Two Great Seasonals and a Favorite Dessert

The equinox is nearly upon us, heralding spring’s official awakening. Yes, the big dark is over, daffodils are in full blossom, and cherry blossoms are nearing their peak. While the rain comes and goes, many of us are uncovering the grill, dreaming of mountain hikes and dining al fresco. For those days when the weather dampens your desire to grill, might we interest you in Pagliacci’s latest seasonals? 

Our Matador Primo pays homage to Calabria, a southern Italian region shaped by many civilizations. It features ’nduja—spicy, spreadable pork with Spanish roots, tinted red by Calabrian chiles—from Nduja USA in Seattle, which honors the original Calabrian recipe by carefully curing local pork. The pizza highlights ’nduja, buttery Castelvetrano olives, creamy fresh mozzarella, and tangy Manchego over a crushed Italian tomato base.  

The Argentine features our house-made peperonata — roasted red and yellow peppers steeped in garlic, herbs, spices, and vinegar — joins roasted eggplant and cherry tomatoes on this hearty vegetarian pizza. We pile the vegetables over both traditional and smoked mozzarella and parmesan on a roasted garlic oil base, then finish the pie with a drizzle of chimichurri, the zesty Argentinian herb sauce. 

Interested in dessert? Local favorite Molly Moon's produces one of the best we know: Scout Mint Brownie. Their velvety ice cream, flavored with just the right amount of PNW-grown organic peppermint, is studded with bite-sized chunks of fudgy brownie. You’ll have a hard time not returning for seconds.  

All specials are available March 20 through April 15.