Panozzo's Italian Market

PZ's fennel-forward classic Italian sausage roasted in house made marinara, with fried sweet peppers and onions and another dollop of fresh sauce. hot or mild available. add sharp provolone for $1.00.

Prosciutto with fresh mozz, house made spinach-arugula pesto, tomato, a drizzle of Evoo and a dash o sea salt. 1/4lb, 1/52 lb of prosciutto, 6".

Old school. hand-mixed, hand-rolled, pan-fried, our meatballs are sincere, 3 Sicilian style pork sausage meatballs, fried in olive oil, then finished in our house marinara, topped with house-pickled banana peppers.

House made porchetta served cold and sliced thin, with pickled onions and calabrian cherry pepper pesto on a crunchy bolino roll.

Famous lasagna bolognese the base is our bolognese ragu. starting with local beef and pork we do it right, cook it down with dry white wine, then prosciutto-broth and cream and then let it simmer for 5 hours. the secret ingredient, each batch gets spiked with ground salumi as well. then we layer it up with fresh egg pasta, parmiggiano and bechamel. unforgettable. unsurpassable.

A Gunthorp farm pork belly cured for 3 days, and lovingly wrapped around an herb-marinated Slagel family farm pork shoulder. this is roasted low and slow and the result is like pork butter. simply heat and eat a slice or try it in our crescentina, porchino or cold porchetta sandwiches. it's a beautiful thing.

The most complex potato salad on earth combines local roasted spuds with fresh-grated horseradish, pickled onion, capers, parsley, salt, pepper and, America's aioli – Hellman's real mayonnaise.

A sublime chocolate chip cookie with house made Sicilian almond brittle.