Hours Wednesday~Saturday 11:30 - 7:30 Sunday 12~6
LE FERE organic EVOO, Puglia $28
Titone organic EVOO $34- sale $20
TRAMPETTI EVOO, Trevi-Umbria $21
Sapori Divini, Sicily, Gold Medal winning EVOO-$36
Leonardi Ricette Aceto Balsamic Di Modena, Gold seal, $30
Sofi Gold Award Aceto Balsamic Di Modena-$36
Leonardi Aceto Balsamic Di Modena, IGP, Silver Seal -$22
Volpaia Italian Red Wine Vinegar, Radda in Chianti $14
Sauces, 17.6oz & $10.00 each: Montepulciano Red Wine, Vodka, Puttanesca, Abruzzese, Porcini, Formaggi and Sauce with white beans.
Basil Pesto $13
Hand peeled Tomatoes & Strained tomatoes $10 each
Tagliatelle, wheat & egg pasta $10
GF Rice Riccioli Pasta $12
GF Rice Gigli Pasta $12
Organic Chestnut Ruffles, wheat pasta $10
Organic Croxetti, wheat pasta $10
Organic Fusilli, wheat pasta $10
Bucatini, durum wheat $10
Organic Trofiette, wheat pasta, $12
Organic Stringozzi, durum wheat, $8
Lasagna squares, egg pasta, $$9
Rustic Corn Polenta, Abruzzo $10
Organic Arboria Rice, Abruzzo $10
Carnaroli Rice, King of rices, Piedmont $8
Dried Chickpeas, $10
Organic Dried Lentils, Umbria-$12
Sundried Tomatoes in EVOO $12
Spicy Green Olives, Abruzzo $9.50
Mixed Olive Salad with Herbs $12
Artichokes in EVOO $15.75
Bruschetta Sauce, Piedmont $10
Soft Amaretti cookie with Chocolate, $14
Dark Organic Chocolate with Hazelnuts,$8
Raw Organic Chocolate, Dark 80%, Rome $7
IL Colle del Gusto Noccioliva, Hazelnut & Cocoa Spread w/ EVOO, Lazio-$16.50
100% Italian air-dried Truffle slices $21
IASA Anchovy Fillets in Olive Oil $15
Tuna chunks with Hot chili pepper in EVOO, $12
Spices of Italy: Chamomile, Ground Nutmeg, Fennel Pollen, Rosemary, Ground Myrtle, Anise Seeds $30
Salts of Italy:Truffle,Fennel,Saffron,Fiori, Porcini, Herb $28
For five generations Le Ferre has carefully tended their olive groves, on ancient acreage in the rural area of Castellaneta (Taranto, Puglia), a flourishing valley nestled between the Ionian Sea and the hills leading into the many parks along the “heel” of Italy’s boot. Brothers Luca and Giuseppe Esposito began updating their production in 2005, and have brought their fields and facilities in step with state-of-the-art techniques and equipment.
LA BELLA ANGIOLINA
• 2005 - NASFT Silver Award - Outstanding Best Seller: Croxetti Pasta
• 2002 NASFT Silver Award - Outstanding Savory Condiment, Pasta Sauce: Ligurian Basil Pesto
The origins of “La Bella Angiolina” go back centuries. Still faithful to local traditions, Luca Bastieri and family use top quality ingredients to recreate traditional favorites in the sun- drenched Italian Riviera. One such product is their Taggiasca olives, some of which come from trees over 400 years old. La Bella Angiolina products, including their wonderful pasta line, are superb and customers choose them time and time again.
• 2013 sofiTM Gold Award - Outstanding Pasta Sauce: Due Formaggi
• 2012 NASFT Gold Award - Outstanding Pasta Sauce: Puttanesca
• 2009 NASFT Silver Award - Outstanding Pasta, Rice or Grain: Pannochie • 2005 NASFT Gold Award - Outstanding Condiment: Truffle & Salt
Nicola DeLaurentiis and his wife Paola have energized their modest artisan enterprise with a new, up-to-date facility. Their dedication to maintaining a high level of quality, innovation, and aesthetic appeal has won accolades from international and domestic connoisseurs. Be it ‘art-in-a-jar’ instant antipasto, extra virgin olive oil,ortheir“...&salt”line,everythingfromCasina Rossa’s kitchen proves to be a sheer delight and an instant best-seller.
Danieli has its roots in in the heart of the region of Puglia in Bitonto, a town north of Bari renowned for its extra virgin olive oil. For years, the company has been producing traditional Puglian artisan bakery products. Danieli’s pride and joy is the “tarallo,” a typical Puglian cracker made with extra virgin olive oil, which they offer in a variety of flavors.
Every day Danieli taralli are strictly handmade according to traditional recipes that have been handed down in secret and scrupulously guarded. Their taralli’s incredible flavor and wonderfully flaky texture are in part thanks to the high quality ingredients they use - freshly milled Puglian flour and extra virgin olive oil - without the use of preservatives.
Since 1858, Antonio Mattei has been producing Italian biscotti and confections in the historic bakery and shop located on Via Ricasoli, in the heart of the old city of Prato, Tuscany.
He was the first to develop the recipe for almond biscotti, commonly known as “Cantucci” or “Cantuccini.” His original recipe was awarded a prize at the Exhibitions in Florence (1861), London (1862) and Paris (1867. The recipe is still kept as a secret of the Pandolfini family, who inherited the old bakery in 1904, and are now in their fourth generation of running it.
Mattei Biscotti di Prato are part of the Tuscan confectionary tradition which sees them as the perfect match at the end of the meal with Vin Santo or coffee. All of Mattei’s products are still baked fresh daily from simple ingredients mixed with the utmost care, in the same location since its foundation. The dough is hand-shaped, and after baking in the oven, the loaves, still hot, are sliced, giving shape to the fragrant biscotti. They are always packed in the iconic blue bag, and tied by hand with colored string.
In 2018, on the occasion of the 160th anniversary of its foundation, the Pandolfini siblings Francesco, Marcella, Elisabetta, and Letizia, celebrated with the opening of the Museo Bottega, in via Porta Rossa, in the historic center of Florence. Here, the Antonio Mattei Biscottificio’s 16-decades-long history is displayed. In 2019, the Blu Mattei bag was officially registered and trademarked as a Unico Color, for the exclusive use of the Antonio Mattei biscuit factory. The four very dynamic siblings carry on the tradition of the Biscotti di Prato, proudly spreading their town’s image and flavor throughout Italy and the world.
Maria Grammatico is the most famous Sicilian sweet and pastry authority. Going up the street in the Baroque hilltop town of Erice, high above Trapani, one can immediately smell the ancient aromas and flavors coming alive through her pastry shop and cafe'. Thanks to the skillful art of Maria Grammatico, a wide range of old Sicilian recipes for cakes, almond pastries and traditional specialties have been documented and are still being produced today.
Thanks to our dear friend, American writer Mary Taylor Simeti, Maria Grammatico tells her childhood story in "Bitter Almonds". Immediately after World War II, Maria Grammatico entered the convent of San Carlo in Erice. Despite the very hard life, Maria was able to learn the "secret" art of pastry making in the ancient kitchens of the cloistered nuns who sold pastries in order to sustain the convent. It is thanks to her passion and Mary's writing that we can still taste the delicious almond pastries made just like five centuries ago. In this compelling book Maria remembers her youth and her early work experiences that will make her famous throughout the world thanks to her fine art of pastry making. Together with Mary's meticulous research and writing, Maria shares with us some of her famous recipes, as she had "stolen" from the cloistered nuns of the San Carlo convent in Erice.