The New Cookbook is Here

I'm excited to say that the new printing of cookbooks is here and arrived faster than expected. Those of you with presales to pick up at the market can now come get them. We still have a good supply and hopefully will throughout the rest of the year. I'll also start signing some copies right away since some of you seem to like that. Come track me down in Tin City if you need a personalized copy. I wouldn't be offended if you prefer one without my signature sullying its pages. Thanks for all the preorders and enthusiasm for the second round.

I also wanted to announce that we just received our first batch of glorious San Marzano tomatoes from Surfside farm and farmer Andy. This better than late tomato is worth the wait. The solid where these are grown in Morro Bay is in the shadow of ancient volcanos like the famed Mount Vesuvius where the DOP recognized tomatoes of Sarnese-Nocerino are grown in Italy.

Minerals and coastal influence are tantamount to the high quality of the produce we get from both regions. I can't say I've ever had better tomatoes than those grown in the Naples Italy area, but Surfside's are so close in quality that I might not be able to distinguish a difference.
Expect to see these beauties for as long as we can get them in the market and at the pasta bar (like in the pappa al pomodoro - tomato bread soup and the trapanese pesto featured below).

The Etto Pasta Cookbook — Now Available

Our pasta Trapanese and local melon with prosciutto are 2 summer favorites at the pasta bar for a limited time. The Trapanese pesto is a combination of local San Marzano tomatoes that I highlighted above and almonds. This dish is a Sicilian classic dish and served with our casarecce pasta which is one of the traditional ways to serve it. Come try a different spin on pesto and learn why pesto does not need to be green.