For delicious Italian cuisine and a family-friendly atmosphere Di Maggio's always score a home run.

by Peter Carroll, The Glaswegian

My fiancé and I had tickets booked for Cineworld and needed somewhere good to chow down before catching Matt Damon's latest thriller Greenzone.

We dropped into the Di Maggio's just round the corner and even though it was a busy Saturday night, we were still able to get a table by the large, bay windows.

We ordered a couple of pints of Diet Coke (cheap at £2.15) as we checked out the menu. For starters, I ordered the loaded potato skins topped with red cheddar, smokey bacon and chopped onion served with a sour cream dip (£4.95).

The good lady ordered deep-fried stuffed mushrooms packed with pate and served with salad and a garlic mayonnaise dip (£4.95). For the main course I ordered my favourite, Penne Positano (£8.45). My companion decided to choose the chicken stroganoff (£9.75).

We shared a side portion of Di Maggio's yummy garlic bread (£2.95). My starter consisted of three large potato halves smothered in strong cheddar. It was delicious and the crunchy bits of bacon added to the flavour but the cream dip didn't add anything to the taste. Instead, I shared my partner's garlic mayo dip.

Pupils ciao down as haggis tops pizza challenge

by Gordon Thomson, Evening Times

WHEN Scots and Italian styles clash in the school kitchen everyone wants a pizza the action.
And these Glasgow pupils discovered some topping ideas when they learned how to make every kids Italian favourite. On the menu was the Scotalion, a fusion of two culinary cultures involving haggis and bacon from Scotland and traditional Italian tomatoes, mozzarella cheese and olives.
Giving tips to youngsters from Kelvindale Primary in the West End was Phillipe Avril, head chef at a local Di Maggio's restaurant.
The Italian chain held a Christmas competition in conjunction with Glasgow Young Scot Card and Kidz Card which gave kids the chance to design their own pizza. Hundreds of youngsters took part but it was the Scotalion which tingled judges' taste buds. The creator was 10-yearold Hannah Smith from Kelvindale Primary. So it was her prizewinning toppings which Phillipe used to impress the youngster's Primary 6 classmates.

Getting fasta - thanks to pasta!

by Ann Fotheringham, Evening Times

Want to know how to get past-a the finishing line of the women's 10k in one piece?

The secret is in sharing stories, support and – spaghetti. The Pasta Party is one of the most popular events of the 10k training calendar, giving runners the chance to meet up, pick up tips, and enjoy great food ahead of the big day on May 8.

Glasgow Running Network and race organisers Glasgow Life are holding this year's Pasta Party on Tuesday, May 3 at DiMaggio's Theatreland, from 6.30pm.

The fun starts with a two-mile relaxed jog through the city before dinner and entertainment with Clyde 1 DJs Knoxy and Shebahn Littlejohn, who are in training for this year's race. Knoxy is keeping a diary for the Evening Times, media partner for the women's 10k, and you can read her latest installment below.

Pretty fit in pink

by Ann Fotheringham, Evening Times

It was the perfect way to prepare for the women's 10k – pasta, pals and pink, pink, pink. Glasgow had a rosy glow as around 100 women, who are taking part in this Sunday's event, enjoyed a gentle jog around the city centre.

The Pasta Party, hosted by Glasgow Running Network and race organisers Glasgow Life, is one of the most popular events of the 10k training calendar, giving runners the chance to meet up, pick up some tips, and enjoy some great food ahead of the big day.

Runners set off from DiMaggio's restaurant in Royal Exchange Square to the skirl of the bagpipes.


In last 4 years Awarded "The Eat Safe Award in Scotland"


"Regular visitor because the food & service is excellent"

Diane Devlin Read More

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