About Olive Oil:
Each December in Italy, olives are passed through a press, usually made of heavy stone, to obtain
their oil. The fruit is pressed three times. The first pressing produces extra-virgin olive oil, which must always
meet certain standards of acidity, color and aroma to qualify for that classification. The cult of olive oil in
Italy and critical refinement about it equals the fanaticism of wine expertise. The olives must be hand gathered
to qualify for the extra- virgin label. Zona uses ONLY EXTRA VIRGIN OLIVE OIL IN ITS RECIPES.

About Bruschetta:
About Bruschetta: Tuscany's food is rooted in cucina povera, poor or peasant cookery, a rural cuisine based on available natural ingredients; olive oil, unsalted bread, vegetables and salt-cured pork meats such as prosciutto and salami. The style of Bruschetta offered at Zona is "Antipasti"common to the people of Tuscany.

About Prosciutto Di Parma:
The beautiful rolling hills and the town of Parma, Italy have been associated with the production of cured hams since Roman times. It is here and only here that one finds that rare and precious wind which dries and sweetens the authentic Parma hams during the curing process. It is a special wind which blows from the direction of Versilia Sea, becomes sweeter as it passes through the olive groves and the pine forests of the Magra Valley, is dried and flavored by the chestnut trees in the Cisi Pass, and which eventually blows fragrant and pure through the hams of the Parma region. This is why the genuine Prosciutto di Parma can only be made in this area.
"A symbiotic relationship exists with the producers of Parmigiano-Reggiano and Prosciutto di Parma in that milk and cheese by-products are fed to the hogs to make this the sweetest ham in the world!". . . .Wine Boy Quote

About Parmigiano-Reggiano:
What can we say in praise of Parmigiano? Not only Italian cooking, but also French cooking as well could not exist without it! It's nutritionally good for you too, having an extremely high content of body building proteins and high quality fats, plus an unusual concentration of vitamins and mineral salts. It is a regional specialty of the "zona tipica" area, a territorial unit that is controlled and protected comprising the provinces of Parma, Reggio Emilia, Modena, Mantova on the right bank of the Po River and Bologna on the left bank of the Reno River Made from cow's milk, it is aged for two or three years. The existence of Parmigiano has been documented for about two thousand years.

About Zona's Homemade Mozzarella:
Making our homemade mozzarella isn't an easy task and is more like going to the gym for a workout! We start with whole milk mozzarella curd and pour boiling water over the curd, add some sea salt for flavor and then get busy FAST; working the curd until it melts and then lifting and stretching the cheese high above the shoulders over and over again. This continuous motion is necessary to create a creamy, smooth texture in the finished product and pizza boy says, "it's worth it!"
Trivia question: Where can you get organic tomatoes and homemade mozzarella?
Answer: Zona 78

About Our Appreciation for Locally Grown Produce:
Zona believes healthy produce really tastes better. It all started with our desire to want to offer you, the customer, foods that are tasty and GOOD FOR YOU! Not that it just tastes good, but is also good for your body, mind and spirit! We utilize a variety of locally grown organic produce from our friends at the Rincon Valley Farmers Market, and Willcox, AZ. They grow produce organically without using any pesticides or hormones and with the loving care you'd expect from someone devoted to his craft.
Thanks to people from Willcox, Zona's' cooks are proud to create recipes with such great products!

About Our Pizza:
Pizza is our Flagship at Zona, and we take the same care in bringing together quality ingredients as we do for the rest of the menu. Like my Uncle Eddie used to say, "You gotta have great dough to start with or it doesn't matter what you put on top of it". . . . Bless his soul, Uncle Eddie knows pizza!
We can't give away too many secrets about how it's made, but we can tell you that people like Kathleen Allen and untold scores of others, say it's pretty darn good!
"Zona 78 is a slice of pizza paradise. . . .it deserves its own little place in heaven". Kathleen Allen, Arizona Daily Star "This is the best pizza in the Southwest!". . . .A Chicago Native And for those of you with phobias of white flour, "chill", and try our whole-wheat crust!

About Roaring 40's Blue Cheese:
From WHEY Down Under. . . King Island Dairy, Australia Roaring 40's Blue is a sweet tasting, smooth and creamy blue cheese with exciting flavors. Your palate will love you for such a treat!
When the "Zona Big Wigs tasted this cheese they designed a pizza around it. . . SoooooGood!