So it goes—the long, bright summer is behind us. We’re busy unpacking our cozy sweaters, readying for nights longer than the days, enjoying Sunday football gatherings, long strolls through crunchy fallen leaves, and crackling fires. Late-season trips to the farmer’s market have filled our kitchen with harvest delights—butternut squash, fall mushrooms, fresh sage, pumpkins, and more.
Here’s what we’re serving up this round:
Our Mushroom Primo has a blend of seven mushrooms: wild chanterelle, crimini, white shimeji, brown shimeji, velvet oyster, king oyster, and maitake. The combo gives this pizza that cherished umami flavor. We combine the roasted mushrooms with onions, provolone, parmesan and mozzarella over an olive oil and garlic base. Out of the oven, we finish this autumnal gem with fresh parsley.
Roasted butternut squash takes on a caramelized sweetness that enhances the mild, nutty flavor of the vibrant orange squash. Fried sage leaves make crispy flavor bombs with a peppery mint taste that complements the roasted squash. Add to that the delicate, meaty saltiness of prosciutto, the earthy flavor of wild chanterelle mushrooms supplied by Foraged and Found, and a blend of mozzarella and fontina on an olive oil base, and you’ve got our Butternut Sage Primo!
Gelatiamo’s Pumpkin Gelato is a satiny-smooth and creamy version of your favorite pumpkin pie. Gelatiamo starts with fresh, roasted pumpkin and seasons it with ginger, cinnamon, allspice and clove. We started carrying it in 2003 as an experiment, and it has turned into one of our most popular seasonal gelatos. Order a pint and see why!