Great pizza starts with the dough. We use Mediterranean sea salt, Caputo flour from Naples, and fresh, active cake yeast. We incorporate these simple ingredients in well-fed groundwater from Coupeville, which offers a unique natural blend of minerals and salts which is perfect for emulating the mountain spring water found and used in Naples pizzerias.
The best pizza comes from the best ingredients, and we are fortunate to have access to the best right here on Whidbey Island.
Owner and founder Maria Coassin opened Gelatiamo in 1996 near Pikes Place Market in Seattle. She studied the art of making gelato under a world famous gelato master. The recipe she uses in her gelato was created in the 1700s. Gelato is made from the milk, rather than cream (found in ice cream) of dairy. Gelato contains about 50-60% less fat than ice cream. Because of the lower fat content, gelato becomes dense during the freezing process, and subsequently has a velvety mouth-feel.
3 Sisters Beef
This local Whidbey farm is owned by Ron and Shelly Muzzall. They are fourth generation farmers and have three daughters, hence the name. They focus on conservation and sustainable practices. All of their beef grass fed.
Rosehip Farm & Garden is a small diversified farm in historic Coupeville. They grow a mix of vegetables and offer cut flowers and some bedding plants. They strive to grow “beyond organic.”
Willowood is a historic farm located in the heart of Ebey’s Landing National Historic reserve. Named after the Willow trees that once abounded in the waterlogged prairie. Later, after irrigation practices were established, the Smith family began farming and have lived on the farm ever since. They are 100% organic and grow a unique variety of European legumes and other vegetables.
Frank Isernio was raised in Beacon Hill in Seattle, a neighborhood rich with first and second generation Italians. His parents had a small garden and raised chickens and rabbits and prided themselves on extravagant dinners with friends and family. As Frank grew older, his passion for sausage-making turned into a profession as he began selling his sausage to local restaurants out of the ice-filled trunk of his car. Today, Isernio’s is found in hundreds of restaurants and grocery stores all around the nation.