Louie
Baratta, owner of Something
Italian, likes to think outside of the box… the pizza box!
This season Something Italian tried out some unusual ingredients
on its Farmers'
Market breakfast pizzas, including a pizza with bacon,
mini-waffles, scrambled egg, and light drizzle of pancake syrup.
 |
 |
They also
craft a Breakfast Supreme pizza with bacon,
Italian sausage, green and black olives, and green and banana
peppers. A more familiar build for the last couple of seasons is
pizza with bacon and oven-poached eggs.
 |
 |
A breakfast
item often overlooked at Something Italian's Market stand is
their frittata.
Louie's own mother, Rosina,
makes these frittatas herself. And the pride she takes in making
them is revealed with every delicious slice. It's become my top
egg-based food item at the Market. Above left, I brought home a
couple slices of bacon. It was so filling I had to share one
with my favorite barista at Capes Kafé. A
frittata with Gorgonzola, Blue and ricotta cheeses was nothing
short of amazing! Just that little bit of Blue offers a subtle
funky goodness.
 |
 |
 |
A ham and
potato frittata is practically a complete breakfast, short of a
dollop of sour cream as per Louie's suggestion. I settled for
dilled Greek yogurt.
 |
 |
From
Papillon, I enjoyed a plate of savory ćevapi
sausages with cucumber sauce, red bell pepper relish, and a
doughy soft grilled pita. Pupusas
El
Salvador brings down the law on the slaw with their
hefty, meal-sized spinach pupusas, topped with Salvadoran slaw
and a spicy salsa verde. Both these dishes will fill you up
right. A coconut macaroon encased in a chocolate cookie from Vander Ploeg Bakery is
an affordable treat you can still make room for.
 |
 |
 |
For more tastes of the Market, see Part
2.
Posts
No comments:
Post a Comment