Celebrating Fall with Two Seasonal Pizzas and a Classic Gelato

Smoke season extended uncomfortably into fall this year. When the cool rain finally came, you could almost feel the earth rejoicing. With lungs full of clean air, we dug out wool sweaters, Gore-tex, and flannel sheets. We pulled out treasured recipes for favorite soups. We took the kids to the pumpkin patch. Autumn varieties of squash, Brussels sprouts, and chanterelles tempted us in the local produce section of our supermarket. 

At Pagliacci, our food team tweaked our favorite fall seasonal recipes. Before the rain came, we worried the long, dry summer would wipe out chanterelle season altogether. Fortunately, the long-awaited rain arrived, and golden chanterelles sprouted in the forest duff, and our friends at Foraged and Found Edibles were able to supply us with baskets of the delicate mushrooms. Chanterelles have a meaty texture and an earthy flavor that is lightly peppery and almost fruity. Our Chanterelle Prosciutto features the mushrooms with delicate prosciutto and creamy mozzarella on an olive oil and garlic base.

Delicata squash is best in early to mid-fall. Its thin, edible skin and velvety texture make it a chef’s favorite. Roasted, the golden flesh becomes creamy and naturally sweet. Our Autumn Harvest features slices of roasted delicata squash layered with shreds of Brussels sprouts, a well-balanced combination of gently bitter and lightly sweet. Served over creamy mozzarella on an olive oil base and topped with a dusting of grated Parmesan.

An essential component of great Italian food is simplicity. Time-honored recipes honed through generations, premium ingredients, and refined techniques produce the exquisite flavors beloved across the globe. Nocciola, or hazelnut gelato, is a classic staple at every Italian gelateria. Tonda Gentile hazelnuts from Piemonte provide the irresistible delicate, nutty flavor of Gelatiamo’s Hazelnut Gelato. Order a pint of this silky-textured treat while our supply lasts.