Pizza al Taglio with Onions and Provo...

Pizza al taglio is a Roman-style pie known for its airy, bubbly crumb and crispy crust, often likened to focaccia. This version relies on a long-fermented homemade dough; allow for at least 12 hours, but shoot for 24 hours to let the structure and flavor fully develop.

Arancini with Provolone and Sun-Dried...

Arancini are traditionally filled with mozzarella, but provolone brings a deeper, more assertive melt. Mild provolone softens without disappearing, adding richness and a gentle tang that stands up to the crisp exterior. Sun-dried tomato aioli delivers acidity and sweetness, cutting through the arancini’s richness while echoing southern Italian flavors. Serve hot, when the centers are still gooey and the contrast between crunch and cream is at its peak.

Hand Pies with Provolone and Spiced P...

These hand pies pair mild provolone with a savory-sweet plum compote for contrast and balance. Plums are cooked with brown sugar, balsamic vinegar, and rosemary until jammy. The rustic square shape allows for generous filling and clean edges while showcasing the layered interior.