Pasta CLUB
(THIS MONTH)
Rustichella D'Abruzzo Pappardelle Rigate
* A Club Exclusive! *
These wide, ridged ribbons of pasta from Abruzzo, Italy are crafted from premium durum wheat for a hearty, rustic texture. The ridges help sauces cling beautifully, making every bite rich and satisfying.Rustichella’sslow-drying process preserves the wheat’s natural flavor, giving the pasta a nutty depth that shines in bold dishes.
Di Bruno Bros. Spaghetti
Classic and versatile, this spaghetti is made with high-quality semolina for a firm bite and clean flavor. Its long strands are ideal for light tomato sauces or olive oil-based dishes. A timeless staple for any pasta night.
Di Bruno Bros. Farfalle
These charming bow-tie pasta pieces bring the texture to your plate. Their pinched centers hold sauce beautifully, making them great for creamy or chunky recipes.
Crispino Tomato and Olive Pasta Sauce
* A Club Exclusive! *
This vibrant sauce blends ripe tomatoes with briny olives for a Mediterranean-inspired flavor. Bring both a natural sweetness and tang to your table anddon'tforget a drizzle of extra virgin olive oil to complete the dish.
Monte's Fra Diavolo Tomato Sauce
Bold and fiery, this sauce combines sun-ripened tomatoes with a kick of chili for a lively, spicy profile that adds warmth and depth to every bite! Pour over your Farfalle and add a generous amount of Parmigiano Reggiano to top it all off.
Mitica 24-Month Parmigiano Reggiano DOP
Aged for two years, this authentic Parmigiano Reggiano offers a crystalline texture and nutty, savory complexity. An Italian classic straight from Emilia-Romagna. Grate generously over any pasta for an instant flavor upgrade.
Di Bruno Bros. Sliced Milano Salami & Provolone Tray
Bringing the smoky richness of Milano salami together with creamy provolone, this tray is a perfect snack while your pasta simmers or a savory addition to your plate.A simple wayto add Italian flair to your meal.
(LAST MONTH)
Bartolini Emilio Penne
* A Club Exclusive! *
This classic penne originates from Umbria, where Bartolini Emilio has been crafting pasta for generations. Its ridged surface is perfect for catching hearty sauces, making every bite feel like Italian tradition, straight from your table, to your tummy.
Di Bruno Bros. Rigatoni
The ultimate comfort shape: big tubes ready to capture rich sauces and melted cheese. With a mild, wheat-like flavor with a touch of salt, this pasta is a favorite in Italy. Pair it with a classic glass of red and toast to merry moments ahead.
Di Bruno Bros. Bucatini
Unlike spaghetti, Bucatini has a hollow center that acts as a textural counterpoint, creating a delightful contrast between the smooth sauce and the pasta's satisfying bite. Pairs well with a chunky pesto to cling to the ins and outs of the pasta strand.
Di Bruno Bros. Vodka Cream Tomato Sauce
This velvety sauce blends ripe tomatoes, cream, and a splash of vodka for a flavor that’s both bold and smooth. A modern classic that turns any pasta into a holiday-worthy dish. Cozy, creamy, and just a little spirited (in both recipe and holiday)!
Di Bruno Bros. Pesto Sauce
Leafy basil and nutty Parmesan come together in a classic Italian favorite. The name “pesto” comes from the word meaning “to pound,” a nod to its origins in Liguria where it was traditionally crushed by hand in marble mortars. Our sweet basil pesto adds a fresh, earthy flavor and a gentle garlic kick to pasta. It’s a simple way to bring flavor to your next dish.
Di Bruno Bros. Smoked Mozzarella Ball
Crafted using time-honored techniques, it’s soft, and ready to melt into your favorite pasta bake. This mozzarella takes a unique twist with a gentle smokiness that complements the fresh, creamy interior. It’s the kind of comforting flavor that belongs beside twinkling lights and a crackling fire.
Di Bruno Bros. Diced Pancetta
Inherently rich, savory, and deeply porky. Unlike bacon, it lacks any smoky notes, allowing the pure, clean taste of the cured pork to shine through in any dish. They crisp up beautifully, adding a salty crunch to complement a rich tomato-based sauce.