At Pagliacci, we’re traditionalists who love experimenting. Our seasonal pizza, Pear Primo, leans heavily into the Italian tradition of balancing sweet and savory flavors. Inspired by Washington state’s bumper late-season pear harvest, we pair the sweet, delicately tart fruit with the creamy, sharp tang of gorgonzola cheese — a classic Italian combination. To this, we add mushrooms and red onions, walnuts, and a blend of mozzarella and fontina cheeses over an olive oil base. The pizza has been in our rotation for years and has earned a faithful following.
Our crew pie, The Ranch Primo, shows our experimental side and the persistence of our food team. Pagliacci Co-owner Matt Galvin, long-steeped in Italian culture and cuisine, famously said about putting ranch dressing on our pizza, “Over my dead body.” But the intrepid (or stubborn) team in the test kitchen kept at it, tweaking combinations and quantities until they finally persuaded enough tasters to take this flavorful combination seriously. Matt, still alive and well, greenlighted the pizza, which debuted last year. It blew the doors off, elbowing its way into our regular rotation. The pie features chicken, smoky bacon, onions, and tomatoes over creamy mozzarella. Fresh from the oven, we top the pie with a scattering of fresh parsley and a drizzle of ranch.
Our seasonal gelato takes its cues from candy canes. Gelatiamo’s Peppermint Gelato is an ode to the classic confection. Distilled organic peppermint oil from Oregon lends the satiny pink gelato a cool, invigorating bite. Crumbled candy cane bits provide a satisfying crunch.