We offer gluten and dairy-free cauliflower crust; because of the flour dust in our pizza oven & other pizza area surfaces, we cannot guarantee a 100% gluten-free environment with celiac disease. Risotto is usually, but not always, an option for a pasta substitute. Most special items are gluten-free.
Our Commonly Used Ingredients
An asterisk indicates outsourced ingredients *
Below are descriptions of our commonly used ingredients; we make almost everything daily with high-quality, fresh ingredients.
We use shellfish harvested within one week–check our chalkboards to see where they are sourced from and for harvest dates on our shellfish!
Sourdough starter, a blend of Italian imported 00 flour, Sir Galahad flour, salt, yeast, water, EVOO.
NEVER use bromated flour, which contains potassium bromate, an oxidizing agent.
- 00 FLOUR
We use an Italian imported 00 flour in our pizza dough and daily bread for three reasons: one, it’s finely ground, and two, it has a lower gluten content than most flours. The “00” refers to the texture of the flour: Italian flours are classified by number according to how finely ground, from the roughest ground “Tipo” 1 to 0, and the finest, 00. Lastly, it’s authentic, and it tastes better.
- SIR GALAHAD FLOUR
‘Sir Galahad Artisan Flour is the artisan flour of choice for artisan bread and yeasted pastries. Equivalent to a French Type 55 (milled from premium hard wheat), it can best be described as all-purpose or low-protein bread flour; it yields a dough that handles easily and has great fermentation tolerance. Ideal for Neapolitan pizza.’
All the pasta products made by Venda Ravioli combine No. 1 semolina flour, pasteurized liquid whole eggs, water, and salt. All pasta is shipped frozen and specially packaged for us!
*CAULIFLOWER PIZZA CRUST
Cauliflower & non-GMO mix: corn starch, rice flour, potato starch, dextrose, vegetable fibers: psyllium, fructose, inulin, emulsifier, stabilizer: sorbitol non-GMO yeast & non-GMO extra virgin olive oil, non-GMO brown cane sugar, non-GMO sea salt
Chorizo sausage is made from coarsely chopped pork and pork fat, seasoned with garlic, pimento – smoked paprika – and salt.
CANNED CRUSHED TOMATOES TOMATOES
The taste has the signature of Italy but is grown and canned in CA, USA. These sun-ripened tomatoes are freshly ground and then canned unpeeled, leaving bits of tomato skins throughout, resulting in a most flavorful sauce.
are simply red pepper flakes. The peppers come from Calabria in southern Italy, a region known for its hot peppers. These pepper flakes have a spicy, mildly fruity taste and mild and authentically Italian aroma. Contrary to popular belief, a tiny pinch enhances the other flavors and does not make it “spicy”- we swear.
A sweet Italian chili pepper. It is also known as the Golden Greek or fresh Italian pepper.
SAN MARZANO TOMATOES
Compared to the Roma tomato, their flesh is thicker with fewer seeds, and the taste is more robust, sweeter, and less acidic.
No casing-lean pork butt, fennel, pepperoncino, paprika, black pepper, kosher salt
When we are fortunate to be “staffed up,” one of our favorite things to create is beautiful charcuterie–a little of this, that & then some! Below are frequently used cheeses and meats that grace the sampler.
Winner of the American Cheese Society’s Best of Show award in 1996, the Bluebonnet has been gracing the cheese boards and menus of countless premier restaurants nationwide for two decades. A drum of fresh goat cheese covered by a powdery blue Roquefort rind- from Westfield Farm, Hubbardston, MA.
This “baby cam” is a smaller, plumper version of the traditional camembert that tastes as lovely as it looks–subtle, earthy, and creamy. From Westfield Farm, Hubbardston, MA.
The cracked pink peppercorns add a spicy, floral element that complements the fresh tanginess of the chèvre smoked.
US Cheese champion second place! This small-batch blue is delicately smoked over fruitwood to create subtly smoky undertones.
This sweet and tangy taste sensation is what the morning calls for, along with a slice of toast or a fresh bagel. It’s a lovely way to start any day.
This smoked gouda is a variant of this famous cheese smoked in ancient brick ovens over flaming hickory chip embers. Sensational with beer, this hard cheese has an edible brown rind and a creamy, yellow interior. It can also perfectly complement tasty snacks like fruits, nuts, and dark chocolate, but we think our gouda, gouda, gouda rocking everywhere pizza rocks, hence the title!
Mild, refreshing, and supple. It has a springy and dense consistency with a light aroma of wholesome cream, making it a favorite among audiences with delicate palates. One size down from your standard ball of fresh mozzarella is ovoline, or “egg-shaped” portions, about four ounces each.
Burrata is an Italian cow milk cheese made from mozzarella and cream. The outer casing is solid cheese, while the inside contains stracciatella and cream, giving it an unusual, soft texture.
Eat the rind! That’s where the wine/aged balsamic soaks into the cheese and creates a distinctive flavor. Each cheese has bits of hard calcium crystals – a sign of appropriately aged cheese.
Vino Rosso is the perfect mix of precisely crafted cheese and a hearty blend of robust red wines.
Port Wine Derby
A smooth, creamy derby cheese marbled with a delicate port wine infusion. This cheese has a pink marbled effect where the port wine blends with the maturing cheese. It has a slightly sweet berry aftertaste.
IMPORTED ITALIAN MEATS
Capicola is seasoned with hot pepper flakes, salt, and garlic. Like many Italian types of meat, it has a marbled appearance and a rich, bold flavor. This famous Italian cut of ham is salted, seasoned, and dry-cured.
Mortadella *Contains NUTS*
Mortadella is made of finely hashed or ground heat-cured pork, incorporating at least 15% small cubes of pork fat. Mortadella is a product of Bologna, Italy, flavored with spices, including whole or ground black pepper, myrtle berries, and pistachios.
An Italian dry-cured ham, thinly sliced and served uncooked; this style is called prosciutto crudo in Italian soppressata. “sop-pres-sa-ta” is an Italian dry salami. Although there are many variations, the two principal types are a cured dry sausage typical of Basilicata, Apulia, and Calabria and a very different uncured salami made in Tuscany and Liguria.
Cherry Pepper Shooters
Cherry peppers stuffed with aged provolone wrapped in prosciutto.