New Seasonals: Celebrating Italy

Marcella Hazan, the renowned Italian cookbook author and teacher, once said simplicity and the use of high-quality, fresh ingredients form the heart of Italian cuisine. There's beauty in allowing the essence of ingredients to shine. Our new seasonal pizzas and gelato embrace this concept while celebrating the regional distinctions that make culinary tours of Italy so unforgettable. 

The Matador captures Calabria's unique culinary heritage. This southern Italian region has been a crossroads for numerous civilizations, each leaving an indelible mark on its cuisine. The Matador spotlights 'nduja, a spicy, spreadable pork sausage that emerged from Spanish influence in the area. The fiery red hue of 'nduja, derived from Calabrian chiles, visually signifies the pizza's bold flavors. Buttery Castelvetrano olives, creamy fresh mozzarella, and tangy Manchego cheese harmonize with the robust taste of 'nduja, served atop crushed Italian tomatoes on our famous crust. 

Traveling north to Italy's Lazio region, believed to be the birthplace of the Quattro Formaggi tradition, we find our tribute — the Quattro Primo — a pizzeria slice bar legend from the mid-'80s. The pizza showcases four cheeses — nutty Gruyère, piquant provolone, delicate fontina, and creamy mozzarella — over our signature pizza sauce. Fresh tomatoes and basil garnish the pie after baking, giving it the colors of the Italian flag. 

Venturing even farther north, we arrive in Maniago, a small town in the northern region of Friuli Venezia Giulia and the hometown of Maria Coassin, founder and flavor maestro of Gelatiamo. Riso, a gelato flavor inspired by the northern Italian tradition of "Riso al Latte," is meticulously crafted from a treasured family recipe. Maria blends Arborio rice, cream, milk, and sugar to create a gelato with a delicate flavor and a creamy texture reminiscent of rice pudding. We offer it just once a year. Order a pint or two before they vanish. 

Leave your passport at home and take your taste buds on a “giro d’Italia” with our new seasonals.