August Bread of the Month
Rustic Italian Round bread

A traditional Italian bread that's crusty on the outside, yet soft and slightly sweet on the inside. Delightful with dinner or just to dip in full-flavored olive oil.
$3.50/ea.

Special Bread Bakes
Green Olive Paesano bread — 8/17 & 8/18
A chewy loaf of cornmeal crusted Paesano bread with savory green olives. Late afternoon bake.
Focaccia bread with local tomatoes and fresh mozzarella — 8/25 & 8/26
Our garlic and olive oil focaccia bread topped with fresh local tomatoes from Cornman Farms in Dexter, Fresh Mozzarella from Zingerman's Creamery and our own fresh basil pesto. Very early morning bake.

Hand-Sliced Prosciutto di Parma

From a time before mechanical slicers. Herb Eckhouse makes his own American prosciutto but he's so crazy about hams he also imports this Italian Classic. Aged for more than two years, this nutty salty meat comes from pigs fattened on the whey left over from making parmigiano-reggiano. Hand slicing these hams is a minor art form. We're happy to do it for you.

Not your usual suspect. From Paul Bertolli who first rose to fame as Chef at Alice Waters' Chez Panisse. Nostrano means "ours" in Italian, and when applied to cooking suggests something is homemade and close to the heart. This salami is unique in our line up. It jumps out at you, full of salt and garlic and spice and wine.

Every morning one of us gets to stick his or her hands into nearly boiling water to melt and stretch our mozzarella curd into soft and milky balls that are perfect for slicing with your market fresh tomatoes. A just picked tomato, a bespoke mozz ball, fresh basil. All you need is some 30 year old balsamic...

The cheese we almost lost. When Giancario Russu of Il Foiorino sent us samples of this raw milk sheep cheese we thought they would never appear. Several anxious months later the wheels finally arrived. It was worth the wait. They only make this cheese in the spring and early summer and then hand select the best aged ones just for us.

Our Piave is consistently one of our favorite cheeses. We were shocked when we tasted a more aged version and found it even better. From the Veneto, it comes from a cooperative that only uses milk from local Brown Mountain cows. Jess dares you to say you don't like this cheese. A sure fire winner. Grate it. Melt it. Eat it.

Who knew something 400-years-old could produce something so fresh and alive? The La Ferrata Estate, named for its iron heavy soil, is just outside Rome. Emanuele Lolli produces this gentle, well-balanced oil from trees that are up to 400-years-old and 15-feet-wide grown on land with walls dating back to the time of Hadrian. It's an oil for emperors.

Olio Taibi Biancolilla vs. Olio Taibi Nocellara
The names mean black and white. Are the tastes as different? These oils come to us from the most beautiful valley in Sicily, from olives grown in the shadow of ancient Greek ruins. The Taibi family makes both these oils using only organic production and presses them both using the same cold press. The only difference in taste comes from the olive. The Biancolilla is super silky with a hint of citrus and not much pepper. The Nocellara is more intense and peppery.

Brusc White Moscato Vinegar vs. Brusc Red Dolcetto Vinegar

Taste test. We're making it simple. Same producers. Same methods. The only difference? The raw ingredients. Blindfolds Optional!

The Bianco family makes these brisk and complex vinegars using old fashioned oak casks and their own grapes. Most of the grapes are destined for their best wines, but a few are set aside for the vinegar. Piedmont is world famous for its Moscato, and this vinegar is full of the same complex flavors with a sour punch in the end. The Dolcetto isn't as famous but should be. Ruby red in color, a little more mellow than the white.

Our first ever olive oil from Sardinia. The olive groves lie on the slopes of Mont Albo — on the eastern side of the island of Sardinia. Made from olive varietals that are native to Sardinia, its flavors — artichokes, greens, a lingering spiciness — are as interesting and unique as the island it comes from.

Fresh, creamy, versatile, summer cheese.