The Deli Dish


« Back to the Blog

October 6, 2022

Fire Parched Wild Rice

Excerpt from Ari’s Top 5 enews A Salute to Really Wild Wild Rice If you’ve never tried really wild wild rice–I mean the real thing, not the commercial replica—you’re in for a revelatory eating experience! Really wild wild rice is one of the best examples I can come up with of the difference between treating what we work […]

August 11, 2022

A Simple and Tasty Tomato Sauce

Excerpt from Ari’s Top 5 enews You can make this tomato sauce in your own kitchen in as few as 15 minutes! When August arrives, it marks the start of the six to eight weeks out of each year in Ann Arbor that we have amazing tomatoes to enjoy. I’m particularly fortunate because Tammie grows incredibly delicious […]

August 8, 2022

Introducing Dalla Costa

Pastas that are Full of Flavor, but Free of Gluten  Dalla Costa is an Italian pasta maker and like the others on our shelves, committed to the traditional methods of pasta making with high-quality wheat, bronze dies, and slow drying times.  They are attentive to new trends and take pride in their ability to meet […]

August 8, 2022

Introducing Filotea

One of our favorite pasta makers Filotea is located in the Marche region of eastern Italy, between the Apennine Mountains and the Adriatic Sea. They are a small company, dedicated to the preservation of the Marche history and craftsmanship of pasta making. In addition to making pasta to sell around the world, they also operate […]

August 4, 2022

Introducing Mancini Pastificio Agricolo

A Pasta Maker with Thoughtful Agricultural Practices Mancini Pastificio Agricolo makes their pasta in a wood, glass, and concrete factory located in the middle of one of their wheat fields. It was designed to be integrated into the landscape of the farm–to be a symbol of how the most advanced technology and tradition can combine […]

August 4, 2022

Introducing Pastificio Caponi

An Italian Pasta Maker We Love Located in Pontedera Tuscany, Pastificio Caponi has been making handmade dried egg pasta since 1953. Committed to this tradition of manual processing, but also looking to evolve and meet the needs of their customers, we were thrilled when Pastificio Caponi started making a high-quality, gluten-free pasta with corn and […]

August 4, 2022

Introducing Rustichella d’Abruzzo

A Traditional Italian Pasta Maker Rustichella d’Abruzzo started in 1924 and remains committed to the ancient traditions of Italian pasta making–good quality semolina wheat, bronze dies, and a slow drying process.  The Wheat Rustichella uses multiple different types of wheat, including heirloom and organic varieties. You will find some of the Rustichella varieties labeled “Senatore […]

August 4, 2022

Introducing Pastificio Gentile

One of our favorite pasta makers Pastificio Gentile was founded in 1876 in the town of Gragnano, and has been run by the Zampino family since the 1980s. It is one of the historic artisan factories that have made the city of Gragnano famous for its pasta. We love their pasta for the commitment to […]

July 8, 2022

Mancini Pasta from the Marche Region

Excerpt from Ari’s Top 5 enews A farmstead artisan pasta from Italy’s east coast Artisan pasta has long been one of the greatest contributors to the quality of my culinary life. The names of the pastas are, for me, a bit like the act of rattling off famous actors, authors, or athletes would be for others. Rustichella, Martelli, Gentile, Faella … all […]

July 8, 2022

Turanici Pasta from the Marche

Excerpt from Ari’s Top 5 enews An ancient wheat makes its way from the Middle East to the Midwest It’s been a couple years since I first tasted the pasta of the Mancini family. I was pulled in immediately by the story behind it. The folks at Mancini are growing all their own wheat, which makes their […]

June 20, 2022

Chitra Agrawal’s Amazing Tomato Achaar

Excerpt from Ari’s Top 5 enews A symphonic set of Indian flavors made and bottled in Brooklyn Harissa, lutenitsa, tomato chutney, Sriracha, salsa, ketchup … the versatility and vitality of pepper- and tomato-based condiments like these seems to be universal. In the same way that most every culinary culture has some form of bread that they rely […]

August 4, 2021

Recipe: Ari’s Pasta with Sardines and Olive Paste

  Excerpt from Ari’s Top 5 enews Super fine supper from pantry to plate This dish has long been one of my old standbys. It offers comfort and a compelling combination of great flavors that consistently brighten my evening. The main ingredients are good pantry staples I try to have on hand all the time—top quality pasta, tinned […]

April 1, 2021

Recipe: Red Walnuts Make a Great Sauce for Pasta

  Excerpt from Ari’s Top 5 enews Red walnuts are a wonderful way to make dinner Salsa Noci is a pretty common item on the Italian Riviera, where jarred sauces are a wonderful everyday item. I got to thinking about it the other day—while putting some of the super good red walnuts we have at the Deli on a salad, […]

January 1, 2021

Recipe: Swiss Potato Mac & Cheese with Caramelized Onions

  Excerpt from Ari’s Top 5 enews Swiss potato mac is a great winter dish from the mountains to make at your house There’s no denying that we’re into the first full-on formal weeks of winter here in Michigan. A sprinkling of snow and plenty of below-freezing temperatures. Which means it’s a good time of year to […]

October 6, 2020

Rodger’s 4 Ingredient Magic Meal Formula

A BUTCHER’S MONTHLY RECIPE FROM CHEF RODGER I’m a believer in this simple magic meal formula to make a complete meal that’s easy to get on the dinner table:  Pasta + Jarred Sauce + Fresh Greens + Protein. It’s a semi-homemade family meal perfect for busy weeknights, but it’s still vibrant and full of flavor. […]

August 24, 2020

Pasta Cooking Tips

  Follow these pasta cooking tips from Mo, our partner at Zingerman’s Mail Order and fellow pasta importer, and you’ll be sure to have the best tasting pasta! SALT Salt the water heavily as soon as the water starts boiling. “Salty like the sea,” says Signora Passalacqua, the mother of my Sicilian friend Gioacchino. Salty […]