Spring Seasonals for Your Table

Spring is a time of hope. This year maybe even more so, as the vaccines herald a return to dining out, live music, gatherings with friends, hugs, and so much more. Perhaps you’ve already gotten your “jab” and are visiting your kids and grandchildren again. Or your a frontline worker now more comfortable gathering with others who’ve been vaccinated. And for those of us still waiting our turn, the longer, warmer days give us more opportunity to gather outdoors. However it is you’re gathering these days, consider our new seasonals for your event.  

First up is our Matador Primo, featuring ‘nduja, a regional specialty of Calabria (the "toe" of southern Italy). The spicy spreadable sausage is a cultural byproduct of the 19th-century battles between the French and the Spanish. Made with pork, herbs, spices and Calabrian peppers, ‘nduja has a distinctive red color. Our Matador Primo features ‘nduja, buttery Castelvetrano olives, creamy fresh mozzarella and tangy Manchego cheese over crushed Italian tomatoes. 

Our second seasonal is the Broccolini. A hybrid of broccoli and Chinese kale, broccolini looks like broccoli’s tall, skinny cousin. Roasted, its tender stalks have a mild, sweet flavor. We toss it with a mix of sesame seeds, sesame oil, sea salt and a dash of chili flakes. Then we drape the roasted broccolini on a delicate blend of mozzarella and fontina over an olive oil and minced garlic base. 

And because, for many of us, no dinner is complete without dessert, we also have a seasonal gelato: Riso. We practically have to beg Gelatiamo to make this labor-intensive seasonal gelato for us. Anyone who’s ever stirred risotto until it’s done will understand why. Made from Arborio rice, cream, milk and sugar, Riso has a delicate flavor and a texture similar to rice pudding or a creamy tapioca. Maria Coassin, Gelatiamo’s owner, says, “My mom used to make us Riso al Latte.” It was Maria's favorite treat. “Making it is almost like a celebration of times gone by,” she says. 

Publish Date: March 25, 2021