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sparrowpizzastudio

sourdough pizza

20/05/2026

Pillowy potato & mint gnocchi
with chicken spinach ballotine,
Fontina DOP cheese sauce

Soft textures, mountain herbs, and quiet depth.
A northern Italian-inspired comfort dish built around warmth, craft, and slow flavor.

13/05/2026

🍅🦞🦑🐚🌶
Spicy Seafood Puttanesca.

seafood → sweet / briny / delicate
tomato sauce → rich + slow-cooked depth
olive + caper → salty / sharp / mediterranean perfume
garlic + chili → heat + aroma
fresh basil → freshness + lift

07/05/2026

.
mortadella → fatty / soft / delicate
stracciatella → creamy + milky freshness
charred asparagus → bitterness + smoke
pine nuts → nutty texture
chili oil → heat + perfume

01/05/2026

Clams, garlic, chili.
Finished with bottarga.
No noise.
Just depth.

18/04/2026

Crab Claw & Purple Asparagus
Linguini, Garlic, Spicy tomato sauce
Sweet. Savory. Slightly spicy.

29/03/2026

Spicy Shrimp. Sour cream.
Double spicy tomato sauce.
Heat, balanced

27/03/2026

Purple asparagus season.
Built for the heat.
Sweet scallops.
Tubetini. Lemon sauce.
Clean. Bright. Simple things, done right.

16/03/2026

Light becomes meaningful
when the hands are tired.
Not because the work is hard,
but because the hands chose
to do it again.
Night craft at Sparrow.

21/02/2026

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Baked Tubetini & Razor Clam
Bacon, clam miso sauce

Classic.
Simple.
Good ingredients.
Tubetini baked in a clam miso sauce, a gentle touch of smoked bacon, razor clams finished under heat until just right.

20/02/2026

The spirit of Sparrow
has never been about volume,
but about knowing the name of what we use.

Riceberry sourdough
grain from home,
fermented slowly,
letting time do its quiet work.

Artisan salt
touched by sun and wind,
not by machinery.

Organic Yuchan tomatoes
sweet in their own season,
never rushed.

Sparrow garments
simple, honest,
like an old wooden table
that needs no explanation.
We just make what we believe in.

Let the taste — and the details — speak.