All of our ingredients are listed on the menu, here is a more detailed description of these ingredients and the nitty-gritty descriptions of everything.  

We offer a gluten and dairy free cauliflower crust, because of the of the quantity of flour-dust in our pizza oven & other pizza area surfaces, we are unable to guarantee a 100% gluten free environment for those who suffer from celiac disease. Our pasta alternative is Trippa Finta.

Italian for fake tripe. It gets its name from the tripe-like-porous texture that absorbs whatever sauce it is in. Farm eggs whipped with parmigiana Reggiano and pecorino romano cheeses and lightly seasoned with a little white pepper.

We make almost everything house each day with high quality, fresh ingredients. Outsourced are represented with an *asterisk.

Below are descriptions of our commonly used ingredients, we realize some of the Mediterranean names may get lost in translation.  Also, we use only shellfish that was harvested within one week–check our chalk boards to see where they are sourced from and for harvest dates on our shellfish!

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 numbers according to how finely they are ground, from the roughest ground “tipo”1, to 0, and the finest 00. Lastly, it’s authentic and it tastes better.

Joseph’s Pasta, Haverhill, MA durum flour and potato dumplings blended with whole eggs and milk

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

Is made from coarsely chopped pork and pork fat, seasoned with garlic, pimento – a smoked paprika – and salt.

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 all throughout, resulting in a most flavorful sauce.

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

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.
A sweet Italian chili pepper. It is also known as the Golden Greek pepper or the sweet Italian pepper.

Compared to the Roma tomato, but their flesh is thicker with fewer seeds, and the taste is stronger, sweeter and less acidic

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

Below are frequently used cheeses and meats that grace the Wildcard Chacuterie Board

A little of this that & then some! soft cheeses mostly from Westfield Farm, Hubbardston, Ma

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

baby cam
A smaller, plumper version of traditional camembert, it tastes as lovely as it looks–subtle, earthy, creamy.

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

moody blue u.s. cheese champion second place!
This small-batch blue is delicately smoked over fruitwood to create subtly smoky undertones

hard cheeses-eat the rind it is where the wine/aged balsamic soaks into the cheese and creates a distinctive flavor throughout. Also, each of these cheeses has bits of hard calcium crystals – a sign of appropriately aged cheese
vino rosso 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 naturally. It has a slightly sweet berry after taste.

imported Italian meats capicola “cap-uh-cola” 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 *NUTS*
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, 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

with honey, hummus, grapes, and olives