antipasti, bakery, beer and wine, butcher, coffee and tea, fishmonger, fresh produce, la gastronomia (Mario Batali and LidiaBastianich’s favourite recipes to go), la pasta fresca (fresh pasta), mozzarella lab (the best tasting mozzarella and burrata I know of), olive oils and vinegars (pick up some for the best vinaigrettes), pasta, rice and grains, salumi and formaggi (charcuterie and cheese – cold cuts just doesn’t sound right so I’m sticking with the French translation), sauces and pestos, and sweets (yes that includes gelato)
