Initially we started making the Eggplant Parmigiana by special order only, but soon realized we needed to have this staple in all of our markets all the time. The trick is to thinly slice the eggplant and make sure there is plenty of marinara, mozzarella and freshly grated Parmigiano Reggiano in each layer. One dinner easily serves two people generously. 24 oz.
All-natural turkey meatballs made with mary’s organic turkey meat, in our marinara sauce. In foil tray, simply defrost and heat in oven per instructions on lid. Eight meatballs, 24 ounces total weight. Contains egg, milk, wheat, sunflower soy, and sesame ingredients. Allergens: wheat, eggs, dairy, soy. 24oz.
12 oz.
12 oz.
12 oz.
12 oz.
12 oz.
12 oz.
12 oz.
12 oz.
7 oz.
7 oz.
7 oz.
The San Marzano tomato is known and appreciated in all the world for its features, which are enhanced by the transformation into "peeled". The presence of a number of concomitant factors such as: the Mediterranean climate and extremely fertile soil and of excellent structure, the skill and the experience gained by the farmers of the area of production over the decades, has contributed to its success in the world, crowned in 1996 by the European Union's recognition as P.D.O. The intrinsic characteristics that have enhanced the product, favouring its knowledge and its consumption are: tipically sweet and sour taste, elongated shape of the berry with parallel longitudinal depressions, deep red colour, low presence of seeds and placental fibers, red skin and easy to peel. These, together with the physical and chemical properties, make it unmistakable. The protected designation of origin designates the product only "peeled" (the EU is under evaluation the Consortium's proposal to admit in the specification, in addition to "the whole" peeled tomato also "peeled in fillets”), coming from the processing of the fruits of the ecotype San Marzano and improved lines of it. (400g)
The Carnaroli Superfino rice from Riserva San Massimo is perfect for the preparation of risotto. It is famous among important chefs for its organoleptic characteristics, such as low stickiness, firm consistency in cooking, a rare compactness of the grain and high starch content. During the cooking process it delicately absorbs the flavours of the various ingredients, releasing its precious starch. On the plate this rice presents itself with compact and homogenous grains, that even tend to turn “al dente” when cooled down. When the stove is turned off, the rice stops cooking and the grains do not risk to split up, because of their particular structure. This product’s excellent quality can be sensed right away, from the first bite, revealing the nature reserve’s fragrance. (1 kg)
The best olives are hand picked in October and November to be cold pressed within 4/12 hours from collection and then turn into oil. The particular nature of the terrain and climate, the centuries-old trees, our passion and love to grow them, make "Centonze" olive oil a real treasure. It is a pure product, ideal to enhance the flavors of Mediterranean dishes. The certified quality of “Centonze” extra-virgin organic olive oil has a great value, but also a daily task that leads to painstaking and constant vigilance over the entire production cycle, from collection and selection of olives to the processes of transformation and storage of the finished product. The organicoleptic characteristics of “Centonze” olive oil are the bright green color, the bouquet of fruity olives freshly squeezed, and a very rich, complex and aromatic composition. It has grassy notes, hints of tomato and artichoke, bitter and spice, from medium to intense. The purity and high quality of "Centonze" olive oil is confirmed by numerous awards both nationally and internationally. 5 liter bottle.
7 oz.
7 oz.
7 oz.
7 oz.
7 oz.
12 oz.
7 oz.
Hours of Service:
Friday: 09:00AM - 12:00PM
Monday: 09:00AM - 12:00PM
Sunday: Closed
Tuesday: 09:00AM - 12:00PM
Saturday: Closed
Thursday: 09:00AM - 12:00PM
Wednesday: 09:00AM - 12:00PM
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
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