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Definitions / Commonly Used Ingredients / Charcuterie


Definitions

GLUTEN-FREE
We offer gluten and dairy-free cauliflower crust; because of the quantity of flour-dust in our pizza oven & other pizza area surfaces, we cannot guarantee a 100% gluten-free environment who have celiac disease. As a pasta alternative, we offer risotto.


Our Commonly Used Ingredients

Below are descriptions of our commonly used ingredients; we make almost everything house each day 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!

Outsourced ingredients *asterisk.

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.

*POTATO GNOCCHI

All the pasta products made by Venda Ravioli are a combination of No. 1 semolina flour, pasteurized liquid whole eggs, water and salt. All pastas are 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
chorizo sausage, made from coarsely chopped pork and pork fat, seasoned with garlic, pimento – smoked paprika – and salt.

CORTO TOMATOES
The taste has the signature of Italy, but 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.

OUR DOUGH
Sourdough starter, imported 00 flour, Sir Galahad flour, salt, yeast, water, EVOO

PEPERONCINO
are simply red pepper flakes. The peppers come from Calabria in southern Italy, a region that is known for its hot peppers. These pepper flakes have a spicy, mildly fruity taste and aroma that’s mild and authentically Italian. Contrary to popular belief, a tiny pinch enhances the other flavors, and it does not make it “spicy”- we pinky swear.
VS
PEPPERONCINI
A sweet Italian chili pepper. It is also known as the Golden Greek pepper or the 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.

HOUSE MADE SAUSAGE
No casing-lean pork butt, fennel, peperoncino, paprika, black pepper, kosher salt


CHARCUTERIE

 

A little of this that & then some! Below are frequently used cheeses and meats that grace the sampler. 

Soft cheeses 

Blue Bonnet

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 across the country for two decades. A drum of fresh goat cheese covered by a powdery blue Roquefort rind- from Westfield Farm, Hubbardston, MA.

Baby Cam

This “baby cam” is a smaller, plumper version of traditional camembert tastes as lovely as it looks–subtle, earthy, creamy. From Westfield Farm, Hubbardston, MA.

Pink Peppercorn

The cracked pink peppercorns add a spicy, floral element that complements the fresh tanginess of the chèvre smoked.

Moody Blue

US Cheese champion second place! This small-batch blue is delicately smoked over fruitwood to create subtly smoky undertones.

Orange Cranberry 

This sweet and tangy taste sensation is just what the morning calls for, along with a slice of toast or a fresh bagel. It’s a lovely way to start any day.

Smoked Gouda 

This smoked gouda is a  variant of this famous cheese wherein 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! 

Ovolone Mozzarella

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

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. 

Hard Cheeses

Eat the rind! That’s where the wine/aged balsamic soaks into the cheese and creates a distinctive flavor throughout. Each of these cheeses has bits of hard calcium crystals – a sign of appropriately aged cheese.

Vino Rosso

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 has been allowed to blend with the maturing cheese.  It has a slightly sweet berry after taste.

Imported Italian Meats

Capicola cap-uh-cola

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, which incorporates 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.

Prosciutto pro-shoo-toe

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.