Riccio's Sausage Co. sits inside Pike Place Market, built around a short lineup of house-made sausages rather than a full restaurant menu. Stanislao "Stano" Riccio makes them from a recipe his father, Michele Riccio, taught him, tracing back to family traditions in Spezzano della Sila, Calabria, where butchering a pig and making sausage, salami, and prosciutto was routine.
The lineup stays tight: an Italian Mild, an Italian Hot suited to baking with cannellini beans, rosemary, and tomato sauce, and two Calabrian sausages, mild and hot, the hot being Riccio's own go-to paired with peppers and potatoes. Everything is made without preservatives, nitrates, or nitrites, with ingredients simple enough to list on the packaging.
Regulars treat it as a hidden gem within the market, pointing to fresh, quality ingredients and generous portions alongside the sausages — including a lasagna that's built a following of its own.
The lineup stays tight: an Italian Mild, an Italian Hot suited to baking with cannellini beans, rosemary, and tomato sauce, and two Calabrian sausages, mild and hot, the hot being Riccio's own go-to paired with peppers and potatoes. Everything is made without preservatives, nitrates, or nitrites, with ingredients simple enough to list on the packaging.
Regulars treat it as a hidden gem within the market, pointing to fresh, quality ingredients and generous portions alongside the sausages — including a lasagna that's built a following of its own.