Closed on Thanksgiving Day

Gallucci’s will be closed on Thursday, November 23rd in observation of Thanksgiving. We will have normal business hours for the remainder of the week.

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CucinaPro Pizzelle Bakers

Gallucci’s is proud to carry the CucinaPro line of Pizelle Bakers. These pizzelle bakers make perfect European-style pizzelles with the traditional snowflake designs. Available in three different models: Dual 5″ Baker in polished metal, Dual 5″ Baker with non-stick finish, and Quad 3.25″ Baker with non-stick finish.

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Ask Gallucci’s: Freezing Olive Oil

We’ve received some questions lately about whether freezing olive oil can verify the purity of the oil. One theory we’ve heard is that only authentic Extra Virgin Olive Oil will turn solid in the refridgerator, and lesser oils will remain liquid. From what I’ve discovered through some research, this is not true. All oils will eventually turn solid if the temperature gets low enough, but some oils have been treated or ‘winterized’ to reduce the temperature at which the solids will form, for cosmetic purposes (because consumers might not buy the oil if it appears chunky or cloudy.) Further, the exact temperature at which an Extra Virgin Olive Oil will freeze (or turn solid) can not be predicted ahead of time, since it depends a great deal on the type of olive and the degree of ripeness at the time of pressing.

Here is a link to an article with much more information.

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Annual Crucolo Cutting

The date has been set! Join us on Saturday November 18th at Noon for the Annual Cutting of the Crucolo, our symbolic marking of the beginning of the holiday season! Crucolo is artisanal cow’s milk cheese from northern Italy.

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Dietz & Watson Salami

NEW IN THE DELI: Individually wrapped salami from Dietz & Watson! Three varieties are available: Rustico, Finocchio, and Picante.

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Chuck Masterpaul’s Italian Christmas Eve Dinner

Clear your calendar for WEDNESDAY, NOVEMBER 29th starting at 6:30 PM, because we’ve scheduled our next Dinner at Gallucci’s with Chuck Masterpaul.

- GRILLED SALMON & FENNEL SALAD WITH BASIL VINAIGRETTE
- QUENELLES (DUMPLINGS) OF WALLEYE POACHED IN HEAVY CREAM, SAGE & ORVIETO
- HOUSE MADE SPINACH FETTUCINE WITH SHRIMP, SCALLOPS & CALAMARI IN A YELLOW TOMATO SAUCE
- NOGGINS’ BANANAS FOSTER

Our hosted dinners include exclusive access to our store, wine pairing and product suggestions, and consultations with Chef 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 bigzinlakeny@yahoo.com!

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