Author: Jessica Swanson Have you ever opened a business during a pandemic? Amy and Daisuke Matsumoto have. It’s been a long, bumpy road, but fans from as far away as Longview, a fierce local following, and unfailing customer and staff focus keep La Sorrentina on the go six days a week. Opening as a food…
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While pizza in Italy and pizza in America both have dough, sauce, and cheese there is a world of difference between them. Does one win over the other? The answer is personal, yet to me clear. Author: Brandy Shearer Pizza is a bit like wine. There’s Old World (Italian) and New World (American). In the…
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First off, We cannot guarantee fully avoiding cross-contamination as all pizzas are made in the same facility & cooked in the same oven. However, there are certain steps we take that make our gluten-free pizzas rise above many others. 1) Dice-K spent two months perfecting how to make the most gluten-free pizza Napoletana using @mulinocaputo…
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Meet Amy & Daisuke Matsumoto! By: Rick Law Meet one of Wy’east Middle School’s most devoted teachers…Amy Matsumoto! Let’s start with how (and where) you met the love of your life…your husband, Daisuke. Daisuke and I met in Nishinomiya, Japan (Sister city of Spokane, WA) outside of his family’s restaurant back in November 2003. My…
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