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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 for those who have celiac disease. Our gluten-free pasta choices, imported from Italy-both organic GMO-free, one is brown rice, and the other is red lentil mini rigatoni.


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

*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, but 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 are mostly from Westfield Farm, Hubbardston, MA.

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

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
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
It 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*
It 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, 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