Rachael-approved favorites from around the boot. 

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Mutti Tomato Vinegar bottle illustration
Credit: Illustration by André Ducci

1. Mutti Tomato Vinegar

Mutti is an Italian grocery brand now available in the U.S. Check out their website to see where their products are available and get yourself some of this stuff! I use it in a sweet-and-sour agrodolce sauce over fish. So yummy.

Assorted pasta illustration
Credit: Illustration by André Ducci

2. Agata & Valentina Market

I used to work at this New York City market as their first manager when they opened. And I'm still their customer to this day. Vinegars, egg pasta, capellini, fettuccine—I'm like a kid in an Italian candy store when I visit or order. 

La Grotta Restaurant illustration
Credit: Illustration by André Ducci

3. La Grotta Restaurant

We had one of the best meals I've ever eaten here the last time we were in Italy, a million years ago (actually 2019): traditional Tuscan cuisine in Montepulciano, in a beautiful 16th-century building across from San Biagio church.

wine splashing up in wine glass illustration
Credit: Illustration by André Ducci

4. Italian Red Wine!

I may have said once or twice that I love a full-bodied Italian red. Vietti makes the most delicious Barbera d'Alba. Altesino is my go-to Rosso di Montalcino. Biondi-Santi's is amazing, too. Really, I'll drink any wine made in Montalcino. 

Fortuna's sausage illustration
Credit: Illustration by André Ducci

5. Fortuna's Sausage

Patti and her husband live 40 minutes away from us in Manchester, Vermont, and they love to make creative salumi like pistachio– white wine–garlic. Order online, or if you're ever in Vermont, visit their general store

Italian import ingredients in basket illustration
Credit: Illustration by André Ducci

6. Ditalia Italian Imports

This imports company in St. Louis was founded by a pair of immigrants half a century ago. Now their son Vince Di Piazza runs it. He has the best pastas and other hard-to-get Italian ingredients. Order a gift basket for someone you really like.

This article originally appeared in our Fall 2021 issue. Get the magazine here