Pizzeria Delfina Palo Alto opening Mid-April. Stay tuned!

Things are progressing in Palo Alto!
And if you’re looking for a job, stop by today with a resume. We’ll be there from 2:00 - 5:00pm.

Things are progressing in Palo Alto!

And if you’re looking for a job, stop by today with a resume. We’ll be there from 2:00 - 5:00pm.

WE ARE HIRING FOR ALL POSITIONS AT OUR UPCOMING PIZZERIA DELFINA LOCATION AT 651 EMERSON ST. VISIT US FRIDAY, JANUARY 17TH OR SATURDAY, JANUARY 25TH, SEE THE SPACE, MEET THE TEAM AND BRING YOUR RESUME. KOOL-AID REFRESHMENTS WILL BE PROVIDED. WE LOOK FORWARD TO SEEING YOU!

WE ARE HIRING FOR ALL POSITIONS AT OUR UPCOMING PIZZERIA DELFINA LOCATION AT 651 EMERSON ST. VISIT US FRIDAY, JANUARY 17TH OR SATURDAY, JANUARY 25TH, SEE THE SPACE, MEET THE TEAM AND BRING YOUR RESUME. KOOL-AID REFRESHMENTS WILL BE PROVIDED. WE LOOK FORWARD TO SEEING YOU!

A Holiday Recipe

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Winter is coming and with it winter greens. To help you make best use of your market produce and impress your holiday guests, here’s a winter favorite from the Pizzeria.


PIZZERIA DELFINA
Collard Greens

w/ Guanciale and Calabrian Chili
Serves 4

— Collard Greens, washed, stems removed | 1- 2 bunches
— Guanciale or Pancetta, half inch diced | 10 - 12 oz
— Prosciutto trimmings or other cured pork product | 3 oz piece
— Extra Virgin Olive Oil | half cup
— Garlic Cloves, peeled and lightly crushed | 4 ea.
— Dried Arbol Chili Pods | 4 - 5 ea.
— Thyme | 3 - 4 sprigs
— Calabrian Chilies, thinly sliced, seeds removed

Bring a large pot of salted water to boil and blanch the collard greens for 2-3 minutes, until they have just the slightest bit of crunch left. Drain the greens and spread them out thinly on a baking sheet or plates to cool. When they are cooled enough to handle, squeeze all of the excess water out of them one handful at a time.

Meanwhile, place the diced Guanciale in a saucepan, cover with a quart of water, and bring it to boil. Turn down the heat to a medium boil, and cook the Guanciale until it is soft, juicy, and tender, anywhere from 10-15 minutes. Strain the Guanciale from the water and reserve the cooking liquid for later use.

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Hello Palo Alto.

Hello Palo Alto.

A couple of weeks ago, we were lucky to get a tour of Tomatero Farms down in Watsonville. Ran by Adriana Silva and Chris Tuohig, Tomatero Farms is one of our favorite purveyors of strawberries, Early Girl tomatoes, cucumbers and basil. It was a treat to see the people behind the food and the soil that it comes from, and we’re happy to share some of the photos with you.

Field Trip Lesson #1 - Farming is a labor love. 

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Our Field Trips series is intended to give you a deeper look into the purveyors and farmers we work with. We are constantly inspired by their commitment to providing sustainable, responsible and real food and use their delicious product as the foundation for every dish on our menu.

RECIPE: Crazy Melon

A summer recipe

Summer’s coming and that means no school, long days and watermelons. Here’s a recipe that details how to make best use of your summer melon.


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Serves 6-8

  • Watermelon | 1 (6-pound)
    Tip: While at the farmer’s market this season, look out for our favorite melon producers like Full Belly FarmCounty Line and Riverdog Farms
  • Fresh Mint Leaves | 10 each
  • Extra Virgin Olive Oil | 1/2 cup
  • Feta | 5oz
  • Chile Flake | 2tsp
  • Sugar | 1tsp
  • Kosher Salt | 1tsp
Slice the watermelon and remove the rind, trimming away the pale flesh adjacent to the rind. Discard of the seeds and slice into 1” pieces. Click for easy tutorial.

Stack the mint leaves and cut into 1/4 inch squares. Set aside.

Place watermelon pieces into a large bowl and gently toss in the salt, chile flake, mint, and sugar.  Taste and add more chile flake if desired. Add the Extra virgin olive oil and toss once more.

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Nature’s awning. The canopy over our future patio.

Nature’s awning. The canopy over our future patio.

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