Buongiorno! Hello and welcome to Rome, Italy! We have lots of delicious and exciting stops to make in our culinary tour through the city. Here we can sample amazing pizza and a wide array of pasta; desserts and rich coffees will also be part of our journey. With so many sites to see and wonderful food to cook, let’s hop on a scooter and get started!
Pizza may have swept across the world to become one of the most well-known foods, but Italy is its true home. In our pizzeria, we will prepare pizzas with various different options for toppings. Here is the list of orders our customers can request:
As you can see from the list, there are a lot of options for pizza toppings! The pizza dough is already set up for you on top of the pizza oven, so all we have to do is add toppings. Tomato sauce will also be on the base of each pizza. To make pizza:
When putting together a pizza, the ingredients can go on in any order. We only have one pizza dough to work with, so the goal is to put everything we need on one pizza, tap on it to put it in the oven, and then go back to putting ingredients on a new pizza. We can then bake the next pizza as soon as oven space is available.
Once a pizza is ready, it can be served by tapping directly on the oven. No plating necessary! There are, however, pizza plates on the left side of the counter for keeping pizzas that were made but do not have a customer needing that type of pizza at that moment. If you have an extra pizza, tap on the oven holding it, and it will automatically move to the available plate on the left.
On the right side of the counter, we have gelato in three different flavors. They are green (pistachio), yellow (pineapple), and pink (strawberry). The gelato is prepared and ready to go, so all we need to do is make the waffle cones to hold the sweet scoops. Underneath the counter on the right side is a waffle maker; tapping on that will start cooking the waffle. When the cooking completes, the waffle cones will automatically appear on the counter directly below the pink and yellow gelato.
The waffle cones can only hold one scoop. When a customer orders a flavor of gelato, tap on the gelato in the matching container to serve a scoop into a waffle cone. Then you can tap on the waffle cone to serve it to the waiting customer.
In the center of the right-side counter, we can serve roasted chestnuts to our customers. To start cooking the chestnuts:
Underneath the counter on the left side is a handy niche home to a juicer. Here we can make light, refreshing watermelon juice for our customers. Tap on a glass of watermelon juice to serve it to the customer. Our juicer will then automatically blend up a new batch to replace the served glass.
Juggling pizzas is the biggest challenge in the pizzeria. Sometimes customers will come in with orders for multiple pizzas at the same time. Keeping up with the orders can be tough! Our best bet in those situations is to work through each order one at a time.
It can be daunting when there are so many pizza orders coming in at once, so try not to think of the other pizzas until finished with the one you’re working on. Watch the customers to see who is least happy about the wait time and focus on their pizza first. Move quickly to add toppings so the pizza can be put in the oven right away. While it’s cooking, start working on the next pizza so it can go into the oven as soon as possible.
Another trick with the pizzas is to keep some extra pizzas on the plates to the left. If you have a break in the pizza rush (customers who only want juice or chestnuts, for example), put together some common pizza orders and bake them. When they’re done, you can tap on them to plate them over on the left side. That way you have some ready-made pizzas on standby to save time during the next pizza rush.
A caffé most often has outdoor seating and great coffee to enjoy. Our caffé has a couple of simple, filling items for main courses, as well as coffee and dessert. What more could one ask for? Here’s the menu for our eatery:
Bruschetta is a dish of toasted bread with a variety of possible toppings added on top of it. For our dishes, we’ll be using ciabatta as our bread. The ciabatta is set up on a platter underneath the counter on the left side of the right counter (Look below the ciabatta pan and the bowls of toppings). To start:
To the right of the plated ciabatta are 3 bowls with possible toppings:
These toppings can be requested in any combination the customer wants. As with most dishes with multiple topping options, there’s not a strict order in which the toppings must be added. If a customer wants ciabatta with sundried tomatoes and olives, you can tap on the olives first or the sundried tomatoes first. They’ll each be added to the bottom-most available ciabatta no matter the order in which they are tapped.
On the left counter, you can make creamy risotto that can be topped with a couple of different types of seafood. To start the risotto:
Risotto can be served plain or with 1 of 3 possible combinations of toppings. Customers may ask for risotto with shrimp; risotto with mussels; or risotto with shrimp and mussels. Tapping on the desired topping will add it to the bottom-most bow of risotto that does not already have that topping.
Our dessert option is panna cotta, which sweetened cream thickened by gelatin. Ours will be prepared in the fridge underneath the right counter. Tapping on the fridge will start chilling the panna cotta so it will can set. When the chilling is finished, the panna cotta will appear in individual serving dishes directly above the fridge. Tapping on one of these servings will pass it to the waiting customer.
On the top-right section of the right-side counter is an espresso machine. Here we can make cups of strong, black coffee (espresso) for our waiting customers. Like most drinks in the restaurants, the espresso fills and refills itself automatically; the only thing you have to do is tap on the cup of espresso to serve it.
Bruschetta is the most complicated dish in this eatery, but it may feel simple after the trial by pizza experienced in the pizzeria!
Keep an eye out for the sprig of oregano garnishing the plate. It can sometimes be easily looked over when the olives and sundried tomatoes catch our attention first. If a customer does not seem to be accepting the dish, double-check to make sure there isn’t a sprig of oregano resting on the edge of the plate.
A trattoria is an Italian eatery home to rustic and home-cooked meals. It’s a great place to stop for a hearty meal, but there is plenty of lighter fare as well. Some even have a small deli so customers can take home sliced cheese and meat. In our trattoria, we’ll be dishing up two different kinds of pasta with 2 optional toppings each. A list of the orders customers can place is below:
Our first pasta dish is tagliatelle, which is a type of pasta that’s a bit narrower than fettucine. It can often be found coiled into pasta “nests.” To start cooking our pasta:
Once our tagliatelle has been plated, we can add toppings. Customers can order the toppings separately or together:
For customers who want both tuna and sundried tomatoes, the toppings can be added in any order. If you tap on the tuna when you meant to tap on the sundried tomatoes, that’s okay! Simply tap on the sundried tomatoes to add it to the same plate as the tuna.
Ravioli—a type of dumpling made by creating a fillings “envelope” using two sheets of pasta—is another of the most famous foods of Italy. In our version, we will be serving the ravioli alongside two possible garnishes: cheese and pesto. To start cooking the ravioli:
Our two possible toppings are pesto and cheese.
The pesto sits in a bowl directly above the uncooked ravioli, and the cheese rests on a cutting board just above the pesto. The pesto and cheese will be served to the side of the ravioli, not on top of it, which helps make it easier to see exactly what needs to be added to an order.
The pesto and cheese can be added in any desired order for customers who want one serving of each. Simply tap on garnish and then the other to add them both to the same plate. They can also be added individually by tapping on a single garnish and then tapping the plate to serve it immediately.
Another classic dish from Italy is lasagna. The dish consists of wide pasta layered most commonly with tomato sauce, cheese, and either meat or vegetables. All the layering work has already been done for your kitchen, though! To start baking a lasagna:
A truly classic Italian dessert will be coming out of the kitchen of our trattoria. Tiramisu consists of layers of ladyfingers (a type of sponge cake) that’s been soaked in coffee separated by layers of mascarpone cheese and dustings of cocoa.
Serving them in our eatery has been simplified, so there’s no need to worry about layering things correctly. Simply tap on the fridge underneath the right-side counter to start chilling the tiramisu. When it’s ready, it will serve itself onto the counter directly above the fridge. Tapping on a serving of tiramisu will give it directly to the waiting customer.
Limonata is Italian lemonade, and it’s typically less sweet than an American lemonade. A pitcher of limonata is ready to go on the top-right corner of the right-side counter. Tapping on a glass of limonata will serve it, and then the pitcher will pour another glass to replace the one the happy customer purchased.
Our biggest challenge will likely be juggling the tiramisu and the lasagna to make certain there are always helpings of each available. Sometimes a single customer will order 3 servings of lasagna, so it’s good to have a full supply ready to go as often as possible.
Whenever there is a spare second, tap on the fridge and the oven to get the next batch of each food started. It’s okay if you haven’t served everything on the counter yet; the empty spots will be filled in with the exact number of servings needed to get you to the maximum (1-3, depending on upgrades).