Nanna’s Pesto Pesto is the besto besto! Parmigiano-Reggiano ground with real pine nuts, extra-virgin olive oil, and fresh basil, crushed in a mortar and pestle to preserve the delicate flavor and texture of the basil—it comes out bright, nutty, and wildly aromatic! Piped on after the bake for maximum pop, then finished with even more Parm-Reg.
All our pies are thick-crust Detroit-style, naturally leavened with sourdough and cold-fermented for two days. The result is a focaccia-like crust with an open, airy crumb and a crackling olive-oil crunch. Along the edge, Wisconsin brick cheese bakes into a golden frico—Italian for “frost”—a caramelized halo of crisp, cheesy goodness. In the center, whole-milk mozzarella is irresistibly gooey!
