PIZZA, CALZONES AND STROMBOLI ... THROUGH A WINDOW! >>>

After receiving my stromboli through the small window in the corner of the Eastside Club in downtown Olympia, these were the first words that came out of my mouth: "Are these caper berries?," "The sesame seeds are a nice touch" and "I didn't expect it to be that big!"

The first words that came out of my mouth after tasting the stromboli were, "Wow!,"  "The sauce tastes sooo fresh!" and "You can tell that mozzarella is the real deal."

The restaurant is Al Forno Ferruzza, and owners' Meme Rincon and Stephen Ferruzza couldn't be happier to bring their passion to Olympia. Located at 408 Fourth Ave. E. (the same address that formerly housed both the A2 and the Clubside Café), the restaurant shares a wall and window with the popular Eastside Club, allowing service to bar patrons.

Al Forno Ferruzza was spawned in Portland's street vendor culture, from a cart the duo dubbed "a purple people pizza feeder." From humble cart beginnings, Ferruzza and Rincon moved their way into a Portland restaurant and have been rocking steady ever since.

Now in Olympia, with the Portland location running smoothly in the hands of friends and family, they look forward to their newest endeavor.

"I'm excited about meeting new people, getting involved with the community and sharing our delicious foods," says Rincon.

Getting involved with the community is a crucial part of their business plan.

They are working with local produce growers and meat manufacturers, and plan to have a rotating menu based on what ingredients are in season.

They have also been working with folks at the Eastside Club to make the most of their location. The decision to serve slices through a late-night window and refurnish the restaurant were both made on advice from the Eastside. Where the short-lived A2 restaurant had picnic tables, there are now comfy booths and a new mural of scenes in Italy and Olympia.

"We're really listening to the locals on this one," says Rincon. They are also listening to their roots.

"The ocean air in Sicily is very similar to that of the Puget Sound, resulting in similar produce," explains Ferruzza, just back from a monthlong visit to the famed region.

Ferruzza imports olive oil from cousins in Sicily, and makes pizza the way his father taught him, with fresh ingredients and their trademark high temperature oven.

"It's fresh, it's simple, it's an art," says Ferruzza.

In addition to enjoying the restaurants' creations, which include pizza by the slice or whole pies, calzones and stromboli, patrons will be able to  bring home their own taste of Sicily, as there will be a deli case with a variety of homemade cheeses and imported oils.

The restaurant officially opens its doors Jan. 3, but if you can't wait that long, you can sample their selection through the Eastside's food window.