Our test kitchen is a place for creative experimentation, rigorous recipe development, and open-minded palates. Ideas float in from all corners. The team tastes, tweaks, repeats. Most experimental pizzas wind up being little more than that — experiments — and never make it out of committee. But a few inspire wider tastings. One flavor combination has repeatedly warranted serious consideration: bacon, chicken and ranch dressing. At every instance, Pagliacci co-owner Matt Galvin has stated: OMDB (over my dead body). Nonetheless, the food team persisted. With the latest tweak, taste won out! So here we are: The Ranch Primo is making its debut. The pizza features chicken, bacon, onions, and mozzarella over a ranch base. Out of the oven, we finish the pie with diced tomatoes, fresh parsley and a drizzle of ranch. Curious? Skeptical? Now’s your chance to decide for yourself.
Our second seasonal offering is a traditional favorite. The Pear Primo is inspired by Washington state’s late-season pear harvest, which arrives as the growing season ends. It features one of our favorite Italian flavor combinations: pear, walnut, and gorgonzola. Creamy, piquant gorgonzola is softened by sweet and juicy local pears and enriched by crunchy walnuts. We round the pie out with mushrooms and red onions over a blend of fontina and mozzarella on an olive oil base.
The ubiquitous candy cane, often more decoration than treat, gets a starring role in our seasonal Peppermint Gelato — and it’ll send you back to the freezer for seconds. Gelatiamo uses a distilled organic peppermint oil from Oregon to lend this satiny pink gelato a cool, flavorful bite. Crumbled candy cane bits add a satisfying crunch.