New Seasonals: Celebrating Italy

Alla Gricia

Italian food is intensely regional. Each town and village boasts its own specialty, with traditions that have evolved over generations, shaped by the local geography, history, and climate. Yet, from the bustling cultural hub of Rome to the secluded mountain villages and coastal towns, a common thread in nearly all Italian cuisine is its simplicity and commitment to high-quality, fresh ingredients. 

Our new seasonal pizzas embrace this concept while celebrating classic dishes from two distinct regions of Italy. Our newest pizza draws inspiration from one of Rome’s quintessential pastas: Pasta alla Gricia. The dish has been around for centuries and is believed to have originated from shepherds who came from the Apennines, the mountain chain that forms the backbone of the Italian Peninsula. They made the sauce with Pecorino Romano, a hard cheese made from sheep’s milk, and guanciale, an unsmoked salt-cured pork cheek, both items that they could haul unrefrigerated for days at a time. Today, the dish is one of the four canonical pastas of Rome and on the menu of nearly every trattoria in Rome. Our spin on the classic dish takes all the big flavors of the original and complements them with creamy mascarpone cheese and roasted rapini. The Alla Gricia features guanciale, roasted rapini, and peppered Pecorino Romano layered over a base of mascarpone cheese. 

The Matador Primo pays homage to the unique culinary heritage of Calabria, a southern region in Italy that has been a crossroads for numerous civilizations. Each has left an indelible mark on its cuisine. The Matador Primo showcases 'nduja, a spicy, spreadable pork sausage reflecting Spanish influence, with its fiery red hue derived from Calabrian chiles. We get ours from Nduja USA, a Seattle company with Calabrian roots. They source their pork from local farmers who share their commitment to animal welfare and quality. Nduja USA carefully preserves the original recipe and process from the Calabrian town of Spilinga, curing and aging each batch to allow the flavors to slowly develop and intensify. The Matador Primo features ‘nduja complemented by buttery Castelvetrano olives, creamy fresh mozzarella, and tangy Manchego cheese served over crushed Italian tomatoes on our renowned crust. 

Our seasonal gelato offering, crafted by Gelatiamo, Seattle's premier Italian gelateria, puts an Italian spin on the classic American Cookies & Cream. Beginning not in the freezer but in the oven, Gelatiamo uses a rich chocolatey cocoa powder to craft delicate sandwich cookies. These are then crumbled into generous chunks and marbled with their silky fior di latte, a sweet cream gelato made with vanilla and a blend of local milk and cream. The result? A Cookies & Cream gelato that’ll take you to the moon and back. 

Know about our Double Pags Days? Order pizza today, March 21, 2024, and loyalty reward members will earn double Pags (points) toward free pizza!

Publish Date: March 21, 2024