Poco Riso

Holiday Ordering is open! Pick-up will be in downtown Holyoke, location & time to be confirmed soon.

https://www.pocoriso.com/holiday-store

Brownstone Garden’s Resident Association held a small afternoon music performance and needed some snacks to pair with coffee and cider. We baked a spread of focaccias and torta rusticas for them! Swipe to see the flavors labeled.

Our holiday pre-orders open today if your holiday needs some focaccia, cakes, or baked pastas!

https://www.pocoriso.com/holiday-pre-orders

Focaccias (from left):
- Orange Sage
- Olive, Salami, & Provolon

Torta Rusticas (clockwise from top left):
- Spiced Pear
- Vanilla Plum
- Walnut & Espresso

We worked fresh sage into this focaccia’s dough before topping it with softly sugared oranges, sea salt, and Aleppo pepper flakes. It’s just the right amount of fall for those of you not quite ready to say hello to the colder weather yet.

Sign up to get an email when our pre-orders open tomorrow if you’d like some of this focaccia for your Thanksgiving celebrations.

https://www.pocoriso.com/holiday-pre-orders

Genovese-style focaccia + broccolini cooked with lots of garlic and extra-virgin olive oil + mozzarella = lunch 😋

Pre-order your bread for your holiday sammies next week.

https://www.pocoriso.com/holiday-pre-orders

We had a great time at Westfield on Weekends’ Pumpkinfest on Saturday! Thank you to everyone who came by and enjoyed our food!

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Pasta dishes we dropped off for a wedding this afternoon. Tonight’s bride asked us for two seafood pasta dishes with shrimp and clams:

- Tomato sauce with shrimp & clams.
- Lemon-garlic- butter shrimp.

We are licensed, insured, & ready to help you plan the perfect meal for your event! (Next week we’ll be vending our street food at Westfield on Weekends’ Pumpkinfest!)

We’re so excited for this event in October! It’s free to attend and you’ll get to meet some awesome local businesses and taste our food!

📢 Join us for the Alumni Showdown! 🎉

On October 22nd at 6pm, come see some of our amazing alumni as they showcase their products and services at 384 Dwight St., Holyoke. This is a fantastic opportunity for networking, learning, and discovering incredible businesses from our community.

Registering is encouraged, but you’re welcome to attend without registering. Don’t miss this chance to support local entrepreneurs and make new connections! For registration, click HERE https://donate.eforall.org/event/pioneer-valley-alumni-showdown/e614383

📅 When: October 22nd, 6pm
📍 Where: 384 Dwight St., Holyoke

We can’t wait to see you there!
Journey’s Lemonade
Forevermore Bouquet Preservation
Bay State K9
SOS Powerwash
Shanndoll's Beauty Lounge
Mitra Healing Yoga
Lemonade dreams
Misty City Windows
SKIN by Sin Aesthetics LLC
Jenni’s Kitchen LLC.
SJL HR Consulting
Changework Financial Coaching
Tempest's Temptations
Poco Riso

Spiced Pear Torte (with cinnamon, nutmeg, & vanilla)

Plum Torte 😍 Cinammon-Vanilla Pear Torte tomorrow

We’ll be sampling our food at this event! Come by and meet us and other local small businesses. It’s a great way to learn more about EforAll Pioneer Valley if you’re interested in participating in a future accelerator program as well!

It’s free to attend, register here: https://live.classy.org/register/pioneer-valley-alumni-showdown/a403c6cf-1dfe-47e3-82f1-a5510326bbf5

Broccoli Pecorino-Miso Supplì: Fried risotto balls made with a Parmesan-miso broth finished with roasted broccoli, garlic, extra-virgin olive oil, and pecorino cheese.

It’s still feeling summery at the Poco Riso Holyoke Homestead 😎 Tim & I picked these beauties today (maybe a tart tomorrow…)

We love peach season 😍😍😍 Peach upside-down cake with raspberries (from our little bramble patch).

Our garlic harvest this year! Tim pulled our garlic and hung it to cure on our porch right after my surgery. I read to him from our current read-aloud book while he dug. ❤️

This week, I used some of the garlic with basil from our garden for pesto as I ease back into cooking. I’m recovering well and—the BEST part—no more cancer was found!

I’m thinking about supplì, focaccia, and pasta a lot these days and hopefully a tasting party this fall.

Hi, friends! I wanted to give you an update on our launch schedule.

I’m Liz, one half of Poco Riso. Earlier this year I was diagnosed with stage 2 breast cancer. Initially, the hope was that a lumpectomy and some radiation would be enough to kick it. Unfortunately, my margins after the lumpectomy weren’t clear and because of my age (37), my oncologist wanted to treat my cancer more aggressively. So instead of radiation, I then started four cycles of chemotherapy, which I just finished up in the middle of June.

That last month of chemo left me super exhausted and fatigued. I also ended up in the hospital twice during chemotherapy with fevers due to a very low white blood cell count. It’s only in the last week or so that I’ve started to feel like myself again—just in time for my unilateral (single) mastectomy!

On Monday, I’ll be heading to Bay State for my first of, likely, three surgeries: mastectomy, reconstruction, and revision. I’m super nervous, but I’m also excited to be getting through all of these treatments so that Tim and I can finally launch Poco Riso and start serving you all the delicious Italian food I love making.

I wish I had all three surgeries on the calendar so I could definitively say, “Poco Riso will be serving food by October!” However, my oncologists will be reviewing my tissue after this first surgery to decide if they want me to do any radiation afterwards, which would lengthen my surgical timeline by a few months. In either scenario, we’re hoping to do a pop-up or two in the fall and then appear more regularly in the new year.

We’re still making moves and working on all of our business goals! We are ServSafe certified, we have a commissary kitchen we’ll be working with in Holyoke, and we have a ton of menu ideas we’re excited to create and serve. We’ve started to purchase equipment for our vending set-up so that we can start practicing service in our backyard. We’ll keep you posted, so keep following us for updates on our menu and timeline as we keep working towards Poco Riso’s launch! ❤️

Check out this beautiful lettuce from that was the highlight of tonight’s salad. I’m still thinking about their mustard greens we tasted on Monday!

It’s garlic scape season! This week we’ll share our garlic scape pesto recipe that we’ll be using in some risotto and supplì. 😋