quite a few solid pizza joints in town, already: Daily Slice, Fat Tony’s, Domino’s, Boston Pizza and Avalanche, just to name a few. So what makes Panoli’s stand apart from the rest?

Well, apparently, they aren’t your average pizza pies — Panoli’s pizzas are cooked in a deep-dish pan, Sicilian-style, which means they use generations-old dough recipe, with a higher protein flour to produce a breadier, solid crust. Then, they put an international spin on the traditional recipes, adding ingredients from around the world.

And the meat-loving pizza eaters amongst us can breathe a collective sigh of relief — thanks to Panoli’s on-site rotisserie, we can forever bid adieu to the flavourless cubes of chicken that are all too often scattered across the top of a pizza. Instead, Latreille said their chicken pizza offers up big chunks of fresh, succulent meat, which are infused with the original __ seasonings. And if you don’t feel like combining your meaty treat with pizza, you’ll also be able to get rotisserie chicken dinners and ribs to satisfy your carnivorous cravings.

“We’re going to have quarter chicken dinners, half chicken dinners, that’s going to come with a choice of sides; potato salad, roast potatoes,” Latreille said, adding that they will also be offering family-style orders and buffet catering for larger crowds.

“With food prices going through the roof, a lot of places cut back on cheese… the cheese is the most expensive part of a pizza,” Latreille explained.

But Panoli’s customers won’t have to worry about losing their gooey toppings.

“We’re going to compromise our food costs a little bit, and have a little bit higher food costs to make an amazing pizza,” he added.

That doesn’t mean the prices are going to be through the roof — Latreille points out that their 18-inch by 18-inch party pizza, amongst many options, will be quite economical.

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