Pasta, Spices, Sauces, Olive Oils, Vinegars, Mustards, Jams, Honeys, Grains, Beans… and so much more!
The Deli dry goods selection is full of the best ingredients we could find from around the globe: single estate olive oils, aged vinegars, small batch preserves made with real fruit, exotic and hard-to-find spices from the source, vintage tinned fish, the very best honeys and everything you’d need to make an outstanding pasta. Traditional and full-of-flavor are the criteria that we use when we search for new foods to stock our shelves with. Stock your pantry the next time you visit, and you’ll surely taste the difference in the next meal you prepare.
Products We're Featuring
San Giacomo Vinegars
A new, fantastic product to the shelves of the Deli. Andrea Bezzecchi and his family have been making Balsamic Vinegar in the region of Reggio Emilia for decades. While his balsamic gets most of the press and praise, his other vinegars that he refers to as “raw” are what blew us away. Naturally made –never filtered, never diluted– these vinegars are so packed with flavor that you’ll find a little goes a long way. Using the traditional method of static slow surface oxidation, the pure & fragrant flavors that are captured take us back to the way vinegar was meant to be. Use as a salad dressing, a dash to brighten up a dish or paired with tomatoes and tuna. You simply can’t go wrong.
$14.99 to $24.99/each
Morgenster Olive Oil
South Africa has been known to produce some tasty wine and some really amazing vinegar (Rozendal). But after tasting the Morgenster we should add olive oil to the list. A small estate oil, with big flavor. Flavors of cut fresh grass, green tomatoes, almonds and a touch of red pepper come to mind when tasting. Great on a plate of hot pasta, over a baked potato or bowl of risotto.
Marqués de Valdueza Olive Oil
Beautifully balanced and smooth, this oil from Extremadura, Spain has an exceptional flavor. A blend of Arbequina, Hojiblanca, Picual and Marisca olives which provide a nutty butteriness and bit of spice. Not just for dipping, its flavor lends well to dressing salads and just-grilled vegetables.
Learn More About Our Food
Our Favorite Producers
With Nicolina Sergiacomo Peduzzi at the helm, this Italian pasta is still made in small batches using the finest durum wheat semolina flour, the way her father began in 1924. It’s rustic, chewy texture imparts a delectable flavor and holds sauce beautifully.
Snack Trifecta: Fried, Salted, Flavorful
Dense, meaty, sweet and about ten times more flavorful than almonds we grow in the States. Naturally sweeter than American almonds, the Spaniards kick up the flavor of marconas by lightly frying them in olive oil and then sprinkling with sea salt. The salty/sweet combination is addictive. You’ll nibble one. Then a few. Soon enough, your hand will be covered in salt and nut flakes from grabbing handful after handful, and then they’ll be gone.
Masters of vegetable fermentation, led by David Klingenberger in Ann Arbor, Michigan, The Brinery makes all natural brine-fermented vegetables such as sauerkraut, kimchi, hot sauce and pickles.
Handcrafted preserves made in Petoskey, Michigan. Cooked in small copper kettle batches, capturing the flavor of ripe summer fruit in every jar. Delicious flavors made especially for us include Black & Blueberry and Cherry Berry.