- Extra Virgin Olive Oil
- Housemade Straciatella
- Castelvetrano Olives
- Calabrian Chiles
- Fresh Egg
- $14.5 | $18.5
Capocollo is made by our old friend Pino Rogano. He has a shop in Ravenna and makes THE BEST cured meats. No joke. And, his coppa is some of the finest I have had. Ever. – Chef Brian Gojdics
For this month’s pizza special, I started researching and referencing an array of ingredients and came up with the following list. Only in retrospect did I realize that this list is comprised of some of my favorite foods – all included in one pizza! Here is a little more detail about each one and why they have found a place in my heart:
- Burrata – Silky smooth exterior with an oozy, cheesy goodness center. Generally this cheese is not cooked and served simply with maybe a drizzle of extra virgin olive oil and bread, but I was inspired to put it on a pizza after visiting Roberto Caparuscio at Don Antonio in NYC. He makes his own and uses it on one of their more popular pizzas.
- Egg – one of the most versatile ingredients out there and my life would not be complete without them.
- Capocollo – Cured by our good friend, Pino Rogano, in Seattle. He uses an old-world Calabrian recipe and old-world techniques to produce the finest capocollo that I have ever eaten — in the US or Italy!
- Castelvetrano olives – I was never a big fan of olives until I experienced these with their light cure/brine and meaty, yet buttery texture. Every time I eat one it transports me back to the first time I had one—sitting on the rooftop deck of the Hotel San Francesco al Monte in Napoli. After a long day of getting beat up by the frenetic energy of the city, I was sitting on the roof having a beer watching the sun go down over the city. Along with the beer came a small dish of these intensely bright green olives. I reluctantly had one and my eyes lit up with pleasure. I had another and then it was all over. I finally found an olive that I loved and made it my quest to find them back in Seattle.
- Calabrian chile – I can’t live without these salty, fiery hot chilies. I am a big fan of spicy food and put these on everything. It’s one of the few jars of condiments that I always have in my fridge at home.
So, please enjoy the wonderful array of flavors highlighted in the Giuseppe and maybe explore using one or two of these ingredients in your own kitchen. You never know, maybe you’ll find something that delights you so much that you’ll add it to your list of favorite things.