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Pizza Special - Puttanesca

There are many theories about where sugo alla puttanesca originated – including everything from ladies of the night to lost sailors. Through my research, I have uncovered the roots of the dish. It turns out that sugo alla puttanesca was invented relatively recently in the 1950s by Ischian jet-setter, Sandro Petti, who was part owner of Ischia’s famed restaurant, Rancio Fellone. Petti’s friends asked him to cook for them one evening and he found his pantry bare. When he told them that he had nothing to cook for them, they responded with “just make us a ‘puttanata qualsiasi’.” In other words, “just make us whatever rubbish” you may have on hand. The only ingredients that Petti had available to work with were several tomatoes, a couple of capers, a few anchovies and some olives that he used to make a sauce that he tossed with spaghetti. The dish went over so well with his friends that Petti included it on his restaurant’s menu the next evening.

He wasn’t sure if spaghetti alla puttanata sounded quite right, so he called it spaghetti alla puttanesca. In essence, Petti created the sauce of puttanesca as we know it today out of his pure desperation on that fateful night. While puttanesca sauce was originally made as a pasta dish, it has now moved onto the top of wood fired pizzas. At Tutta Bella Neapolitan Pizzeria, we have stuck to the roots of this boldly flavored creation. Our pizza starts with the base of pomodoro, fresh mozzarella and basil. We then top it with capers, taggiasca olives, fresh tomatoes, a little garlic, a pinch of chili flakes (for some kick) and finish it with a sprinkle of pecorino romano. Since anchovies are an acquired taste, I have omitted them from this pizza recipe. Although, I highly recommend that you give them a try as they are OH SO GOOD! We will run this special through April 20th show its face again until next year!

— Executive Chef Brian Gojdics

PUTTANESCA
pomodoro, fresh mozzarella, capers, taggiasca olives, fresh tomatoes, garlic, chili flakes, basil, pecorino romano

Thoughtfully paired with our wine special~

SANGIOVESE / CABERNET IGT - CARPINETO
Toscana, Italia

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Tutta Bella Columbia City Page

Tutta Bella Neapolitan Pizzeria -
Columbia City

Order Takeout by phone: 206.721.3501

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Tutta Bella Crossroads Page

Tutta Bella Neapolitan Pizzeria -
Crossroads

Order Takeout by phone: 425.502.7402

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Tutta Bella Issaquah Page

Tutta Bella Neapolitan Pizzeria - Issaquah
Order Takeout by phone:425.391.6838

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Tutta Bella Stone Way Page

Tutta Bella Neapolitan Pizzeria - Stone Way
Order Takeout by phone: 206.633.3800

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Tutta Bella Westlake Page

Tutta Bella Neapolitan Pizzeria - Westlake
Order Takeout by phone: 206.624.4422

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We are excited to now offer online Takeout ordering at all Tutta Bella restaurants.

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Authentic Italian Espresso

Attibassi Espresso

Neapolitans are as fiercely passionate about espresso as they are pizza. No meal ends without the digestivo that espresso provides. Espresso soothes the stomach and makes the heart contento. In true Italian tradition, we “pull” our espresso manually from a Victoria Arduino hand operated lever machine. Every cup will give you a complete espresso experience – a full-flavored, robust, yet not bitter, shot of espresso, topped by a thick layer of velvety reddish-brown crema which leaves a sweet lingering aftertaste.

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