Gallucci’s will be closed on Monday May 30th in observation of Memorial Day. We will have normal business hours for all other days.
Clear your calender for WEDNESDAY, MAY 25th, 2016, starting at 6:30 PM,
because we’ve scheduled our next Dinner at Gallucci’s with Chuck Masterpaul.
The menu is as follows:
- TUNA & TUSCAN BEAN SALAD
- EGGPLANT STUFFED PORTOBELLO MUSHROOM
- HOUSE MADE CAPELLINI WITH BASIL-ARUGULA PESTO & GRILLED CHICKEN
- PORK LOIN PICCATA WITH ROASTED RED PEPPER MASHED POTATOES
- ORANGE PANNA COTTA
Our hosted dinners include exclusive access to our store, wine pairing and
product suggestions, and consultations with Chef Chuck Masterpaul.
The cost is $50 Per Person. Book your reservations early.
Call us at 216-881-0045 Ext. 10 and ask for Chuck, or email Chuck at
Have you ever wondered how long delicious Gallucci’s cheeses will stay fresh in your refrigerator or freezer? Well wonder no more, because here is a handy guide. In addition to the information at the link, I would add that our Gallucci’s shredded Mozzarella and grated Parmesan are still excellent when frozen and thawed later. Many customers (including myself) prefer to buy the large bags of shredded moz and break them down into smaller bags for home freezing. That way there I can keep some fresh-and-ready in the fridge, while still having a reserve in the freezer.
Do you have a wedding, graduation, or birthday party in your future? This Saturday (April 9th) Gallucci’s will have samples from our formal catering menu available from 11 AM to 2 PM! Stop in for a taste and pricing / scheduling information!
2013 Auspicion Cabernet Sauvignon – An ancient practice holds that we can predict the future by reading the movements of birds. Maybe. But why not get carried away and make a bit of your own good fortune? One sip of this rich and fruit forward Auspicion Cabernet and your future will instantly look brighter. Uncork and see for yourself!
2014 Meiomi Pinot Noir – Unifying three of California’s most notable coastal areas, from the maritime mist of Sonoma, to the chilly fog of Santa Barbara and the howling winds of Monterey in between, the Meiomo vineyards lay the foundation for one dynamic blend. With a soft hand in the cellar and aged in French barrels, the wine evolves into an elegant balance of spice and fruit.