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Pizzaiolo
32 oz.
32 oz.
32 oz.
32 oz.
take 'n bake | 8 meatballs per order
take 'n bake
take 'n bake | makes 6 large cookies
(8 oz jar) with crème fraîche, herbs + crostini
housemade "all the nuts and seeds" butter | 16oz
1 lb
1 dozen
half gallon
1 pint
32 oz
32 oz
4 oz.
1 lb
1 lb of dried pasta for your pantry
1.5 lb
2 lb box or arborio rice
16 oz.
12 oz.
For stovetop cooking (just add water)
24 oz
approximately 1 lb of lettuce mix with a side of house vinaigrette
with lime, chili + ricotta salata
with tahini yogurt, hot pepper, cilantro + nigella
with Matt's sizzle sauce
with Romano beans, marinated beets + toasted walnuts
with little green beans + sauce tonnato
(8 oz jar) with crème fraîche, herbs + crostini
bucatini with basil pesto + Sungold cherry tomatoes
with sweet corn succotash + spicy honey
with crispy potatoes, Romano beans + tomatillo salsa verde
serves 6
take 'n bake | makes 6 large cookies
take 'n bake | serves 2
with blueberries, blackberries and strawberries
2.5 oz chocolate bar. All bars are made with sprouted almonds + raw local honey
375 ml
375 ml
750 ml.
12 oz bottle
9.3 oz bottle
Menu for Pizzaiolo provided by Allmenus.com
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