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Pizza Special - Giuseppe

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 burrata to use 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 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 relaxing with a beer watching the sun go down. 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 collection 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.

− Tutta Bella Executive Chef, Brian Gojdics


GIUSEPPE

extra vigin olive oil, capocollo, burrata, castelvetrano olive, calabrian chile, fresh egg, basil, pecorino romano

Thoughtfully paired with our wine special~

ROSSO DI MONTEPULCIANO DOC — FATTORIA DEL CERRO
Tuscany, Italia

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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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