The perfect cheese you may have heard of but never really had the chance to appreciate. Smoother than Gruyere, creamier than Comte, mellower than Raclette, way better than Fontinella. Ours comes from the Aosta Valley in mountainous Northern Italy.

Is it an oxymoron to call it a goat's milk pecorino? From Campania in Southern Italy, this hard to find aged goat's milk cheese is the perfect hazelnutty accompaniment to Prosciutto di Parma.

This ham can be the star in the best panini you've ever made. Slow grilled and rubbed with aromatic herbs, it's taste is suggestive of spring. It will only take a few slices of this luscious ham to enliven any sandwich or pasta sauce.

Whole dry-cured hams from Parma, Italy, aged for two long years, cared for here in the US by one of the best ham makers we know. Hand slice to order — the only thing tough about eating these slices is stopping.

The go-to cheese. We're not sure what it is about this Venetian cow's milk cheese, but it works for everyone for just about everything. Great for grating, melting or just eating. Buy a pound or two for your pantry. Heck, at this price, buy a whole wheel.

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

From old, old trees growing on the slopes of Montiferru, an extinct volcano on the western side of Sardinia. Made of native varietals, the oil has a fruity flavor and a pleasantly bitter green finish. If you like your oil on the bigger side of things, give this one a try.

Imagine you had 20 pounds of concentrated tomato sauce made from ripe, sweet Sicilian tomatoes with every seed and scrap of skin removed. Then you set it out in the sun long enough to bring it down to one pound of super flavored tomato paste. That's Estrattu. Sicily's most important additive.

Pacchino tomatoes are a little known treasure of Sicily. Tiny, super sweet, super good. These are dried in the sun and packed with fresh basil, olive oil and a bit of vinegar. Here's a quote from Ari — "by far they're THE best and the sweetest sun-dried tomatoes I've had." Enough said.

The taste of summer. Made with vine-ripened tomatoes, carrot, celery, onion, herbs, and great Umbrian extra virgin olive oil. If you're tired of all those tired tomatoes at the grocery, just toss this sauce with pasta to bring back memories of tomato season. Just because it's February doesn't mean tomatoes have to taste like Styrofoam.

February Featured Bread
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. All it needs is some sweet butter.
$4.50/each

Special Bread Bakes
Peppered Bacon Farm — 2/15 & 2/16
Traditional Ciabbata — 2/22 & 2/23

Start off the day with a warm chocolate sandwich, available at breakfast everyday (7-11 am)! Our classic pain au chocolat is made with a thick slab of very rich and smooth dark chocolate (made with Costa Rican cacao by the Swiss chocolate maker Paris Chocolates) on slices of french baguette. We grill it until the outside is crunchy and the inside is melty, gooey and chocolate-y. Then we slice it into dunkable pieces (maybe you want to dip it in your latte?) and rush it to you while it is still warm. $3.99/ea or 3 for $9.99.