Eataly NYC Downtown

Housemade Focaccia, Rosemary, Olitalia Extra Virgin Olive Oil

Fried Carnaroli Riceballs filled with Fresh Housemade Mozzarella and Peas

3 Meatballs: Braised Beef and Pork Meatballs, Mutti Tomatoes, 36-Month Agriform Parmigiano Reggiano® DOP, Housemade Pala Bread

Prosciutto di Parma Ferrarini 18-month, Calabro Burrata

Housemade Mozzarella, Heirloom Tomatoes, Olitalia Extra Virgin Olive Oil, Fresh Basil

Focaccia, Tomatoes, Oregano, Olitalia Extra Virgin Olive Oil

Housemade Focaccia Croutons, Heirloom Tomatoes, Red Onion, Cucumbers, Taggiasca Olives, Red Wine Vinegar, Olitalia Extra Virgin Olive Oil, Fresh Basil

Arugula, Parmigiano Reggiano dop, Extra Virgin Olive Oil, and Aged Balsamic Vinegar.

Housemade Focaccia Croutons, Heirloom Tomatoes, Red Onion, Cucumbers, Taggiasca Olives, Red Wine Vinegar, Olitalia Extra Virgin Olive Oil, Fresh Basil

Radicchio, Romaine Hearts, Chickpeas, Cucumber, Cherry Tomatoes, Housemade Mozzarella, Lemon Herb Vinaigrette

San Marzano tomato sauce, garlic, oregano, extra virgin olive oil.

Three Part Pizza: One Part Quattro Formaggi, One Part Margherita Verace Tsg, and One Part Genovese with Basil Pesto, Cherry Tomatoes and Buffalo Mozzarella

San Marzano Tomato Sauce, Buffalo Mozzarella, Fresh Basil, Extra Virgin Olive Oil

Mozzarella, Gorgonzola Dolce, Parmigiano Reggiano DOP, Pecorino Romano.

San Marzano Tomato Sauce, Buffalo Mozzarella, Ferrarini Spicy Salami

San Marzano Tomato Sauce, Buffalo Mozzarella, Mushroom, Sweet Italian Sausage, Thyme

San Marzano Tomato Sauce, Buffalo Mozzarella, Mushroom, Gaeta Black Olive, Rovagnati Granbiscotto Ham, Artichoke, Parmigiano Reggiano DOP

Buffalo Mozzarella, Cherry Tomato, Arugola, Prosciutto di Parma DOP 18th-Month. Grana Padano DOP, Extra Virgin Olive Oil, Fresh Basil

Ricotta, Black Pepper, Mozzarella di Bufala, Rovagnati Granbiscotto Ham, San Marzano Tomato Sauce and Basil.

Urbani Black Truffle Cream, Sweet Italian Sausage, Mozzarella di Bufala, Extra Virgin Olive Oil

Yellow Tomato Sauce, Mozzarella di Bufala, Fresh Basil, Extra Virgin Olive Oil

Afeltra spaghetto, cosi com'e datterino tomatoes, extra virgin olive oil, sea salt, and basil.

Calabro Ricotta and Spinach Filled Pasta, Cherry Tomatoes, Mutti Toamto, Housemade Stracciatella, Basil, Olitalia Extra Virgin Olive Oil

Housemade Tagliatelle Pasta, Pork & Beef Ragu alla Bolognese, 24-month Parmigiano Reggiano DOP

Afeltra Spaghetti di Gragnano, Genuine Fulvi Pecorino Romano DOP, Freshly Ground Black Pepper

Housemade Pappardelle, Mushroom Ragu, 14-month Agriform Parmigiano Reggiano DOP, Parsley

Afeltra Penne, Eggplant, Mutti Tomato, Zerto Ricotta Salata, Fresh Basil, Olitalia Extra Virgin Olive Oil

Housemade Lasagna Sheets, Pork & Beef Ragu alla Bolognese, Bechamel, Agriform Grana Padano DOP

Afeltra Mezzi Paccheri Pasta, Short Rib Tuscan Ragu, Mutti Tomato, Genuine Fulvi Pecorino Romano DOP, Olitlia Extra Virgin Olive Oil

Afeltra Paccheri Pasta, Cosi Com'e Datterino Tomatoes, Cherry and Plum Tomatoes, Basil, Olitalia Extra Virgin Olive Oil, Housemade Mozzarella, 14-month Agriform Parmigiano Reggiano DOP

Crispy Freebird Chicken Breast Breaded, Gem Lettuce, Mediterranean Sauce, Lemon

5 Meatballs: Braised Beef and Pork Meatballs, Mutti Tomatoes, 36-Month Agriform Parmigiano Reggiano® DOP, Housemade Pala Bread

Ladyfingers, Espresso, Mascarpone Cream, Cocoa Powder (contains milk, eggs, wheat) (serves 2-3)

Panna Cotta with Berries and Almond Streusel (contains milk, tree nuts, wheat) (Serves 2-3)

Cola

Zero sugar cola.

Lemon soda

Blood Orange soda

Housemade Potato Gnocchi, Mutti Tomatoe Sauce, Housemade Mozzarella, 14th Agriform Parmigiano Reggiano DOP, Basil

Housemade Potato Gnocchi, Basil Pesto, Genuine Fulvi Pecorino Romano DOP (contains pine nuts)

Housemade Potato Gnocchi, Spicy Mutti Tomato, 14-month Agriform Parmigiano Reggiano DOP, Basil, Olitalia Extra Virgin Olive Oil

Housemade Potato Gnocchi, Arrigoni Tallegio, Liuzzi Smoked Scamorza, 14-month Agriform Parmigiano Reggiano DOP, Genuine Fulvi Pecorino Romano DOP

Eataly. A microcosm of natural and cultural marvels, Sicilia is a dazzling blend of volcanic mountains, sunny beaches, and vibrant cuisine. The southernmost region in Italy, the island continues to entice travelers from near and far with its delicious and distinctive food and drink.

Il Pastaio di Gragnano. Candles in English, candle are long hollow tubes native to Naples in the region of Campania. Neighboring Pastaio di Gragnano crafts all of their pasta shapes by guiding a sheet of dough through a bronze mold and air-drying each shape for 24-48 hours.

Il Pastaio Di Gragnano. Located in the birthplace of pasta making in southern Italy, Il Pastaio di Gragnano crafts all of their pasta shapes by guiding a sheet of dough through a bronze mold and air-drying each shape for 24 to 48 hours. The result is pasta with the perfect consistency to stick to the sauce.

Rigorosa. Located in southern Gragnano, the birthplace of dry pasta, Rigorosa is "rigorous" in selecting the highest quality ingredients and following time-honored techniques to produce their dry pasta. Carefully-selected grains are slowly mixed in an airtight chamber, extruded through a bronze mold, and dried at a low temperature for at least 24 hours.

Afeltra. These ridged or lined, rigate in Italian, penne is perfect in baked pasta dishes. Made following traditional techniques in the birthplace of dry pasta making, Gragnano, Campania.

Afeltra. Short pasta that's shaped like a corkscrew and made with 100% Italian grain cultivated in Puglia that's packaged in 100% biodegradable bags made out of discarded apple cores.

Alta Valle Scrivia. Pastificio Artigianale Alta Valle Scrivia has, for more than two decades, been considered one of the "keepers" of Ligurian culinary traditions. Created in the Apennines in Montoggio, its focus on prime ingredients puts nourishing and genuine products on your table.

Antica madia.The women of Le Langhe hills in Piemonte were the original artisans behind every egg pasta shape. Today, Antica Madia preserves the skills and recipes their expert hands unfolded with every shape they make.

Monograno Felicetti. This smooth penne pasta from Monograno Felicetti is made from "Matt" which is a strong and rich variety of durum wheat.

Monograno Felicetti. Farro, or spelt, is an ancient grain that has a slightly nutty flavor and firm texture. The farro used in Monograno Felicetti's pasta is rigorously selected in collaboration with sustainable producers.

Monograno Felicetti. For more than 100 years, at the foot of the Dolomite Mountains in northern Trentino, Monograno Felicetti has been producing its high-quality pasta. The mountain air and water of the surrounding Val di Fiemme are Monograno’s most important ingredients, but they don’t stop there. Their semolina and whole-wheat flour are 100% organic selected in collaboration with their own sustainable producers.

Monograno Felicetti. For more than 100 years, at the foot of the Dolomite Mountains in northern Trentino, Monograno Felicetti has been producing its high-quality pasta. The mountain air and water of the surrounding Val di Fiemme are Monograno’s most important ingredients, but they don’t stop there. Their semolina and whole-wheat flour are 100% organic selected in collaboration with their own sustainable producers.

Monograno Felicetti. For more than 100 years, at the foot of the Dolomite Mountains in northern Trentino, Monograno Felicetti has been producing its high-quality pasta. The mountain air and water of the surrounding Val di Fiemme are Monograno’s most important ingredients, but they don’t stop there. Their semolina and whole-wheat flour are 100% organic selected in collaboration with their own sustainable producers.

Monograno Felicetti. For more than 100 years, at the foot of the Dolomite Mountains in northern Trentino, Monograno Felicetti has been producing its high-quality pasta. The mountain air and water of the surrounding Val di Fiemme are Monograno’s most important ingredients, but they don’t stop there. Their semolina and whole-wheat flour are 100% organic selected in collaboration with their own sustainable producers.

Monograno Felicetti. For more than 100 years, at the foot of the Dolomite Mountains in northern Trentino, Monograno Felicetti has been producing its high-quality pasta. The mountain air and water of the surrounding Val di Fiemme are Monograno’s most important ingredients, but they don’t stop there. Their semolina and whole-wheat flour are 100% organic selected in collaboration with their own sustainable producers.

Monograno Felicetti. For more than 100 years, at the foot of the Dolomite Mountains in northern Trentino, Monograno Felicetti has been producing its high-quality pasta. The mountain air and water of the surrounding Val di Fiemme are Monograno’s most important ingredients, but they don’t stop there. Their semolina and whole-wheat flour are 100% organic selected in collaboration with their own sustainable producers.

Monograno Felicetti. For more than 100 years, at the foot of the Dolomite Mountains in northern Trentino, Monograno Felicetti has been producing its high-quality pasta. The mountain air and water of the surrounding Val di Fiemme are Monograno’s most important ingredients, but they don’t stop there. Their semolina and whole-wheat flour is 100% organic selected in collaboration with their own sustainable producers.

Monograno Felicetti. For more than 100 years, at the foot of the Dolomite Mountains in northern Trentino, Monograno Felicetti has been producing its high-quality pasta. The mountain air and water of the surrounding Val di Fiemme are Monograno’s most important ingredients, but they don’t stop there. Their semolina and whole-wheat flour are 100% organic selected in collaboration with their own sustainable producers.

Monograno Felicetti. For more than 100 years, at the foot of the Dolomite Mountains in northern Trentino, Monograno Felicetti has been producing its high-quality pasta. The mountain air and water of the surrounding Val di Fiemme are Monograno’s most important ingredients, but they don’t stop there. Their semolina and whole-wheat flour are 100% organic selected in collaboration with their own sustainable producers.

Monograno Felicetti. For more than 100 years, at the foot of the Dolomite Mountains in northern Trentino, Monograno Felicetti has been producing its high-quality pasta. The mountain air and water of the surrounding Val di Fiemme are Monograno’s most important ingredients, but they don’t stop there. Their semolina and whole-wheat flour are 100% organic selected in collaboration with their own sustainable producers.

Monograno Felicetti. For more than 100 years, at the foot of the Dolomite Mountains in northern Trentino, Monograno Felicetti has been producing its high-quality pasta. The mountain air and water of the surrounding Val di Fiemme are Monograno’s most important ingredients, but they don’t stop there. Their semolina and whole-wheat flour are 100% organic selected in collaboration with their own sustainable producers.

Monograno Felicetti. For more than 100 years, at the foot of the Dolomite Mountains in northern Trentino, Monograno Felicetti has been producing its high-quality pasta. The mountain air and water of the surrounding Val di Fiemme are Monograno’s most important ingredients, but they don’t stop there. Their semolina and whole-wheat flour are 100% organic selected in collaboration with their own sustainable producers.

Monograno Felicetti. For more than 100 years, at the foot of the Dolomite Mountains in northern Trentino, Monograno Felicetti has been producing its high-quality pasta. The mountain air and water of the surrounding Val di Fiemme are Monograno’s most important ingredients, but they don’t stop there. Their semolina and whole-wheat flour is 100% organic selected in collaboration with their own sustainable producers.

Monograno Felicetti. For more than 100 years, at the foot of the Dolomite Mountains in northern Trentino, Monograno Felicetti has been producing its high-quality pasta. The mountain air and water of the surrounding Val di Fiemme are Monograno’s most important ingredients, but they don’t stop there. Their semolina and whole-wheat flour are 100% organic selected in collaboration with their own sustainable producers.

Monograno Felicetti. For more than 100 years, at the foot of the Dolomite Mountains in northern Trentino, Monograno Felicetti has been producing its high-quality pasta. The mountain air and water of the surrounding Val di Fiemme are Monograno’s most important ingredients, but they don’t stop there. Their semolina and whole-wheat flour are 100% organic selected in collaboration with their own sustainable producers.

Monograno Felicetti. For more than 100 years, at the foot of the Dolomite Mountains in northern Trentino, Monograno Felicetti has been producing its high-quality pasta. The mountain air and water of the surrounding Val di Fiemme are Monograno’s most important ingredients, but they don’t stop there. Their semolina and whole-wheat flour is 100% organic selected in collaboration with their own sustainable producers.

Monograno Felicetti. For more than 100 years, at the foot of the Dolomite Mountains in northern Trentino, Monograno Felicetti has been producing its high-quality pasta. The mountain air and water of the surrounding Val di Fiemme are Monograno’s most important ingredients, but they don’t stop there. Their semolina and whole-wheat flour is 100% organic selected in collaboration with their own sustainable producers.

Monograno Felicetti. For more than 100 years, at the foot of the Dolomite Mountains in northern Trentino, Monograno Felicetti has been producing its high-quality pasta. The mountain air and water of the surrounding Val di Fiemme are Monograno’s most important ingredients, but they don’t stop there. Their semolina and whole-wheat flour are 100% organic selected in collaboration with their own sustainable producers.

Monograno Felicetti. For more than 100 years, at the foot of the Dolomite Mountains in northern Trentino, Monograno Felicetti has been producing its high-quality pasta. The mountain air and water of the surrounding Val di Fiemme are Monograno’s most important ingredients, but they don’t stop there. Their semolina and whole-wheat flour are 100% organic selected in collaboration with their own sustainable producers.

Monograno Felicetti. For more than 100 years, at the foot of the Dolomite Mountains in northern Trentino, Monograno Felicetti has been producing its high-quality pasta. The mountain air and water of the surrounding Val di Fiemme are Monograno’s most important ingredients, but they don’t stop there. Their semolina and whole-wheat flour are 100% organic selected in collaboration with their own sustainable producers.

Pisani & Pasta. Located in the southern Italian region of Calabria, Pastificio Pisani is using the highest quality semolina to make their dry pasta.

Valverbe.

Lidia's. Tortiglioni is similar to rigatoni, but with more pronounced grooves that are slanted, wrapping around the tubular pasta. The versatile shape is best matched with full-bodied sauces.

Il pastaio di Gragnano.Vesuvio is a short pasta named for the volcanic mountain in the region of Campania! Made in nearby Gragnano by bronze-extruding and air-drying every little volcano.

Santa Rita. Pastificio Santa Rita is a family-run company that is dedicated to transforming high-quality semolina and nearby Ligurian ingredients into traditional pasta.

Afeltra. Named for their squid-ring shape, calamari is inspired by the Mediterranean Sea and deliciously paired with seafood sauces. Afeltra still dries each pasta ring near the seaside of Gragnano.

Afeltra. The best dry pasta production happens in Gragnano, Campania in Cavalier Olimpio Afeltra’s Pastifico that dates back to 1848. It is the birthplace of dry pasta and eliche get their name from the Italian “Celica” meaning propeller or screw.

Afeltra. These ridged or lined, rigate in Italian, penne is perfect in baked pasta dishes. Made following traditional techniques in the birthplace of dry pasta making, Gragnano, Campania.

Afeltra. Grooved rigatoni gets their name from the Italian right meaning lines, and sauces easily coat to their rough surface. Perfect for baked pasta dishes or traditionally paired with an arrabbiata sauce

Afeltra. Tortiglioni is interchangeable with fusilli and is deliciously paired with vegetable sauces. Made following traditional techniques in the birthplace of dry pasta making, Gragnano, Campania.

Il Pastaio Di Gragnano. Calamari is fittingly shaped like a squid-ring and is inspired by the Mediterranean Sea. Nearby, in the city of Gragnano, each shape is bronze-extruded and air-dried in the Mediterranean breeze.

Il Pastaio Di Gragnano. Shaped like corkscrews, Il Pastaio di Gragnano's tortiglioni are delicious with any type of sauce you desire. Made following traditional techniques in the birthplace of dry pasta making, Gragnano, Campania.

Afeltra. Since 1848, Afeltra has crafted its celebrated pasta in Gragnano, Campania. Following tradition, the pastificio uses mineral water from Monti Lattari, extrudes the pasta through a bronze dye, and air dries each shape in the Mediterranean breeze.

Rigorosa. Paccheri is large tubes traditionally paired in Naples with a light tomato and ricotta sauce. In nearby Gragnano, Rigorosa extrudes them through a bronze-mold and air-dries each tube.

Rigorosa. This penne has a grooved surface that perfectly absorbs any sauce! Bronze-extruded and air-dried by Rigorosa in Gragnano, Campania.

Afeltra. Paccheri is large tubes traditionally from Naples. These are made with 100% Italian grain cultivated in Puglia and packaged in 100% biodegradable bags.

Afeltra. Paccheri is large tubes traditionally from Naples. These are made with 100% Italian grain cultivated in Puglia and packaged in 100% biodegradable bags.

Afeltra. Calamari is 10.80named for their squid-ring shape and is delicious paired with seafood sauces. Made outside of Naples with 100% Italian grain cultivated in Puglia and packaged in 100% biodegradable bags!

Afeltra. Grooved rigatoni gets their name from the Italian "right" meaning lines. Afeltra rigatoni is made outside of Naples with 100% Italian grain cultivated in Puglia and packaged in 100% biodegradable bags!

Afeltra. These smooth penne are made just outside of Naples with 100% Italian grain cultivated in Puglia and packaged in 100% biodegradable bags.10.80

Afeltra. Corti or short ziti are perfect in baked pasta dishes. These are made outside of Naples with 100% Italian grain cultivated in Puglia and packaged in 100% biodegradable bags!

Afeltra. Expertly crafted by Afeltra, this pasta is made according to time-honored traditions in Gragnano, Campania. As early as the 11th century, the first flour mills were constructed along the waterways flowing from Monti Lattari. Today, the more things change, the more they stay the same: since 1848, Afeltra continues to make pasta in the same pastificio using the same water from Monti Lattari and air-drying each shape in that same Mediterranean breeze.

Afeltra. Named for their squid-ring shape, calamari is inspired by the Mediterranean Sea and deliciously paired with seafood sauces. Afeltra still dries each pasta ring near the seaside of Gragnano.

Alta Valle Scrivia. Whimsically named for the lily flower that symbolizes the city of Florence, Gigli is shaped by a bronze die to guarantee pasta of the perfect consistency to soak up the sauce.

Alta Valle Scrivia. Located in Liguria, the Minaglia brothers have operated their artisanal pastificio for over 20 years. This pasta depicts a coat of arms on one side and a stalk of wheat on the other.

Agricola Del Sole. Orecchiette, which translates to little ears, is a staple pasta shape of Puglia in Southern Italy. The domed shape is ideal for catching thicker sauces with chunky vegetables.

Antica madia. Riccioli is derived from the word "picciolo" meaning "curl." While the curly, spiraled shape is ideal for chunky sauces, this traditional pasta is made with only two ingredients - semolina flour and eggs - which makes it perfect for a simple sauce of butter and grated cheese.

Monograno Felicetti. Monograno Felicetti's Fusilloni is a larger version of fusilli made from matt durum wheat. The corkscrew shape is ideal for creamy or chunky sauces.

Monograno Felicetti. Seashells or "conchiglioni" have a ridged outside, and deep bowl interior that makes this a perfect shape to cradle all types of sauces. These are made from matt which is a strong and rich variety of durum wheat.

Monograno Felicetti. The ridges in penne rigate allow the sauce to cling to the pasta better. This penne rigate from Monograno Felicetti are made of farro, or spelt, which is an ancient grain that has a slightly nutty flavor and firm texture.

Monograno Felicetti. A versatile pasta made from farro, or spelt, Monograno Felicetti's Farro Fusili will quickly become a staple in your pantry.

Felicetti. Family-owned since its creation in 1908, Felicetti is dedicated to producing the highest quality, best-tasting pasta with superb texture and nutritional value.

San Giuliano. Fregola is a traditional Sardinian pasta that resembles couscous in size and shape. Each semolina ball is toasted on the island of Sardegna for a nutty flavor that is delicious as an antipasto paired with vegetables or seafood.

La Casa Del Grano. With more than 50 years of experience, La Casa del Grano is celebrated for its classic varieties of pasta from the island of Sardegna.

Lidia's. Chef Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, restaurateur, and Eataly USA partner. The beloved chef combines her love of cooking and family in her line of authentic products; her pasta is manufactured in Italy using the finest durum wheat milled in an award-winning facility.

Lidia's. Fusilli are short pasta shaped like a corkscrew. All of Chef Lidia Bastianich's pasta is made in an award-wining facility in Italy and air-dried slowly to obtain the best texture and flavor.

Lidia's. This ridged penne are delicious in baked pasta dishes using Lidia's line of sauces. Air-dried in an award-winning facility in Italy for pasta of the perfect consistency.

Barilla. Cellentani are whimsical and corkscrew-shaped with its tubular center and ridged surface. It is the perfect shape for a hearty pasta meal, capturing every drop of your favorite sauce in each bite.

Barilla. Hailing from Sardegna, Gnocchetti Sardi takes their name from the famous gnocchi dumplings however they are more like an open shell with grooved ridges and are typically served with a lamb or sausage ragu. Part of the Regional Collection of Barilla pasta, discover Italy one region at a time!

Lensi. Pastificio Lensi is known for its single-ingredient legume-based pastas. The pasta makers continue to innovate while remaining true to the authentic Italian methods, traditions and standards.

Lensi. Pastificio Lensi is known for its single-ingredient legume-based pastas. The pasta makers continue to innovate while remaining true to the authentic Italian methods, traditions and standards.

Afeltra. Expertly crafted by Afeltra, this pasta is made according to time-honored traditions in Gragnano, Campania. As early as the 11th century, the first flour mills were constructed along the waterways flowing from Monti Lattari. Today, the more things change, the more they stay the same: since 1848, Afeltra continues to make pasta in the same pastificio using the same water from Monti Lattari and air-drying each shape in that same Mediterranean breeze.

La monfortina. In the hills of Le Langhe in Piemonte,La Monfortina prepares pasta according to the local tradition. The dough is made using only fresh eggs then cut by hand and left to dry naturally for 24 hours.

Afeltra. Expertly crafted by Afeltra, this pasta is made according to time-honored traditions in Gragnano, Campania. As early as the 11th century, the first flour mills were constructed along the waterways flowing from Monti Lattari. Today, the more things change, the more they stay the same: since 1848, Afeltra continues to make pasta in the same pastificio using the same water from Monti Lattari and air-drying each shape in that same Mediterranean breeze.

Afeltra. Expertly crafted by Afeltra, this pasta is made according to time-honored traditions in Gragnano, Campania. As early as the 11th century, the first flour mills were constructed along the waterways flowing from Monti Lattari. Today, the more things change, the more they stay the same: since 1848, Afeltra continues to make pasta in the same pastificio using the same water from Monti Lattari and air-drying each shape in that same Mediterranean breeze.

Afeltra. Expertly crafted by Afeltra, this pasta is made according to time-honored traditions in Gragnano, Campania. As early as the 11th century, the first flour mills were constructed along the waterways flowing from Monti Lattari. Today, the more things change, the more they stay the same: since 1848, Afeltra continues to make pasta in the same pastificio using the same water from Monti Lattari and air-drying each shape in that same Mediterranean breeze.

Afeltra. Fusilli Bucatini is long and hollow fusilli originally made by curling a piece of pasta around a long spindle. Bronze-extruded and air-dried in the birthplace of dry pasta making, Gragnano, Campania.

Il Pastaio di Gragnano. Long and hollow fusilli made in the birthplace of dry pasta making, Gragnano, Campania. Bronze-extruded and air-dried for pasta of the perfect consistency.

Afeltra. Long sheets of pasta with elegant scalloped edges. Bronze-extruded and air-dried in the birthplace of dry pasta making, Gragnano, Campania!

Rigorosa. Bucatini is a long pasta pierced with a "buco" or hole so that their hollow strands can perfectly slurp up a sauce. Bronze-extruded and air-dried in Gragnano, Campania.

Afeltra. Flat spaghetti that get their name from the Italian "lingue" or tongues. Made in Gragnano, Campania using 100% Italian grain cultivated in Puglia and packaged in 100% biodegradable bags.

Afeltra. Flat spaghetti that get their name from the Italian "lingue" or tongues. Made in Gragnano, Campania using 100% Italian grain cultivated in Puglia and packaged in 100% biodegradable bags.

Afeltra. Bucatini is named for the Italian "buco" or hole and is completely hollow. These are made using 100% Italian grain cultivated in Puglia and are packaged in 100% biodegradable bags.

Tartuflanghe. This completely hand-made tagliatelle has an extraordinary texture, a high percentage of truffle, and a high percentage of eggs which enhances the flavor of the truffle. Try this delicious pasta served with a simple brown butter sauce and sprinkled with parmesan cheese.

Tartuflanghe. A wonderful combination of two prized mushrooms: porcini and truffles. The high percentage of eggs in this pasta enhances the taste of the porcini mushrooms and of the truffles.

Tartuflanghe. A tasty combination of Spanish saffron from La Mancha and prized Italian truffles come together for a delightfully sophisticated dish. The high percentage of eggs in TartufLanghe’s pasta enhance the flavor of the truffle.

Antignano. Long and delicate strands that get their name from the Italian tagliare or to cut. Made with the prized Slow Food Presidium Otto File grain in the village of Antignano, Piemonte.

Antica madia. Tajarin is a traditional egg pasta with rich golden strands. As a treasured product from the region of Piemonte, pair this pasta with White Truffle d'Alba for the ultimate indulgence.

Antica madia. Delicate and golden strands named from the Italian tagliare meaning to cut. Antica Madia makes each shape in the culinary capital of Alba, Piemonte with the highest quality semolina and eggs.

Antica madia. Lasagna is the oldest Italian pasta shape with references dating all the way back to 1252. Antica Madia makes rich egg lasagna sheets in Piemonte perfect for baking with a creamy Bolognese.

Monograno felicetti. This spaghettoni, or fatter spaghetti, from Monograno Felicetti, is made from matt which is a strong and rich variety of durum wheat. Try it with one of your favorite sauces.

Monograno Felicetti. Tagliatelle is a long, flat cut of egg noodle made with fresh eggs and fine durum wheat semolina. Monograno Felicetti's tagliatelle pasta is delicate, light, and cooks in a flash.

Felicetti. Family-owned since its creation in 1908, Felicetti is dedicated to producing the highest quality, best-tasting pasta with superb texture and nutritional value.

Felicetti. Family-owned since its creation in 1908, Felicetti is dedicated to producing the highest quality, best-tasting pasta with superb texture and nutritional value.

Felicetti. Family-owned since its creation in 1908, Felicetti is dedicated to producing the highest quality, best-tasting pasta with superb texture and nutritional value.

Felicetti. Family-owned since its creation in 1908, Felicetti is dedicated to producing the highest quality, best-tasting pasta with superb texture and nutritional value.

La Campofilone. La Campofilone is a pasta-making company named for its home, a small medieval village in central Italy that is known for its traditional egg pasta.

Mancini. For three generations, the family-run Pastificio Mancini has produced high-quality pasta from wheat grown in their own fields in Le Marche, a region in central Italy.

Pisani & Pasta. Located in the southern Italian region of Calabria, Pastificio Pisani uses the highest quality semolina to make their high-quality dried pasta.

Pastificio Morelli. Pastificio Morelli creates pasta with an extraordinary and unmistakable flavor. Drawing on 150 years of experience, the family-run business maintains grain germ in the dough, cuts and hangs the pasta by hand, then air-dries each shape over 36 hours.

Pastificio Morelli. Pastificio Morelli creates pasta with an extraordinary and unmistakable flavor. Drawing on 150 years of experience, the family-run business maintains grain germ in the dough, cuts and hangs the pasta by hand, then air-dries each shape over 36 hours.

Pastificio Morelli. Pastificio Morelli creates pasta with an extraordinary and unmistakable flavor. Drawing on 150 years of experience, the family-run business maintains grain germ in the dough, cuts and hangs the pasta by hand, then air-dries each shape over 36 hours.

Lidia's. Chef Lidia Bastianich's fettuccine is crafted in an award-winning facility! Fettucine are long and wide strands that get their name from the Italian "fettucce," or ribbons.

Lidia's. Linguine is completely flat spaghetti that get their name from the Italian lingue meaning tongues. All of Chef Lidia Bastianich's pasta is made in an award-winning facility in Italy!

Alicos. Alicos produces and selects the best traditional Sicilian products, including both conventional and organic products, with a particular focus on typical ancient recipes handed down across the generations.

F.lli pinna. Olearia Fratelli Pinna was founded in 1997 by three brothers whose father had been in the olive oil business for more than 50 years. The Pinna brothers were raised with a deep respect for the regional traditions in Cagliari and continue to refer to them in their production today.

Il Mongetto.

Il Mongetto. Il Mongetto brings the best ingredients, recipes, and artisanal production methods from Piemonte to your table.

Il Mongetto. Give your panino and Eataly meat an extra punch with this pepito sauce packed with hot peppers, peeled tomatoes, extra virgin olive oil, salted anchovies, and herbs

Niasca Portofino. Bottling the tastes and colors of the beautiful Ligurian coast, Niasca Portofino aims to convey the beauty of the area by restoring local traditions and abandoned lands.

Niasca Portofino. The Niasca Portofino project aims to convey the beauty of Portofino and its bountiful products by restoring local traditions and abandoned lands. By doing so, they are able to offer high - quality products at reasonable prices, which in turn helps the Portofino community and environment.

Niasca Portofino. The Niasca Portofino project aims to convey the beauty of Portofino and its bountiful products by restoring local traditions and abandoned lands. By doing so, they are able to offer high-quality products at reasonable prices, which in turn helps the Portofino community and environment.

Niasca Portofino. This special "Saletta Portofino" is a recipe handed down through generations of Portofino locals. Made from 70% "Saletta" tomatoes and vegetables and 30% pesto, this sauce captures the essence of Portofino.

Niasca Portofino. The Niasca Portofino project aims to convey the beauty of Portofino and its bountiful products by restoring local traditions and abandoned lands. By doing so, they are able to offer high-quality products at reasonable prices, which in turn helps the Portofino community and environment.

Niasca Portofino. This fine ligurian pesto is unique in that it is unpastuerized which allows the ingredients to retain all the nutritional values of the raw ingredients themselves!

Niasca Portofino. This fine ligurian pesto is unique in that it is unpastuerized which allows the ingredients to retain all the nutritional values of the raw ingredients themselves!

Italpesto. Located in Liguria, Italpesto is dedicated to sharing traditional recipes from the region with the world, using only the best local ingredients.

Italpesto. For more than 20 years, Italpesto has been creating fresh products in the Ligurian province of La Spezia following traditional regional recipes. The company is best known for its classic Pesto Alla Genovese.

Italpesto. Located in Liguria, Italpesto is dedicated to sharing traditional recipes from the region with the world, using only the best local ingredients. 8.8

Urbani. Urbani Truffles, the most esteemed truffle distributor in the world, is led by Paolo and Bruno Urbani, direct descendant brothers of the name founders. With distribution centers on multiple continents, Urbani lives up to its motto, “All over the world, the word for truffles is Urbani.” Trusted with more than 70% of European fresh truffle sales, Urbani is unrivaled in the distribution of this admired tuber.

Urbani. Urbani Tartufi, the most esteemed truffle distributor in the world, is led by Paolo and Bruno Urbani, direct descendant brothers of the name founders. With distribution centers on multiple continents, Urbani lives up to its motto, “All over the world, the word for truffles is Urbani.” Trusted with more than 70% of European fresh truffle sales, Urbani is unrivaled in the distribution of this admired tuber.

Urbani. Urbani Tartufi, the most esteemed truffle distributor in the world, is led by Paolo and Bruno Urbani, direct descendant brothers of the name founders. With distribution centers on multiple continents, Urbani lives up to its motto, “All over the world, the word for truffles is Urbani.” Trusted with more than 70% of European fresh truffle sales, Urbani is unrivaled in the distribution of this admired tuber. admired tuber and related pantry products.

Urbani. Hunker down on a winter's night with this truffle and cream sauce expertly prepared by Urbani. Founded in 1850, they are the world leader in Truffles and bring treasured treats to your home table.

Urbani. Urbani hunts authentic truffles from the Apennine Mountains. This combination of decadent truffles and bright and basil creates a balanced sauce that's ready-to-go with any Eataly pasta!

Urbani. Urbani is the world leader in Italian truffles and these prized black bulbs are combined with mushrooms for a rich ready-to-go sauce perfect paired with Eataly's egg pasta!

Urbani. Urbani is the world leader in Italian truffles and these prized black bulbs are combined with mushrooms for a rich ready-to-go sauce perfect paired with Eataly's egg pasta!

Ponti. Pesto celebrates the Italian art of simplicity: simply crushing basil with extra virgin olive oil, Grana Padano, pine nuts and garlic yields a bright sauce perfect for coating any Eataly pasta!

Ponti. Pungent garlic permeates this sweet tomato sauce seasoned with salt and parsley. Simply heat up and pair with any Eataly pasta shape that suits you!

Ponti. Chili peppers give this arrabbiata, or "angry" sauce a slight kick. Traditionally paired with penne, simply heat up and pair with any Eataly pasta you desire!

Ponti. Ponti's Vodka Sauce is a delicious ready to eat sauce that pairs well with any shape for a fresh and easy meal!

Ponti. Marinara is a celebration of the bounty of Italian ingredients and Ponti uses the best tomatoes, extra virgin olive oil, onion, sea salt, garlic basil and oregano in this ready-to-go sauce!

Lidia's. Indulge in Lidia Bastianich's creamy vodka sauce balanced with touch tomatoes, garlic, and extra virgin olive oil. Ready-to-go with any of Lidia's pasta shapes.

Lidia's. Chef Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, restaurateur, and Eataly USA partner. The beloved chef combines her love of cooking and family in her line of authentic products.

Lidia's. Artichokes are a symbol of spring in Italy and Lidia Bastianich's artichoke marinara springs off the plate with flavor. Simply heat up and pair with Lidia's line of pasta shapes!

Lidia's.Chef Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, restaurateur, and Eataly USA partner. The beloved chef combines her love of cooking and family in her line of authentic products; her sauces are created in Italy using the finest ingredients.

Lidia's. Bring the hillside towns of Tuscany a little closer with Lidia Bastianich's slightly spicy Tuscan sauce filled with tomatoes, hot pepper, carrots, garlic, and basil! It's ready-to-go with Lidia pasta.

Lidia's. Take a trip to Lidia's garden with this fresh ready-to-go sauce bursting with Italian imported tomatoes, zucchini, bell peppers, carrots, garlic and red pepper! Simply pair with Lidia pasta and serve.

Lidia's. Lidia Bastianich imparts her passion for family and food in every one of her sauces. This marinara is made using the highest quality imported Italian plum tomatoes and is ready-to-go with Lidia pasta!

Lidia's. Lidia Bastianich imparts her passion for family and food in every one of her sauces. This marinara is made using the highest quality imported Italian plum tomatoes and is ready-to-go with Lidia pasta!

Moreno Cedroni. Michelin-starred chef and restaurateur, Moreno Cedroni, has taken the classic flavors of tomato and basil and created this uniquely delicious sauce to be enjoyed at home. Pair with Eataly Pasta for an authentic Italian experience!

La Dispensa Di Amerigo. In 1934, outside of Bologna, husband and wife team, Amerigo and Agnese, opened a trattoria rooted in the regional recipes of their beloved Emilia Romagna. Over 70 years later, Trattoria da Amerigo is still celebrating the best of Emilia, but for those who can’t make the trip, they are also bottling up the best at La Dispensa di Amerigo.

La Dispensa Di Amerigo. In 1934, outside of Bologna, husband and wife team, Amerigo and Agnese, opened a trattoria rooted in the regional recipes of their beloved Emilia Romagna. Over 70 years later, Trattoria da Amerigo is still celebrating the best of Emilia, but for those who can’t make the trip, they are also bottling up the best at La Dispensa di Amerigo.

La Dispensa Di Amerigo. The freshest ingredients from the hills of Emilia-Romagna, picked at their prime to pack layers of flavor into this sauce perfect paired with Eataly pasta.

Roi. In 1890, Giuseppe Boeri rented a communal olive oil mill in the hills of Liguria to press local Taggiasca olives. Over 100 years later, the Boeri family continues to use a traditional stone press for Roi’s sustainable extra virgin olive oil, pesto, and more. Offering a taste of the Italian Riviera, this walnut sauce is made with a base of Roi extra virgin olive oil blended with the intense flavor of the walnuts, Grana Padano cheese, pine nuts, and aromatic herbs.

Riolfi. Riolfi only bottles the best and these ripe tomatoes are crushed and combined with fresh basil for the perfect base for cooking up an incredible sauce at home.

Riolfi. Hailing from the rich culinary region of Piemonte, Riolfi Tomato Sauce is an ideal base for your favorite pasta sauce recipe. Serve with Eataly pasta and a drizzle of Eataly extra virgin olive oil.

Roi. In 1890, Giuseppe Boeri rented a communal olive oil mill in the hills of Liguria to press local Taggiasca olives. Over 100 years later, the Boeri family continues to use a traditional stone press for Roi’s sustainable extra virgin olive oil, pesto, and more. Pesto gets its name from pestare, or "to grind." Following Ligurian tradition, Roi freshly grinds this basil pesto with their prized olive oil and basil from Genova.

Roi. In 1890, Giuseppe Boeri rented a communal olive oil mill in the hills of Liguria to press local Taggiasca olives. Over 100 years later, the Boeri family continues to use a traditional stone press for Roi’s sustainable extra virgin olive oil, pesto, and more.

Mariangela Prunotto. Bagna caoda is a typical recipe of the Langhe region of Piemonte made with garlic, anchovies and olive oil. Traditionally served warm like a fondue, the sauce is perfect as a dip for raw or cooked vegetables.

Mariangela Prunotto. Made with certified organic tomatoes handpicked at the peak of ripeness, these fresh chopped tomatoes are the perfect base ingredient for your favorite tomato sauce recipe. Pair with Eataly pasta and olive oil!

Mutti. This ready-to-use sauce blends ripe Italian tomatoes with authentic Parmigiano Reggiano, D.O.P. Pair with Eataly pasta and a drizzle of Eataly olive oil for a simple and delicious dish.

Ranise. Though Liguria is famous for its bright green basil pesto, this beautiful red tomato pesto is inspired by the southern Italian region of Sicily. Made with extra virgin olive oil, sun-dried tomatoes, and Parmigiano Reggiano, Ranise's Pesto Rosso is ideal for accompanying Eataly pasta or spreading on toasted bread with fresh mozzarella!

Tartuflanghe. All you need to make a scrumptious risotto is water and TartufLanghe's Risotto with Porcini mushrooms and Truffles. The best part is that it's already seasoned perfectly with butter, cream and cheese! It's delicious, easy and is sure to impress!

Coluccio. Coluccio is a family-run company that is dedicated to producing and distributing the highest quality products, offering a taste of old Italian tradition with the modern world.

Aironi. For five generations, Aironi has dedicated itself to perfecting rice cultivation in Vercelli, Piemonte. The family-run company aims for peak farming conditions for both the plants and the people. The resulting rice is of excellent quality, perfect for risotto.

Aironi. For five generations, Aironi has dedicated itself to perfecting rice cultivation in Vercelli, Piemonte. The family-run company aims for peak farming conditions for both the plants and the people. The resulting rice is of excellent quality, perfect for risotto.

Aironi. For five generations, Aironi has dedicated itself to perfecting rice cultivation in Vercelli, Piemonte. The family-run company aims for peak farming conditions for both the plants and the people. The resulting rice is of excellent quality, perfect for risotto.

Aironi. For five generations, Aironi has dedicated itself to perfecting rice cultivation in Vercelli, Piemonte. The family-run company aims for peak farming conditions for both the plants and the people. The resulting rice is of excellent quality, perfect for risotto.

Aironi. For five generations, Aironi has dedicated itself to perfecting rice cultivation in Vercelli, Piemonte. The family-run company aims for peak farming conditions for both the plants and the people. The resulting rice is of excellent quality, perfect for risotto.

Aironi. For five generations, Aironi has dedicated itself to perfecting rice cultivation in Vercelli, Piemonte. The family-run company aims for peak farming conditions for both the plants and the people. The resulting rice is of excellent quality, perfect for risotto.

Aironi. For five generations, Aironi has dedicated itself to perfecting rice cultivation in Vercelli, Piemonte. The family-run company aims for peak farming conditions for both the plants and the people. The resulting rice is of excellent quality, perfect for risotto.

Aironi. For five generations, Aironi has dedicated itself to perfecting rice cultivation in Vercelli, Piemonte. The family-run company aims for peak farming conditions for both the plants and the people. The resulting rice is of excellent quality, perfect for risotto.

Aironi. For five generations, Aironi has dedicated itself to perfecting rice cultivation in Vercelli, Piemonte. The family-run company aims for peak farming conditions for both the plants and the people. The resulting rice is of excellent quality, perfect for risotto.

Cascina Belvedere. Cascina Belvedere has been handed down from generation to generation; the family-run company’s products continue to be made with respect for the earth, the animals, the air, and the water. Each batch of their rice is traceable from seed to packaging, ensuring that only the best reaches your table.

Cascina Belvedere. Cascina Belvedere has been handed down from generation to generation; the family-run company’s products continue to be made with respect for the earth, the animals, the air, and the water. Each batch of their rice is traceable from seed to packaging, ensuring that only the best reaches your table.

Cascina Belvedere

Aironi. For five generations, Aironi has dedicated itself to perfecting rice cultivation in Vercelli, Piemonte. The family-run company aims for peak farming conditions for both the plants and the people. The resulting rice is of excellent quality, perfect for risotto.

Guerrini. Perfect for risotto or rice pudding, the small grains of Sant'Andrea rice very high in starch, and yield the creamiest texture.

Cascina Belvedere. Eataly chose Cascina Belvedere because each batch of their rice is traceable from seed to package to ensure that only the best reaches your table. The company has been handed down from generation to generation, and their products continue to be made with respect for the earth, the animals, the air, and the water.

Aironi. Arborio rice is a short-grain variety that is very high in starch to yield a perfectly creamy risotto that absorbs the flavor of the stock.

Bulloni. Perfectly thin with crisp, flaky layers, these flavorful crackers are an ideal accompaniment to Eataly cheese and salumi.

Bibanesi. The flavorful taste of Bibanesi breadsticks are unmistakably from the union of choice flour and 100% Italian olive oil.

Bibanesi. These whole wheat breadsticks are made with whole wheat flour and wheat flakes that are so tasty you won't realize they are so healthy!

Roi. In 1890, Giuseppe Boeri rented a communal olive oil mill in the hills of Liguria to press local Taggiasca olives. Over 100 years later, the Boeri family continues to use a traditional stone press for Roi’s sustainable extra virgin olive oil, pesto, and more.

Bio Organica. Bio Organica is located in the Tavoliere delle Puglie, a plain in the southern Italian region of Puglia. This unique area was once at the bottom of the sea; today, its unique biodiversity adds a unique twist to the produce grown in its soil.

Niasca Portofino. Bottling the tastes and colors of the beautiful Ligurian coast, Niasca Portofino aims to convey the beauty of the area by restoring local traditions and abandoned lands.

Afeltra. Since 1848, Afeltra has produced its celebrated pasta and sauces in Gragnano, Campania. Gragnano, the pasta capital of the world, also has a long tradition of growing delicious tomatoes.

Afeltra. San Marzano tomatoes are the choice of chefs across Italy for making the sweetest sauce around. They only grow in Campania and these whole tomatoes from Afeltra come straight from the source!

Antonella. Antonella has been growing and bottling their tomatoes on the Italian island of Sardegna for more than 40 years. The Sardinian soil cultivates a sweet tomato without the use of any pesticides; Antonella's whole peeled tomatoes offer a taste of the southern Italian sun. For a simple homemade sauce ready to enjoy with pasta, crush these tomatoes, and saute with garlic, extra virgin olive oil, and a pinch of sea salt.

Antonella. For over 40 years, Antonella has been growing tomatoes on the sunny island of Sardegna. Use these incredibly sweet crushed tomatoes as the base for your next sauce!

Antonella. Tomato pulp combines tomatoes and tomato paste to create a concentrated tomato flavor perfect for enhancing sauces with extra sweetness. Transport yourself to sunny Sardegna in one bite!

Dani Coop. Make a super sauce at home with super San Marzano whole tomatoes. High in antioxidants and full of flavor, DANIcoop supervises the production of all San Marzano tomatoes DOP from planting to picking.

Dani Coop. Make a super sauce at home with super San Marzano whole tomatoes. High in antioxidants and full of flavor, DANIcoop supervises the production of all San Marzano tomatoes DOP from planting to picking.

De Carlo. Sweet cherry tomatoes are semi-dried and soaked in De Carlo extra virgin olive oil and herbs. Ideal for your next antipasti spread!

Il Mongetto. The aromas of Italy are bottled up in this little jar: ripe tomatoes, fragrant oregano, pungent garlic and sweet cherry peppers ready for coating crisp Eataly bread and enjoying as an antipasto.

Il Mongetto. Il Mongetto brings the best ingredients, recipes, and artisanal production methods from Piemonte to your table. This pepito sauce is packed with high-quality Italian hot peppers, peeled tomatoes, extra virgin olive oil, salted anchovies, and herbs. For an extra punch, spread this sauce over panini, grilled vegetables, or roasted meat dishes.

La Dispensa Di Amerigo. From the 70-year-old Trattoria da Amerigo in Bologna, comes La Dispensa di Amerigo. These tomatoes are bottled at their peak of flavor and only a dash of artisanal Cervia Sea Salt is added.

Lidia's. Chef Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, restaurateur, and Eataly USA partner. The beloved chef combines her love of cooking and family in her line of authentic products; her sauces are created in Italy using the finest ingredients.

Lidia's. Chef Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, restaurateur, and Eataly USA partner. The beloved chef combines her love of cooking and family in her line of authentic products; her sauces are created in Italy using the finest ingredients.

Lidia's. Chef Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, restaurateur, and Eataly USA partner. The beloved chef combines her love of cooking and family in her line of authentic products; her sauces are created in Italy using the finest ingredients.

Lidia's. Lidia Bastianich imparts her passion for family and food in every one of her sauces. This marinara is made using the highest quality imported Italian plum tomatoes and is ready-to-go with Lidia pasta!

Mariangela Prunotto. Organic tomatoes handpicked at peak ripeness! Sautee with garlic in Eataly olive oil, finish with a sprinkling of sea salt and pair with Eataly pasta!

Mariangela Prunotto. Made with certified organic tomatoes handpicked at the peak of ripeness, these fresh chopped tomatoes are the perfect base ingredient for your favorite tomato sauce recipe. Pair with Eataly pasta and olive oil!

Mariangela Prunotto. Organic tomatoes handpicked at peak ripeness, pureed and combined with fresh basil! Sautee with garlic in Eataly olive oil, finish with a sprinkling of sea salt and pair with Eataly pasta!

Mariangela Prunotto. The best sauce starts with the best base ingredients. These peeled whole tomatoes are 100% organic, handpicked at the peak of ripeness and bottled within 48 hours in a 100% sustainable facility!

Moreno Cedroni. Michelin-starred chef and restaurateur, Moreno Cedroni, has taken the classic flavors of tomato and basil and created this uniquely delicious sauce to be enjoyed at home. Pair with Eataly Pasta for an authentic Italian experience!

Mutti. Tomato paste is made with dehydrated fresh tomatoes to produce a concentrated paste that has a fortified tomato taste. Add as a base to your next sauce for an added element of bright tomato flavor.

Mutti. Tomato paste is made with dehydrated fresh tomatoes to produce a concentrated paste that has a fortified tomato taste. This triple concentrate is best used in dishes that have a long prep time and require a strong tomato flavor.

Mutti. Baby Roma Tomatoes are a tasty variety of tomato with an unmistakable elongated shape and are known for their sweet flavor and pulpy consistency. Processed according to Mutti's strict production and selection process, all the tomatoes are uniform in size with a thin, soft skin which dissolves during cooking.

Mutti. Since the mid-nineteenth century, the Mutti family has been cultivating tomato varieties in the region of Emilia Romagna, carefully observing the ripeness of the fruit and then transforming them so you can enjoy tomatoes year-round. These peeled whole tomatoes, known as "pelati", represent the ripest of the bunch and are plucked off the vine and canned in a simple puree of tomatoes.

Mutti. To give your next sauce or risotto an extra element of tomato intensity, this double concentrated tomato paste is a delicious addition to your base “soffritto” of onions, garlic, and celery.

Ponti. Try these delicious sundried tomatoes in sunflower seed oil from Ponti for your next antipasti platter.

Ponti.

Riolfi. Riolfi only bottles the best and these ripe tomatoes are crushed and combined with fresh basil for the perfect base for cooking up an incredible sauce at home!

Riolfi. Hailing from the rich culinary region of Piemonte, Riolfi Tomato Sauce is an ideal base for your favorite pasta sauce recipe. Serve with Eataly pasta and a drizzle of Eataly extra virgin olive oil.

Roi. In 1890, Giuseppe Boeri rented a communal olive oil mill in the hills of Liguria to press local Taggiasca olives. Over 100 years later, the Boeri family continues to use a traditional stone press for Roi’s sustainable extra virgin olive oil, pesto, and more.

In 1890, Giuseppe Boeri rented a communal olive oil mill in the hills of Liguria to press local Taggiasca olives. Over 100 years later, the Boeri family continues to use a traditional stone press for Roi’s sustainable extra virgin olive oil, pesto, and more.

Slow Food Editore. This handy and practical Slow Food Dictionary of Regional Italian Cooking tells you everything you ever wanted to know about Italian regional cooking prepared in homes, osterie and restaurants all over Italy.

Acetaia Dodi. The Dodi family is synonymous with balsamic in Italy. Since 1891, the wood casks for aging their varieties of vinegar have been gifted from family member to member. After resting for 12 years in the fine wooden casks tended skillfully by Dano Dodi, this elegantly packaged aged balsamic vinegar from Reggio-Emilia has been certified with a silver label. The precious condiment is more concentrated with a softened sensation of acidity.

Villa Manodori. A unique creation from 3-Michelin Star chef, Massimo Bottura, the delectable aroma and taste comes from aging traditional balsamic vinegar with prized Vignola cherry wood, resulting in a balsamic vinegar infused with a luscious cherry flavor! It's delicious!

Villa Manodori. Massimo Bottura is a 3-michelin star chef and his Osteria Francescana in Modena is considered one of the best restaurants in Italy. Try his artisanal aged balsamic drizzled over Parmigiano-Reggiano.

La Dispensa Di Amerigo. Husband and wife, Amerigo and Agnese, have operated a beloved trattoria in Bologna since 1934. They produce this certified IGP vinegar with the same love and care they employ at their restaurant!

Acetomodena. Acetomodena produces authentic balsamic vinegar following the age-old traditions of Emilia-Romagna, aging it in unique barrels with various wood. Their Goccia Oro balsamic vinegar di Modena IGP is classified gold, which means it's made by aging the cooked must of local Lambrusco and Trebbiano grapes in a battery of wood barrels. This results in a sweet yet delicate and balanced balsamic which, with a slight hit of acidity, renders it incredibly versatile in the kitchen.

Acetaia Dodi. The Dodi family is synonymous with balsamic and since 1891, wood casks for aging this honored vinegar have been gifted from family member to member. This IGP version is aged for a minimum of 3 years!

Villa Manodori. 3-Michelin Star Chef, Massimo Bottura, is passionate about the products of his native Emilia Romagna and this organic balsamic vinegar is a celebration of local grapes aged followed ancient tradition!

Acetomodena. Emilia-Romagna is the birthplace of vinegar production in Italy and this white wine condiment is made with the must of white grapes. Delicious used to make a marinade for Eataly Meat or to pickle vegetables Italian-style.

Acetaia Paltrinieri. Created in 1800, Acetaia Paltrinieri produces the highest quality products in its historic home in a beautiful villa. Today, the company continues to follow traditions to create its own grape must for their authentic vinegar, using the local Trebbiano and Lambrusco vineyards.

Urbani. A fusion of select Grey Guérande sea salt and earthy black truffles, these prized ingredients come together to create an aromatic and superbly flavored truffle salt. The color of the sea salt is derived from the fine clay in the salt flats where it is harvested while the black truffles are hunted in the heart of Italy. Try this salt with scrambled eggs, omelettes, creamy risotto, bruschetta, or atop a baked potato.

Il Mercante Di Spezie. Based in Piemonte, Il Mercante di Spezie — “the spice merchant” —carefully selects spices from across the world and combines them to create original and intriguing products. All mixes are created by hand without the use of artificial colorants or preservatives. 3.60This fine Sicilian sea salt is collected by hand from the salt pans of Trapani in Sicilia. The versatile salt is perfect with any dish from meat to roasted vegetables.

Il Boschetto. Il Boschetto is in the heart of Toscana in a small medieval village on the coast of the Tyrrhenian Sea. Known for the quality and elegance, Il Boschetto creates spice mixes that are both traditional and innovative in taste and presentation. This mixed pepper grinder, which is a sleek and practical addition to any spice collection. It features an adjustable grind, from coarse to fine, and a refillable option.

Oleificio Melchiorri. Made with mushrooms and black truffles, Tartufata is the ideal condiment for pasta, and can also be used to on toasted bread for a delicious bruschetta.

Il Mongetto.Il Mongetto brings the best ingredients, recipes, and artisanal methods from Piemonte to your table. Made with regional ingredients, this cheese condiment set includes orange marmalade, quince and pear jam, fig jam, and grape mostarda. This set is the perfect addition to the cheese platter at your next party.

Il Mercante Di Spezie. Bright citrus and spicy red pepper add a refreshing kick to finish any dish. Sprinkle over your favorite seafood dish for a delicious and beautiful presentation.

Il Mercante Di Spezie. Fior di Sale comes from the salt plains of Tripani, where the wind blowing over the plains crystallizes the salt, which is then harvested manually. With lemon and peppermint essential oils, add this Fior di Sale to meat, fish, or vegetable dishes after cooking. Savor the fresh scent as you experiment with new combinations.

Il Mercante Di Spezie. This stunning sea salt harvested off the coast of Hawaii gets its pink and brownish color from the particles of volcanic red clay. Makes for a beautiful presentation over fresh ricotta or robiola cheese.

Il Mercante Di Spezie. Grey Sea Salt is an all natural sea salt from Guerande in Brittany, France, with a complex taste that evokes minerals and flavors of the sea. The large grey crystals are ideal as a finishing salt for meats and vegetables.

Il Mercante Di Spezie. This hand-harvested sea salt from Trapani, a province in western Sicily known for its breathtaking coastline, is best used as a finishing salt for salads and meats. These salt crystals are the first to bloom on the surface of salt ponds, and thus retain valuable nutrients that add a subtle mineral flavor. Because of the traditional methods used to harvest Trapani Sea Salt, this is a Slow Food Presidia product.

Il Boschetto. Course sea salt from waters off the coast of Castiglione Della Pescaia in Tuscany is paired with onion, peperoncino, parsley and pink peppercorn. Perfect for baked meats and vegetables.

Il Boschetto. Course sea salt from waters off the coast of Castiglione Della Pescaia in Tuscany is paired with rosemary, parsley, garlic and lemon peel. Perfect for seasoning seafood.

Il Boschetto. Course sea salt from waters off the coast of Castiglione Della Pescaia in Tuscany is paired with juniper, pink peppercorn, rosemary, bay leaves, and cinnamon. Perfect for seasoning grilled meat, fish, and vegetables.

Il Boschetto. Il Boschetto is located in the heart of Toscana in a small medieval village on the Tyrrhenian Coast. Known for the quality, elegance, and innovation of their products, Il Boschetto creates spice mixes that are traditional and innovative both in taste and presentation. Course sea salt from waters off the coast of Castiglione Della Pescaia is paired with the typical Tuscan flavors of rosemary, sage, bay leaves, garlic, thyme, and oregano to create the Mediterranean Sea Salt Mix. This classic seasoning is perfect for meat, fish, and vegetable dishes.

Il Boschetto. Il Boschetto is located in the heart of Toscana in a small medieval village on the coast of the Tyrrhenian Sea. Known for the quality and elegance, Il Boschetto creates spice mixes that are both traditional and innovative in taste and presentation. To create the Arrabbiata Sea Salt Mix, coarse sea salt from waters off the coast of Castiglione Della Pescaia is combined with spicy peperoncino. This spice is perfect for adding a spicy Italian twist to any dish.

Il Boschetto. Course sea salt from waters off the coast of Castiglione Della Pescaia in Tuscany is paired with fragrant sage, whole black peppercorn, fennel, lemon peel, and dried garlic. Perfect for seasoning meat, fish, and vegetables.

Le Tamerici. Located in Lombardia, Le Tamerici started off as a cooking school in 1991. Today, the company also preserves fruit and vegetables from the nearby countryside to create flavorful condiments. Don’t mistake this pear mostarda for the American “mustard.” The distinctive sweet and sour spread is made with fresh pears. Add mostarda to your next cheese-and-meat plate — you won’t be sorry.

Le Tamerici. Le Tamerici started off as a cooking school and now preserves fruit and vegetables to create Italian condiments. This jelly is made with sweet Vino Passito IGT from Sicily and is delicious paired with fresh cheeses or with fresh fruit like strawberries.

Moreno Cedroni. This mustard sauce is delicious paired with salads and raw vegetables, or as a condiment for any grilled meats or fish.

Ponti. Founded in 1867 in Piemonte, Ponti is the eponymous brand of Giovanni Ponti. Today, his impeccable taste and high standards live on in the brand’s renowned condiments and sauces. Made with Moscato Muscat grapes, this Moscato grape glaze is low in acidity, high density, and bittersweet. This delicate dressing is ideal drizzled over white meat, raw fish, and savory cheeses thanks to the fragrant bouquet of the Moscato grapes. For a unique dessert, serve over dark chocolate.

Ponti. Founded in 1867 in Piemonte, Ponti is the eponymous brand of Giovanni Ponti. Today, his impeccable taste and high standards live on in the brand’s renowned condiments and sauces. Made with the highest quality apples, this glaze with apple juice is low acidity, high density, and bittersweet. It makes a unique dressing to salads, vegetables, and meats, thanks to the intense notes from Italian apples, smooth texture, and the balanced flavors.

Valverbe. Quintessential to Italian cooking, dried oregano has an aromatic and slightly peppery taste and is native to the Mediterranean region.

Valverbe. With fennel, caraway seed, savory, chili pepper and laurel, this mix is ideal for seasoning soups, pasta, and bean dishes.

Cereal Terra. An homage to America's favorite condiment, Cereal Terra's version of classic ketchup is made using only Italian tomatoes for a delicate and delicious ketchup!

Cereal Terra. An homage to America's favorite condiment, Cereal Terra's version of hot ketchup is made using only Italian tomatoes for a flavorful alternative to the classic version.

Montosco. A beautiful refillable double grinder that has both sicilian white salt and black tellicherry peppercorns.

Montosco. Montosco's Mediterranean line of herbs and spices includes these fragrant chili flakes that add a distinctive spiciness to your dishes. This refill can also be used with any Montosco grinder.

Mutti. An Italian homage to an iconic American condiment, Mutti's ketchup is made from Italian tomatoes and all natural ingredients and boasts a robust tomato flavor.

Montosco. Montosco's Italian Rock Salt from Sicily is white with some slight silver reflections and is perfect for seasoning anything and everything. In addition, this unique refillable grinder with an adjustable ceramic millstone can be refilled with any of the other Montosco products.

Montosco. Montosco's Mediterranean line of herbs and spices includes these fragrant chili flakes that add a distinctive spiciness to your dishes. In addition, this unique refillable grinder with an adjustable ceramic millstone can be refilled with any of the other Montosco products.

Montosco. Black tellicherry peppercorns have a pungent fragrance with an intense and spicy flavor and are considered by someone of the purest peppers in the world. In addition, this unique refillable grinder with an adjustable ceramic millstone can be refilled with any of the other Montosco products.

Montosco. This white sea salt from Sicily is harvested by hand and not subjected to any refining treatment and is ideal for seasoning any type of food. This "refill" can be used alone or as a refill to the grinder!

Salina Di Cervia. Salt production in Cervia, a small town in Emilia-Romagna on the Adriatic Coast, dates back more than 2,000 years. Cervia sea salt is known for its absence of bitter minerals so it is naturally more “dolce,” or sweet, than other sea salts. Used in the production of Parmigiano-Reggiano and Prosciutto di Parma - the two most renowned food products of Emilia-Romagna - Sale di Cervia is the perfect salt for using in every step of creating your favorite dishes, from fresh pesto to pasta to roasted meats!

Salina Di Cervia. Salt production in Cervia, a small town in Emilia-Romagna on the Adriatic Coast, dates back more than 2,000 years. Cervia sea salt is known for its absence of bitter minerals so it is naturally more “dolce,” or sweet, than other sea salts. Salfiore di Romagna is the first salt deposited in the flats in Cervia – the last remaining artisanal, seasonal, salt flats in Italy. Salfiore di Romagna is often referred to as "Il Sale Dei Papi" or "Pope's Salt," as it is traditionally the seasoning sent to the Papal table. In early modern history, salt production belonged to the bishop of Cervia and was taxed heavily. Today, this medium-fine grain sea salt makes an excellent seasoning for nearly everything, from vegetables to roasted meats to even gelato.

Sweet and savory red onion preserves are an ideal accompaniment to most semi-firm cheeses, like Asiago or Fontina.

Eataly. From savory artichokes to rich eggplants, Italian produce is bursting with flavor that evokes the summer sun and mineral earth where they were grown.

Urbani. Porcini are a prized mushroom found in Umbria's Apennine Mountains. Simply soak these dried porcini in a mixture of milk and warm water and use them to enrich your next risotto!

Roi. This small olive cultivated in the northern region of Liguria is sweet and mild with a deliciously fruity aroma.

Tartuflanghe. Olive tapenade is a wonderful Mediterranean sauce made predominantly with olives that is eaten as a spread on bread or crackers. It can also be used as a dressing for meat.

Oleificio Melchiorri. Made with mushrooms and black truffles, Tartufata is the ideal condiment for pasta, and can also be used to on toasted bread for a delicious bruschetta.

Agostino Recca. Four generations of the Agostino Recca family have been crafting traditional cured fish products in Sicilia for nearly a century. Their anchovies are carefully deboned and filleted by hand, then preserved in the finest Sicilian olive oil or sea salt. A typical ingredient in Mediterranean cooking, these anchovy fillets are remarkably tender and meaty.

Il Mongetto. Il Mongetto brings the best ingredients, recipes and artisanal production methods from Piemonte to your table. This set of four mini condiments are perfect for an antipasti platter at your next party.

La Nicchia. These IGP certified capers are grown and picked from caper fields on the island of Pantelleria, a windy island off the coast of Sicily. Capers at La Nicchia farm are picked in their early stage while they are still at the peak of flavor.

Roi. In 1890, Giuseppe Boeri rented a communal olive oil mill in the hills of Liguria to press local Taggiasca olives. Over 100 years later, the Boeri family continues to use a traditional stone press for Roi’s sustainable extra virgin olive oil, pesto, and more. After growing in the Mediterranean breeze, these whole tomatoes are air-dried in the sunshine and soaked in Roi's extra virgin olive oil.

La Nicchia. Pantelleria capers have a delicate flavor suitable for sauces, dressings, meat and fish dishes, sprinkling on salads, or even as a pizza topping. The sea salt preserves the caper's fleshy texture and fragrance over time.

Give your panino and Eataly meat an extra punch with this pepito sauce packed with hot peppers, peeled tomatoes, extra virgin olive oil, salted anchovies and herbs!

Sweet cherry tomatoes are semi-dried and soaked in De Carlo extra virgin olive oil and herbs. Ideal for your next antipasti spread.

Made with capers picked and cured off the coast of Sicily in the picturesque island of Pantelleria, this pate of sun-dried tomatoes and capers is delicious and versatile. Great for dressing Eataly pasta, spreading over crostini or adding to your favorite salad recipe.

The Italian antipasti heritage is interpreted by Ponti using fresh raw ingredients and traditional recipes, including this artichoke peperlizia in oil.

Based out of the southern Italian region of Calabria, Callipo is a family-owned company that sources premium-quality yellow-fin tuna. Since 1913, they have been a leading producer of Mediterranean tuna and other seafood products. This yellow-fin tuna underbelly is ripened in olive oil for at least one year before sale. It is dolphin-safe and fished in total accordance with the protections of the habitat of the sea.

Callipo boasts an ancient history characterized by the sea and a passion for quality above all else, to offer its customers exclusive, guaranteed, and tasty products. This tuna fillet in olive oil boasts an intense and unmistakable flavor. Enjoy it in an antipasto platter, over salad, or topped with capers, chopped fresh herbs and a squeeze of lemon.

Today, his impeccable taste and high standards live on in the brand’s renowned condiments and sauces. These small artichokes are flavored with a selection of herbs to intensify the natural flavor, then preserved in the best extra virgin olive oil. Tasty on their own, these artichokes also make unique and flavorful sides in any meal

Sicilian artichoke hearts from the local violetto variety are preserved in Frantoio Cutrera’s Gran Cru Biancolilla extra virgin olive oil, along with vinegar, mint, Sicilian red garlic, chili, and Sicilian sea salt. Enjoy the savory product as an antipasto, over toasted bread for bruschetta, or in a sandwich.

Offering a taste of April in Italy, these spring onions in olive oil are flavorful and softened, perfect for your table in any season. Enjoy over bruschetta, added to pasta, or on the side of roast meats.

Mulino Bianco. Founded in Emilia-Romagna in 1974, Mulino Bianco is the voice of Italian tradition, shared across the world with their iconic line of sweet products. The bakery’s recipes honor the past in the present, represented by its name which means “white windmill”. This wholesome symbol represents the Italian countryside, stories passed on from the nonna, and the importance of simple, natural ingredients.

Luzi. For generations, Luzi has cultivated a variety of cereals and legumes in order to produce wholegrain and organic flours, pasta, and grains. The family-owned business has over 1500 hectares of farmland located throughout central Italy and many of their pasta and flours are made with stone-milled flours to preserve as much flavor and texture as possible. Made with organic chickpea flour, organic fava bean flour, and organic pea flour, this Legume Sedanini pasta is healthy and hearty. Pair with sauteed vegetables or an herb pesto for a veggie-forward dish.

Luzi. For generations, Luzi has cultivated a variety of cereals and legumes in order to produce wholegrain and organic flours, pasta, and grains. The family-owned business has over 1500 hectares of farmland located throughout central Italy and many of their flours and pasta types are made with stone-milled cereals and legumes to preserve as much flavor and texture as possible. Made with organic chickpea flour, organic fava bean flour, and organic pea flour, this Legume Gnocchetti pasta is both healthy and hearty. Pair with sautéed vegetables or an herb pesto for a veggie-forward dish.

Galbusera. The ZeroGrano line from Galbusera is dedicated to all those who are intolerant to gluten but do not want to give up pastries. The range of baked goods is made with ingredients that are naturally gluten-free but rich in taste. Made with gluten-free shortbread dough, these Chocolate Drops are the ultimate chocolate-chip cookies. Enjoy the wholesome cookies for breakfast with your coffee or for a sweet afternoon pick-me-up.

Lensi. Pastificio Lensi is known for its single-ingredient legume-based pasta. The pasta makers continue to innovate while remaining true to the authentic Italian methods, traditions, and standards. Made with flour ground from yellow lentils, their gluten-free yellow-lentil penne rigate have a golden color reminiscent of traditional semolina pasta. The ridges in the pasta are ideal for thicker sauces that can be caught in the hollow tube.

Lensi. Pastificio Lensi is known for its single-ingredient legume-based pasta. The pasta makers continue to innovate while remaining true to the authentic Italian methods, traditions, and standards. Made with flour from ground red lentils, their gluten-free red-lentil fusilli have a rich red hue that brings brightness to any dish. It catches sauce between its “spindles,” as its name translates. Pair with vegetable-based sauces for a delicious dish.

La Selvotta. La Selvotta is located in Abruzzo between the sea and the rolling hills. The company produces its high-quality extra virgin olive oil from healthy olives, harvested and processed in a very short time, so you get the freshest flavors. This extra virgin olive oil made exclusively with one olive variety, the native Gentile di Chieti of the province of Chieti in the Abruzzo region. Pleasantly bitter and almost spicy, the oil boasts vegetal scents with hints of green almond, artichoke, and walnut. The herbaceous taste finishes with sweet almonds. Drizzle it over mushroom appetizers, fresh cheese, marinated fish, or grilled shrimp.

Roi. In 1890, Giuseppe Boeri rented a communal olive oil mill in the hills of Liguria to press local Taggiasca olives. Over 100 years later, the Boeri family continues to use a traditional stone press for Roi’s sustainable extra virgin olive oil. A buttery oil with hints of nuts, discreet fruit, and gentle herbal flavors, this extra virgin olive oil is made with the same local Taggiasca olives.

Roi. A buttery oil with hints of nuts, discreet fruit and gentle herbal flavors, the Roi monocultivar extra virgin olive oil is made exclusively of Taggiasca olives.

Roi. A buttery oil with hints of nuts, discreet fruit and gentle herbal flavors, the Roi mono cultivar extra virgin olive oil is made exclusively of Taggiasca olives.

Roi. In 1890, Giuseppe Boeri rented a communal olive oil mill in the hills of Liguria to press local Taggiasca olives. Over 100 years later, the Boeri family continues to use a traditional stone press for Roi’s sustainable extra virgin olive oil, pesto, and more. Roi’s Mosto extra virgin olive oil is buttery and slightly sweet. Perfectly suited in pesto, this olive oil adds an elegant finish to seafood, vegetables, pasta, and risotto.

Roi. Roi's "Mosto" Extra Virgin Olive Oil is a buttery, slightly sweet oil perfectly suited for pesto, or as a finishing oil for seafood, vegetables, pasta, and risotto.

Roi. In 1890, Giuseppe Boeri rented a communal olive oil mill in the hills of Liguria to press local Taggiasca olives. Over 100 years later, the Boeri family continues to use a traditional stone press for Roi’s sustainable extra virgin olive oil, pesto, and more. Made exclusively with Taggiasca olives, Carte Noire is a limited-edition oil that is sweet and flowery. This extra virgin olive oil is best suited for pesto, seafood, fresh greens, and salads.

Roi. In 1890, Giuseppe Boeri rented a communal olive oil mill in the hills of Liguria to press local Taggiasca olives. Over 100 years later, the Boeri family continues to use a traditional stone press for Roi’s sustainable extra virgin olive oil, pesto, and more. Made exclusively with Taggiasca olives, Carte Noire is a limited-edition oil that is sweet and flowery. This extra virgin olive oil is best suited for pesto, seafood, fresh greens, and salads.

Roi. In 1890, Giuseppe Boeri rented a communal olive oil mill in the hills of Liguria to press local Taggiasca olives. Over 100 years later, the Boeri family continues to use a traditional stone press for Roi’s sustainable extra virgin olive oil, pesto, and more. The Cru Riva Giancais a limited-edition DOP oil from the Ligurian seaside. With a delicate aroma of white blossoms and ripe bananas, this medium-fruity oil is enriched with notes of pine nuts. For an elegant finish, drizzle over vegetable dishes, seafood, pasta, and risotto.

Roi. In 1890, Giuseppe Boeri rented a communal olive oil mill in the hills of Liguria to press local Taggiasca olives. Over 100 years later, the Boeri family continues to use a traditional stone press for Roi’s sustainable extra virgin olive oil, pesto, and more. The Cru Gaaci is a limited-edition DOP oil from the Ligurian Riviera. With notes of dried fruit, it is a delicate versatile oil that is perfectly suited for green salads, seasonal vegetables, pasta, risotto, and seafood.

Niasca Portofino. A delicate aroma yet full-bodied taste makes this Ligurian olive oil perfect for any light dishes such as fish, salads and grilled vegetables.

Niasca Portofino. A delicate aroma yet full-bodied taste makes this Ligurian olive oil perfect for any light dishes such as fish, salads and grilled vegetables.

Niasca Portofino. A delicate oil characterized by a yellow hue with green reflections, subtle and delicate aroma yet yields a full-bodied flavor. Pair this oil with fish, raw meat, and salads for a light oil that will enhance your dish.

Lucchi & Guastalli. A mellow DOP certified organic oil produced in La Spezia, Liguria using the Razzola cultivar.

La Mola. Anna Maria Billi produces Extra Virgin Olive Oil DOP in the Sabina hills outside of Rome. This oil has been given “three olives” by the Slow Food Guide to Extra Virgin Olive Oil. Production is limited, and all bottles are hand-numbered.

Dinoabbo. Straight from Lucinasco, a small and ancient village in the region of Liguria, Dino, his wife, Bruna, and their children produce this mono cultivar of 100% Taggiasca olives.

Felicetti. Family-owned since its creation in 1908, Felicetti is dedicated to producing the highest quality, best-tasting pasta with superb texture and nutritional value.

Frantoio Di Riva. Located in the northern Italian region Trentino-Alto Adige, Frantoio di Riva is an olive oil mill that is part of the Agraria Riva del Garda, as a group of farmers working together to share their local, high-quality products with the world since 1926. The Italico extra virgin olive oil has a harmonious flavor with a slightly peppery aftertaste. The medium-bodied oil works well both in cooking and drizzled “raw” over a dish.

Russo. Located in the sunny hills near Sorrento, the Russo olive groves produce high-quality oils following traditional regional techniques. In their Babbo extra virgin olive oil, the aroma is strong with elegant fruity notes of green tomato and hints of basil, mint, and black pepper. The flavor is complex with tones of lettuce and artichoke with some bitterness and pungency. This olive oil is for either cooking or drizzled “raw” over fresh tomatoes and mozzarella, pasta dishes, grilled vegetables, and more.

Muraglia. Nestled in the southern province of Salento in the region of Puglia, the Muraglia family has produced extra virgin olive oil for over 80 years. Fruity and medium-intense in flavor, this extra virgin olive oil adds a delicious twist to vegetable and meat dishes. Use both in cooking and as a finishing drizzle over your dishes.

Coppini Arte Olearia. Located in the food-rich valley of Parma, Coppini was created by Americo Coppini and his wife Anita Orsi, who, after World War II, decided to revive the practice of making traditional extra virgin olive oil. Today, the family-run company is celebrated for producing high-quality olive oil using a combination of new technologies and ancient tradition. De' Coppini is a fragrant olive oil made with Biancolilla and Nocellara olive cultivars. The elegant olive oil boasts bold flavors that give way to a pleasant, lingering finish. Drizzle over bruschetta, grilled fish, caprese, and more.

De Carlo. Classic extra virgin olive oil with a history that dates back to the 1600s! The De Carlo family has been pressing top-tier olive oil in Puglia (the heel of the boot) for generations, and this versatile oil is perfect drizzled over any dish or used as a cooking oil for your next sauce made with Eataly tomatoes.

F.lli Pinna. The best Bosana olives are processed using modern mills yielding a very high-quality oil. The sweet flavor and delicate taste make this oil ideal for all types of food.

Frantoi Cutrera. Opaque in color and fruity on the nose with hints of artichoke and herbs, this olive oil is delicious drizzled over salads and white meat. This oil is made from 100% Biancolilla olives from the mountains of Sicily.

Frantoio Franci. Produced by legendary oil maker Giorgio Franci, this oil is made with a blend of classic Tuscan varietals. It has a soft undertone of freshly-ripped grass and herbs, a smooth silky texture, and a mid-bodied peppery finish. This oil is great with pastas, soups, beans, breads, salads, and grilled seafood.

La Mola. A blend of Carboncella, Leccino, Raja, Frantoio, Olivastrone, Moraiolo, Olivago, Salviana and Rosciola olives from the Sabina hills in the region of Lazio.

La Mola. A blend of Carboncella, Leccino, Raja, Frantoio, Olivastrone, Moraiolo, Olivago, Salviana and Rosciola olives from the Sabina hills in the region of Lazio.

La Mola. A balance between bitter and piquant, La Mola’s Ziro Extra Virgin Olive Oil tastes of artichoke and spicy herbs. With a soft smell and delicate flavor, this oil is perfect for pairing with porcini mushrooms or drizzling over vegetable soups.

Monini. This DOP oil is made exclusively of local olive varieties, Moraiolo, Frantoio and Leccino, and is delicious drizzled crudo over game, red meat and legume soups.

Olearia San Giorgio. In the towns of San Giorgio, Morgeto, and Cittanova in the southern Italian region of Calabria, the Fazari family has been dedicated to quality olive oil production since 1940. Each season, Olearia San Giorgio produces a respected collection of quality extra virgin olive oils. This mono cultivar oil is made only with the Ottobratico olive variety, which is indigenous to Calabria. Golden in color with a balanced flavor, the extra virgin olive oil is simultaneously acidic and peppery with an herbaceous, fruity finish. Drizzle this balanced oil crudo – raw – over every dish.

Olearia San Giorgio. Since 1940, the Fazari family has been dedicated to quality extra virgin olive oil production in the Calabrian towns of San Giorgio, Morgeto, and Cittanova. Made from 50% carolea and 50% ottobratica olives, L’Aspromontano has an intense yellow-gold color that yields a fragrance of olive nectar, delicate tones of herbs, white apple, and mature tomatoes. There is a balanced bitter and spicy content which close in a sweet almond aftertaste.

Ursini. This mono cultivar olive oil is made of 100% gentile olives from Chieti in Abruzzo. Bright green in color, the aroma is reminiscent of apples and grass. The fresh, sweet flavor marries perfectly with raw meat or seafood dishes.

Silvi Sabina Sapori. Founded by Pietro Silvi, Silvi Sabina Sapori continues to follow time-old family traditions in producing high-quality extra virgin olive oil. Sabina "Eticchetta Nera" DOP is a complex but balanced olive oil with fruity, bitter, sweet and even spicy notes blending harmoniously. The oil is best enjoyed drizzled fresh over grilled vegetables, beans, seafood or shellfish dishes.

Terre Di Shemir. The Terre di Shemir olive tree groves are located in Sicilia and tended with the goal to continue the traditional and old-rooted production of pure oil from indigenous olive cultivars, such as Biancolilla, Cerasuola, and Nocellara del Belice. The Intenso extra virgin olive oil boasts grassy tasting notes and hints of green tomato and artichoke. Drizzle over grilled meat and fish dishes.

Frantoi Cutrera. The Cutrera family has been cultivating olives in Chiaramonte Gulfi, Sicilia, since 1906. Today, the family continues to manage the company, tending more than 50 hectares of olive groves in southeastern Sicilia. This extra virgin olive oil is made exclusively from Tonda Iblea olives, which are hand-harvested from mid-October through mid-November in the central-eastern area of Sicilia, near the volcano of Mt. Etna. This oil is intensely fruity with pronounced notes of green tomato, aromatic herbs, and freshly cut grass with intense yet well-balanced bitterness and pungency. This oil can be used in a variety of ways but is best paired with bitter green salads, roasted vegetables, or even pizza.

Frantoi Cutrera. This oil is made from 100% Moresca olives from the Iblei mountains in Sicily.

Frantoio Franci. An excellent selection of Frantoio Franci's robust, herbaceous oils with qualities of fresh cut grass and distinct peppery notes. Great for cutting through rich sauces, meats, bread, and soups. Makes a great gift!

Frantoio Franci. Frantoio Franci is set in Montenero d’Orcia, a small hilltop town on the slopes of the Amiata Mountains, overlooking the splendid valley of the river Orcia. In 1958, brothers Franco and Fernando Franci purchased the Villa Magra olive grove and transformed the old barn into an oil mill. A perfectly balanced oil with soft aromas of freshly ripped herbs, Villa Magra Gran Cru finishes with a medium peppery note in the back of the throat, which slowly trails off. Only the best fruits are used to make a small batch of this Gran Cru, which is limited to 2,100 liters per year. All bottles are hand numbered. Because of its balanced structure, this oil is light enough for grilled fish and vegetables but can still cut through rich tomato sauces, meats, and soups.

Frantoio Franci. Frantoio Franci is set in Montenero d’Orcia, a small hilltop town on the slopes of the Amiata Mountains, overlooking the splendid valley of the river Orcia. In 1958, brothers Franco and Fernando Franci purchased the Villa Magra olive grove and transformed the old barn into an oil mill, where their extra virgin olive oil is still produced today. Toscano Franci IGP Extra Virgin Olive Oil is made with hand-picked olives from the hills according to the Franci family traditions. The taste is fresh and clean, initially with a slightly sweet flavor, making it a great addition to soups, vegetables, legumes, meats, bruschetta, salads, and medium-flavored fish.

Lungarotti. Hailing from the Umbrian hillside, this DOP oil is best paired with bruschetta, tomato sauces, soups and legumes, grilled and steamed vegetables and various meat and poultry dishes.

Mandranova. Mandranova Cerasuola Oil has medium-fruity undertones along with hints of olive, hay, almond, and marjoram. It is slightly bitter in flavor followed by a hint of spice.

Mandranova. Mandranova Cerasuola Oil has medium-fruity undertones along with hints of olive, hay, almond, and marjoram. It is slightly bitter in flavor followed by a hint of spice.

Mandranova. The umbrella-shaped Biancolilla trees that flourish along Sicily's sunny coast bear the pale oval olives that create this medium fruity oil that pairs well with raw fish, shellfish, and vegetables.

Mandranova.The umbrella-shaped Biancolilla trees that flourish along Sicily's sunny coast bear the pale oval olives that create this medium fruity oil that pairs well with raw fish, shellfish and, vegetables.

Mandranova. The umbrella-shaped Biancolilla trees that flourish along Sicily's sunny coast bear the pale oval olives that create this medium fruity oil that pairs well with raw fish, shellfish, and vegetables.

Mandranova. Produced on the western coast of Sicily, Mandranova Nocellara Oil boasts a beautiful green color with golden hues, perfectly balanced and pungent, pairing well with raw fish, shellfish, and vegetables.

Mandranova. Produced on the western coast of Sicily, Mandranova Nocellara Oil boasts a beautiful green color with golden hues, perfectly balanced and pungent, pairing well with raw fish, shellfish, and vegetables.

Muraglia. Nestled in the southern province of Salento in the region of Puglia, the Muraglia family has produced Extra Virgin Olive Oil for over 80 years.

Olis Geraci. Vibrantly green, Geraci oil is fragrant and fresh, with a spicy and mildly bitter end note. Pairs well with vegetable crudité, and is a great finishing oil for soups, pasta, and roasted meats. Makes a beautiful gift for the olive oil lover in your life!

Olis Geraci.A DOP certified oil from the Valle del Belice, located within the province of Trapani in the southwestern part of Sicily. Made exclusively with hand-picked Nocellara del Belice olives, this unfiltered oil has hints of freshly ripped green leaves, a vibrant aroma, and a delayed, elongated peppery finish.

Ursini. A blend of Gentile di Chieti, Crognalegno, Leccino and Cucco olives, this extra virgin olive oil has a vibrant green color with strong grassy undertones and an assertive peppery finish. Try drizzled over raw or grilled vegetables or legume soups.

Acetaia Dodi.

Il Mongetto.

De Carlo.

Ponti.

Ponti.

De Carlo.

Le Tamerici.

Frantoi Cutrera.

Ponti.

Casa Oilala.

Riolfi.

Dalpian.

Frantoi Cutrera.

Dario Previdi.

Ponti.

Il Mongetto.

Le Tamerici.

Frantoi Cutrera.

Bibanesi.

Bibanesi.

Eataly.

Villa Manodori.

Roi.

Roi.

Il Mio Amerigo Vespucci' Balsamic.

Il Palagio.

Olis Geraci.

Acetomodena.

Frantoio Franci.

Frantoio Franci.

Roi.

Frantoio Franci.

Mandranova.

Mandranova.

Acetomodena.

Muraglia.

Acetaia Dodi.

Frantoio Franci.

Frantoi Cutrera.

Frantoi Cutrera.

Olearia San Giorgio.

Villa Manodori.

Silvi Sabina Sapori.

Tartuflanghe.

Tartuflanghe.

Tartuflanghe.

Russo.

Roi.

F.lli Pinna.

Mandranova.

Mandranova.

Mandranova.

Gonnelli.

De Carlo.

Frantoi Cutrera.

Frantoio Di Riva.

Ursini.

Ursini.

Oleificio Ranieri.

Monini.

Il Palagio.

Monini.

Olearia San Giorgio.

Coppini Arte Olearia.

La Selvotta.

Urbani.

Frantoi Cutrera.

Acetaia Paltrinieri.

Roi.

Frantoio Franci.

Mandranova.

Mandranova.

Acetomodena.

Muraglia.

Acetaia Dodi.

Frantoio Franci.

Frantoi Cutrera.

Olearia San Giorgio.

Villa Manodori.

Silvi Sabina Sapori.

Tartuflanghe.

Tartuflanghe.

Tartuflanghe.

Russo.

Roi.

F.lli Pinna.

Mandranova.

Mandranova.

Mandranova.

Gonnelli.

De Carlo.

Frantoi Cutrera.

Frantoio Di Riva.

Ursini.

Ursini.

Oleificio Ranieri.

Monini.

Il Palagio.

Monini.

Olearia San Giorgio.

Coppini Arte Olearia.

La Selvotta.

Urbani.

Frantoi Cutrera.

Acetaia Paltrinieri.

Roi.

Claudio Rosso.

Dinoabbo.

Niasca Portofino.

Roi.

Olearia San Giorgio.

Niasca Portofino.

Claudio Rosso.

Niasca Portofino.

Ursini.

Niasca Portofino.

Ranise.

Roi.

Urbani.

Urbani.

Antica Madia.

Niasca Portofino.

Ponti.

Agricola Del Sole.

Niasca Portofino.

Lidia's.

Lidia's.

Niasca Portofino.

Il Pastaio Di Gragnano.

Sabadi.

Mariangela Prunotto.

Mariangela Prunotto.

Valverbe.

Valverbe.

Afeltra.

Afeltra.

San Giuliano.

Antignano.

Ponti.

Monograno Felicetti.

Alce Nero.

Mariangela Prunotto.

Mariangela Prunotto.

Valverbe.

Alta Valle Scrivia.

Pisani & Pasta.

Pisani & Pasta.

Barilla.

Pisani & Pasta.

Cosi Com'e.

Felicetti.

Felicetti.

Hand-packed in a signature Eataly gift box, this collection includes: artichoke & truffles by Urbani, white truffles & mushroom by Urbani, risotto with truffle by tartuflanghe, cream of parmigiano reggiano with truffles by tartuflanghe, white truffle sauce by melchiorri, salt with white truffle by Urbani, parmigiano reggiano cream by tartuflanghe, mushrooms & truffle sauce by Urbani, choc with Alba truffles by tartuflanghe, matt tagliatelle by monograno, tagliatelle #19 with truffles by tartuflanghe, choc with black truffle by Urbani and a sweet truffles by torr Marti.

Urbani Red Pesto and Truffle sauce is a tomato-based pesto that is delicious with any type of Eataly pasta.

Revered as a decadent seasonal ingredient, the fresh summer truffle boasts earthy aromas and deep flavors. Trained truffle hunters can harvest these fragrant tubers in limestone terrains, oak woods, and pine woods only a few months each year. To highlight this flavorful ingredient into your summer dishes, grate on top of bruschetta, risotto, or pasta dishes. Please note that fresh truffle purchases are final and non-refundable. Fresh truffles do not qualify for promotional free shipping.

Revered as a decadent seasonal ingredient, the fresh summer truffle boasts earthy aromas and deep flavors. Trained truffle hunters can harvest these fragrant tubers in limestone terrains, oak woods, and pine woods only a few months each year. To highlight this flavorful ingredient into your summer dishes, grate on top of bruschetta, risotto, or pasta dishes. Please note that fresh truffle purchases are final and non-refundable. Fresh truffles do not qualify for promotional free shipping.

In other words: Urbani knows truffles, and their designer slicer proves it. Fashioned out of stainless steel, the Urbani Truffle Slicer ensures thin and even truffle slices. More ideal than using a knife, which often damages the prized ingredient, this slicer treats each truffle with the utmost care.

Urbani's sauce combines prized porcini mushrooms with pungent white truffles for a creamy and decadent dish. For a traditional Italian dish, pair with bruschetta, egg pasta, or grilled steak.

Urbani pairs aromatic white truffles with earthy mushrooms to create this flavorful White Truffles & Mushrooms Sauce. The ready-to-go sauce is an elegant addition to bruschetta, pasta, meat, and fish.

For this decadent dolce, Urbani pairs earthy black truffles with dark chocolate to create Chocolates with Black Truffles. An excellent gift, these chocolates pair well with an espresso for an afternoon treat or served with a robust red wine for an after-dinner dessert.

Urbani pairs earthy black truffles with meaty artichokes to create this flavorful Artichokes & TrufflesSauce. The ready-to-go sauce is an elegant addition to bruschetta, pasta, meat, and fish.

This Cream and Truffles Sauce combines black truffles with cream and Grana Padano cheese, so you can enjoy prized truffles all year round. This sauce is excellent paired with egg pasta.

This Tomato and Truffle Sauce combines the best Italian truffles, tomatoes, and ricotta cheese in a rich sauce, so you can enjoy prized truffles all year round. This sauce is perfect spread on toasted bread, simply added to your favorite pasta or lightly poured over grilled meat or fish.

A fusion of select Grey Guérande sea salt and earthy black truffles, these prized ingredients come together to create an aromatic and superbly flavored truffle salt. The color of the sea salt is derived from the fine clay in the salt flats where it is harvested while the black truffles are hunted in the heart of Italy. Try this salt with scrambled eggs, omelettes, creamy risotto, bruschetta, or atop a baked potato.

Porcini are a prized mushroom found in Umbria's Apennine Mountains. Simply soak these dried porcini in a mixture of milk and warm water and use them to enrich your next risotto.

Porcini are a prized mushroom found in Umbria's Apennine Mountains. Simply soak these dried porcini in a mixture of milk and warm water and use them to enrich your next risotto.

Urbani is the world leader in Italian truffles and these prized black bulbs are combined with mushrooms for a rich ready-to-go sauce perfect paired with Eataly's egg pasta.

Urbani hunts authentic truffles from the Apennine Mountains. This combination of decadent truffles and bright and basil creates a balanced sauce that's ready-to-go with any Eataly pasta.

Hunker down on a winter's night with this truffle and cream sauce expertly prepared by Urbani. Founded in 1850, they are the world leader in Truffles and bring treasured treats to your home table.

Urbani Red Pesto and Truffle sauce is a tomato-based pesto that is delicious with any type of Eataly pasta.

The mixture of precious white truffles from Alba, hazelnuts and white chocolate, create a very special sweet treat. Perfect for your afternoon cup of coffee.

Tajarin is a traditional egg pasta with rich golden strands. As a treasured product from the region of Piemonte, pair this pasta with White Truffle d'Alba for the ultimate indulgence.

The all-natural essence of the sought-after white truffle is combined with extra virgin olive oil to create this authentic white truffle olive oil. For an unforgettable final touch, add a few drops of the aromatic oil to pasta, rice, fish, or meat dishes.

The all-natural essence of the sought-after white truffle is combined with extra virgin olive oil to create this authentic white truffle olive oil. For an unforgettable final touch, add a few drops of the aromatic oil to pasta, rice, fish, or meat dishes.

A tasty combination of Spanish saffron from La Mancha and prized Italian truffles come together for a delightfully sophisticated dish. The high percentage of eggs in TartufLanghe’s pasta enhance the flavor of the truffle.

Served with porcini mushrooms and truffles 8.8 oz. A wonderful combination of two prized mushrooms: porcini and truffles. The high percentage of eggs in this pasta enhances the taste of the porcini mushrooms and of the truffles.

This completely hand-made tagliatelle has an extraordinary texture, a high percentage of truffle, and a high percentage of eggs which enhances the flavor of the truffle. Try this delicious pasta served with a simple brown butter sauce and sprinkled with parmesan cheese.

Olive tapenade is a wonderful Mediterranean sauce made predominantly with olives that are eaten as a spread on bread or crackers. It can also be used as a dressing for meat.

All you need to make a scrumptious risotto is water and TartufLanghe's Risotto with Porcini mushrooms and Truffles. The best part is that it's already seasoned perfectly with butter, cream and cheese, and delicious, easy and is sure to impress.

Polenta is a very traditional northern Italian dish made from corn flour. This polenta from TartufLanghe is ready to go - just add water and enjoy this delicious polenta already enhanced with porcini mushrooms, truffles, cream and butter.

Long and delicate strands that get their name from the Italian tagliare or to cut. Made with the prized Slow Food Presidium Otto File grain in the village of Antignano, Piemonte.

Roi’s Mosto extra virgin olive oil is buttery and slightly sweet. Perfectly suited in pesto, this olive oil adds an elegant finish to seafood, vegetables, pasta, and risotto.

This Barbeque feast features 6 Heritage Breed Hampshire Pork sweet sausages, 4 Prime Black Angus burgers, and 2 Prime Black Angus ribeyes. Just add the grill and you have the perfect summer meal.

Heritage breed Hampshire pork, prime black Angus beef, milk-fed veal, 3 lbs. Make the perfect meatballs with Pat LaFrieda's mix of chopped Hampshire pork, Prime Black Angus, and milk-fed veal.

Tender succulent frenched rib chops from milk-fed, humanely raised and group housed veal from Amish and Mennonite farms in Lancaster Pennsylvania.

Meaning hole of the bone in Italian, our osso buco comes from veal that is all natural, milk-fed and humanely-raised on Mennonite farms in Lancaster, Pennsylvania.

Heritage breed Hampshire pork, prime black Angus beef, milk-fed veal, 3 lbs. Make the perfect meatballs with Pat LaFrieda's mix of chopped Hampshire pork, Prime Black Angus, and milk-fed veal.

This Barbeque feast features 6 Heritage Breed Hampshire Pork sweet sausages, 4 Prime Black Angus burgers, and 2 Prime Black Angus ribeyes. Just add the grill and you have the perfect summer meal.

A crowd-pleasing tender and succulent cut, this Prime Black Angus Filet Mignon is barrel cut from the center of the tenderloin and best enjoyed grilled, roasted whole or sliced thin for Carpaccio.

Cut from the middle to rear section of the loin, this combination of Prime Black Angus NY Strip steak and filet mignon separated by the tell-tale T-shaped bone is perfect for grilling.

A tender cut next to the ribs, the Prime Black Angus Rib Eye, or Cowboy Steak, is delicious either slow-roasted (prime rib) or on the grill.

16 oz each. The greatest of New York steakhouses can be mimicked in your own kitchen with this Prime Black Angus boneless NY Strip Steak, a tender, center-cut sirloin cut.

Heritage breed Hampshire pork, prime black Angus beef, milk-fed veal, 3 lbs. Make the perfect meatballs with Pat LaFrieda's mix of chopped Hampshire pork, Prime Black Angus, and milk-fed veal.

Prime black Angus chopped beef boasts a coarse texture and is made with whole cuts, never any trimmings. Best enjoyed in meatloaf, rich meat sauces or simply as a burger.

Prime Black Angus Burgers allow you to be just like the top chefs of New York City by making your own signature Pat LaFrieda Burger.

This barbeque feast features 6 heritage breed Hampshire pork sweet sausages, 4 prime black Angus burgers, and 2 prime black Angus ribeyes. Just add the grill and you have the perfect summer meal.

Eataly's traditional hot Italian sausage is a great addition to your barbeques- grill whole.

Eataly's traditional sweet Italian sausage is a great addition to your barbeques - grill whole.

Heritage breed Hampshire pork, prime black Angus beef, milk-fed veal, 3 lbs. Make the perfect meatballs with pat lafrieda's mix of chopped hampshire pork, prime black angus, and milk-fed veal.

White sturgeon 250 grams per 8.75 oz. The white surgeon is found along the Pacific coast of North America, stretching from Baja up to Alaska. Made with 100% malossal, only 3% salt is added. Compact, firm, and consistent in texture, this caviar is buttery, elegant, and nutty with hints of fruit on the palate. With notes of amber, the caviar ranges from dark grey to jet black.

125 grams per 4.5 oz. Also known as “the Russian sturgeon,” the Oscietra is found originally around the Black Sea, Caspian Sea, and the Azov Sea. Made with 100% Malossal, only 3% salt is added. Smooth, firm, and consistent in texture, this caviar is persistently rich with a deep flavor of butter and hazelnuts. Occasionally black, the caviar ranges from dark grey to dark brown.

Royal, classic, tradition, and Siberian 4*28g. This four-pack of caviar comprises royal, classic, tradition, and Siberian caviar, all sourced according to sustainable methods from the Caspian sea to the Pacific coast. Compare the deep and varying flavors of caviar, adding a dash of decadence to any occasion.

4.5 oz. The White Surgeon is found along the Pacific Coast of North America, stretching from Baja up to Alaska. Made with 100% Malossal, only 3% salt is added. Compact, firm, and consistent in texture, this caviar is buttery, elegant, and nutty with hints of fruit on the palate. With notes of amber, the caviar ranges from dark grey to jet black

Royal, tradition and Siberian 3*28g. This three-pack of caviar comprises Royal, Tradition, and Siberian caviar, all sourced according to sustainable methods from the Caspian Sea to the Pacific Coast. Compare the deep and varying flavors of caviar, adding a dash of decadence to any occasion.

50 grams per 1.75 oz. Also known as “the Russian sturgeon,” the Oscietra is found originally around the Black Sea, Caspian Sea, and the Azov Sea. Made with 100% Malossal, only 3% salt is added. Smooth, firm, and consistent in texture, this caviar is persistently rich with a deep flavor of butter and hazelnuts. Occasionally black, the caviar ranges from dark grey to dark brown.

Royal, classic, tradition, and Siberian 4*10g. This four-pack of caviar comprises Royal, Classic, Tradition, and Siberian caviar, all sourced according to sustainable methods from the Caspian Sea to the Pacific Coast. Compare the deep and varying flavors of caviar, adding a dash of decadence to any occasion.

The White Surgeon is found along the Pacific Coast of North America, stretching from Baja up to Alaska. Made with 100% Malossal, only 3% salt is added. Compact, firm, and consistent in texture, this caviar is buttery, elegant, and nutty with hints of fruit on the palate. With notes of amber, the caviar ranges from dark grey to jet black.

This three-pack of caviar comprises Royal, Tradition, and Siberian caviar, all sourced according to sustainable methods from the Caspian Sea to the Pacific Coast. Compare the deep and varying flavors of caviar, adding a dash of decadence to any occasion.

The classic Siberian Caviar is found in the Azov Sea in southeastern Europe. Made with 100% Malossal, only 3% salt is added. Smooth, firm, and consistent in texture, this caviar is bold and full of flavor, lightly salted with aromatic hints of dried fruit. In color, it ranges from dark grey to pale brown.

28.5 Grams per 1 oz. Also known as “the Russian sturgeon,” the Oscietra is found originally around the Black Sea, Caspian Sea, and the Azov Sea. Made with 100% Malossal, only 3% salt is added. Smooth, firm, and consistent in texture, this caviar is persistently rich with a deep flavor of butter and hazelnuts. Occasionally black, the caviar ranges from dark grey to dark brown.

The White Surgeon is found along the Pacific Coast of North America, stretching from Baja up to Alaska. Made with 100% Malossal, only 3% salt is added. Compact, firm, and consistent in texture, this caviar is buttery, elegant, and nutty with hints of fruit on the palate. With notes of amber, the caviar ranges from dark grey to jet black.

The classic Siberian Caviar is found in the Azov Sea in southeastern Europe. Made with 100% Malossal, only 3% salt is added. Smooth, firm, and consistent in texture, this caviar is bold and full of flavor, lightly salted with aromatic hints of dried fruit. In color, it ranges from dark grey to pale brown.

This monocultivar oil is made only with the Ottobratico olive variety, which is indigenous to Calabria. Golden in color with a balanced flavor, the extra virgin olive oil is simultaneously acidic and peppery with an herbaceous, fruity finish. Drizzle this balanced oil crudo – raw – over every dish.

Made with the Bosana olive. Cold-pressed and decanted in different steel containers to purify naturally without the use of machines. Yellow - gold in color with balanced and elegant tones, delicious drizzled over fregola.

Produced in Val di Mazara, a town in southwestern Sicily, this olive oil’s unique characteristics have been certified DOP (Protected Designation of Origin), which indicates superior quality and guarantees the origin of the olives. The oil’s fruity flavor is balanced by notes of green tomato and a slightly sweet finish. Its delicate taste makes it perfect for drizzling over fresh vegetables and grilled fish.

The umbrella-shaped Biancolilla trees that flourish along Sicily's sunny coast bear the pale oval olives that create this medium fruity oil that pairs well with raw fish, shellfish and vegetables.

Matt spaghetti is a wholesome take on the classic, made with a strong and rich variety of durum wheat. The almost rough surface of the pasta perfectly picks up the sauce, making it a good pairing for a variety of textures.

This wholesome take on spaghetti is made with Cappelli, a variety of grain that has a rich, almost sweet flavor. For a traditional recipe, pair with tomato sauce.

Farro, or spelled, is an ancient grain that has a slightly nutty flavor and firm texture. The farro used in Monograno Felicetti's wholesome take on the classic spaghetti is rigorously selected in collaboration with sustainable producers.

These kamut tagliatelle are made from the highest quality of wheat, which has a relatively sweet aftertaste and many nutritional benefits. For a classic Italian dish, pair with tomato - meat sauce.

Tagliatelle is a long, flat cut of egg noodle made with fresh eggs and fine durum wheat semolina. Monograno Felicetti's tagliatelle pasta is delicate, light, and cooks in a flash.

Delicate and golden strands named from the Italian tagliare meaning to cut. Antica Madia makes each shape in the culinary capital of Alba, Piemonte with the highest quality semolina and eggs.

Longer and fuller than traditional spaghetti, Spaghettoni Lunghi Curva is rounded at the top. Pair with a seasonal vegetable or meat sauce for a traditional Italian meal - with a long twist.

This Essenza rice is an aromatic variety releasing a natural aroma that can be smelled in the fields during the ripening cycle, reminiscent of freshly-baked bread. To enjoy the complex flavors, pair the rice with butter or olive oil topped with Parmigiano Reggiano. It also makes a great base in any salad or bowl.

Arborio rice is a short-grain variety that is very high in starch to yield a perfectly creamy risotto that absorbs the flavor of the stock.

These whole wheat breadsticks are made with whole wheat flour and wheat flakes that are so tasty you won't realize they are so healthy.

The myrtle-leaf orange tree, or chinotto, is a Slow Food Presidia-cultivated fruit that grows in Savona, a province along the Ligurian Riviera. Combined with Lurisia’s mineral water, the sparkling soda is slightly more bitter than an orange with a tartness resembling a lime.

Baladin's Cedrata gets its distinct flavor and aroma from the Calabrian citron fruit. Made from the simplest ingredients - water, natural brown sugar, lemon juice, carbon dioxide and an infusion of the Diamante citron, Cedrata is a unique drink with an unmistakable taste.

A sparkling lemonade made with lemons from Tigullio, this beverage is neither too sweet nor too sour. The effervescence adds the perfect touch to make it an incredibly refreshing drink.

Lightly sparkling, Festivo Portofino is pleasantly bitter. The all-natural soda has a ginger base enriched with lemon juice and apple. On the palate, it yields notes of cedar, bitter orange, and vanilla.

250 ml. Lightly sparkling, Mandarinata is a pleasantly sweet and refreshing soda made from concentrated juice of mandarins of the Tigullio Gulf.

Cola is a red soda made with the kola nuts bought from the Kola Slow Food Presidium in Sierra Leone.

Aranciata is made from tart and sweet Gargano IGP oranges from the bays of the Adriatic Sea and mineral water from Lurisia.

A misleading name because this soft drink does not actually have ginger in it, Baldin's Ginger is flavoured with bitter and sweet oranges from Gargano PGI in Puglia, along with spices and vanilla giving it a distinctive aroma and flavour.

Spuma Nera, which translates to dark foam, may be considered the mother of chinotto. Slightly bitter yet subtly sweet, the infusion of myrtle-leaf, orange zest, and rhubarb has an unusual yet refreshing taste.

Aranciata is made from tart and sweet Gargano IGP oranges from the bays of the Adriatic Sea and mineral water from Lurisia.

Gazzosa is made from tart and sweet Sfusato lemons from the Amalfi coast and mineral water from Lurisia.

The myrtle-leaf orange tree, or chinotto, is a Slow Food Presidia-cultivated fruit that grows in Savona, a province along the Ligurian Riviera. Combined with Lurisia’s mineral water, the sparkling soda is slightly more bitter than an orange with a tartness resembling a lime.

Gazzosa is made from tart and sweet Sfusato lemons from the Amalfi coast and mineral water from Lurisia.

Pleasantly effervescent, sweet, and slightly sour, this soda dates back to 1956. Using the Diamante variety of citron from the southern region of Calabria and served in a bottle with a slightly rough surface, this vintage Italian soft drink is a refresher that you won’t forget.

The Slow Food Presidium Chinotto used by Lurisia in this tonic water add complex sour and bitter notes. Combined with water from Lurisia’s own Fonte Santa Barbara, the citrus flavor and bitter quinine make for a tonic that is truly Italian in essence.

La Via Del Te.

Valverbe.

Specially created for brewing at home, this 100% Arabica blend yields an amazing amount of crema with minimal effort. Let the fine flavor transport you to the Spanish Steps in Rome, where you step inside a small cafe for a quick shot of espresso.

The 100% Arabicas from the highlands of Central and South America delivers a highly aromatic and delicious cup of coffee. Enjoy in the morning with breakfast or as an afternoon pick-me-up.

Suitable for all coffee makers, Qualità Rossa is a full-bodied, rich blend that unites the taste of the finest Arabica coffees with the body of the best Robusta coffees. Enjoy in the morning with breakfast or as an afternoon pick-me-up.

The natural decaffeination process keeps this coffee's distinctive characteristics and full body unaltered. Ideal for espresso, the 100% Arabica blend is from Central America and boasts a sweet and fruity flavor.

Caffè Espresso is a 100% Arabica blend of the highest quality beans, which have been carefully selected and evenly roasted. Enjoy this excellent coffee in the morning with breakfast or as an afternoon pick-me-up.

Kilimanjaro is a crisp, fruity single-origin coffee made with 100% African Arabica beans, then medium-roasted by the Lavazza experts. Enjoy in the morning with breakfast or as an afternoon pick-me-up.

Dek coffee offers a well-balanced blend from Brazil and Asia. Enjoy in the morning with breakfast or as an afternoon pick-me-up.

Balanced and refined, Santa Marta is a single-origin coffee made with 100% Arabica beans from Columbia. Enjoy in the morning with breakfast or as an afternoon pick-me-up.

Lavazza's first single-origin coffee, Kafa Forest offers a rich roast profile full of honey, date, and cherry. The beans are sourced from sustainable farmers in the Kaffa region of Ethiopia, widely considered to be the origin point of coffee. Enjoy in the morning with breakfast or as an afternoon pick-me-up.

Sinfonico is a balanced blend of Arabica and Robusta beans with chocolate notes and a rich aroma. This dark coffee is slow-roasted, a process that combines lower temperatures with longer times to exalt coffee aromas and to preserve the beans’ integrity. This coffee is ideal for milk-based coffee recipes, such as cappuccino.

Armonico is slow-roasted, a process that combines lower temperatures with longer times to exalt coffee aromas and to preserve the beans’ integrity. This coffee is best enjoyed black to appreciate the velvety finish and subtle notes of hazelnuts.

Bold and aromatic, Tierra! Brazil is a medium-roast coffee that trends a little darker for sweeter, chocolatey notes in every cup. Certified sustainable by the Rainforest Alliance, each bag is sourced from farms in Brazil dedicated to improving their farming practices. Enjoy in the morning with breakfast or as an afternoon pick-me-up.

The Gran Selezione blend comes exclusively from Rainforest Alliance certified coffee farms. It is a premium Arabica blend with an intense flavor and a full-bodied taste. With origins in Brazil, Peru, Honduras, and Colombia, this dark roast contains chocolate undertones. Enjoy in the morning with breakfast or as an afternoon pick-me-up.

The start-stop roasting method used to create the Classico blend produces its rich flavor and signature intense aroma of dried fruits along. With origins in Brazil and Africa, this medium roast is full-bodied. Enjoy in the morning with breakfast or as an afternoon pick-me-up.

Gran Aroma Medium Roast is a balanced, highly aromatic blend of premium 100% Arabica beans with fragrant floral notes and a sweet flavor profile. With origins in Colombia and Brazil, this roast is smooth and aromatic. Enjoy in the morning with breakfast or as an afternoon pick-me-up.

8 oz. 100% sustainably grown coffee that provides a long lasting aroma with chocolaty notes. It is a combination of coffee grown in communities in Central and South America.

The slow traditional roasting of the finest varieties of Arabica give this coffee a sweet flavor and rounded aroma. The medium grind of this coffee makes it best used for Drip Coffee Makers.

BARATTI & MILANO.These giandujotti are made of layers of chocolate and hazelnut yielding a delicate flavor and remarkably creamy texture.

VENCHI.Dubledoni dark chocolates are made with a whole toasted hazelnut enclosed in a soft shell of gianduja and half covered with crunchy chocolate.The rich, intense flavors are perfect for hazelnuts lovers.

URBANI.The mixture of precious white truffles from Alba, hazelnuts and white chocolate, create a very special sweet treat. Perfect with your afternoon cup of coffee.

VENCHI.This dark chocolate spread is made with all-natural criollo cocoa, which is the rarest and most expensive variety and represents only 5% of all cocoa grown worldwide.Spread this rich treat over crackers, toast, or biscotti for a sweet afternoon pick-me-up.

CAFFAREL.The now iconic gianduja spread is a harmonious mix of cocoa blended with traditional hazelnut paste in each jar.Spread over toast, cookies, and cakes; pair with fruit; or simply scoop with a spoon.

BODRATO.Bodrato is one of the most artisanal chocolate producers in the northwestern region of Piemonte.

BODRATO.The flavor of rich dark chocolate is intensified by luscious espresso cream. A perfect treat for any chocolate or coffee lover!

GIRAUDI.Tuono almonds from Sicily beautifully adorn this milk chocolate bar produced by the artisanal chocolatier Giraudi.

LEONE.This chocolate hazelnut spread is made with IGP hazelnuts from Piemonte and comes in a sleek tube so you can simply squeeze and spread!

GIRAUDI.These delicious dragées from Giraudi are made from toasted pistachios from the Sicilian town of Bronte and then covered in decadent dark chocolate.

GIRAUDI.Giraudi uses toasted Cuban Caracolillo coffee in grains that are then covered in dark chocolate to make these delicious crunchy dragées.

VENCHI.This milk chocolate gianduja bar is made with whole IGP-certified Piemontese hazelnuts.Enjoy with espresso for an afternoon pick-me-up or savor with red wine for a late-night dessert.

ANTICA TORRONERIA PIEMONTESE.An excellent example, their Sweet Mixed Truffles Bag is filled with an array of confections that offer a taste of Piemonte’s time-honored dolce tradition.This fashionably wrapped bag makes a perfect gift for your favorite sweets lover (who may even be you!)

ANTICA TORRONERIA PIEMONTESE.Sweet and crunchy, this honey and almond brittle, or "croccante" in Italian, is made with just a few simple, high-quality ingredients.Enjoy anytime for a rich, nutty treat.

VENCHI.A symbol of celebration, this "cigar" contains a rich center of intense, roasted chocolate covered in a thick layer of dark chocolate. The tradition of chocolate cigars dates to the late 1800s as an alternative to the tobacco variety after dinner. Pair this cigar with a deep red wine or your favorite amaro.

VENCHI.Cremino is a traditional chocolate bar made up of creamy layers: white chocolate and almond paste are sandwiched between two layers of milk chocolate gianduja, in which only Piedmont hazelnuts are used.

CAFFAREL.This milk chocolate bar is made with the finest natural ingredients.Enjoy the smooth flavors of Italian chocolate at any time.

BABBI.Babbi Chocolate Spread is made with the highest quality chocolate steeped in hazelnuts roasted in-house. With the complex notes of chocolate and hazelnuts, the spread is excellent drizzled over toast, gelato, and fruit.

PERUGINA.Say "I Love You" the Italian way! The Baci 5-oz. bag is perfect for a romantic night out, a picnic in the park, or your desk drawer. Bring the beauty of Baci with you!

PERUGINA.In celebration of their 90th anniversary, the master chocolatiers at Perugina created a white chocolate version to accompany the beloved dark chocolate version. A creamy, vanilla-scented coat of white chocolate envelops the traditional Baci filling of gianduja and hazelnuts, and is a delicious twist on a much-loved classic!

VENCHI.Celebrating Italy’s capital city, Venchi’s dark chocolate “Roma” bar is made with 56% criollo cocoa and natural vanilla.Enjoy with an espresso for an afternoon pick-me-up or savor with a deep red wine for a late-night dessert.

VENCHI.This pure extra dark chocolate bar is made with 75% cocoa beans, all sourced from Central and South America.The dark chocolate’s low acidity pairs perfectly with espresso or deep red wine.

VENCHI.This extra dark chocolate bar is made with 85% cocoa beans, all sourced from Central and South America.The low acidity pairs perfectly with espresso or deep red wine.

VENCHI.Celebrating Piemonte's capital city, Venchi’s dark chocolate “Torino” bar is made with 56% criollo cocoa and natural vanilla.Enjoy with an espresso for an afternoon pick-me-up or savor with a deep red wine for a late-night dessert.&nbsp

PERUGINA.Hugged by a love note, these Baci are made with luscious gianduja, hazelnuts, and milk chocolate. Savor these sweet treats on your own, or give it to a loved one.

SABADÌ.This flavorful pumpkin seed chocolate bar is made with cold-processed organic chocolate paired with pumpkin seeds, nutmeg, and ginseng.Sabadì has playfully named the artistically packaged bar “Ottimismo,” or optimism: the belief that good things will happen in the future.

SABADÌ.In this line of chocolates, Sabadì has playfully named this artistically designed bar “Bellezza,” or “beauty.” The goal: is to please the aesthetic senses, from sight to taste.The cold-processed organic chocolate bar is made with chia seeds, linseeds, hemp seeds, and extracts of carrot and bilberries.

DONNA ELVIRA.Donna Elvira is a Sicilian chocolatier known for her bean-to-bar chocolates, crafted with centuries of history and pure ingredients, in addition to her marmalades and jams acclaimed by the Slow Food Presidia.Typical of Modica, Sicilia, this Modica chocolate with cinnamon is characterized by an original recipe that gives the chocolate a uniquely grainy texture.The bar is an official protected by the Slow Food Presidium.

SABADÌ.Sabadì is dedicated to using only the finest raw materials in making their chocolate. The company uses a cold-grinding process to preserve all the nutritional and aromatic properties of the cocoa.Named Tato, this milk chocolate bar is made with cold-processed organic chocolate.Enjoy for a sweet treat anytime and anywhere.

ERNESTO BRUSA.Master confectioner Ernesto Brusa became popular in his hometown Varese and throughout the rest of Lombardia in the 1930s, thanks to his take on the region’s traditional sugar-coated almonds. Today, his sweets company is run by his family following the same recipes. The finest black cherries from the Italian countryside are covered in the highest quality dark chocolate.An excellent gift, these decadent cherries make delicious bite-sized treats throughout the day.

BARBERO.Founded in Asti, Piemonte in 1883, the Barbero family is famous for its torrone, Italy’s answer to nougat.The town of Asti recently received a DOP distinction, protecting the true origin of authentic torrone. This classic crunchy torrone is coated in layers of choice chocolate.

VENCHI.In early 1878, artisanal chocolatier Silvano Venchi opened his own chocolate shop in his hometown of Torino. With just two bronze cooking pots and a passion for chocolate, he combined regional recipes and the finest natural ingredients to create his confections. Today, Venchi is celebrated across the world for their high-quality chocolates.This extra milk chocolate bar is created from a blend of Amazon cocoa beans sourced from Central and South America.Enjoy with espresso for an afternoon pick-me-up, or savor with red wine for a late-night dessert.

SABADÌ.With its distinctive red rind, rich in essential oils and bright citrus aroma, the flavor of the rare Sanguinello orange from Sicily is a beautiful accompaniment to earthy, organic dark chocolate.

SABADÌ.Sabadi is dedicated to using only the finest raw materials in making their chocolate. The company uses a cold-grinding process to preserve all the nutritional and aromatic properties of the cocoa.Cioccolato di Modica, or Modica Chocolate, is an official Traditional Agricultural Product of Italy, which is also protected by a Slow Food Presidium. This specialty chocolate is typical of Modica, Sicilia, and is characterized by an original recipe that gives the chocolate a uniquely grainy texture. The classic combination of cinnamon and chocolate is elevated by the ingredients: organic Modica chocolate paired with organic cinnamon grown in the spice gardens of Sri Lanka, where a less pungent and very sweet variety of rare cinnamon grows.

SABADÌ,The combination of the wonderfully grainy texture and sweet flavor of Modica chocolate pairs perfectly with the spicy kick of organic peperoncino, or chili pepper, from the spice gardens of Sri Lanka.

SABADÌ.Sabadì is dedicated to using only the finest raw materials in making their chocolate. The company uses a cold-grinding process to preserve all the nutritional and aromatic properties of the cocoa.Cioccolato di Modica, or Modica Chocolate, is an official Traditional Agricultural Product of Italy, which is also protected by a Slow Food Presidium. This specialty chocolate is typical of Modica, Sicilia, and is characterized by an original recipe that gives the chocolate a uniquely grainy texture. This 64% dark chocolate bar is made with organic, fair trade cocoa combined with organic Sarawak white pepper for a uniquely spicy and sweet experience

SABADÌ.Hand harvested sea salt from Trapani, a province in western Sicily, is known for its abundance of nutrients and subtle mineral flavor. It provides a remarkable contrast to the sweet, bold flavor of traditional Modica chocolate.

T'A MILANO.T'a Milano is named for the initials of its founders, Tancredi and Alberto Alemagna, brothers who come from a family rich in the art of chocolate.This Grand Cru Dark Chocolate Bar with Ginseng offers delicate, sweet notes of the finest Venezuelan cocoa beans, paired perfectly with energetic ginseng.Enjoy this treat during your next coffee break.

T'A MILANO.The T'a Milano family tradition of chocolate dates back to the early 20th century, when Gioacchino Alemagna was an assistant in an artisanal chocolate shop. Only a few years later, after World War I, he followed his passion to a success that characterized the history of Italian sweets. Today, the family-run company continues to produce the highest quality chocolate.This Dark Chocolate Bar with Raspberry is a seductive blend of real raspberry with 66% dark chocolate created from selected best Grand Cru beans.Enjoy with espresso for an afternoon pick-me-up or savor with red wine for a late-night dessert.

GOLOSI DI SALUTE.Luca Montersino, the founding pastry chef of Eataly, uses small amounts of sugar and alternative ingredients to produce dolci that not only taste better but are better for you. His line of sweets, Golosi di Salute, uses no hydrogenated fat, no preservatives, no artificial coloring, and no over-refined ingredients.This dark chocolate bar is made with 72% of the highest quality cocoa.Enjoy with espresso for an afternoon pick-me-up or savor with red wine for a late-night dessert.

DOMORI.A new creation from Domori, the Cherry Dragées are bite-sized sour black cherries covered with a delicate layer of Morogoro chocolate.

DOMORI.These Orange Dragées from Domori are delectable, bite-sized candied orange pieces that are then covered with a delicate layer of dark Morogoro chocolate.

DOMORI.Domori's new line of Dragées are the sheer definition of small indulgences. These coconut dragees are made from bite-sized pieces of coconut that are then covered in milk chocolate.

DOMORI.Domori's new line of Dragées are the sheer definition of small indulgences. These hazelnut dragéesare made from bite-sized hazelnuts that are then covered in milk chocolate.

DOMORI.A perfect pairing - coffee beans and dark chocolate. These dragées from Domori are made using illy coffee beans that are then covered in a delicate and delicious layer of extra dark chocolate.

GOLOSI DI SALUTE.Luca Montersino is Eataly's founding Pastry Chef and created his Golosi di Salute (literally translating to gluttons for health) shop in Monticello d'Alba, Piemonte as a way to offer healthier pastry and confection experiences to consumers

MULINO BIANCO.Founded in Emilia-Romagna in 1974, Mulino Bianco is the voice of Italian tradition, shared across the world with their iconic line of sweet products. The bakery’s recipes honor the past in the present, represented by its namesake white windmill. This wholesome symbol represents the Italian countryside, stories passed on from the nonna, and the importance of simple, natural ingredients. Cocoa shortbread envelopes a creamy chocolate interior in these delicious heart-shaped Batticuori (in English, "heartthrobs). For a traditional Italian breakfast or snack, pair the delectable cookies with coffee or tea

MULINO BIANCO.Founded in Emilia-Romagna in 1974, Mulino Bianco is the voice of Italian tradition, shared across the world with their iconic line of sweet products. The bakery’s recipes honor the past in the present, represented by its namesake white windmill. This wholesome symbol represents the Italian countryside, stories passed on from the nonna, and the importance of simple, natural ingredients.Chocolate shortbread is filled with chocolate cream in these crunchy Chicche Cacao cookies.For a traditional Italian breakfast or snack, pair the delectable cookies with coffee or tea.

DOMORI.The Domori Lattesal, or milk chocolate with salt, is part of the D-Fusion series which combines decadent chocolate with unique ingredients. Domori uses fine milk chocolate made from Arriba cacao and Guérande sea salt which is seamlessly melted into the chocolate itself.

VENCHI.In early 1878, artisanal chocolatier Silvano Venchi opened his own chocolate shop in his hometown of Torino. With just two bronze cooking pots and a passion for chocolate, he combined regional recipes and the finest natural ingredients to create his confections. Today, Venchi is celebrated across the world for their high-quality chocolates.This mini extra dark chocolate bar is made with 85% cocoa beans, all sourced from Central and South America.The low acidity pairs perfectly with espresso or deep red wine.

MONDO DI LAURA.Inspired by the cookies of northern Europe, travel-loving pastry chef Laura Raccah created Mondo di Laura, a line of handmade cookies with high-quality Italian ingredients. Each intriguing recipe is made through tradition, but flavors are created with innovation.When inventing these chocolate and vanilla cookies, Laura was inspired legendary Aunt Giuly. Crumbly and delicious, the resulting treats are infused with vanilla and studded with chocolate chips. And there’s more: the cookies happen to be kosher and vegan, making them a wholesome choice for your afternoon espresso.

LOACKER.The intense, bittersweet flavor of the finest extra-dark chocolate leads you to delicious roasted hazelnut, impossibly thin, crispy wafers – all covered in rich, velvety dark chocolate cream. Share this darkly seductive confection with someone you love.

LOACKER.The intense, bittersweet notes of the finest dark chocolate meet crisp wafers in glorious harmony, accompanied by a layer of the smoothest dark chocolate cream and a delicate hint of orange: every palate's Ode to Joy.

SORELLE NURZIA.This soft chocolate torrone is covered in milk chocolate and is irresistibly delicious! Although torrone is traditionally eaten during the holidays, you'll want this all year round.

SORELLE NURZIA.Sorelle Nurzia changed the game of torrone production by introducing soft torrone. This soft white torrone is covered in delicious dark chocolate.

LOACKER,Loacker’s light, crispy bite-sized wafers embrace two luscious layers of chocolate cream. For a delicious snack at any time, enjoy this mouth-watering morsel wherever you are. Loacker’s resealable bag of at least 65 delicious bites keeps the quadratini fresh down to the last crunch.

LOACKER.Loacker’s light, crispy bite-sized wafers embrace two luscious layers of dark chocolate cream. For a delicious snack at any time, enjoy this mouth-watering morsel wherever you are. Loacker’s resealable bag of at least 65 delicious bites keeps the quadratini fresh down to the last crunch.

LOACKER.Discover peaks of pleasure with this dark chocolate confection. Dedicated to those with refined palates, Loacker’s Fondente is made with only the finest dark chocolate and cocoa enveloped by light, crispy wafers. A staple for chocolate lovers, Loacker’s decadent confection is for the sweetest, relaxing moments, perfect for family, visitors, or on your own.

LOACKER.Loacker’s light, crispy bite-sized wafers embrace two luscious layers of chocolate cream. For a delicious snack at any time, enjoy this mouth-watering morsel wherever you are. Loacker’s resealable bag of at least 25 delicious bites keeps the quadratini fresh down to the last crunch.

LOACKER.Loacker’s light, crispy bite-sized wafers embrace two luscious layers of dark chocolate cream. For a delicious snack at any time, enjoy this mouth-watering morsel wherever you are. Loacker’s resealable bag of at least 25 delicious bites keeps the quadratini fresh down to the last crunch.

PERUGINA.This two-piece set of "baci" or "kisses" in Italian is meant to be savored and is a delicious reminder that of life's simple pleasures. Each bacio is made with luscious gianduja, hazelnuts, dark chocolate, and hugged with a love note.

AMARELLI.Flavored with the natural aroma of anise, these liquorice are packaged in a beautiful reusable tin.

LEONE.Careful selection of plant essences, extracts and the use of various herbs enhance the refreshing fruit and herbal fragrances bursting out of this petite Leone for Eataly Pastilles tin.

LEONE.For more than 150 years, Pastiglie Leone has been producing pastille candy using traditional bronze molds and high-quality ingredients in Torino, Italy. Amalfi lemons date back to ancient Roman times, and images of lemon trees very similar to the Sfusato variety appear in the ruins of Pompei. Juicy, acidic and intense, these candies are reminiscent of a traditional limoncello.

LEONE.Leone orange pastilles are fragrantly flavored candies made with essential oils of oranges and natural coloring; they are also gluten free and low in calories. Pastilles are meant to be dissolved on the tongue. Despite their appearance, they aren’t chalky at all, and dissolve surprisingly smoothly in your mouth.

LEONE.The delicate aroma of orange blossom come in a small box wrapped in old-fashioned paper and sealed with a gold sticker. These small delights are produced through a careful selection of essences, extracts and flavors, so as to bring out the fragrance and scent of the different flavors.

LEONE.Absinthe, the symbolic liqueur of the Belle Epoque, is the inspiration behind these candies made by famed Italian confectioner Pastiglie Leone. These small delights are produced through a careful selection of essences, extracts and flavors so as to bring out the fragrance and scent of the different flavors.

AMARELLI.The stories of the Amarelli family and licorice are intertwined. Since 1500, in the southern Italian region of Calabria, the family has been extracting the sweet flavor from the root of the Glycyrrhiza glabra plant.Red licorice, or spezzatine, are small, slightly rounded and crunchy bits of pure licorice with a strong, long-lasting taste.The therapeutic and healing properties and distinctive flavor and aroma of licorice have been prized for over 5,000 years. Enjoy as a sweet break in your day.

ERNESTO BRUSA.Master confectioner Ernesto Brusa became popular in his hometown Varese and throughout the rest of Lombardia in the 1930s, thanks to his take on the region’s traditional sugar-coated almonds. Today, his sweets company is run by his family following the same recipes. The finest black cherries from the Italian countryside are covered in the highest quality dark chocolate.An excellent gift, these decadent cherries make delicious bite-sized treats throughout the day

ALBERGIAN.Albergian started in 1908 as a small hotel in the northwestern region of Piemonte, serving its guests house made jams and honeys. Today, they use the same recipes and ingredients to make their all-natural products.These blueberry candy drops come from nature and goodness, blending a harmony of natural flavors and aromas.Enjoy anytime for a sweet taste of Italy on the go, or give as a unique culinary gift.

ERNESTO BRUSA.Master confectioner Ernesto Brusa became popular throughout his hometown Varese and the rest of Lombardia in the 1930s, thanks to his take on the region’s traditional sugar-coated almonds.To make these green almond confections, premium nuts are toasted and coated in a fine layer of sugar.Give these treats as a unique gift, or enjoy them yourself for a sweet treat anytime

ERNESTO BRUSA.Master confectioner Ernesto Brusa became popular throughout his hometown Varese and the rest of Lombardia in the 1930s, thanks to his take on the region’s traditional sugar-coated almonds.Today, the company’s white almond confections are made following his original recipe, toasted and covered with a fine layer of sugar.Give these treats as a unique gift, or enjoy them yourself for a sweet treat anytime.

ANTICA TORRONERIA PIEMONTESE.Since 1885, Antica Torroneria Piemontese has been headed up by ever-evolving artisans that create pastries and treats inspired by the IGP Piemontese Hazelnut. Sweet and crunchy, this honey and almond brittle, or "croccante" in Italian, is made with just a few simple, high-quality ingredients.Enjoy anytime for a rich, nutty treat.

EATALY.From juicy red currant pearls to delicate pops of orange blossom flavor, Leone's Candy Originals are the signature of this esteemed Piemontese producer. Accompanied with a golden tube of hazelnut spread made from IGP hazelnuts, this assortment is representative of Leone's delicious attention to quality for over 150 years.

ANTICA TORRONERIA PIEMONTESE.The perfect gift set for the sweets lover who wants to try it all--Antica Torroneria is a premiere producer from Piemonte in the northwest of Italy and this selection represents their flagship products.

LEONE.The Leonsnella line of Leone candies are made with all-natural sweeteners and are safe for diabetics. They are also endorsed by Toothfriendly International, so they wont promote cavities! These blueberry candies are so good you cant eat just one!

BARATTI & MILANO.Delicate fresh flavors abound in these Baratti E Milano mixed fruit gelees, made using real fruit juices and natural extracts.

AMARELLI.This retro-style, reusable tin is full of little pieces of pure black liquorice and natural mint flavor. The mint flavoring naturally complements and softens the intense liquorice flavor.

AMARELLI.Liquorice that dates back as far as 1731, Bianconeri means “black and white.” Each piece of black liquorice is coated in white vanilla mint.

AMARELLI.These small morsels are slightly rounded, crunchy bits of pure licorice with a strong and bitter, long-lasting taste. They come in a beautiful, bright red, reusable tin.

AMARELLI.Calabrian liquorice is considered some of the best in the world and Amarelli is one of the most recognized producers. These small morsels are slightly rounded, crunchy bits of pure licorice and come in a beautiful, reusable tin.

MIELI THUN.Over the past century, Mieli Thun has harvested nectar from local bees that pollinate nearby flowers. The resulting selection of honey captures the pure fragrance and flavor of the hills, forests, and pastures of Italy. Produced in summer, the Eucalyptus Honey has a strong aroma with notes of licorice and smoke.

MIELI THUN.Miele Thun's Acacia honey sourced from Italian Acacia flowers is a delicate and much sought-after light straw-yellow colored honey with undertones of sugared almond and vanilla.

MIELI THUN.Miele Thun's French Honeysuckle Honey produced in Cosenza, Calabria is a crystallized honey that varies in color from wax-white to ice-white. With hints of flowers and herbs, it is delicately sweet.

MIELI THUN.Mieli Thun's Forest Honeydew Honey has a distinctive dark amber color and has a marked aroma of spices like black pepper, juniper berries and cloves. Produced between July and August, it is not as sweet as other variations and has a notable melted brown sugar aftertaste.

MIELI THUN.Mieli Thun's Linden Blossom Honey is produced in the Valsugana-Trento region of Italy at the end of June. It has a golden yellow to amber color.Noted for its fresh scent, which is reminiscent of the linden flower, it possesses an intense flavor of fresh, slightly minty spices. Its taste is medium-sweet and very long, with fresh walnut tones and a delicately bitter aftertaste.

MIELI THUN.Produced between the end of June and the first half of July from wild mountain chestnut flowers, this Italian Chestnut honey is extraordinarily versatile and is the richest in minerals. Amber colored, it has an aromatic, herbal and pungent aroma with a slightly bitter and tannic aftertaste.

MIELI THUN.Miele Thun's Orange, also known as "arancio", honey is clear-colored varying from straw yellow to white or light beige with a fragrance reminiscent of orange blossoms, honeysuckle flowers and notes of hawthorn and melon.

Experience the flavor of freshly-picked fruit from the hills of Liguria, a seaside region in Italy. Niasca Portofino’s jams are made with high-quality fruit sourced from private residences and small farms in the hills of Portofino and the nearby Gulf of Tigullio in the region Liguria.

Spread the jam over toast for a wholesome breakfast or snack, or enjoy with goat cheese for a traditional Sicilian antipasto.

Spread the jam over toast for a wholesome breakfast or snack, or enjoy drizzled over gelato for a sweet dessert.

Enjoy on the side of a cheese plate, spread over crackers, or for a twist on your next panino.

Their black cherry jam is made with hand-selected fruit harvested at the peak of ripeness. Enjoy on the side of a cheese plate, spread over crackers, or for a twist on your next panino.

Made with no sugar, just the natural sweetness of the fruit, this strawberry compote is made with 100% fruit. Enjoy as a topping over gelato, cake, or another dessert — or go savory and enjoy with lamb chops.

Spread the jam over toast for a wholesome breakfast or snack, or enjoy drizzled over gelato for a sweet dessert.

Sweet preserves with your favorite creamy cheeses.

This rare apricot jam is made from apricots collected from private residences and small farms from the hills of Portofino and the nearby Gulf of Tigullio. Try it at breakfast on toasted bread or for a snack that includes the full flavor of summer.

Niasca Portofino’s rare apricot jam is made from apricots collected from private residences and small farms from the hills of Portofino and the nearby Gulf of Tigullio. Try it at breakfast on toasted bread or for a snack that includes the full flavor of summer.

Carefully selected figs from private residences and small farms in the hills of Portofino along the Gulf of Tigullio are used to make this delicious fig jam. Spread the delicious jam over toast for a wholesome breakfast or snack, or drizzle over gelato for a sweet dessert.

Carefully selected figs from private residences and small farms in the hills of Portofino along the Gulf of Tigullio are used to make this delicious fig jam. Spread the delicious jam over toast for a wholesome breakfast or snack, or drizzle over gelato for a sweet dessert.

This delicious orange jam is made from freshly-picked ripe oranges grown on the premises of the Niasca Portofino grounds. Try it at breakfast or as a snack on toasted bread, or together with fresh or medium-aged cheeses for an aperitif or a truly elegant dish.

This delicious orange jam is made from freshly-picked ripe oranges grown on the premises of the Niasca Portofino grounds. Try it at breakfast or as a snack on toasted bread, or together with fresh or medium-aged cheeses for an aperitif or a truly elegant dish.

This lemon jam is made with freshly-collected lemons right from the Niasca Portofino Villa Prato. Try it at breakfast on toasted bread, or as a filling for fragrant cakes and tarts, or even with spicy and aged cheeses.

This lemon jam is made with freshly-collected lemons right from the Niasca Portofino Villa Prato. Enjoy the jam spread over toast or with creamy cheeses.

Each jar of Agrimontana's orange jam consists of 70% Sicilian oranges picked at the height of ripeness; a magnificent addition to toast, yogurt or as a filling for pies and cakes.

Each jar of Agrimontana's Wild Cherry Extra Preserve consists of 70% cherries picked at the height of ripeness under the Emilia Romagna sun! A truly magnificent addition to toast, yogurt or as a filling for pies, cakes and trifles.

Sweet with an unmistakable tartness, these amarena cherries preserved in syrup are perfect slathered over a hefty scoop of creamy gelato, blended with yogurt for a breakfast treat, or for the mixologist creating classic cocktails requiring a time-honored garnish.

Sweet with an unmistakable tartness, these amarena cherries preserved in syrup are perfect slathered over a hefty scoop of creamy gelato, blended with yogurt for a breakfast treat, or for the mixologist creating classic cocktails requiring a time-honored garnish. The iconic blue and white packaging is unmistakable and makes this product an ideal and versatile gift!

Made with regional ingredients, this cheese condiment set includes orange marmalade, quince and pear jam, fig jam, and grape mostarda. This set is the perfect addition to the cheese platter at your next party.

A delicious combination of plum and ginger.

Sweet and tart Pink Grapefruit Jam.

Apricot Extra Jam features only the highest quality fruit, picked at the best possible time, and preserved with a homemade recipe. All "extra" jams and preserves are made with pure fruit, sugar cane, and lemon juice - without any added colors, flavorings, or preservatives.

Sweet with an unmistakable tartness, these amarena cherries preserved in syrup are perfect slathered over a hefty scoop of creamy gelato, blended with yogurt for a breakfast treat, or for the mixologist creating classic cocktails requiring a time-honored garnish.

Le Tamerici started off as a cooking school and now preserves fruit and vegetables to create Italian condiments. This jelly is made with sweet Vino Passito IGT from Sicily and is delicious paired with fresh cheeses or with fresh fruit like strawberries.

Filled with ripe figs, this versatile jam can be paired with cheese or simply spread on Eataly bread as an ideal Italian breakfast.

Sciavuru means fragrance in Sicilian dialect and Scyavuru black fig jam lives up to its name, boasting an elegant unique flavor; each jar is made up of 65% fruit and pairs well with cheese.

La Cicogna preserves its fruit at peak freshness and masterfully blends the strong taste of mustard and the sweet flavor of fruit. This fig spread is great paired with cheeses like gorgonzola piccante.

Prunotto Mariangela is a family farm in the heart of the gastronomic landscape of Le Langhe, Piemonte. All of the produce used is 100% organic and this spread is made from the pale-green Moscato grape. It is subtly sweet and fruity, delicious paired with aged cheeses or as a topper for your yogurt and gelato.

Agrimontana's tasty chestnut cream infused with vanilla contains almost 50% chestnuts per jar, and is best enjoyed mixed in yogurt, as an icing for a layered cake, or as a topping for your gelato.

This dark chocolate spread is made with all-natural criollo cocoa, which is the rarest and most expensive variety and represents only 5% of all cocoa grown worldwide. Spread this rich treat over crackers, toast, or biscotti for a sweet afternoon pick-me-up.

Gianduja spread is a harmonious mix of cocoa blended with traditional hazelnut paste in each jar. Spread over toast, cookies, and cakes; pair with fruit; or simply scoop with a spoon.

Made with no sugar, just the natural sweetness of the fruit, this strawberry compote is made with 100% fruit. Enjoy as a topping over gelato, cake, or another dessert — or go savory and enjoy with lamb chops.

Black cherry jam is made with hand-selected fruit harvested at the peak of ripeness. Enjoy on the side of a cheese plate, spread over crackers, or for a twist on your next panino.

Fig jam is sweet and aromatic with a great texture. Enjoy on the side of a cheese plate, spread over crackers, or for a twist on your next panino.

Cherry “extra” jam features only the highest quality fruit, picked at the peak of ripeness. All extra jams and preserves are made with pure fruit, sugar cane, and lemon juice - without any added colors, flavorings, or preservatives. Spread the jam over toast for a wholesome breakfast or snack, or enjoy drizzled over gelato for a sweet dessert.

Using the best apricots from Sicilia, this apricot jam boasts intense flavor and beautiful color. Spread the jam over toast for a wholesome breakfast or snack, or enjoy with goat cheese for a traditional Sicilian antipasto.

Babbi Pistacchio Cream hails from the gastronomic epicenter of Emilia Romagna. Its salty sweet perfection is a mouthwatering addition to breads and cakes.

Babbi Chocolate Spread is made with the highest quality chocolate steeped in hazelnuts roasted in-house. With the complex notes of chocolate and hazelnuts, the spread is excellent drizzled over toast, gelato, and fruit.

Babbi hazelnut spread is a tasty mix of house roasted hazelnuts and accents of sweet chocolate; it's an excellent topper for toast or gelato, or as a dip for bananas, strawberries, and other fruits.

Carefully chosen chocolate and Piemontese IGP hazelnuts make this Sugar-Free Gianduja Chocolate Cream perfect for a healthy, sweet snack. Spread it on a slice of bread for a sweet morning pick-me-up, or dunk your biscotti in it for an afternoon energy boost.

This chocolate hazelnut spread is made with IGP hazelnuts from Piemonte and comes in a sleek tube so you can simply squeeze and spread.

Housemade mozzarella, tomato, and basil.

Cremini mushrooms, housemade mozzarella, provolone DOP, and parsley.

Ferrarini prosciutto di parma DOP aged 14 months, housemade stracciatella, cherry tomatoes, and arugula.

Giorgio’s spicy soppressata, tomato, COOP fontina DOP, and parsley.

Eggplant, tomato, housemade mozzarella, Parmigiano Reggiano ® DOP, and basil.

Housemade mozzarella, pecorino romano DOP, black pepper, and basil.

Extra virgin olive oil, kosher salt, tomatoes, oregano, and basil.

Sweet Italian sausage, tomato, yellow and green peppers, onions, and crushed red pepper.

Prosciuttto cotto, red pepper, flakes, chives, housemade, mozzarella, extra virgin olive oil.

Espresso soaked rice sponge cake, mascarpone cream, and cocoa powder.

Espresso soaked rice sponge cake, mascarpone cream, and cocoa powder. Serves 3 people.

Cream custard, salted caramel, and almond cookies. Contain nuts.

Classic chocolate chip cookie with a touch of sea salt.

12 fl oz.