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Da Pino, Seattle, WA, tasted on Monday, September 19, 2006 — I've found myself with the ability to go out to lunch a lot lately. Combine that with the uprising on the comment thread suggesting contestants for the 2006 Recipe World Championship, and today we get back to our 'bread and butter' of relaying our eating experiences in word and image. Since lunch is an essential meal, and in many parts of the world, the main meal of the day, giving it some visibility on the site seems like the right thing to do. Seattle is filled with many potential lunch destinations. When it comes to small places serving yummy Italian sandwiches, Salumi is clearly the most famous. Being the father of Mario Batali probably helps. And to be clear, Salumi  is quite good. But the fact is, famous son aside, Salumi benefits from being in Seattle. In Boston where I grew up, delicious Italian delis are seemingly everywhere. That said, being few and far between isn't a negative, just a statement of context. But Salumi doesn't stand alone. Da Pino Italian Cafe is the retail face of Rogano Sausage a provider of house-cured Italian sausages and meats. It's tucked away almost unnoticeable under its small and unassuming signs. But inside, what awaits you, is frankly, simple and fantastic.

So today we went to lunch at Da Pino. The cafe is small and adorable. As you drive looking for it you can almost miss it. Inside the salmon walls house a cozy kitchen and a bunch of tables usually with some old guys sitting there eating their lunch. There's a display of various wines available, a case with all the house cured meats ready to take home, and of course Pino behind the counter, taking your order and making your lunch.

We started off with the Insalata Verde. Mixed green salad with homemade dressing. The salad dressing was good. A simple balanced vinaigrette. Had some punch according to Debbie. I always look forward to the Affettato Mista Della Casa, Cold Cuts Pino Style. This really is the iconic representation of what Da Pino is all about. It's his selection of the best cured meat he has sliced up and served with a sliced baguette as well as some olives and  pickles. Today's selection included Copa which was very smooth and beautiful, Salamino in a Cacciatore style which was peppery but very clean, Wine-Cured Salami which had a heartier (and I suppose "dirtier" in a good way) flavor, and a thick and nutty Mortadella. Our favorite was the Wine-Cured Salami which just filled our mouths with flavor. The baguette was warm, the meat selection was fantastic. We were super happy.

We followed up our first round by splitting an order of one of the day's specials - Salsiccia Nostrana, Pasta with Sliced Homemade Sausage in a Marinara Sauce. The sausage was warm and round and slightly spicy. Little savory bursts to cut through the velvety almost but not sweet beautiful velvety red sauce. The pasta was perfectly cooked. Tender with some bounce. Some velvety chocolate mousse cake helped finish off our meal. That was an improvised ending on our part as it wasn't part of our original order. It felt like the cake was was calling to us in the display case.

So, while it's still the Pacific Northwest, and there aren't many Italian delis around (especially ones that cure their own meat with such care, love, and attention to detail), Da Pino is not only great here in Seattle, but could hold its own even on the east coast. And if you don't have time for lunch, just take home some cured meat and enjoy it at your own pace. I promise it won't last long.