The Find: Pesto trapanese
Vegetarian and traditional lasagnas, pizza bianca, and fresh-made pastas fly out of the freezer at Taste Unique. But owner Lawrence McCormick claims that the true gem here is the obscure pesto trapanese—made from dried tomatoes, almonds, and basil. “There are probably about 10 Sicilian restaurants—even in Italy—that serve it,” he says. McCormick and his wife moved here from Rome in June 2008 and started this combination lunch spot, prepared-food counter, caterer, and cooking school—“an Italian restaurant without the restaurant,” McCormick says. The storefront’s freezer and refrigerator case are stocked with roughly 35 options for lunch, dinner, and dessert, from cannelloni and orechiette preparations to rarer potato pies, norcina sauces, torta mantonovas , and that elusive pizza bianca, all made by Stefania, mostly from recipes passed down from mothers and grandmothers in Perugia, Italy.
Find more in The Food Lovers’ Guide to Portland