This robust sauce is made in small batches and is a rich blend of the finest California tomatoes, olive oil, and fresh garlic. These all-natural ingredients are expertly blended in perfect proportions resulting in a balanced, flavorful tomato sauce. It is made without sugar or corn syrup.

Ready to serve right directly from the jar, the ideal way to heat this sauce is in a bain marie pan which helps avoid scorching or unnecessary moisture loss which can concentrate flavors. We also encourage you to make this sauce your own by adding your favorite sautéed vegetables, meats, or simple tomato puree for a lighter, personalized taste.

1 lb 9 oz

Tomato-based with the additions of roasted vegetables, this sauce is perfect nearly everywhere, but specifically blended as a topping on toasted bread. Just try it on our Scaletta toast and you will have no doubts! Yet this sauce is also a wonderful pasta coating or even a meat or fish-relish.

Serving Suggestions

IT IS NOT RECOMMEND TO PRE-HEAT THIS SAUCE. It is already fully cooked. The concentrated yet delicate taste will be altered in pre-heating. It is at its very best when poured directly from the jar-- unheated-- on hot, steaming, strained pasta. Yet, it can also be an ideal bruschetta topping or meat-relish. If you feel you must preheat, a ban marie pan is the safest option. Each jar is sufficient for one pound of pasta. In the Italian style, the pasta is coated in sauce, and not drowning in it.

You can improvise an add fresh sautéed vegetables or sautéed meat—but we recommend to first try it alone!

Net Wt. 6.35 oz.

Our Sugo Pomodoro tomato sauce has the depth of taste and subtlety one would expect to experience in a fine restaurant in Italy. Hand-crafted in Italy according to the highest Italian standard and traditions, and of course made with fresh tomatoes and the best quality basil.

Serving Suggestions:

IT IS NOT RECOMMEND TO PRE-HEAT THIS SAUCE. It is already fully cooked. The concentrated yet delicate taste will be altered in pre-heating. It is at its very best when poured directly from the jar-- unheated-- on hot, steaming, strained pasta. Yet, it can also be an ideal bruschetta topping or meat-relish. If you feel you must preheat, a ban marie pan is the
safest option. Each jar is sufficient for one pound of pasta. In the Italian style, the pasta is coated in sauce, and not drowning in it.

You can improvise an add fresh sautéed vegetables or sautéed meat—but we recommend to first try it!

Net Wt. 6.35 oz.

There are so many reasons to love Genoa but in matters of sauce their Pesto Genovese personifies the genius of the Italian kitchen: delicious, fresh, elegant and with great simplicity. This sauce is made using certified-D.O.P.*basil from Liguria where pesto was invented! Unbelievably fresh tasting.

IT IS NOT RECOMMEND TO PRE-HEAT THIS SAUCE.  It is already fully cooked. The concentrated yet delicate taste will be altered in pre-heating. It is at its very best when poured directly from the jar-- unheated-- on hot, steaming, strained pasta. Yet, it can also be an ideal bruschetta topping or meat-relish. If you feel you must preheat, a ban marie pan is the safest option. Each jar is sufficient for one pound of pasta. In the Italian style, the pasta is coated in sauce, and not drowning in it.

You can improvise an add fresh sautéed vegetables or sautéed meat—but we recommend to first try it alone!

Net Wt. 6.35 oz

We have dug into our archives and brought back our iconic Biscotti Di Vino bag which made history. It was in 1979 that the Di Camillo family first put their Biscotti di Vino in a simple coffee bag, tied a ribbon around it, and began shipping them to Zabars, Dean & Deluca, Bloomingdales and Balducci’s in New York City. It was the first time  the Di Camillo family began addressing a national audience. In short order The New York Times food editor Florence Fabricant took note, and wrote about them in her column. “One of the more sophisticated cookies to appear in recent months”. With a speed that is hard to imagine, orders came pouring in from across the country. This was the spark that started an American awareness of the term “biscotti” and ushered in what the New York Times christened, in 1990 as “The Biscotti Decade”.

Net Wt 8 oz

Serves 8

Delightfully arranged, in separate compartments, are nine varieties of our biscotti, shortbreads, cookies and cookie confections, approximately forty-four confections in all. This biscotti cookie mosaic is table-ready and is beautifully contained in a keepsake tin designed using our award-winning, original art collection. A strikingly beautiful tin that is sure to be a constant reminder of the elegant and delicious assortment it contained.

Dimensions: 12" x 2.5"

Net Wt. 1lb.    Serves 20

Our raw, golden, mild-tasting honey traces it source to clover, honeysuckle, and Central-Western New York spring blossoms. Unpasteurized, with all the health benefits intact, this is a wonderful, natural sweetener with an endless variety of uses-- from a topping to oatmeal and farina, to hot teas and toddies.

Servings:    11

Net Wt.    8 oz.

For centuries the finest Italian confetti candy has come from the ancient city of Sulmona, in the heart of the Abruzzi region, birthplace of the Roman poet Ovid, and this remarkably enduring candy. The sugared almonds of Sulmona have graced the great celebrations of Italy. Nearly addictive, these almonds are toasted to perfection and then coated with a perfect, thin, sweet smelling candy shell. Revered for centuries, one taste and you will realize why. A remarkable difference awaits you if you have only sampled domestic Jordan Almonds. This is where candy was born.

Servings:    12 

Net Wt.    7.5 oz.

Dimensions:   6" Diameter x 1" H

Unenriched soft wheat flour, sunflower oil, flax seeds (7%), sesame seeds (7%), poppy seeds (3%), beer yeast, salt, natural flavor.  Keep cool and dry.  Handmade product.  

May contain traces of milk.  Contains gluten.

May have come in contact with tree nuts.

 7 oz (200 g)

 Made in Italy 

Offered in our plastic resealable economy packs.

 These cookies trace their origins to Sicilian bakers and their rich blending of European and Arab baking traditions. There are countless interpretations of this cookie but it is the fig-filling that is its most important component: a blend of fig, orange, spices which perfectly displays the genius of the Sicilian baking tradition.  This rich fig-jam is rolled into a tender cookie shell and cut into tubes.

Traditionally, they were formed in a curved bracelet-shape, the source for part of the name "Buccellati", which means “small bracelet”. It is Cuccidati, however, that is the name most widely used by Sicilian Americans. They are an indispensable, nostalgic cookie for generations of Sicilian Americans.

Our Buccellati Cuccidati have kept alive this tradition.  Made entirely by hand, these fruit filled cookies are complex and delicious.

Approximate Cookie Count:    7

Net Wt.     6.5 oz.

Dimensions:    7 1/2" x 5 1/8" x 2 1/2"

Nutritional & Ingredient Information

Offered in our plastic resealable economy packs.

Often referred to as “Biscotti Regina” this classic of the Sicilian baker reveals the Moorish influences that abound in the baking traditions of this island. The use of sesame seeds is often traced to the Sacarcens who ruled Sicily for hundreds of years. We have added butter in place of lard and slightly scented the dough with whole anise seed. Long strings of dough are hand-rolled, then rolled-again in a sesame-seed-and-syrup coating, and finally cut into “fingers”.  They are wonderful with liquors and sweet wines as well as all hot beverages.

Approximate Cookie Count:    19

Net Wt.     6 oz.

Dimensions:    7 1/2" x 5 1/8" x 2 1/2"

Nutritional & Ingredient Information

Offered in our plastic resealable economy packs.

This is our most famous biscotti and the biscotti that launched the entire biscotti renaissance of the 1980s-1990s. This DiCamillo Bakery original creation borrowed on our own Abruzzi tradition and the Sicilian influences of our neighbors. Made with red wine, these slightly sweet, sesame-coated biscotti offer a completely unique taste and are simultaneously both crisp and tender. When they debuted in New York City on the shelves of Bloomingdales, Dean and Deluca, Saks 5th Avenue, and Zabars in the late 1970s they were immediately heralded in The New York Times: "DiCamillo's Biscotti Di Vino is one of the more sophisticated cookies to appear in recent months". Like no other, this biscotti is perfect with wine cocktails, hard cheese, and fresh fruit. It also excels as a tea-time biscuit. A SOFI Award nominee.

Approximate Cookie Count:    15

Net Wt. 6 oz.