Fun Fact

There are over 600 pasta shapes, and pasta was originally eaten plain or as a dessert, not with the sauces we know today. 

 

Amolitta Pasta

 

Amolitta Pasta is a small company in Scarborough, Maine making Italian style semolina dried pasta. The business started in 2019 using equipment imported from Italy, and work with an Italian pasta master with decades of experience to help perfect recipes, and techniques.  Amolitta uses North Dakota grown durum wheat semolina.  It is extruded through bronze dies which imparts a rough texture that clings best to the sauce for better taste.  It is dried at lower temperatures over a longer period of time for better flavor, and true firm to the bite "al dente" quality that is so much more satisfying to eat.  All packaging is environment friendly made from 100% recycled kraft paper outer layer, and lined with a plant based compostable film inner layer.  Amolitta is the definition of artisan small batch production.

Maccheroni Rigati

A hardy tubular pasta shape with sauce grabbing lines. The shape is similar to rigatoni. It is a great shape with hardy tomato, or meat sauce, all kinds of veggies, or perhaps some meatballs.

Gnocchetti Sardi 

The traditional shape from the isle of Sardinia. It is our thickest, and hardiest pasta shape that serves well with simple flavors like butter and herbs, Mac & Cheese, or bold flavors like a thick sausage ragu, or pancetta, broccoli, and pesto.  YUM!

Ceriello

In 1973, Andrea (Andy) Ceriello started in the Italian food business. After establishing stores at various location in Staten Island and Long Island, he settled at our current location in NYC in 1980. In its first days, he followed the traditions of the Italian Salumerie—known in New York as Pork Stores. No poultry was sold—and no spaghetti either! Over the years, the business has evolved. They making the sauces in their store kitchen for over 20 years--hand-stirred and hand-filled in heat-sealed jars. Only Italian-grown San-Marzano Style tomatoes, fresh produce and top-quality spices are used.

Spicy!

Fra Diavolo (also known as Arrabiata) Sauce has chunks of San Marzano tomatoes simmered with red hot peppers and spices for our own spicy sauce. It’s perfect with fried calamari, shrimp, or vegetables as a dipping sauce. It’s easily toned down when mixed with Marinara sauce for a milder, but still spicy sauce.

 

Perro’s

Old World Family Traditions Followed the Pirro Family to America.

Family matriarch, Josephine Pirro grew up with four sisters and four brothers in the heart of Chicago’s west-side Italian community, the world-famous Taylor Street neighborhood. Like many close-knit Italian families, much of life in the Pirro household centered around food, meals, and warm family gatherings.

Generation to Generation

As a youngster, Terry Pirro often found himself by his mother Josephine’s side as she prepared her special sauces. One can easily imagine the entire house filled with the delicious smells of pasta sauces simmering slowly on the kitchen stove for hours. What began innocently enough soon became a serious interest for Terry as he became masterful in the culinary arts, particularly Italian cuisine.

Given his love of cooking and experimenting in the kitchen, it was only natural that the young man would eventually find his way to the restaurant business, as he did when he opened Pirro’s Restaurante in historic Woodstock, Illinois. In addition to serving the most delicious and popular Italian dishes, Terry’s restaurant soon became known for its remarkable pasta sauces, all based on recipes handed down from grandmother, to mother, to son and painstakingly refined to perfection.

Pirro’s Sauces Today...

Customer demand for take-home Pirro’s sauces continued to grow and Pirro’s Sauces prospered.  Tragically, in the midst of his success Terry became gravely ill. This sad news prompted daughter Brianna to dedicate herself to the family business, ensuring that her dad’s talent, creativity, and hard work would never be forgotten. Putting the sauces into production was done with Brianna’s by Terry’s side. Together, father and daughter carefully maintained their shared dedication to quality and commitment to using only the finest natural ingredients, while meeting the highest standards in every respect.

Following the untimely passing of her father, Brianna now works to protect the legacy, integrity, and commitment to excellence her father exuded.  Focused on the best ingredients, they only use wholesome foods you would find on your kitchen shelves. Plus, every sauce has to pass Grandma Pirro’s taste test!  Being all natural products, the use of American-grown and locally-sourced ingredients remains a top priority for Brianna and her team.

Italian Rustic Vodka Sauce

For those that love a delicious combination of flavors, Pirro’s vodka sauce is here to take your next pasta night to the next level. Enticingly creamy with a mildly sweet kick, Pirro’s vodka sauce is the perfect pairing with your favorite pasta. This deeply flavorful fan favorite is bound to transform the way you think about Italian cuisine

 

The Sample…

 

Di Bruno Brothers

A Taste of Tradition, A Passion for the Extraordinary

Di Bruno Brothers opened their doors in 1939 in Philadelphia - and have encouraged guests to explore new cheeses and specialty foods they otherwise wouldn't see in a common grocery store.

Today, they are a 4th-generation family operated business and have become an integral part of Philadelphia's culinary history, expanding from its humble beginnings in the Italian Market to multiple locations in and around Philadelphia area.  

The Flavor Experience

For the lovers, the loyalists, and all those out there that can't think of anything else...but in cheese! We've found your match, your partner in cheese, and your one and only. I introduce you to the exquisite Parmesan & Pecorino Crostini.