Premium Toppings: BelGioioso’s Burrata & Salumi’s Rosmarino Salami
Our seasonal pizzas allow us to indulge in some of our favorite specialty products. Our Tricolore features burrata, an artisanal cheese that originated in Puglia, the region of southern Italy located in the heel of the boot-shaped country. Burrata’s exterior resembles fresh milky mozzarella. But split it open and molten ribbons of goodness — cheese curd and cream — spill out. Because burrata is best fresh, we get ours from BelGioioso, an award-winning American producer of Italian cheese. Located in Wisconsin, America’s Dairyland, BelGioioso uses fresh milk gathered daily from local farmers and makes their burrata from a traditional recipe and hand-forms each ball. Proudly sporting the Italian flag’s green, white and red, the Tricolore features drizzles of pesto (green) over a generous layer of burrata (white) on a crushed Italian tomato base (red). We finish the pie with a sprinkle of coarse sea salt.
For over 20 years, Seattle’s Salumi has been making the kind of cured meats that draw raves from chefs like the late Anthony Bourdain. Salumi marries old-world craft tradition and imaginative creativity to produce a range of spectacular all-natural salumi. One of our favorites is their Rosmarino Salami, a beautiful mosaic of flavorful fat and tender pork flavored lightly with rosemary and peppercorns. Our Salame Piccante features salami, fresh mozzarella, an Italian tomato base, mildly spicy Peppadew sweet peppers and a sprinkle of fresh rosemary.
Certain flavors just go together — like peanuts and chocolate. Gelatiamo spins the classic flavor combination into an unforgettable seasonal gelato: Peanut Butter Cup. A salty-sweet, creamy, peanut-buttery gelato base is studded with chocolate peanut butter cups. Get a pint while you can!