These seasonals run 2/24/22-3/23/22.
They come for the love of salami. Locals and tourists line up in the heart of Pioneer Square at Salumi for some of the best cured meats in the country. For over 20 years, Salumi has been perfecting the art and craft of curing meat. Founded by Armandino & Marilyn Batali in 1999, Salumi has grown from a small neighborhood deli with an ever-present line out the door to an international destination for food lovers. Anthony Bourdain called Salumi “a holy place for me.” And Ruth Reichl, speaking of their salami, said, “God, it’s so good. It’s such a surprise. It makes the pork seem so sweet. Oh, my God, it’s like he’s invented something new here.”
In 2017, Clara Veniard and Martinique Grigg, entrepreneurs at heart, bought Salumi from the Batalis. Dear friends with a shared love of great food, they left vital leadership roles in prominent locally-based organizations for the opportunity to help take what the Batalis had built to the next level. After much apprenticing, listening, and learning, Clara and Martinique invested in a state-of-the-art production facility in South Seattle. They use only ethically sourced all-natural ingredients. Their vegetarian-fed pork is American Humane certified and never treated with antibiotics. Salumi can now meet the national and international demand for their charcuterie.
At Pagliacci, we’ve been using Salumi products nearly as long as they’ve been in existence. Salumi’s Spicy Pepperoni is on our year-round menu, and we use other Salumi products on our seasonal pizzas, including their Rosmarino Salami. Its incomparable flavor comes from a beautiful mosaic of flavorful fat and tender pork flavored with rosemary and peppercorns. Our Salame Piccante seasonal pizza features a generous portion of the Rosmarino Salami, fresh mozzarella, an Italian tomato base, and mildly spicy Peppadew sweet peppers. Out of the oven, we finished it with a sprinkle of fresh rosemary.
Our other seasonal pizza, The Argentine Primo, features Argentina’s famous chimichurri sauce. Sit down for a meal in Buenos Aires, whether for tapas or steaks, and somewhere on the table you’re likely to find a ramekin of the tangy green sauce.
Chimichurri is used as a marinade, a topping for bread, and a type of salsa verde for meats and vegetables. The sauce is made with garlic, parsley, oregano, red pepper, olive oil, and vinegar.
On The Argentine Primo, a hearty vegetarian pizza, a drizzle of chimichurri sauce adds zesty flavor to the other toppings: traditional and smoked mozzarella, parmesan, roasted eggplant and cherry tomatoes, and peperonata, a housemade Southern Italian treat featuring roasted red and yellow bell peppers marinated in a garlic, herbs, spices, and vinegar.
Our seasonal gelato, Peanut Butter Cup, is the perfect way to top off your pizza night. Surely, every taxonomy of worldly cravings must have peanut butter cups near the top of the list! Gelatiamo spins that divine flavor combination into an unforgettable seasonal gelato. The creamy peanut-buttery gelato base is salty-sweet and studded with chocolate peanut butter cups.
These seasonals are available through March 23. Get them while you can!