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“I just love Italian foods and your store has widened my food tastes even more!”
Four new imported spreading cheeses now grace the shelf at Gallucci’s. These are made with a few of not only the most popular imported Italian cheeses, but also four of the highest quality with the most distinct flavor, and rich cultural history. Firstly there is Parmigiano Reggiano, with it’s inimatable nuttiness to perfectly balance the line between creamy and sharp. Next there is Taleggio, Italy’s most famous double cream, & one of the oldest recipes for cheese still made in the same ancient ways. Thirdly is Auricchio. So sharp it’s flavor can cut right through other cheeses. This is not the provolone at your local pizza shop, it bites back. Finally, rounding out this delicious group is Locatelli. The premier name in Pecorino Romano, you just can’t get any more flavor than the dolce, salty, creamy, tangy addition of “Locatell” to a dish.
Everyone of these gorgeous cheeses is available right now.
Gallucci’s will be open normal business hours this week, including on Good Friday.
(Mon-Fri, 8 AM to 6 PM, Sat 8 AM to 5 PM, Closed Sundays)
Clear your calendar for WEDNESDAY, APRIL 19th starting at 6:30 PM, because we’ve scheduled our next Dinner at Gallucci’s with Chuck Masterpaul. This dinner is a trip down memory lane as Chuck recreates some of Noggin’s most popular dishes!
- DEEP FRIED CHICKENETTES WITH A HORSERADISH DIJON SAUCE.
- CHARGRILLED TENDERLOIN OVER MIXED GREENS WITH PECANS, FETA, ARTICHOKE HEARTS & MUSTARD VINAIGRETTE.
- HOUSE MADE SPINACH FETTUCINE WITH A SAFFRON SHRIMP CREAM SAUCE.
- FRENCH SILK PIE
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 email@example.com!
Gallucci’s is now selling fresh produce! Expand for the full list of new products.
From the the legendary La Mancha region of Spain, home to the same windmills fought by Don Quixote, comes Manchego Curado. This raw sheep’s milk cheese is aged for at least 6 months, and is delightfully semi-soft for how long it is cured. The freezing winters and burning hot summers give Manchego Curado a complex mix of nutty flavor, with citrus undertones, and creamy sweetness from the milk mixed with mild acidity of the aging process. The traditional grass molds leave a beautiful antique herringbone finish on the rind, reminiscent of ancient cheesemaking craftsmanship. We will be sampling this wonderfully delicious cheese from 11:00am until 2:00pm this Saturday, March 16th.