Pizza night just got a lot easier—and better—with this Roman-style pizza crust. Pinsa is a Roman-style crust, oval in shape, with great flavor and a lighter texture than traditional crust…

Gardens are overflowing with zucchini this time of year, and this classic Italian pasta is a great way to make use of it. The dish comes together quickly, and the combination of saffron, zucchini, cream, and pecorino provide a deeply satisfying flavor. One key is to julienne the zucchini into matchstick-size pieces and cook them long enough to release their rich flavor. And remember to save a bit of the pasta water when you drain the fettuccine—it’s as essential as the cream is in making the sauce creamy. Finally, don’t skip that quick finishing sauté of pasta and sauce to bind the wonderful flavors together.

Unless you want to declare your status as an American in Italy, don’t ask for a meatball sandwich. But that doesn’t mean the Italian diaspora didn’t result in some gems being born on foreign shores. Italian American cuisine is its own thing—and the meatball sandwich loaded with melted cheese is a great example. Like anything, its quality depends on the ingredients. Make this recipe with great bread, our housemade meatballs and marinara sauce, fresh mozzarella and Parmigiano-Reggiano and even high-minded Italian purists will have a hard time not joining in the feast. Enjoy. 

As a general rule, if you come across fresh shelling peas, buy them. Sweet and tender, they’re lovely cooked simply with butter and salt. But as you may well know, they are also great with pasta. Can’t find fresh peas? Frozen peas will do or, if you prefer, asparagus makes a great substitute. However you make it, fresh Lagana bucatini, a house favorite made right here in Seattle with Shepherd’s Grain flour, is the perfect backdrop for this flavorful sauce. The creamy sauce with peas and pancetta is an Italian classic for good reason. Enjoy!

As we move into April, tender, sun-inspired asparagus spears are fast rising in fields across Eastern Washington and making their way to produce stands in the Pike Place Market! The fresh local asparagus and cool spring days have us yearning for this soupy version of one of our favorite risottos. By turning it into a hearty soup, you get all the delightful flavor combinations without all the stirring. Just add the arborio rice to the simmering stock and let it cook. The pancetta adds a vibrant pork flavor to the broth, the risotto gives it a creaminess, and the tender asparagus and coarsely grated Parmigiano that top the soup add color, taste, and texture. And if you prefer a risotto to soup, double the quantity of arborio rice, halve the stock, and add it a cup at a time, stirring regularly until the rice is cooked through but still al dente and has released its starch. Enjoy! (P.S. You can buy most items from our online store!)