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Scuccuzzu is a small rounded pasta, like a small pearl or pill, that was created when Ligurians moved to an island off the Tunisian coast in the 1500s, they learned to make scuccuzzu as an alternative to couscous. It was introduced to Italy when they... read more
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Fresh spinach married with a creamy blend of Ricotta, Mozzarella and aged Parmesan, wrapped in a potato and tapioca pasta. At Marylands La Pasta they produce delightful, delicious, distinctive fresh pastas and award-winning sauces for more than thirty... read more
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Sauteed spinach leaves are blended with flavorful Asiago cheese, and roasted garlic then folded into whole milk ricotta, and piped into a beautiful striped square ravioli. They are packed in 9-oz atmosphere controlled packages. The people from Nuovo are... read more
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Steel cut oats are also called Irish or Scottish oats; they are made by cutting the whole oat groat into smaller pieces using a steel mill. It almost looks like a cut brown rice. Steel cut need more time to cook than rolled oats; they have a chewy... read more
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Stone Ground grits are the best grits you can eat. There are different kinds of grits available; regular or quick grits and the main difference is the coarseness of the grain, the granulation and thus the cooking time and texture. Stone Ground grits are... read more
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Sweet potatoes are coated with extra virgin olive oil then oven roasted and caramelized before being formed into gnocchi. Their autumn red-orange colors compliment an array of entrees. Traditionally gnocchi are served with tomato sauce, pesto and melted... read more