Imported directly from Italy in 2012, our wood-fired oven is over six feet long, and heats up to around 850 degrees daily. Much of the brick inside Maialina, including what surrounds the oven, is locally reclaimed.

We use Washington-grown and aged cherry and apple wood as our fuel. This dried wood is ideal for our pizzas, wood-fired meats, and roasted veggies.

We are committed to preserving the traditional Naples-style techniques, having studied at one of three Vera Pizza Napoletana certified schools in the world. We make all our pizza dough from scratch using Italian Caputo brand 00 flour and the starter we’ve had since we opened. Our flour is additive free and all-natural, and milled slowly for ideal water absorption and superior yield. Maialina’s pizzas are made in the traditional Neapolitan style: cooked quickly, at high temperatures, taking only minutes per pie. We also offer gluten-free pizza, made with Caputo’s “Fiore Glut” flour.

Whenever possible, Maialina sources its vegetables and fruit from local farms. Our menu is heavily seasonal, with a rotating selection of antipasti, cheese, and charcuterie selections. We make our ricotta and mozzarella cheese in house.

We offer a rotating selection of seasonal pastas, as well as sustainably-sourced steak, seafood, and chicken. We are committed to a “nose-to-tail” mentality when sourcing pork.

Our dining room is open! Reservations are encouraged and can be booked online. Follow the link to order online for take out.

Our menu features wood-fired pizzas, salads, and starters. During dinner, we offer specialty grilled proteins and rotating, house-made pastas in addition to our pizzas.

Our wine menu contains curated but varied Italian wines, representing the beautiful regions of Italy from north to south with creative wine flights showcasing the rich palette of Italian winemakers.

Our desserts are made in-house by our pastry team, and include Italian favorites like tiramisu and butterscotch budino.