Two Creative Seasonal Pizzas and a Playful Gelato

Sit down for a meal in Buenos Aires, whether for tapas or steaks, and somewhere on the table you’re likely to find a ramekin of chimichurri, Argentina’s famous tangy green sauce. The ubiquitous sauce is used as a marinade, a topping for bread, and a type of salsa verde for meats and vegetables. Recipes vary but include garlic, parsley, oregano, red pepper, olive oil, and vinegar. Our seasonal pizza, The Argentine, a hearty vegetarian pizza, features traditional and smoked mozzarella, grated parmesan and a trio of roasted vegetables: eggplant, bell peppers and cherry tomatoes. Out of the oven, the pie gets freshly chopped parsley and, you guessed it, a drizzle of chimichurri sauce. 

Our second seasonal, the Salame Piccante, features Salumi’s Rosmarino Salami, made with rosemary and peppercorns. Salumi, the Pioneer Square purveyor of artisanal cured meats, has a well-earned national reputation for producing some of the country’s best salami. One taste and you’ll understand the buzz. This pizza features a generous portion of the salami, fresh creamy mozzarella, an Italian tomato base, and mildly spicy Peppadew sweet peppers. A sprinkle of fresh rosemary after-bake finishes the pie. 

And finally, because no meal is complete without dessert, don’t forget about our playful seasonal gelato. Gelatiamo’s Peanut Butter Cup Gelato unites old world and new world in a swirl of peanut buttery goodness. The combo brings all the joy of splurging in a childhood favorite with a flavor complex enough to charm your inner sophisticate. The gelato is smooth and salty-sweet and studded with chocolate peanut butter cups.