The perfect lunch box: your favorite Ferrazzani's sandwich and your choice of an arugula & pecorino side salad or Torres chips.

Our signature sandwich made with Olympia Provisions Mortadella, creamy Gioia straciatella, and our garlicky pistachio pesto. Served on a Bub & Grandma's baguette.

The vegetarian version of our signature Mortadella sandwich made with house-marinated artichoke hearts, creamy Gioia straciatella and our house pistachio pesto. *One of the LA Times 37 sandwiches to try right now.*

Spicy Salami Calabrese, Taleggio (a semi-soft, washed rind cheese with just a touch of funk) arugula and Calabrian chili butter all work together for punchy perfection. Served on a Bub & Grandma's baguette.

Our newest sandwich! Dark meat chicken sourced from Cream Co. Meats, confited in olive oil, then tossed it with an orange-Calabrian chili agrodolce spiked with fennel seed and garlic that's bright, deeply savory, a touch spicy, and a little addictive. It all comes together with spicy arugula and tangy pecorino Toscano on a Bub & Grandma's baguette.

Garlicky chickpeas get a boost from a crunchy pickled fennel salad studded with Castelvetrano olives and pepperoncini, finished with a shaving of Pecorino Toscano. Served on a Bub & Grandma's baguette. A vegetarian sandwich that will please carnivores too.

Real Prosciutto di Parma aged for 16 months, with fresh Gioia mozzarella and a walnut pesto that's a touch garlicky and a touch vinegary--the perfect contrast. Served on a Bub & Grandma's baguette.

Lemony olive oil packed tuna with capers topped with our zingy pickled fennel salad. Served on a Bub & Grandma's baguette.

We've heard your requests for something green, and we're happy to oblige. This is the perfect side salad: spicy arugula, shavings of Pecorino-Romano and a bright lemon vinaigrette.

Make tonight's dinner complete with a family size arugula salad. Made with wild arugula, shaved Pecorino-Romano and our tangy lemon vinaigrette.

Addictive truffle goodness.

Crunchy and just the right amount of salt.

Crunchy chips dusted with slightly spicy Spanish paprika.

These pesto-dusted chips are unbelievably craveable. The bag is big enough to share, but you might not want to.

Dry Italian Amaro soda. The Alta tastes like an NA Negroni and is the perfect complement to our Mortadella sandwich.

Dry Italian Amaro soda. The Onda's dominant profile is lemon and sage.

Dry Italian Amaro soda. The Sera's grapefruit, rhubarb and spice character makes it a favorite.

Dry Italian Amaro soda. The Como has hints of licorice and mint that make you feel like you're in the Dolamites.

Italian mineral water, black tea and organic Sicilian lemons make this iced tea a refreshing complement to your meal.

Sweet sparkling lemonade.

Sweet orange sparkling water.

A bottle of bubbly water when nothing else will do.

100% Italian cola from Torino. The best cola I've ever had.

Tipopils is Birrificio Italiano's ground-breaking Italian-style pilsner--the first ever to be dry-hopped. Fresh and herbal with cereal and citrus notes.

The Tuscan version of a macaron. This egg white and almond flour treat is naturally gluten free and so satisfying!

Hazelnut-and almond biscotti for dipping in your coffee or just snacking on.

Spaghetti & Meatballs: A classic. Heritage pork + grass-fed beef meatballs, a garlicky pomodoro, and our fresh, housemade spaghetti, plus garlic bread and an arugula and pecorino salad for 4.

Cheese Lasagna (frozen): Layers of our housemade egg pasta, Gioia ricotta, parm and pecorino, and our garlicky pomodoro, plus garlic bread and an arugula and pecorino salad for 4. Bakes in 90 minutes.

Stuffed Shells (frozen): Ricotta-, pecorino-, and parm-stuffed shells in our garlicky house pomodoro, plus garlic bread and an arugula and pecorino salad for 4. Cooks in 90 minutes.

Toss a pound of your favorite fresh pasta with our classic Pesto Genovese (basil, pecorino Toscano, garlic, pine nuts and EVOO), plus garlic bread and an arugula and pecorino salad for 4.

Pasta alla Bolognese: A pound of your favorite fresh pasta with our slow-simmered heritage pork Bolognese, plus garlic bread and an arugula and pecorino salad for 4. Try it with the Mafaldine. The ruffles are perfect for capturing the sauce.

Buy two! One for tonight, and one to have in the freezer for emergencies! Our homemade lasagna uses our fresh, house made lasagna sheets (contains egg) layered with seasoned Gioia ricotta, Parmigiano-Reggiano, Pecorino-Romano and our garlicky Pomodoro. Feeds 4.

Housemade vegetarian stuffed shells for those nights you just don't have cooking in you. Made with ricotta, Parmigiano-Reggiano and Pecorino Romano and plenty of our garlicky Pomodoro. Feeds 4.

While we took awhile to launch these, they're the meatball I've been making at home for years with the same high quality ingredients. From my family table to yours. Peads & Barnett ground pork, grass fed beef, housemade breadcrumbs, Purple Stripe garlic powder, toasted onion powder, egg, parmigiano, reggiano, pecorino romano, colatura di alici, salt, pepper, chili flake. Cooking instructions: Bake on a broiling pan or on a baking sheet with a wire rack at 375 degrees for 20-25 minutes, or in a cast iron pan.

We love Peads & Barnetts for their low intervention, regenerative farming, and the incredible pork products they produce. Their mild Italian sausage is our go-to, crumbled or cooked whole on the grill, you'll love the classic flavor.

We love Peads & Barnetts for their low intervention, regenerative farming, and the incredible pork products they produce. Their hot Italian sausage has just enough spice to make things interesting without overpowering.

Our garlicky housemade tomato sauce made with organic Bianco diNapoli tomatoes!

Our housemade Bolognese is made from scratch and simmered like grandma's, but uses Peads & Barnett ground pork, grass fed ground beef and organic Bianco di Napoli tomatoes.

A rich and savory white ragù--cooked slow and low like a Bolognese--but with no tomatoes. Ours starts with Cream Co. Meats chicken legs, and layers in rosemary, bay, thyme and fennel seed, with a hint of Calabrian chili's fruitier side. It's mild, creamy, rich and moreish. Perfect on linguine or papparedelle.

Fire up your ovens! You've been asking, and we've been hard at work on this collaboration with our neighbors at Prime Pizza.

Half a Bub & Grandma's baguette spread with our secret blend of garlicky butter spread. Take home and bake for 25 minutes in a 375 degree oven and enjoy!

Fresh farmers' market mint and flaky dark chocolate chips make this refreshing gelato a fan favorite.

One of my all-time favorite gelato flavors! This highlights the fruity qualities of olive oil with a richness that's so so satisfying.

Tangy yogurt gelato with ribbons of jam made from locally sourced Murray Family cherries.

Because California pistachios in Uli's hands means the best pistachio gelato.

Rich coffee gelato with bits of chocolate and waffle cone.

Who doesn't love the Italian marriage of chocolate and hazelnut? A Ferrazzani's exclusive!

Dark chocolate with just a touch of flaky sea salt? It's chocolate gelato perfection.

A classic Pesto Genovese made in-house with basil, pine nuts, pecorino Toscano and olive oil.

Equally at home on pasta or a sandwich, this walnut pesto balances bitter and tangy with walnuts, garlic and red wine vinegar.

The same pistachio pesto that is on our Mortadella and Artichoke sandwiches. Use it for pasta, your own sandwich spread or even as a dip for veggies.

Our house-marinated artichoke hearts are citrusy, garlicky and have just a hint of Calabrian chili to round them out.

Spreadable pecorino? Perfect for making sandwiches, or the easiest cacio e pepe ever!

Our garlicky housemade tomato sauce made with organic Bianco diNapoli tomatoes!

Not quite flat and not quite round, linguine is a versatile long pasta shape that goes really well with seafood: think linguine alla vongole. It's name means "little tongues," and is a cousin to bavette and trenette, if you find a recipe that calls for those.

For some, spaghetti is synonymous with pasta, and it makes sense since it accounts for two-thirds of global pasta production. Ours is extra long, for extra twirling, and has a wonderful tooth.

There's something so special about Campanelle, a pasta that looks like a bell-shaped flower. I love it with salsa di noci and fresh spring veggies, though the Dan Dan Noodles that Yang's Kitchen in Alhambra makes with it is pretty stellar too.

Ferrazzani's hearty rigatoni is the perfect cut for baked pasta dishes and meaty ragus., and we especially love it for the classic Roman pastas: alla Gricia, Carbonara, all'Amatriciana and Cacio e Pepe.

Ferrazzani's Strozzapreti is a scroll-like shape that traditionally comes from Emilia-Romagna and Tuscany, but there are also versions from Southern Italy. It's beloved among our customers for its versatility, wonderful al dente texture and ability to capture sauce. Try with hearty sugos and ragus.

Ferrazzani's Fusilli is a perennial favorite. This corkscrew shape is extremely versatile and captures sauces on its axes. Try it with spicy red sauces, with veggies and pine nuts or sausage and and a simple pasta from homegrown tomatoes.

Endlessly versatile, Penne Rigate is a "quill" shaped pasta can stand up to baking, tossing with your favorite chunky sauce (Puttanesca, anyone?) and creamy sauces alike.

Ferrazzani's medium sized shell. I love this one as a substitute for orecchiette, with crumbly fennel sausage a long-cooked broccoli.

Ditalini is a tiny little tube that gets its name from the Italian ditale, meaning thimble. It has been around since the 1800s. Perfect floating in broth, or in heartier soups and stews, they have a great chew and won't fall off your spoon. We love it in pasta e fagioli (pasta fazool) or pasta and lentils. Or try them as a substitute for couscous or even done risotto-style.

While Macaroni is a generic term in Italy that refers to all pasta products, in the U.S. it's synonymous with the elbow kind of Mac 'n' Cheese fame. But these aren't ordinary elbows. Their thicker wall, and bronze-drawn surface give them incomparable texture. Flavor and nostalgia. Does it get any better?

Ferrazzani's smaller shells. This one is perfect for soups and pasta salads and macaroni and cheese.

Pick your three favorite Ferrazzani's dried pastas, and we'll do the rest. Perfect for host/hostess gifts, office gifts, your favorite foodie or anyone who likes pasta!

A truly stunning white wine from Idlewild's estate vineyard, Lost Hills Ranch, in the Yorkville Highlands appellation of Mendocino County. The wine's filigreed aromas are redolent of dry mountain scrub--sage and straw, with hints of orange blossom--that carry over to the palate which is buoyed by driving acidity and a hint of salt air. Imagine a classic Gavi with some Mendocino swagger.

Biodynamic Greco Bianco from two sisters in Calabria. Honeyed and floral on the nose, with an herbaceous, round but juicy palate of apricot and citrus fruit.

Piedmontese wines are renown for their food friendliness, and I this Dolcetto is a case in point. I love its tart cherry and vibrant raspberry fruit, its subtle earthiness and its deftly knit tannins that are there for structure, but don't get in the way of making it eminently drinkable.

Marangona’s Lugana is made from a grape in the Verdicchio family, sometimes called Trebbiano di Lugana, sometimes called Turbiana. This vintage is fermented in stainless steel on its lees, giving the wine lovely mid-palate texture to offset the vibrant acidity that knits it all together. Notes of almonds and fresh herbs, citrus and apricot meld beautifully with substantial minerality.

Sam Bilbro makes stunning representations of Italian varietals up in Mendocino County, both from Chris Brockway's Fox Hill Vineyard, and from his own estate in the Yorkville Highlands: Lost Hills Ranch. I love this Nebbiolo, which showcases all of the varietal's gorgeous rose and high-tone cherry aromatics, with an undercurrent of orange zest, tobacco and incense. The tannins are grippy, as you'd expect, but well integrated. Buy a bottle to enjoy now, but set one aside to enjoy in a decade.

From Italy's Po Valley comes an impeccable German-style pilsner that's crisp and bright, with wheat and citrus qualities.

Connecticut's OEC Brewing Coolship is a Czech style dark lager with a rich, creamy head, toasty notes and crisp chocolate.

A wine-based aperitivo for a spritz, mixing or enjoying on the rocks, made from Garganega and Trebbiano. It's not too bitter, with notes of cherry, cherry pit, hibiscus, orange zest and rose petals. Note that Americano, here, refers to the French word for bitter.

All I want to drink with an affetati platter loaded with Parmigiano-Reggiano and Prosciutto di Parma. This fizzy Lambrusco is soft, fruity and fun, with vibrant raspberry and plum qualities and zip of bubbles to cut through the fat.

A co-fermented blend of Nebbiolo, Dolcetto, Barbera & Grignolino that's citrusy, strawberry-inflected with sagebrush and minerals.

A juicy, chillable red made with Sangiovese and Friulano from Mendocino's Fox Hill Vineyard. Cherry fruit, a touch of cinnamon spice.

Corvina and Rondinella from near Lake Garda. The vinous equivalent of an alpine lake, all mountain berries and minerals.

A fleshy salty, delicious versions of Vermentino for drinkers who want something a little rounder, but still with plenty of acidity.

Made from 100% Glera, the same varietal that makes Prosecco, but not from the Prosecco DOC. This is a great everyday sparkler, with lively acidity and notes of orange blossom and citrus.

Capolina Perlingiera is run by a mother-daughter team, committed to making wines that punch well above their weight for the region and the price point. Capolina Perlingieri’s organic vineyards are in Solapaca, near Monte Taburno. They are comprised of stony clay volcanic soils, and they grow the lesser known Benevento variety of Falanghina , which is prized for its acidity. The resulting wine is perfect for this month’s uovo da raviolo with asparagus ragù, with citrusy verve, stony minerality and laser focus.

Tipopils is Birrificio Italiano's ground-breaking Italian-style pilsner--the first ever to be dry-hopped. Fresh and herbal with cereal and citrus notes.

This Ribolla Gialla comes from the Clement Hills AVA just outside of Lodi, and while the soils are quite different from Brda, Slovenia or Friuli, the region’s large diurnal temperature swings and Miller’s choice to ferment this on its skins and age it on its lees in neutral barrels, create a wine that is wonderfully memorable. There’s a lot of citrus zest, apricot and pineapple, a touch of pithy bitterness and white flowers. The tannins and lees knit perfectly in with the more glycerol-like mouthfeel, making the wine feel textured but not abrasive.

This vintage of Broc's Nero d’Avola was fermented in stainless tank and aged in a combination of neutral barrel and beeswax coated cigar for 10 months. The resulting wine has Mendocino’s distinctive bay leaf aromatics, with loads of black fruit, well-integrated tannins and a subtle undercurrent of cocoa powder, and the combination of neutral barrel and lined cigar mean a wine that drinks wonderfully now, and is unadulterated by oak influence, just a pure expression of California Nero d’Avola.