Bartolai Winery Pasta Sauce Nonna's  Marinara Nonna Bartolai's Marinara Sauce is an old world secret family recipe that originated in Tuscany, Italy. Give your family a true taste of Italy with our grandmother's pasta sauce, that our family has enojyed for four generations. $7.95 32oz $5.95 16oz

Pastificio Lucio Garofalo *Available at Bartolai Winery* At Garofalo, making pasta is not just a business, it is a generation's-old passion embedded into the way of life of Gragnano...the birthplace of pasta. Spaghettini The legend says that spaghetti have been introduced by Marco Polo, coming back from China in 1295, even though in a book written by Idrisi in 1154 at the time of Ruggero II of Sicily he mentions Vermicelli, food made of wheat with the shape of thread produced in a city named Trabia near Palermo. Between these two dates many historians found other quotations which confirmed that pasta production was common in Italy. We have the official denomination “spaghetto” in 1819 in the first Italian dictionary: the name spaghetti come from spago (string) because of its shape. $3.95 1lb Linguini  Since the 19th century fishing of the shellfish was done from men who from their boats turned over the sand carrying in surface the shellfish. The sell was done in Naples in the booth of the market in a place called Santa Lucia. In the period of the Gran Tour it was usual to the foreigners walking in Santa Lucia and look at the booths and eat the shellfish, especially in the evenings of increasing moon; still today, in fact, the popular culture believes that in that period the shellfish were bigger and very tasty. $3.95 1lb Pappardelle Pappardelle is a term from the Tuscan dialect “pappare”, now widespread in all regions, designating a wide pasta strips, served dry usually and preferably with game sauce. On the playful and figurative way sets a speech verbose, tedious and confusing. Porcino is the name of mushrooms very fine with large stems, with white meat of the smell and taste very pleasant. Were considered delicious food since the ancient Romans, often served at the table of the emperors in the Middle Ages and even of the popes. In Campania the mushrooms collected in the woods dell'Irpinia are considered among the best. $4.751lb Orzo During the Medieval Times bread was often used in place of pasta in broth. In fact at the time the dishes were not very common, there were few and almost always made of metal, reserved only among the nobles and the rich, while for all the others "the plate" was made up of a large, wide slice of bread which where supported as the flow rates. At the end of the meal, the bread was soaked with juice and seasonings and was donated to the servants who put it in pot with vegetables and broth to obtain a tasty hot dish.  $3.95 1lb Farfalline The system of cooking the pasta in milk is the legacy of the Medieval Times when cooking pasta, prepared only by hand, was a fine dish reserved for those who had many servants. The first macaroni were usually cooked in a rich and fatty broth meat, which in the days of abstinence was replaced by milk or water and butter. Among the most ancient Italian recipe book The Art of Coquinaria Maestro Martino da Como, manuscript of 1450, which contains the first historical recipes for macaroni, here's one to make vermicelli: Vermicelli - distemper pasta and filial breaking in thin pieces with fingers as a vermicelli, and put it to dry in the sun, and they will survive two or three years. And when you want to cook it do it in meat broth, or chicken fat for one our time. And then do the soup with grated parmesan and spices. If it’s not meat time you can cook it with milk of goat. $3.95 1lb Penne Rigate The name “parsley” comes from the Greek language and means “stones celery”. The Greeks put it on their heads during their banquets because they believed that it whet the appetite while the Romans used it in order to adorn their relatives graves. $3.95 1lb Penne Mezzani Rigate They say that the first seed of tomato, given from the Kingdom of Peru to the Kingdom of Naples in 1770, was planted in an area which now correspond to town of San Marzano. Now the most famous tomato in Italy is the variety “San Marzano”. $3.95 1lb Fusilli “Fusillo” is a southern word to indicate a kind of pasta similar to a spindle used and in order to shape it in its spiral shape it was used a knitting needle. Fusilli can be long or short: from the sheet of pastry were cut stripes long about 20 cm and with the hand rolled up on the needle. Other dialectal denominations in the different regions of Italy are: curls in Calabria, incannulate in Puglia, turcinateddi or fusiddi in Sicily, maccarones a ferritus in Sardegna. Once women were skilful at manufacturing fusilli, still in Gragnano, the city of Macaroni, this tradition still remains and some families transformed it in a trade business, selling it on holidays or on demand. $3.95 1lb Schiaffoni Schiaffone is a traditional type of Neapolitan dry pasta, a sort of large, smooth macaroni made of hard grains and generally bronze colored. The term derives from ancient Greek, from "πας" (everything) and "χειρ" (hand), from the first founders of the Parthenon and it means “slap.” It is still used in dialect today, it stands to mean a strong open-handed slap. From here the name, slightly ironic, of the type of pasta, of the bountiful cut, very superior to the norm and in general accompanied by succulent, juicy sauces. $4.751lb Farfalle   The name comes from its shape of a “butterfly” and its origin are very old, about XVI century. It isn’t part of the Italian gastronomic tradition but it gained great success especially in some dishes for example with salmon. $3.95 1lb

White Balsamic Seasoning Premium Bittersweet White Grape Balsamic Seasoning Antica Acetaia della Vigna d'Oro Premium Bittersweet White Grape Balsamic Seasoning is the result of the slow aging of white grape concentrates blended with premium mature white wine vinegar. Our Balsamic Seasoning has a warm limpid amber hue and a sweet, tart citrusy flavour that delights the pallete.   Color: Limpid and transparent with an amber hue. Flavor: Dry, lively yet balanced with a memorable sweet grape aftertaste. Aroma: Full flavoured, intense and long lasting with a hint of white grape.   Our Balsamico, with its tart aroma and transparent quality, makes it the seasoning of choice when the desire to preserve the colours of the main dish is paramount. It’s a perfect companion to fresh salads and vegetables. Excellent on fresh seafood, shellfish and white meats. $22.95 250mL

Balsamic Vinegar from Modena Vinegar Maker "Vigna d'Oro" Red Label A blend of select grape pressings and superb wine vinegar refined in various sized barrels made of fine woods like oak, chestnut, mulberry and cherry.   Color: Intense, ruby red with garnet highlights. Flavor: Mellow and harmonious. Robust and well structured with a delicate tannic aftertaste. Aroma: Intense, lingering bouquet. Pleasingly fresh, fruity aroma.   Best served with oven baked pasta dishes and delicate first courses. Excellent for adding flavor when cooking red and white meats. Ideal companion to steamed fish and shellfish salads. $24.95 250mL