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76-100 of 251 products

  • FILETTE SPARKLING WATER 375ML

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    Acqua Filette, one of the Italy’s purest waters has an astonishing low level of mineral contents. It originates from the source of Guarcino, at 900 meters above sea level on the green and uncontaminated Apennine Mountains in the Lazio Region.

  • FILETTE SPARKLING WATER 750ML

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    Acqua Filette, one of the Italy’s purest waters has an astonishing low level of mineral contents. It originates from the source of Guarcino, at 900 meters above sea level on the green and uncontaminated Apennine Mountains in the Lazio Region.
  • FLOTT TUNA IN OLIVE OIL - BULK

    FLOTT TUNA IN OLIVE OIL – BULK

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    Solid yellowfin tuna packed in olive oil. Flott is Italy's premiere producer of high-quality canned and jarred seafood. Their selection is packed in Italian olive oil or spring water and uses all natural ingredients. The seafood is packed fresh to preserve their delicious natural flavors.
  • FRANTOIA - BULK

    FRANTOIA – BULK

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    The award winning Frantoia Extra Virgin Olive Oil is skillfully blended by Manfredi Barbera. The unique olive medley yields an oil with complexity and balance. Frantoia is fruity and mild on the palette, with a light pepper finish.
  • G.COCCO FARFALLE

    G.COCCO FARFALLE

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    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO ANELLI

    G.COCCO ANELLI

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    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO ANGEL HAIR

    G.COCCO ANGEL HAIR

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    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO BIG PENNONI RIGATI

    G.COCCO BIG PENNONI RIGATI

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    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO BUCATINI

    G.COCCO BUCATINI

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    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO FARFALLONI

    G.COCCO FARFALLONI

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    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO FUSILLI BUCATI

    G.COCCO FUSILLI BUCATI

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    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO FUSILLI GIGANTI

    G.COCCO FUSILLI GIGANTI

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    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO ORECCHIETTE

    G.COCCO ORECCHIETTE

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    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO PACCHERI

    G.COCCO PACCHERI

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    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO PAPPARDELLE LARGEW/EGG

    G.COCCO PAPPARDELLE LARGEW/EGG

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    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO PENNE RIGATE

    G.COCCO PENNE RIGATE

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    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO PENNONI

    G.COCCO PENNONI

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    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO RIGATONI

    G.COCCO RIGATONI

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    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO SAGNARELLI W/ EGG

    G.COCCO SAGNARELLI W/ EGG

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    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO SPAGHETTI

    G.COCCO SPAGHETTI

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    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • GAROFALO FARFELLE - BULK

    GAROFALO FARFELLE – BULK

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    Made in Italy, the Garofalo Foodservice line of gourmet dried pastas use high quality flour and have a variety of gourmet cuts available to fit the needs of every customer.
  • GAROFALO GLUTEN-FREE CASARECCE

    GAROFALO GLUTEN-FREE CASARECCE

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    Garofalo uses a unique blend of corn, rice, and quinoa flours to produce a pasta that tastes like the real thing! This pasta is gluten-free as well as produced with Non-GMO ingredients.
  • GAROFALO GLUTEN-FREE LINGUINE

    GAROFALO GLUTEN-FREE LINGUINE

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    Garofalo uses a unique blend of corn, rice, and quinoa flours to produce a pasta that tastes like the real thing! This pasta is gluten-free as well as produced with Non-GMO ingredients.
  • GAROFALO GLUTEN-FREE PENNE

    GAROFALO GLUTEN-FREE PENNE

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    Garofalo uses a unique blend of corn, rice, and quinoa flours to produce a pasta that tastes like the real thing! This pasta is gluten-free as well as produced with Non-GMO ingredients.
  • GAROFALO GLUTEN-FREE SPAGHETTI

    GAROFALO GLUTEN-FREE SPAGHETTI

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    Garofalo uses a unique blend of corn, rice, and quinoa flours to produce a pasta that tastes like the real thing! This pasta is gluten-free as well as produced with Non-GMO ingredients.

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