5.75Fresh Marinara SauceA traditional blend of whole crushed tomatoes, garlic, onion, parsley, salt and pepper. Assenti's fresh marinara goes great with all egg or semolina pasta flavors, as well as, many flavored pastas. Marinara is typically served on cheese ravioli, spinach ravioli, smoked mozzarella ravioli, and lobster ravioli. It is a great base for adding seafood (I.E., clams or shrimp), sausage or chicken to create your own sauce. 16 oz.
6.50Meat SauceAssenti's homemade meat sauce is a flavorful assortment of crushed tomatoes, ground beef, onion, parsley, basil, and various seasonings. Meat sauce is best served on thick egg or semolina pastas such as spaghetti, fettuccine, penne, rigatoni, cavatelli, and foratini. 16 oz.
4.95Meatballs in SauceFour (4) homemade meatballs made from ground beef, seasoned with onions, parsley, garlic, black pepper, and parmesan topped with our flavorful meat sauce. Great on pasta or for sandwiches. 8 oz.
7.50Puttanesca SauceA spicy and savory sauce with an unsavory history, this blend of diced tomatoes, anchovies, black olives, garlic, capers, parsley, and crushed pepper goes great over thick or thin egg or semolina pasta. (Equally enjoyable over angel hair or rigatoni. ) One version of this sauce's history is that the women of the towns' brothels were not allowed to mingle with the towns respectable women in the mercato. Designated to shopping for their groceries once the crowds died down, they were often left only the spoils and more heavily preserved ingredients for their pantries. Among these ingredients were salted anchovies, cured olives, salted capers, and soft tomatoes. The enterprising ladies would then return to their places of business and prepare a feast for one another, and with the rich aromas they would unintentionally draw the single (and married) men into their "trattorias", or "brothels". 16 oz.
7.50Arugula SaucePeeled tomato filets, fresh arugula, garlic and parsley. Assenti's homemade arugula sauce is an original creation. We combine peeled california tomato fillets, fresh arugula, garlic, and parsley into a sweet, chunky tomato sauce that is thick with spicy greens. A favorite among our loyal customers, this flavorful substitute for a tomato sauce goes great on lemon saffron fettuccine or lemon basil fettuccine, in addition to angel hair pasta and linguine (either plain or flavored). 16 oz.
7.50AmatricianaA piquant blend of tomato strips, pancetta, onion, parsley basil and crushed chili. Traditionally served over long, hollow tube pastas such as foratini, amatriciana may also be served over spaghetti or rigatoni. 16 oz.
7.25Pomodoro GaliotoPomodoro is Italian for "tomato". assenti's pasta blends skinless California grown tomato fillets, garlic, olive oil, capers, basil, parsley, salt and pepper to this vibrant, twist on traditional marinara. another great tomato sauce for lemon saffron or lemon basil fettuccine, in addition to angel hair, spaghetti, or linguine. 16 oz.
5.50Creamy Tomato SauceDelicious blend of peeled tomato fillets, manufacturer’s cream, garlic and parsley. Goes well on angel hair, penne, and lobster ravioli. 8 oz.
5.50Gorgonzola Cream SauceGorgonzola cheese, parmesan cheese, parsley, white pepper mixed in manufacturer’s cream. Great with paglia e pieno (spinach/egg fettuccine), gnocchi, gorgonzola ravioli, and portobello ravioli. 8 oz.
5.50Alfredo SauceParmesan cheese, white pepper, and nutmeg blended in manufacturer’s cream. Fettuccine, spinach gnocchi, cheese and spinach ravioli, and penne are excellent when topped with alfredo sauce. 8 oz.
3.95Sage Butter Sauce (Seasonal)Clarified butter infused with fresh sage made with 100% challenge dairies unsalted butter. Goes nicely with zucca ravioli (pumpkin), lemon saffron fettuccine, and lemon basil fettuccine. 6 oz.
5.50Porcini Cream SauceCream, porcini mushrooms, shallots, olive oil and salt. Perfect with portobello ravioli, beef and spinach ravioli, and piemontese ravioli. 8 oz.
7.25Yellow Bell Pepper PestoDelicious blend of roasted yellow bell peppers, garlic, parmesan cheese, pecans, and cilantro. 8 oz.
7.50Roasted Bell Pepper PestoRoasted bell peppers, romano cheese, roasted pine nuts, garlic and basil. 8 oz.
8.50Pesto GenoveseBasil, imported romano cheese, pine nuts, garlic, parsley and marjoram. 8 oz.
7.50Agnolotti16 oz. Package
7.50Spinach Agnolotti16 oz. Package
3.75Assenti's Pasta Homemade Cannelonni4 oz. (2 pieces)
8.25Spinach and Cheese CappellettiCappelletti filled with ricotta, parmesan, and romano cheese wrapped in spinach pasta. Goes well with a cream, marinara or meat sauce 16 oz. Package
8.50Jalapeno Cheese CappellettiZesty cappelletti filled with ricotta, imported pecorino, romano, jalapenos, and cilantro. Goes well with an alfredo or marinara sauce. 16 oz. Package
7.75Cheese CappellettiOur traditional cheese cappelletti are filled with ricotta, parmesan, and romano cheeses. Goes well with gorgonzola cream sauce, alfredo, meat sauce, or marinara. 16 oz. Package
8.50Meat CappellettiCappelletti filled with beef, pork, mortadella, prosciuto, ham, parmesan and assorted seasonings. Goes well alfredo, meat sauce, or is delicious used as a noodle in a chicken or beef broth. 16 oz. Package
7.95Assenti's Pasta Homemade Chicken ParmesanChicken parmesan baked in bread crumbs and various seasonings, and topped with assenti's pasta homemade marinara sauce and mozzarella cheese. 10 oz.
7.75Eggplant ParmesanEggplants add a wonderful flavor to any dish in which they appear. Assenti's pasta homemade eggplant parmesan consists of eggplants covered in assenti's homemade marinara sauce, mozzarella cheese, bread crumbs, with a hint of various seasonings. 8 oz.
5.75Spinach GnocchiThese beloved potato and spinach delicate pasta dumplings have been a staple of northern and southern italian cooking since the early 19th century. 16 oz. Container
5.50GnocchiTraditional potato dumplings. 16 oz. Package
6.50Sundried Tomato GnocchiSundried tomato potato dumplings 16 oz. Package
41.15Meat LasagnaA combination of ground beef, meat sauce assorted seasonings, ricotta, mozzarella, and egg noodle 9 x 11" pan
41.15Lasagna PrimaveraVegetarian lasagna with ricotta, zucchini, mushrooms, provolone, parmesan, and egg noodles 9 x 11" pan
28.50Three Cheese LasagnaRicotta, mozzarella, marinara sauce, parmesan and egg noodle 9 x 11" pan
34.80Spinach LasagnaLasagna filled with ricotta, mozzarella, marinara sauce, parmesan, spinach and spinach noodles 9 x 11" pan
2.90ManicottiAssenti's pasta four cheese manicotti four cheese manicotti are large tubular macaroni pasta stuffed with a ricotta cheese filling and then baked. Cylinder shaped pasta filled with ricotta, monterey, jack, mozzarella, and parmesan cheeses. 6 oz. (2 pieces)
Pasticcio Alla Romana
56.95Pasticcio Alla Romana9 x 11" pan
Small 1” Squares
7.95Meat RavioliSmall ravioli’s filled with a combination of cooked beef, pork, prosciouto, mortadella, herbs, and spices. 14 oz. Package
7.75Cheese Ravioli (Small)Small ravioli’s filled with a combination of ricotta, parmesan, and imported romano cheese. Goes well with marinara or meat sauce 14 oz.
8.95Gorgonzola RavioliRavioli filled with ricotta cheese, gorgonzola cheese, imported pecorino romano cheese and fresh Italian parsley. goes well with alfredo, arugula sauce or pomodoro sauce. 16 oz.
9.50Smoked Mozzarella RavioliRavioli filled with ricotta, smoked mozzarella, and parmesan. Goes well with roasted red bell pepper pesto, arugula or yellow bell pepper pesto sauces. 16 oz.
8.50Cheese and Spinach RavioliCombination of ricotta, parmesan, spinach, and assorted seasonings. Goes well with traditional sauces such as meat and marinara. 16 oz. Package
8.95Beef and Spinach RavioliA mixture of seasoned ground beef, ricotta, parmesan, and spinach and assorted seasonings. Goes well with traditional sauces such as meat and marinara. 16 oz. Package
9.75Roasted Chicken Garlic RavioliA delicious combination chicken, potato, and garlic, seasoned with fresh rosemary, sea salt, coursed ground pepper, and cumin. Goes well with roasted red bell pepper pesto, pesto genovese, yellow bell pepper pesto and pomodoro. 16 oz. Package
8.95Spinach RavioliRavioli filled with spinach, ricotta, imported romano, lemon zest and assorted seasonings. Goes well with marinara and sage butter sauces. 16 oz. Package
10.95PiemonteseRavioli filled with chicken, prosciutto, imported parmigiano, ricotta and spinach. Goes well with porcini cream sauce. 16 oz. Package
10.95Ravioli Di Zucca (Italian Squash)Zucca is commonly known as a winter squash. It comes from a family of vegetables that has a rich tasting meat ravioli filled with roasted butternut squash, pumpkin, and amaretto cookie crumbs, lightly seasoned with imported parmigiano and nutmeg. Goes splendidly with sage butter sauce 16 oz. Package
14.50Lobster RavioliColorful ravioli filled with lobster and seasoned with roasted red bell pepper, onion, shallots, garlic, parsley, cilantro and lemon zest. Goes well with creamy tomato sauce. 16 oz. Package
10.95 per lbPortobello RavioliRavioli filled with portobello mushrooms, button mushrooms, porcini mushrooms, walnuts, pinenuts, and shallots. Goes well with creamy tomato sauce or sage butter sauce.
3.25Assenti's Pasta Homemade Jumbo Stuffed Shells4 oz. 2 pieces
Domestic AsiagoMedium aged
Baby Swiss Cheese
Imported Fontina Cheese
Maytag Blue Cheese
Fresh Mozzarella Cheese
Dry Mozzarella Cheese
Pecorino RomanoOne of the oldest Italian cheeses, with a salty and more sharper taste due to the longer maturation process it endures.
Pecorino PepatoPecorino cheese filled with whole black peppercorns that adds to an extremely piquant taste.
Cacciotta SubiacoA young age cheese with red pepper flakes that has a mild, yet creamy flavor. Offers a softer, more mild texture.
Dry SalamiComing from the Italian word "salare", meaning "to salt". salami is a type of cured sausage made from pork or beef, usually flavored with garlic and spices, rarely smoked.
Genoa SalamiOriginating from genoa, Italy, this salami is large in diameter, and highly seasoned with garlic and other spices so that it's a bit piquant.
HamThe name ham derives from the old English word "hamm", meaning, "bend of the knee". a cut of pork from the hind leg that is either dry cured or wet cured. ham typically comes wither cured or smoked.
MortadellaThis bologna sausage is made from very finely minced high-quality pork. Whole peppercorns and other spices are added before the mixture is formed into a huge sausage and cooked. It has a distinctive pink color, and is studded with cubes of creamy fat and (often) with pistachios. It is usually thinly sliced and eaten cold in sandwiches or as an antipasto with other cold cuts.
Pistachio MortadellaOriginally from bologna, Italy, this specialty sausage is made of finely ground pork, flavored with peppercorns, coriander and pistachio. great as a sandwich meat, and compliments any anti-pasto platter.
PancettaAn non-smoked Italian bacon ("pancia" is Italian for belly, in this case, pig’s belly), cured with salt and mild spices, usually pepper and a hint of cloves, giving it a mild flavor. it can be eaten raw as an antipasto, but is usually cut into strips and fried to flavor manly Italian dishes.
PepperoniThese dried "hot peppers" are commonly found in southern Italian dishes. coarse chopped pork and lean beef combination, dried with a spicy hot flavor.
Spanish Jamon SerranoVery similar to Italian prosciutto. (prosciutto from the word "prosciugare" meaning “to dry”). this spanish jamon, like prosciutto is piece of meat from a pig's leg cured with salt for fourteen months, causing it to dry out into an edible consistency. the drying sheds are usually built at higher elevations, which gives it its name jamon serrano or "mountain ham".
Parma ProsciuttoItaly is famous for its prosciuto crudo, or cured ham, and the most famous ones come from the area around parma.
San Danielle ProsciuttoA denominazione di origine controllata (doc)ham that may only be produced from fresh cuts of locally produced meats in the frivili region.
SopressataA pressed sausage that is prepared using cloves, coriander, black pepper, nutmeg, and cinnamon. The meat is chopped into small pieces, cooked with spices, and is then placed into a jute bag.
Small SopressataSopressata is a minced pork "pressed" into form. Similar to a large salame in veneto, sopressata refers to various types of salami in italy.
ToscanoAn Italian sausage from tuscany. a tangy pork and beef salame, coarsely chopped with flavor of garlic and whole peppercorns.
Salametti SecchiAn Italian dry salami made from ground pork mixed with beef and spices packed into a natural casing. mini versions of popular types of larger-diameter salami, such as genoa.all pork spiced with cracked chilies and cayenne pepper.
Assenti's Pasta Homemade Mild Italian SausageGround pork seasoned with salt, pepper, fennel garlic.
Assenti's Pasta Homemade Spicy Italian SausageGround pork seasoned with salt, pepper, fennel garlic, crushed chili, and paprika.
Assenti's Homemade Chicken SausageMade with chicken thigh and leg meat, with sundried tomato, provolone, and basil, and seasoned with our homemade blend of sausage seasoning.
Dry SalamiComing from the Italian word "salare", meaning "to salt". Salami is a type of cured sausage made from pork or beef, usually flavored with garlic and spices, rarely smoked.
Genoa SalamiOriginating from Genoa, Italy, this salami is large in diameter, and highly seasoned with garlic and other spices so that it's a bit piquant.
HamThe name Ham derives from the Old English word "hamm", meaning, "bend of the knee". A cut of pork from the hind leg that is either dry cured or wet cured. Ham typically comes wither cured or smoked.
MortadellaThis Bologna sausage is made from very finely minced high-quality pork. Whole peppercorns and other spices are added before the mixture is formed into a huge sausage and cooked. It has a distinctive pink color, and is studded with cubes of creamy fat and (often) with pistachios. It is usually thinly sliced and eaten cold in sandwiches or as an antipasto with other cold cuts.
Pistachio MortadellaOriginally from Bologna, Italy, this specialty sausage is made of finely ground pork, flavored with peppercorns, coriander and pistachio. Great as a sandwich meat, and compliments any anti-pasto platter.
PancettaAn non-smoked Italian bacon ("pancia" is Italian for belly, in this case, pig’s belly), cured with salt and mild spices, usually pepper and a hint of cloves, giving it a mild flavor. It can be eaten raw as an antipasto, but is usually cut into strips and fried to flavor manly Italian dishes.
PepperoniThese dried "hot peppers" are commonly found in southern Italian dishes. Coarse chopped pork and lean beef combination, dried with a spicy hot flavor.
Spanish Jamon SerranoVery similar to Italian Prosciutto. (Prosciutto from the word "prosciugare" meaning “to dry”). This Spanish Jamon, like Prosciutto is piece of meat from a pig's leg cured with salt for fourteen months, causing it to dry out into an edible consistency. The drying sheds are usually built at higher elevations, which gives it its name Jamon Serrano or "Mountain Ham".
Parma ProsciuttoItaly is famous for its prosciuto crudo, or cured ham, and the most famous ones come from the area around Parma.
San Danielle ProsciuttoA Denominazione di Origine Controllata (DOC)ham that may only be produced from fresh cuts of locally produced meats in the Frivili region.
SopressataA pressed sausage that is prepared using cloves, coriander, black pepper, nutmeg, and cinnamon. The meat is chopped into small pieces, cooked with spices, and is then placed into a jute bag.
Small SopressataSopressata is a minced pork "pressed" into form. Similar to a large Salame in Veneto, Sopressata refers to various types of salami in Italy.
ToscanoAn Italian sausage from Tuscany. A tangy pork and beef salame, coarsely chopped with flavor of garlic and whole peppercorns.
Salametti SecchiAn Italian dry salami made from ground pork mixed with beef and spices packed into a natural casing. Mini versions of popular types of larger-diameter salami, such as Genoa.All pork spiced with cracked chilies and cayenne pepper.
Assenti's Pasta Homemade Mild Italian SausageGround Pork Seasoned with Salt, Pepper, Fennel Garlic.
Assenti's Pasta Homemade Spicy Italian SausageGround Pork Seasoned with Salt, Pepper, Fennel Garlic, Crushed Chili, and Paprika.
Assenti's Homemade Chicken SausageMade with chicken thigh and leg meat, with Sundried Tomato, Provolone, and Basil, and seasoned with our homemade blend of sausage seasoning.
CentoFlat Fillets Anchovies In Olive Oil and Salt 2 oz.
Agostino ReccaFlat Fillets of Anchovies In Pure Olive Oil and Salt Product of Italy 2 oz.
Agostino ReccaA more select quality of Anchovy Fillets In Pure Olive Oil and and Salt
Italia In TavolaPasta di Acciughe Anchovy Paste Product of Italy 2.1 oz.
UrbaniPreserved Black Truffles 1 1/4 oz.
Assenti's Homemade Caponata10 oz.
La Grande Ruota-Medium35.3 oz. Package
Rau AbbameleSardinian Reduction of Honey and Pollen Product of Italy 8.81 oz.
Assenti's Pasta Homemade Pagnotta
Rau SabaProduct of Italy 8.81 oz.
San Marzano Tomatoes
Nina Brand35 oz.
La ValleImported from Italy Puree with basil 28 oz.
Italian Saffron Powder Or Saffron ThreadsProducts of Italy Convenient and affordable 0.5 g
Authentic Sardinian Fregola
Is Casteddaius17.5 oz.
Tuscan Bean Spread
Asssenti's Pasta Homemade Tuscan Bean Spread10 oz.
CerignolaThese Italian olives are very large and have a sweet flavor. Black Cerignolas are softer than green Cerignolas.
Nicoise olivesThese small purplish-black olives have a distinctively intense sour flavor.
Kalamata OlivesKalamata olives are found exclusively in Greece, are a dark eggplant color and have a flavor that can be rich and fruity.
Assenti's Pasta Olive SaladA dark purple olive made into oil, marinated or packed in brine. These olives have a rich, fruity flavor.
Goccia UmbraGoccia al Limone Product of Castel Giorgio (TR), Umbria region Extra Virgin Olive Oil w/Lemon 1.4 fl oz.
Roland Roasted Walnut OilProduct of France 1 pt.
Italia In TavolaExtra Virgin Olive Oil Product of Torino, Piedmont region 3.38 fl. oz.
Trivelli TartufiWhite Truffle Oil Product of Roccafluvione, Marche region 8.5 oz.
Goccia UmbraWhite Truffle Oil Product of Castel Giorgio (TR), Umbria region 1.4 fl oz.
UrbaniProduct of Perugia (PG), Umbria region White Truffle Oil 1.8 fl oz.
Huile de Pepins de RaisinGrapeseed Oil Product of France 16.9 fl. oz.
Extra Virgin Oil
Laudemio- Tenuta CantagalloExtra Virgin Olive Oil Product of the region Tuscany 500ml
San Giuliano- PrimerExtra Virgin Olive Oil Product of the region of Sicily 500 ml
San Giulano-Organic- Coure d’OlivoExtra Virgin Olive Oil Product of the region of Sicily 750 ml
Beato- OrganicExtra Virgin Olive Oil Product of the region of Puglia 750 ml
Giachi-Primolio SaporitoExtra Virgin Olive Oil Product of the region of Tuscany 1 lt 1/2 liter
Villa BellentaniProduct of Italy 25 years 6.8 fl oz.
Acetaia L. Campari E.F.Product of Italy 15 years 8.5 fl oz.
ConsorizoProduct of Italy 8.4 fl oz.
Aceto Balsamico “Tradizonale” di ModenaAcetaia Bellei Product of Italy Minimum aged 12 years 100 ml
Corvina Veronese 2006This wine is passed over the skins left from the fermentation of grapes, which have been dried, following and ancient Veronese technique, which enriches the structure of the wine Ripasso style. Made from 100% Corvina grapes grown in the hills to the North of Verona. The wine is then aged in large oak barrels. Taste: Hints of cherries, long after-taste and full in the mouth. Dry, full-bodied red berries with a hint of orange peel and vanilla from the oak aging.
Ceretto Asij - BarbarescoTasting Notes Following the particularly soft and pleasant 2007 vintage, the 2008 Barbaresco Asij presents a very classic expression of the austerity and nobility of the Nebbiolo grape. Its ruby red color suggests that this young wine is just at the beginning of its evolution, an impression confirmed by the dominant fruit sensations, particularly red fruits, accompanied by hints of spice and wood. In the mouth, the wine opens with a fresh acidity and slight tannic astringency, but its elegant and powerful character comes through, concluding in a round finish and seemingly infinite persistency.
Cerreto Zonchera - BaroloThis wine is a blend of grapes from the Zonchera vineyard in La Morra, as well as grapes from vineyards in Serralunga, Monforte and Novello. It is considered one of the family’s historic labels because it was first produced by Riccardo Ceretto in 1962. Tasting Notes This is a soft, smooth, round Barolo. With its moderate tannins, its alcohol and acidity are generally well balanced. Extraordinarily easy to drink just a few months after bottling, in outstanding vintages it can also be cellared for considerably longer than 10 years. Pair with red meat dishes and richly prepared game.
Ceretto Blangè Arneis - LangheWhen the Ceretto family produced its first Arneis, only 30 hectares (74 acres) of this grape were planted in the region. The Ceretto’s Arneis success inspired a tremendous rise in its popularity, and today there are more than 485 hectares (1,200 acres) planted to Arneis. The Ceretto Arneis is still considered a benchmark for the region and one in every five bottles of Arneis produced in Piedmont bears the elegant Blangè label. Tasting Notes The Blangè Arneis is a luscious, fruit-forward wine brought into balance with careful winemaking to preserve its acidity.
La Soraia GaviGavi was Italy’s first white wine to gain international repute and is still considered one of the top-ranking Italian whites today. Made exclusively from the Cortese grape, a variety which has a heritage dating back to the 1600s, this is a wine that reflects its terroir. It is noted for its bone-dry character and crisp, flinty and fresh acidity, coming from the mineral-rich soils of the area. The bouquet is particularly floral, offering delicate aromas reminiscent of white flowers, lemons, green apples and honeydew. It is a well-balanced wine, distinctly fruit driven with underlying hints of almonds on the finish. Gavi is generally considered an excellent partner to seafood.
Casamatta Sangiovese“Casamatta,” or “crazy house,” is Bibi Graetz’s creation of a Tuscan-style house wine that is, contrary to its whimsical name, consistently refreshing and seriously delicious. Characterized by balanced acidity and bright, forward fruit, these are uncomplicated, natural wines that are meant to complement foods, require no further aging and are totally accessible and enjoyable upon release. Tasting Notes Shows the earthy side of Sangiovese, with loam, iron, cherry and plum flavors. A juicy wine, with upfront fruit and light tannins.
La Maia LinaLa Maialina’s 2007 Chianti Classico Riserva is simply beautiful. Dark fruit, leather and spices inform the supple, creamy finish. Consulting oenologist Attilio Pagli buys wines in bulk from one of Tuscany’s most elite properties, then raises and bottles them in a separate facility. These are some of the most stunning values to come out of Tuscany, or anywhere for that matter.
La Moto ToscanaAged in oak for twleve months, a Tuscan red wine that is 90% Sangiovese and 10% cabernet. This wine has the classic fruity raspberry of fresh Sangiovese, but with the stucture of a cabernet sauvignon. This wine is harmonious with intense ruby red color and characteristic scent of violets, strawberries and pepper. This soft, versatile, and delicious Toscana can be enjoyed with a multiplicity of dishes such as pasta, pizza, grilled meat or roasted chicken.
RemoleRemole is a blend of cabernet sauvignon and sangiovese sourced from areas of Tuscany long renowned for yielding wines of great aromatic complexity, with full-fruited aromas. Remole has an excellent body and sturdy structure. Serving Suggestions; A classic example of a wine for all dishes, on all occasions. Enjoy it for example with charcuterie that is not too spicy, or with full-flavoured pasta dishes such as all’amatriciana.
Riello Delle Balze Chianti SangioveseMade from 100% Sangiovese grapes, this Chianti is ruby red in color with good violet shades. Its taste is dry but balanced, lightly tannic, soft and velvety with age. Bouquet of red berry fruits with pleasant vanilla scents. Sangiovese and Canaiolo provide a good impact on the palate, revealing remarkable body and balance. Great old world style.
San Quirico Vernaccia di San Gimignano 2010A fresh, lean and crisp white from one of Tuscany’s most beautiful villages. Vernaccia has lemony aromas with a lively, zesty palate and perfect acidity. A pristine food wine, pair this white with shellfish.
2005 Terrabianca Chianti Classico Riserva CroceAlmond, toast, vanilla bean and other oak-related aromas drive the nose of this vibrant Riserva from one of the most beautiful estates in Radda-in-Chianti. The wine has good harmony in the mouth where the natural fruit shines through and is powered by the wine’s smooth structure and polished tannins.
Vecchia Cantina Rosso di MontepulcianoFresh, Cherry, Berry, Earthy, Medium-bodied Rosso di Montepulciano, Tuscany, Italy- This easy drinking red is delicious, with loads of soft red flavors and ripe tannins. Medium-bodied, with a pleasing texture and marvelous finish. A fruiter, less intense version of this style, try this wine with your favorite pasta dishes.
Vecchia Cantina Vino Nobile di MontepulcianoHighly Concentrated, Plum, Tobacco, Full-bodied. Tuscany, Italy - Plum and raspberry fruit together with licorice, wild fennel, and tobacco. It offers excellent complexity, and the sumptuous palate, is layered and textured, complex and deep with sweet fruit and fused oak notes.
Valentino Montepulciano d'AbruzzoValentino Montepulciano d'Abruzzo has an intense ruby red color with slight purple hues, the smell is sharp, soft, pleasant, dry taste, fruity, and slightly tannic. It is clean, fresh and plummy on the nose, rich, supple and accessible on the palate. It is balanced and full-bodied. The fresh, primary fruit characters are maximised by the fact that it does not age in oak, making it approachable and ready to drink.
Valle Reale Vigne NuoveThe Vigne Nouve grapes are sourced from young estate vineyards which are cooled by mountain breezes while getting lots of ripening sunshine. This perfect micro-climate provides the ideal growing conditions for producing high quality Montepulciano. After fermentation in stainless steel, tine final wine is accessible and food friendly. Tasting Notes: Bright ruby red in color with purple reflections, this youthful red offers explosive aromas of blueberries, sweet cherries, licorice and sweet spices. On the palate, it is medium-bodied with loads of plush, fresh red fruit. Delicious by the glass and perfect with hearty food such as eggplant parmigiana, meat based pasta, sausages, meatballs and salami.
Sicilia RegionRossojbleo Gulfi Nero d'Avola On the nose, there are strong raspberry flavors and a slight muskiness along with some subtle juniper berries. Upon tasting, there is lovely fresh fruit primarily with hints of raspberry while plums, dark cherries, and hints of blueberries express themselves, with the fruit flavors integrating with the tannins. This red wine has a smooth pomegranate finish.
Puglia RegionSalice Salentino Intense ruby red in color with garnet reflections, the wine has fragrances of dark red fruits, such as plums and blackberries and s enriched by spiced notes of vanilla and licorice. Particularly suitable for roasted red meats and aged cheeses and game.
PanforteThe origins of Panforte go all the way back to The Middle Ages, where a Sienese Nun, Sister Berta, grew concerned about the well-being and health of the people of Siena following a siege of the city. Sister Berta began preparing a high-energy dessert made from a mixture of Honey, Dried Fruit, Almonds, and Spicy Pepper. Due to its durability, Panforte accompanied Medieval Knights during their crusades. Although it is labeled as a Fruit Cake, Panforte is nothing like an American Fruit Cake as it takes on more of a Energy Bar quality. Panforte Negro made with Bitter-Sweet Belgium Chocolate and honey, Orange Zest, Raisins, Hazelnut, Almond, Walnuts, Figs-Dates. Slices beautifully and can be kept refrigerated. Panforte is a Great dessert that can be accompanied with Wine, Coffee, Champagne, Prosecco, Vin Santo, Recioto Della Valpolicella or Vino Passito. (All Available at Assenti's Pasta) Seasonal Item
PanettonePanettone originated in Milan circa 1490, when a young aristocrat fell in love with the daughter of Toni, the Baker. In order to spend time with her, the young aristocrat would disguise himself as a baker and help Toni's daughter work in the bakery during the night. Being of noble dissent, the young aristocrat was able to bring Toni's daughter yeast, flour, butter, eggs, candied fruit, and dried raisins. With all of these wonderful ingredients, the aristocrat and Toni's daughter baked a wonderful, dome-shaped bread. Pan de Toni, "Toni's Bread", became instantly popular, and remains to be a favorite throughout all of Italy.
Motta and Bauli Brands (Seasonal)1 Kilo
Tre Marie Panetonne and Pandoro (Seasonal)Nutella Imported Italian Nutella in a Collectable Glass 200 gr.
CannoliThis Sicilian Pastry is traditionally made with fresh Ricotta cheese and sugar.
Assenti's Pasta Cannoli Shells (empty)Assenti's Pasta Cannoli Shells (filled) (3 dozen minimum)
Assenti's Pasta Cannoli Filling
BiscottiBiscotti are traditional Italian cookies that are baked twice to remove as much moisture as possible in order to provide the cookies with their hard and crumbly texture. Biscotti are a great accompaniment to coffee, cappuccino, or even with red wine.
Assenti's Pasta Chocolate BiscottiChocolate cookies made from a combination of Almonds, Chocolate, Vanilla, and Cocoa.
Assenti's Pasta Cranberry BiscottiCranberry cookies made from a combination of Almonds, Orange Zest, Lemon Zest, Cranberries, Anise and Vanilla.
Assenti's Pasta Anise BiscottiAnise is a small plant from the Parsley family with a sweet licorice flavor.
TiramisuTiramisu, which literally translated means, "pick me up", is a delicious Italian Dessert consisting of Mascarpone Cheese, Ladyfinger Cookies, Espresso Liqueurs, and Cocoa.