The Deli Dish

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August 15, 2022

Cervelle de Canut from Zingerman’s Creamery

Excerpt from Ari’s Top 5 enews Classic herbed cream cheese of Lyon I love little-known local specialties. Many of the most popular foods we work with at Zingerman’s began that way. Balsamic vinegar was barely seen outside of its hometown of Modena up until the 1980s. Hot Chicken was known pretty much only in Nashville up until […]

August 15, 2022

Smoked Chili Flakes from Daphnis and Chloe

Special smoked chili flakes from Northern Greece A guest inquired about some Slow Food Ark of Taste peppers from Greece called Bukovska peppers, which prompted us to reach out to Evangelia from Daphnis and Chloe (our beloved Greek herb and spice company) to ask what she knew about them. Although not the same as Bukovska […]

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 […]

August 1, 2022

Caraway Rye from the Bakehouse

Excerpt from Ari’s Top 5 enews Jewish Rye the way it would have been 100 years ago In a previous Ari’s Top 5, I referenced the work of Anzia Yezierska, the late 19th-century Russian Jewish immigrant whose books became some of the best-known representations of the experience of new arrivals in New York’s Lower East Side. Her […]

August 1, 2022

Wild Cherrywood Bacon from Nueske’s

Excerpt from Ari’s Top 5 enews If you like their classic Applewood-Smoked Bacon, check out the Cherrywood! About six in the morning on Monday, March 15th, 1982, either Paul or I slid a tray of Nueske’s Applewood-Smoked Bacon into the single oven in the small kitchen in the Deli building. At the time, Nueske’s as a company […]

July 30, 2022

A Custom Cocktail, Just for You

Read on for some tips from event planning professionals from Zingerman’s Greyline that can be applied to everything from organizing a holiday banquet for your professional organization to planning your office’s holiday party!

July 30, 2022

A Guide to Getting Good Rye Bread

Looking for a good loaf of rye bread? Let us help you narrow your search! Based on everything we’ve learned, here’s what goes into a good Jewish rye bread.

July 27, 2022

Kintamani Bali Coffee

Excerpt from Ari’s Top 5 enews Great balance & beautiful flavor from this small South-Asian island Bali is probably not the first place you think of when single-origin coffees come to mind. Costa Rica, Guatemala, Brazil, Kenya, and coffee’s original home of Ethiopia all likely head the list. Bali, though, for many (like me) is thought of […]

July 27, 2022

Apricot Rugelach from the Bakehouse

Excerpt from Ari’s Top 5 enews Continued culinary and emotional engagement with apricots In the way things weave together in my mind, the study of Ukrainian culture and history has given me a higher appreciation for apricots than I’ve ever had. What has always existed on the culinary periphery of my mind is now front and center. […]

July 14, 2022

Raye’s Yellow Mustard from Maine

Excerpt from Ari’s Top 5 enews The primary color of mustard makes its mark in Ann Arbor Given all of the really great goings on in the food world these days, something as seemingly simple as yellow mustard would be easy to miss. However, given that here at Zingerman’s we work hard not to miss too much […]