"Pizzeria Stellina, opening in Sellwood-Moreland, will specialize in slow-fermented pizzas made with Walla Walla-grown hard red spring wheat flour, resulting in lightly tangy, char-speckled, Neapolitan-looking pies. The menu will include margherita, bianca, and sausage pizzas, with the option to add pepperoni. Other offerings include roasted cauliflower in hazelnut romesco, salads, and Edaleen Dairy soft-serve in chocolate, vanilla, and swirl flavors. The beverage menu will feature Italian wines, Pacific Northwestern beers, and cocktails. The pizzeria aims to be a neighborhood joint with both indoor and outdoor seating planned after the initial takeout opening in early November." - Brooke Jackson-Glidden
