The king of cheeses. We're particularly proud of ours — it's organic, aged well over a year, and comes from a single farmhouse, a rarity these days. We still split the wheels open the old fashioned way. Come watch us split one. Ask for a taste. And forget you ever knew anything about the stuff in the green can.

A dry cured ham with a two thousand year old history — so important in Italy's culinary tradition that their government protects it's origins with a special designation! We're all about the taste though. Nicely tangy and salty from aging, with a whole lot of pork-y goodness. Wrap paper thin slices around melons for a summer treat.

We're dressing up our City Goats to join the parade of Italian foods this month. Fresh goat cheeses from Zingerman's Creamery, rolled in black pepper and wildly aromatic Sicilian wild oregano, then drizzled with Italian olive oil. Take them on a picnic. Put them on an appetizer tray. Or just eat them. They're delicious.

From one of coolest cheese makers we know — he ages his cheese in real caves, in fact in some of the most beautiful caves in Campania in Southern Italy. Caprotto is a spectacular aged goat's milk cheese. Bright, deep, nutty and lingering, it is the perfect accompaniment to Prosciutto di Parma.

A classic Italian tradition — now in our neighborhood. Porchetta — a spiced, delicious, flavorful pork roast. Ours come from folks in Kentucky who want to make it the old fashioned way — hormone free hogs, hand carved cuts, hand sewing and long slow roasting. Traditionally served with panino in Italy, this makes an excellent sandwich!

If being grown in the Italian Rivera wasn't enough to give an oil a sweet disposition, perhaps never being pressed would do it? From the Roi family in Liguria, Carte Noir is the oil that is allowed to drip naturally from the crushed olive paste. Almost sweet, very pretty, with a whisper of green.

From the striking red soil of Puglia in the south of Italy comes this striking oil. Grown organically in a particularly rocky part of the estate (hence the name), Petraia starts clean, green and silky and builds to a peppery crescendo. Perfect for summer salads, toast or fresh mozzarella.

Introducing our all new balsamic — this one is made just for us. Blended to capture the woody, earthy intensity of our 10 year aged balsamic and the lush sweetness that one finds in older vintages. This one is 16 years old, ready for the debutante ball. Don't miss it.

One of the best white wine vinegars we've ever tasted! From Sante Bertoni, mad scientist and master vinegar maker — this is his quest to find the perfect balance between sweet and sour. Well, we think he found it, with pretty floral notes to boot. Taste some. Straight up. Really.

Bread of the Month!
Rustic Italian Round bread

One of our best selling breads for its versatility. It has a beautiful white crumb and a golden brown crust. This is that great simple, white European loaf.
$4.50/ea

Special Bread Bakes
Green Olive Paesano bread — 8/16 & 8/17
Focaccia bread with local tomatoes — 8/22 & 8/23
Traditional Ciabatta bread — 8/30 & 8/31

From whence she came, we'll never know...Overhearing Zingerman's Sandwich Scholar Al Newman state he was hosting a Sandwich showdown, she whispered this recipe to him and vanished. Her sandwich won the day. Roasted Turkey joins with Mayo and spicy-hot Dijon, red onion, watercress and (the kicker) Applesauce to create a complex, hot/cool, comfy/bold, crunchy/squishy sandwich sensation.
$11.99/ea