Citarella Gourmet Market - Upper East Side

A luxurious, lemony sauce ideal on top of turbot, sole, grilled lobster or fresh oysters.6 oz and fresh

This boneless, firm, preserved fish has to be soaked in cold water for 24 hours before you bake, fry, stew or puree. 1 pound and fresh

Nearly 20% protein with little fat, conch is the star of scungilli marinara. To make it quickly, just drain and add to a peppery, garlic-laced tomato sauce. (6.5 oz) .

Citarella's own recipe, a blend of mayonnaise, fresh dill and parsley, green onion, white wine, dijon mustard, salt and spices. Perfect as a dip for crudité or as a sauce for grilled fish, chicken or lamb. (6 oz. )

Fried​ shrimp, crab cakes, seafood sausage and tuna burgers call out for our homemade tartar sauce. Made with mayonnaise, dill pickle, onion, capers, fresh parsley, lemon, dijon mustard, worcestershire sauce. (8 oz. )

A classic pairing for oysters on the half shell, our recipe includes red wine vinegar, onion and spices. It's also a great dipping sauce for fish sticks and french fries. (6 oz. )

Sweet and succulent, combine with sweet peppers, scallions, parsley and mayo for outstanding crab cakes.

As light and delicate as an ocean breeze, a terrific focus for dips and spreads.

Perhaps the east coast’s most celebrated delicacy from march through september, we like ours as simple as possible so that only the flavor shines: sautéed in butter.

Cross a sea bass with a striper and you get this sweet, mild and meaty fish.

Ancient romans loved and called it solea jovi - jupiter's sandal – because of its long, flat shape; we call this extremely delicate fish exquisite.

The focus of many a four-star feast from cap d’antibes to the costa smeralda, grill, saute or broil this sweet-fleshed fish that's also called red mullet. If baking, be sure to stuff it with its liver

So delicious and noble that the french created a special, diamond-shaped turbotiere in which to cook it, this fish's flesh is firm, lean, bone white and deliciously mild.

Great to marinate and grill or braise; we recommend 8-ounce portions. About 1-3 make up a pound

Occasionally called rock lobster or cape crayfish, each 7-8 oz tail is perfect to split, stuff and bake or broil.

Beautiful in their colorful, ridged shell and delicious out when they're sautéed in butter with garlic. We recommend 6 per portion. Sold by the dozen. Seasonal and subject to availability. Sold by the dozen.

Occasionally called sea chameleon because it can change its color, cuttlefish may look like a large squid, but it’s more tender. One to two comprise a pound.

Luscious in its sweet sea taste, broil, boil, steam, and serve in salads and bisques. Each weighs about 1 1 / 2 pounds.

The ultimate white meat and excellent for lobster salad. Available in 1 pound containers.

Bigger and firmer than black mussels and recognizable by their green-tipped shell, these are delicious, slightly sweet and superb to sauté or steam. A pound is made up of 25-30 mussels.

Plump and alabaster-white enjoy these sea-fresh and sweet bivalves grilled, sautéed or poached. Sold by the pound.

Appetizers in an instant; 25-30 large cooked shrimp that simply need a little cocktail sauce. Sold by the pound.

Twenty to twenty-five per pound, steam and serve as shrimp cocktail (shell on) . Sold by the pound.

Twenty-five to thirty large, cleaned shrimp comprise a pound; marinate them briefly then skewer and grill or steam. Sold by the pound.

Delicate and with a soft sea scent, cut squid into rings, batter-dip and deep-fry it, or braise or add it to pasta sauce or salads. Roughly 5 comprise a pound.

Slightly sweet and slightly salty, these distinctive oysters have a beautifully metallic finish. Sold by the dozen.

Mildly sweet and as bracing as an atlantic breeze, these meaty blue points come from cape cod. Sold by the dozen.

A welcoming bitter, lettuce-like flavor is the hallmark of this canadian oyster whose flavor ends on a light, salty note. Sold by the dozen.

Larger, more briny and slightly firmer than little necks, these clams are great in chowders. Sold by the dozen.

Meaty, sweeter than steamers and shaped like a straight-edge, this variety hails from washington state. Six to eight clams comprise a pound.

We made our name selling fish; we could have made it selling this spectacular combination of swordfish, halibut and salmon laced with fennel, cilantro and parsley. Three to four links comprise a pound.

Tuna, tuna and more tuna is the sole ingredient in these full-flavored 7-ounce burgers; broil and serve them with a ginger-laced asian slaw.

Rich-yet-delicate, firm-fleshed and bone-white. This farm raised fish is a fine fish to fry, saute, braise or broil.

Sweet, tender and delicate, cod is great broiled in the oven.

Light,​ sweet and delicate, this is an excellent fish to poach, saute or single-sided broil. From the new england area.

Firm and with a bare sea taste, this delicate fish is ideal to braise or add to soup or stew, from new england area.

Lemon sole comes from a large flounder and its thickness makes it a perfect candidate for broiling, from new england area. Each fillet weighs about 1 lb.

Delicate and sweet, a fine fillet to saute or broil.

High in cholesterol-lowering omega 3, enjoy this richly-flavored norwegian fish in sushi, poached, grilled or cured for gravlax.

Distinguished by their orange-red meat color and firm texture.They make excellent fillets due to their size, relatively high fat content, and excellent color retention. Each steak weighs about 1 lb.

High in omega 3 fatty acids, this wild alaskan salmon is a nice treat for dinner. Each steak weighs about 1 lb.

Highly​ prized for their distinctive deep red flesh color. The level of polyunsaturated oils in sockeye give it a succulent texture and rich flavor. Each filet weighs about 1pound.

A nice rice flavored fillet which is perfect for pan or deep frying. Each fillet weighs about 1/2-1 lb.

Wild striped bass is more flavorful than the farm-raised variety and is in season from november to january.

Sweet and fine-textured, this mild, white-fleshed fish is a prime candidate to roast or broil.

This fish is leaner and larger than flounder, but as delicate.

Firm and rich, many fish fanciers regard this silvery beauty as the standard-bearer by which other salt-water fish are rated; a fine fish for grilling whole, it’s also great for roasting and sauteeing.

If you can’t go to idaho to fly-cast and catch your own, you can still enjoy the taste of this superb freshwater fish. Grill, broil, bake or saute it.

Among the finest fish to find its way to the table, this is a mild-flavored, crimson beauty.

White,​ lean, sweet and finely textured; try it sauteed, broiled or oven-roasted.

Milder and more delicate than the wild version, farm-raised striped bass is cross between wild striped bass and perch.

Delicate, nearly sweet and snow-white, try this fish roasted, broiled or sauteed.

Cut from the leg in a thin cut which is perfect for scaloppini. About 6-8 in a pound.

Distinguished by their distinct t-bone shape, grill or saute then finish with a few drops of balsamic vinegar and serve with sauteed morels or porcini. Weighs 3/4-1 pound.

Its bone runs just along one edge together with a thin encircling band of fat that helps to keep it juicy during a quick grill or saute. Weighs 3/4-1 pound.

Some times called riblets, each sweet 8-10 rib rack (about 1 1/2 -2 pounds) serves one; we like to simmer them in beer, drain and slick them with a little BBQ sauce and briefly bake.

Sweet,​ succulent and a grand entrée for any festive occasion. Each 16 chop roast serves 6-8 and includes the trimmings.

Plan on 1½-pounds per person for the leftovers that make turkey such a welcome sight on the table. Weight ranges from 10-18 pounds and are ordered in 2 pound increments. Choose lbs. 10

A certified organic turkey with weight ranges from 10-18 pounds. Ordered in 2 pound increments. Choose lbs. 10

Citarella natural chickens are raised from day one with no antibiotics! They are fed only the highest quality sun-ripened corn and soybeans with plenty of fresh water and generous amounts of room to roam, giving us healthy chicken that cooks up moist and juicy. Our natural chickens are raised the way nature intended, free from antibiotics, hormones, animal by-products and artificial ingredients.

Citarella natural chickens are raised from day one with no antibiotics! They are fed only the highest quality sun-ripened corn and soybeans with plenty of fresh water and generous amounts of room to roam, giving us healthy chicken that cooks up moist and juicy. Our natural chickens are raised the way nature intended, free from antibiotics, hormones, animal by-products and artificial ingredients.

Citarella natural chickens are raised from day one with no antibiotics! They are fed only the highest quality sun-ripened corn and soybeans with plenty of fresh water and generous amounts of room to roam, giving us healthy chicken that cooks up moist and juicy. Our natural chickens are raised the way nature intended, free from antibiotics, hormones, animal by-products and artificial ingredients.

Citarella organic chickens are organically fed and free to roam outdoors, reflecting our respect and concern for the environment and appetite a natural tasting chicken. The special diet of organic sun-ripened corn and soybeans, and freedom to spread their wings, produces an organic chicken that cooks up moist and juicy. Our organic chickens are raised the way nature intended, free from antibiotics, hormones, animal by-products and artificial ingredients.

Fry or roast these 3-4 pound birds that serve three.

A truly festive entrée, our capons are big, juicy and extremely tender.

Mild and velvety, quickly grill, broil or saute this tenderest of steaks; if whole, savor it as chateaubriand or beef wellington.

Similar to skirt steak, this cut is from the loin and is used to make steak frite or marinated and grilled.

You’ll find two superb steaks in one - the full-flavored top loin and delicate tenderloin - in this distinct t-bone steak; season then grill or broil.

With its beautiful, big beefy taste and tender texture, this is one of the most popular cuts to grill or broil. Weighs 3/4-1 pound. (Serves one)

The amazing flavour in every cut of our premium australian organic beef is something that has to be tasted to be believed. These australian cattle are bred in the remote inland area of australia known as the channel country. Weighs about 3/4-1 pound. (Serves one)

Thinly shaved raw fillet that makes a beautiful appetizer when seasoned and drizzled with mayonnaise or olive oil. One package has 12-18 slices.

We like our brisket smothered with onions, carrots and tomatoes then braised until fork-tender.

Moist, succulent and spectacular when slowly braised or in the classic english oxtail soup. Each package is 2 1/2-3 pounds and is cut into pieces.

Ideal​ for a stuffed roast or as super-lean kabobs or marinated and grilled and is boneless.

Apparent by their rib bone handles, plan on 8 ounce portions and remember to cook these double rib chops only until barely medium to maintain their tenderness. One double rib chop.

Ground lamb goes great with chunks of eggplant, tomatoes and peppers and seasoned with cumin, red wine and garlic. Approx. One pound.

Cut into cubes for kabobs or stew, slice for cutlets or grind for a star turn in moussaka or stuffed bell peppers; in addition to being delicious, lamb is a superb source of protein, b vitamins, niacin, zinc and iron. Boneless.

After one bite of these smoked, ready-to-heat-&-eat dogs, you’ll surely agree that they’re the tastiest; eat them on their own or topped with salsa, chili, cheese, sauerkraut – whatever strikes your fancy. Six per pound.

Chunks of chicken breast with a few slices of green peppers and onions adorn this kebob. Weighs about 3/4-1 pound.

We sell hundreds and hundreds of pounds of our seasoned beef, pork and veal mix every week.

These wonderfully flavorful patties are grill-ready; since they’re unseasoned, just season with salt and pepper and once cooked. Three per pound.

Turkey takes well to marinade and our boneless version includes dijon mustard, white wine, lemon, olive oil, and herbs.

This pork marinated in teriyaki sauce will tantalize your taste buds. Weighs 3/4-1 pound.

One of the most elegant dishes, pack a seasoned garlic-parsley persillade onto this super-tender, boneles.

To serve a beautiful, pale pink, tender, juicy entree, either braise or rub with olive oil and roast in a moderately slow oven.

Extremely lean and tender, rub with olive oil, season with salt and pepper and roast until a thermometer reads 120 for rare; 125 for medium and 135 for medium.

The stunning centerpiece at many a sumptuous dinner, we recommend a quick, high-heat roast for this ultra-juicy, meaty roast.

Sage is the smoky, musky herb accenting these thin, small links and since we make them, we know they have no MSG. Sixteen links per pound.

We make this sausage with light and dark meat chicken, apples, onions, and seasonings. Six sausages per pound.

This moroccan-inspired combo of lamb and harissa is perfect-perfect-perfect for grilling; we like serving it with a couscous salad.

Fennel and the simplest seasonings highlight pork’s sweet taste in this classic italian; grill, saute or broil it. Six sausages per pound.

Every one of these bright beauties renders about 7 ounces of meat that's delicious served as an appetizer with cocktail or mustard sauce or in a salad with tarragon mayonnaise. Each weighs 1 1/2 pounds and comes uncracked.

Even the new york post raves about this dish. "The shrimp were clean-tasting, blushing in a refreshing sauce of sweet, sunny mango with bits of tomato, cucumber and red onion" (approx. One pound) .

Lightly dusted with paprika then oven-roasted and topped with a mustard-mayo, these fillets come complete with sautéed julienned carrots, zucchini, red peppers and onions (each pieces weighs 1/2-2/3 pound) .

Each boneless chicken breast is lightly battered and fried and simmered in a sauce of lemon, white wine, chicken stock and butter (each piece weighs about 1/2 pound) .

We​ season our boneless, skinless chicken breasts with garlic, thyme, rosemary, parsley, salt, pepper and olive oil (each piece weighs about 3/4 pound) .

We take the most flavorful part of a turkey, season it with garlic, rosemary, pepper and paprika and roast it until crisp and tender (approx. One pound) .

This layered dish – prepared in the style of italy’s gastronomic capital – features sautéed ground beef in a full bodied bolognese sauce and ricotta, between fresh pasta sheets. A piece weighs 2/3-3/4 pound.

Large potato wedges, coated with fresh rosemary, olive oil, salt and pepper and roasted till done (approx. One pound) .

Sautéed with garlic then tossed with extra-virgin olive oil, this is a fine side for sautéed veal or pork, roasted chicken and grilled fish and beef (approx. One pound) .

Tiny carrots, yellow and green squash, snow peas and broccoli are but a few of the seasonal vegetables you’ll find in this colorful side dish. Sold by the pound.

Ever try cranberries with brandy, pecans, and orange juice? It is wonderful! (Approx. One pound) .

House made horseradish is a must during passover (4 oz) .

The delicate chicken liver morsels are sautéed with a little onion before chopped and seasoned (about 8 oz) .

Great for bagels and crackers - smoked salmon, lowfat yogurt and chives (about 8 ounces) .

Chunks of herring fillets in sour cream and vinegar with a touch of sugar (8 ounces) .

Pair our large chicken pot pie with a salad and you have a great meal for 4-6 people.

Searching for an easy, delicious meal? Look no further than this meal-in-minutes turkey pot pie – just heat it 15 minutes in a 375ºf. Oven and dig in to a warm comfort meal. Serves 1-2.

Like the alsatian classic, you’ll find crisp bacon bits in our quiche; we've also added parmesan, mozzarella and swiss cheeses to that savory pie.

Onions add the sweetness to this classic cuban soup that’s terrific served as it is in havana on its own or together with steamed rice, chopped fresh cilantro, avocado slices, and fried plantains.

A wonderful take on the classic potato-leek-cream soup, this one is just as velvety, yet somewhat sweeter, thanks to the featured carrots.

Oh, does this soup scream of summer’s warm, bright flavors! Heat it then top with either fresh oregano or basil.

This​ chicken stock based soup is packed full of escarole and white beans.

You’ll say olé after one spoonful of this excellent iberian classic that features farm-fresh tomatoes, bell peppers and cucumbers; serve it chilled, as is, or with our seasoned croutons.

Not only is our thick, rich bisque as pretty as a coral-pink picture, it’s also packed with plenty of sweet lobster meat.

Tomatoes, oregano and a healthy dash of pepper make this clam chowder zestier than our cream-based new englander.

Every region of italy makes its own special vegetable soup to highlight local produce; ours has a southern accent abounding with tomatoes.

Looking for something thick, hearty and ever-so-earthy? Then this soup’s for you – most chefs use white button mushrooms, but we combine them with portabellos to add further flavor.

One of the quickest ways to ward off winter’s chill is with a piping hot cup of this rich, split pea soup.

Smooth, velvety, rich and sweet, this pale orange soup is excellent on its own for a light lunch or a keen way to start a fine fall feast.

What could be more refreshing on a hot summer’s day than this shell-pink fruit soup; it’s light and a fine first course on an august evening or even chilled as an ice cream topping. Seasonal.

Elegant and ever-so-smooth serve this creamy potato-onion summer soup chilled with a nice sprinkling of chopped chives.

Delicious moist dates compressed with the finest walnuts. Perfect with stilton! (Approx. One pound)

Carr’s has been making its renowned biscuits for nearly 170 years, an impressive run due to the peerless quality and taste of their fine crackers (7oz) .

Crisp, low-sodium and distinctive, serve this thin wheat canadian cracker with sliced turkey and cheeses, pates and fresh fruit salad (8 oz) .

Nice, sharp romano and savory garlic star in these hand-rolled sourdough sticks. Enjoy straight from the box or heat and eat for a more flavorful snack (4 oz) .

Authentic spanish walnuts, dipped in pure honey. (Approx one pound) .

Authentic marconas, fried and tossed with pure sea salt. (Approx one pound) .

An earthy, firm, somewhat sharp blue cheese from the auverne region. It has a compact paste filled with flavor (approx. One pound) .

One of the world’s greatest blues, this spanish cow’s milk cheese has a creamy, robust, spicy-sweet taste; try it with grilled steak, baked potato or green salad (approx. One pound) .

Surface-ripened blue goat cheese, hubbardston blue has a complex taste, reminiscent of truffles and mushrooms. It was awarded "best of show" at the american cheese society's 1993 convention. (5 oz. )

Milky and grassy when young and with maturity, it becomes a flaky, tart and peppery goat; from france (7 oz) .

"Flown in fresh". This milky and slightly sour delicacy is perfect served with ripe tomatoes. (8.8 oz. )

The same versatility as our lightly salted mozzarella but without salt. (Approx one pound) .

A beautiful and flavorful goat's milk brie from france that is smooth and spreadable. Absolutely excellent (approx. One pound) .

Milky and grassy when young and with maturity, it becomes a flaky, tart and peppery goat; from france (7 oz) .

An award winning soft, velvety cheese from california. One of america's finest (approx. One pound) .

Too small and delicious to share! This little guy has a lot of flavor! It’s soft oozing paste is excellent spread on a crusty piece of bread! Another winner! (5 oz. ) .

This naturally ripened goat's milk cheese rivals any of the great french handmade goats. Excellent dessert cheese served with fruit or a salad. (Approx one pound) .

Wonderfully piquant and lightly salty, grate this italian cheese on risotto or pasta, shave atop carpaccio or salad or serve with fresh figs, stone fruit and melon (approx. One pound) .

Aged for approximately four years, this top of the line product has the complex flavors of caramel, butterscotch and honey. (Approx one pound) .

Our aged asiago has a distinctive, mild, delicate flavor. It is made in the late autumn-winter period with semi-skimmed milk. An excellent table cheese, it can be enjoyed with light red wines or rosès.

A rare cheese produced from cows that graze upon the fragrant alpine pastures of valtellina. It has a full flavor that is savored by the inhabitants of this area so much so that rarely if any reaches this country (approx. One pound) .

Made​ of cow's milk with a flavor that is fruity and nutty. Perfect for either eating or cooking (approx. One pound) .

This cow's milk cheese from jura, france has a complex, nutty and caramelized flavor. Comte is a traditional fondue cheese that can also be enjoyed shredded in omelets and grilled cheese sandwiches. (Approx one pound) .

The world's first and best swiss, it's mellow, rich and nutty in flavor. It's still made the old-fashioned way... in copper vats in small village dairies from raw cow's milk collected twice a day. (Approx one pound) .

Rich, nutty, fruity and slightly tangy, serve this rustic cow's milk cheese with ham or salami. It's traditionally made from two milkings, an evening and a morning, separated by a layer of vegetable ash. (Approx one pound) .

A small sheep's milk table cheese with big taste? It has a creamy texture and has somewhat of an olivey/butterscotchy flavor. It melts extremely well on pizza or a focaccia topped with sun-dried tomatoes (approx. One pound) .

Handmade by the cheese masters of caseificio pinzani in siena. This sheep's milk cheese has a delicate, sweet taste enhanced with the infusion of tasty white truffles (approx. One pound) .

This soft-ripened sheep's milk cheese reminds us of brie: runny and unctuous, with an edible bloomy rind and smooth, creamy interior. (Approx one pound) .

A blend of sheep and cow's milk, this rich, buttery, soft-ripened cheese practically melts in your mouth. Spread a little on slices of warm baguette and serve with salad or soup. Or try it after dinner along with dried fruit and toasted walnuts. (Approx one pound) .

Made on a small dutch farm, this sheep's milk gouda is sweeter and nuttier than the usual sheep's milk cheese. It is as close as it gets to candy, with intense, rich flavor, and butterscotch aroma. Serve it after meal with sherry wine or dark beer.

Aperfect camembert - full flavored, piquant when aged (8.8 oz) .

Made in the burgundy region of france, this cheese has a delicious, creamy texture enveloped in a pristine white rind. (Approx one pound) .

To the brie aficionado, brie de meaux is the king of brie. The mottled rind has sweet and smoky aromas with a light scent of mold. The golden interior has a rich, condensed, bold flavor: beefy, nutty and garlicky. (Approx one pound) .

A beautiful and flavorful goat's milk brie from france that is smooth and spreadable. Absolutely excellent (approx. One pound) .

A​ blend of sheep and cow's milk, this rich, buttery, soft-ripened cheese practically melts in your mouth. Spread a little on slices of warm baguette and serve with salad or soup. Or try it after dinner along with dried fruit and toasted walnuts. (Approx one pound) .

From france; distinctive farm scent and a huge, beefy-olivery taste; serve with a strong red wine and crusty bread (approx. One pound) .

This unforgettable cheese has a very pungent aroma and rich, creamy interior. Each handcrafted small-form round is covered in an edible reddish-brown coating. First washed in brine, it is cellar-aged for weeks and then rinsed with marc de bourgogne, a liquor that is a by-product of the local wine industry. (8.8 oz. ) .

This alpine cheese has a strong pungent aroma, similar to its swiss counterpart. Its buttery, silky-smooth texture is perfect for melting over boiled potatoes, cornichons and fresh vegetables. (Approx one pound) .

As deeply flavorful as its café noir color suggests, we love this teacake with a dollop of vanilla-laced and sweetened whipped cream (10 oz) .

Long a hanukah taste treat, our bite-size, crescent-shaped cookies feature such fillings as apricot, chocolate, cinnamon and raspberry (about 10 pieces/8 oz) .

(6 oz. Each) .

Sold by the pound

The most intensely flavored chocolate available, this is the chocolate whose taste shines in truffles and fudge (4 oz) .

High quality swiss chocolate - perfect for baking (about 1.1 pounds) .

Assorted fruit flavors- a favorite among kids and grown-ups! (8 oz. )

8 oz.

Medium roast colombian supremo beans, slightly heavy and wonderfully rich with a pleasant spiciness. Excellent when blended with american roasted coffees (approx. One pound) .

The finest colombian beans dark roasted. Brews an extremely rich and sharp cup of coffee with a pleasant bitterness-perfect at the end of a fine dining experience (approx. One pound) .

The lightest of the dark roasts - darker than an american roast, yet lighter than the french roast. This coffee makes a strong, spicy, full bodied cup (approx. One pound) .

A special blend of one-half colombian supremo, one-quarter kenya aa and one-quarter french roast. An ideal after-dinner coffee. Full and spicy (approx. One pound) .

This is the most highly rated coffee in the world, rare and limited in production. Blue mountain is a truly elegant cup of coffee; it is highly aromatic, acidy, rich (approx. One pound) .

A true italian expresso, illy’s thick, creamy and buttery with a fine, assertive flavor (8.8 oz) .

Roasted in the swiss neufchatel mountains where the high altitude and reduced air pressure help to create a fuller roast requiring less heat resulting in a greater taste with no acidity (10 oz) .

The edinburgh tearooms are justly famous as spots to socialize and sip the finest brews, of which this is one; it’s rich, strong and full-bodied with a distinctive malty flavor (50 bags in a box) .

Sweetly aromatic, a sip of this will bring back fond memories of your last stroll down waikiki beach (33.8 oz) .

Apples are one of the proud products of normandy and they star in this beautifully flavorful, cider with a kick (25.4 oz) .

Its burnt orange color suggests the full apricot taste of this premium nectar from belgium (33.8 oz) .

Tender and chewy, these cream-colored slices are ideal on their own or included in apple butter and waffles or dutch dumplings to serve alongside ham (6.4 oz) .

Enjoy as is or create a sauce for duck or ice cream or coarsely chop and add to your next pancake, waffle or muffin batter (10.9 oz) .

Sweet,​ pungent and peppery, this supplies a warm, tropical touch to curries, custards and stewed fruits (8.6 oz) .

(12 oz. Each) .

Plump, moist and delicious and a solid source of folate, serve with chicken curry or toss in a chicken-cashew wrap (10 oz) .

The featured flavor of classic southern pies, you can also enjoy this nut’s rich taste in chocolate turtles and shortbreads (8 oz) .

Said to be the queen of sheba’s favorite nut, mellow, roasted and salted, pistachios remain many a snacker’s ultimate treat (8 oz) .

Bet you can’t eat just one of these lightly sweet, lightly salty, rich taste treats (10 oz) .

Blanched (skinless) sliced almonds for decorating frosted cakes or sprinkling on muffins or pastry before baking. Try them tossed into salads, stir-fries and grain dishes. (6.4 oz. )

Walnut pieces- perfect for salads, coating goat cheese medallions, and in homemade brownies, muffins and especially carrot cake! (7 oz. )

A blend of whole grains, hearty nuts (almonds, walnuts and pecans) and tasty fruits (raisins, cranberries, coconut) . Add a splash of milk- delicious cold or warmed up. (12 oz. )

Chappaqua granola is made with only the finest natural ingredients like fiber and protein-rich organically grown rolled oats. They are lightly sweetened and roasted to a satisfying crunch with natural flavors from real cranberries. (13 oz. )

(17.6 oz. Each) .

Mild and meaty, these tasty mushrooms are extraordinary in cream sauces for chicken and veal or over polenta and fettuccine (1 oz) .

Occasionally​ called cèpes and boletes, these woodsy mushrooms add flavor depth to risottos, stuffings, stews and red wine sauces 1 oz) .

Terrific for turning coarse mediterranean salt crystals into fine grains, this mini-mill will help you to flavor your next steak, french fries or salad more uniformly (3.17 oz) .

Combine rosemary, sage, thyme, basil, bay and marjoram and you have this sensational blend that adds an immediate tuscan taste to pork, poultry and sauces (0.56 oz) .

Chef prudhomme made his mark conjuring up dazzling pan-fried and grilled entrees; this little jar of his favorite flavor combos will help you do it, too (1.8 oz) .

Less pungent than dried black and white peppercorns, use these soft, immature green peppercorns like capers - in vinaigrettes and salads, pâtés, homemade sausages and as the sauce star sauce in steak au poivre (3.5 oz) .

A luxurious, lemony sauce ideal on top of turbot, sole, grilled lobster or fresh oysters (6 oz and perishable) .

Mr. stubbs introduces himself on his label as: “ladies and gentlemen, i’m a cook.” and after one taste of this delicious tomato-molasses-based sauce, you’ll understand the pride in his legendary texas kitchen (18 oz) .

The​ classic fiery hot tunisian sauce, a dash of this can spark up seafood stews, lamb tagines, chicken couscous and beef kabobs (150 gm) .

Smooth and delicious- just like homemade! It is the perfect accompaniment to all kinds of meats and fish, mixed vegetables, poultry, tomatoes, hard boiled eggs, and seafood. Made with sunflower oil, egg yolk, mustard, white wine vinegar, salt, and lemon. Made in france. (8.8 oz. )

It​ is traditionally appreciated in the south of france with steamed vegetables, fish, and seafood. Made with sunflower oil, egg yolk, garlic, mustard, white wine vinegar, salt, lemon. Made in france. (8.8 oz. )

Chef edmund patrick "hoboken eddie" mccarthy starts with fresh, all-natural ingredients, with no fat, oils or preservatives. His homemade sauce is rich, thick, spicy, and smokey. (12.5 oz. )

Traditionally poured over pulled pork or served as a dipping sauce for dry ribs, this vinegary memphis style bar-b-que and rib sauce is proudly made in yorktown, virginia by the county grill and smokehouse. (16 oz. )

Mini's has been making tangy carolina-style BBQ sauce and marinade since 1954. try it with chicken, a rack of ribs, or anyway you like! (16 oz. )

It's the crunchy mustard grains and just the right dose of vinegar that make this mustard so distinctive. (7.3 oz. )

A little spicy, a little sweet, this traditional chutney is the perfect accompaniment to any grilled, roasted or sautéed meat or seafood. Serve it with your favorite rice or curried dishes, as a sandwich spread, or with cheese and crackers. (8.8 oz. )

An all-natural, sugar-free, no artificial ingredient vinaigrette. Its perfect balance of vinegar, oil and seasonings make it a classic choice for any green salad. Also makes an exceptional marinade for grilled meats, poultry, and seafood. (12 oz. )

Hearty stone-ground mustard gives this vinaigrette its superb, sophisticated flavor. Imported from france. (16.9 oz. )

Just​ the right balance of anchovy with egg white, white wine, mustard, garlic and parmesan cheese. Imported from france. (16.9 oz. )

At citarella, we have a passion for food. With that in mind, we happily bring you this “8 star” balsamic vinegar from modena, made from quality trebbiano grape must which lends itself to produce a fine and superior balsamic vinegar. Perfect for cooking and marinades or drizzled over vegetables and salad.

Among the most popular extra-virgins in professional kitchens, use this cypress-green italian to sauté, grill and make dressings and dipping sauces (25.4 oz) .

At citarella, we have a passion for fresh and delectable foods. With that in mind, we set out to find the finest ingredients to produce an olive oil that meets our superior standards. Add citarella’s extra virgin olive oil to your recipes and enhance your home-cooked meals.

To create this vinegar’s rich, sweet-sour contrast, red grape must is concentrated in open vats over a wood-burning fire, then slowly fermented and mellowed in progressively smaller oak casks; use in salads and marinades (17 oz) .

A byproduct of wine production, grapeseed oil has been a favorite of european chefs for hundreds of years due to its many fine qualities. As a result of its high smoke point, about 320 degrees, it will not smoke, burn or splatter like other cooking oils. Use it in salad dressing, and for baking, grilling, or frying. It imparts no after-taste, permitting the full flavor of the dish to be appreciated. 1 lt can. (33.8 oz. )

This​ fine sicilian extra virgin olive oil by barbera is characterized by its beautiful golden color, distinctive personality, typical aroma evocative of fresh fruit and its delicately fruity flavor that leaves an aftertaste of sweet almonds. Wonderful in salads, fish dishes, minestrone and drizzled over fresh cheeses. 1 lt. (33.8 oz. )

A premium extra-virgin olive oil, rich in antioxidants and nutrients, red island’s distinctive taste is due to the blending of the picual, barnea and frantoio olive varieties with soil and climatic conditions that are unique to australia. The final result is well balanced and versatile, with a rich fruity character and a clean fresh finish, suitable for everyday use: drizzling over warm foods, finishing salads, tossing through pasta or simply dipping with crusty bread. (16.9 oz. )

Authentic wine vinegar made from the palomino grape in the jerez region in andalucia, the hot, sunny south of spain. Aging in oak barrels imparts a distinctive color, aroma and taste. (12.7 oz. )

Made from the juice of unfermented grapes, try verjuice wherever wine vinegar or lemon juice might be too harsh. Its gentle acidity is excellent for use in salad dressings, deglazing the pan when cooking fish or chicken, or in a hollandaise sauce over fresh asparagus or green beans. (12.7 oz. )

A country style pork pâté, blended with onions, spices and sherry. (7 oz. )

A colorful blend of cauliflower, carrots, spinach and broccoli makes a tasty vegetarian alternative to traditional liver pâté. (7 oz. )

People​ literally flock to sarabeth’s restaurant for brunch every saturday and sunday - rich plums and sweet cherries pair perfectly in this award winning spread one of new york’s (18 oz) .

This smooth, sweet and milky caramel treat traditionally tops many an argentine dessert – including ice cream, pound cake and sliced bananas and pears (16 oz) .

A decades-long favorite on tables from dusseldorf to dresden, this blended german honey is delicious drizzled on oatmeal and pumpkin or corn muffins (16 oz) .

Pure​ african cane sugar is the basis for these beautifully rough cubes that are perfect for your early morning cup; their nice, rugged look reminds us of tropical beachside breakfast tables (17.6 oz) .

The pure fruit flavors of bonne maman taste like homemade! Their preserves and jellies are made with no colorings, artificial preservatives, pulps, purees, juices or concentrates. (13 oz. )

The pure fruit flavors of bonne maman taste like homemade! Their preserves and jellies are made with no colorings, artificial preservatives, pulps, purees, juices or concentrates. (13 oz. )

A golden jewel of a jam. Spoon it over ice cream for a royal dessert or mix it in yogurt. Finalist, "outstanding classic product award", international fancy food and confection show. (18 oz. )

An old-fashioned favorite, some say you can't have one without the other. No doubt, rhubarb is best with strawberries. Delicious on warm corn muffins. (18 oz. )

Rosemary​ and lavender provide a striking contrast of mixed floral and herbal tones: lavender is very sweet with a light scent while rosemary gives intensity. (12.3 oz. )

16 oz.

Combine five brown rice varieties and you get this colorful, aromatic blend that hints of nuts and wine; a perfect complement to grilled meats and roast game (6 oz) .

Straight from the terraced paddies of thailand, this prized aromatic rice has a delicate aroma and the slightly sticky texture that makes it ideal to eat with chopsticks. Use it in stir fries and alongside spicy thai curries and salads (14 oz) .

You’d be hard pressed to find a more feather-light pasta than these delicate 2” long rectangular sheets from milan’s foremost gourmet grocer. They cook in 4 minutes and are terrific with robust sauces (8.75 oz) .

How wonderful this finest sardinian pasta is! Prepare it in a tomato-based broth and serve with quickly cooked whole clams (17.6 oz) .

Quite unlike traditional couscous that’s compact, we think of this as an air-puffed version with a more delicate taste and softer texture; use it in salads (12 oz) .

With broth, mushrooms and a healthy handful of grated parmesan (16 oz) .

Sweetly earthy, these petite, lens-shaped pulses are terrific in salads, soups and curries; we import our deep, green-blue le puys from france because they have a richer taste and firmer texture (16 oz) .

Lively and rustic, just heat and eat this pure and simple sauce over farfalle, spaghetti or chicken parmagiana (26 ounce jar) .

A fine, full-flavored sauce for pasta, but you also might want to use it to sauce your next home-made pizza (26 ounce jar) .

Truly lusty on spaghetti and linguine – or, for a change of pace, ladle a little of this black olive and anchovy-laced tomato sauce on halibut steaks (26 ounce jar) .

The finest ingredients to produce a pasta sauce that meets our superior standards. Add citarella’s san marzano style tomatoes to enhance your home-cooked meals (28 oz) .

American caviar is harvested in north american waters. Our american caviar offers a very similar flavor as its cousins sevruga and beluga caviars. These gray pearls have a delicate yet complex flavor that is rich with a creamy finish.

Slightly smaller than beluga, osetra has a somewhat nutty, pleasantly sweet flavor.

Farm-raised white sturgeon, native to california, this elegant caviar that evokes the taste of the finest osetra, with a nutty flavor that’s at once smooth and robust.

These small, golden-brown pancakes are the classic caviar accompaniment; savor them with a slick of sour cream or crème fraîche then top with caviar, salmon roe or smoked salmon. Four in a package.

D’oeuvres, top not only blinis, but also roasted baby new potatoes or latkes with a dollop of crème fraiche and finish with a caviar garnish. It’s also excellent stirred into dips and spreads, as a soup garnish, or gently tossed with angel hair pasta, lemon zest and caviar. (6 oz. Each)

When you plan on serving caviar to a crowd get this 6 pack of perfectly designed 2-ounce mother of pearl spoons.

These beautiful black diamonds add a delicate earthiness to pâtés and terrines or as the star component in périgourdine sauce.

Turn your next pasta, risotto or fondue into a splendid entrée by slicing this delicacy onto any of these. Available september through december. Since truffles vary in size we will make our best effort to send about 1 ounce.

Just as silky as our duck terrine, this one - accented with port - is more delicately flavored. Approximately 3 oz slice.

D’artagnan’s duck foie gras medallions are rich and creamy, dotted with black truffles. Use a pastry bag to pipe onto toasts for instant canapés, cut slices for beef wellington, and to finish on grilled steaks. (6 oz. )

Since it’s nearly impossible to cleanly slice truffles with a knife, the only reliable way to do so is with this stainless steel shaver. It’s adjustable so you can cut relatively thick or thin slices onto omelets, risottos or fondues.

(8.5 oz. Each) .

(8.5 oz. Each) .

A mixture of pork, turkey liver and chicken liver. Our truffle mousse pâté is infused with sherry, truffles and spices and topped with aspic. (7 oz. )

The thinnest pasta on the planet, its lengthy surface supplies superb area for light, delicate sauces. 1 pound and fresh.

Alfredo sauce classically dresses these pasta ribbons; you’ll also love them with our filleto di pomodoro, marinara or aurora sauce. 1 pound and fresh.

Want to make the world’s best lasagna or cannelloni? You’ll need these fresh pasta sheets; just cook them quickly before layering or rolling around your favorite filling. 1.5 pounds and fresh.

Add some color and variety to your pasta meal with this trio - plain, spinach, and tomato linguini. 1 pound and fresh.

Cream,​ parmigiano, butter and eggs combine in this luscious sauce named after the roman restaurateur who created it 80 years ago; a natural with fettuccine, but try it on tagliatelle, too.1 pint and fresh.

Who doesn’t love this hearty, full-flavored sauce? Ours features tomatoes, beef, onions and basil. 1 pint and fresh.

The quintessential italian tomato sauce, ours is seasoned with garlic and oregano. 1 pint and fresh.

As sassy as its italian streetwalker name, just heat, toss and savor this tomato-anchovy-olive sauce with any of our fresh pastas. 1 pint and fresh.

If fine food flavors inspire fanciful notions, one bite of this clam-laden sauce may well transport you to the terrace of seaside trattoria. 1 pint and fresh.

Pair the sharp with the soft and you get this savory treat; toss it with a bit of butter, garlic and red pepper flakes (1 pound) .

For an exquisite entrée, cook and toss with a little butter, garlic, rosemary and a touch of cream (1 pound) .

Romano, fontina, swiss and parmigiano add richness and zing to these delicious pasta pillows (1 pound) .

You’ll want to savor the full-flavor of this ligurian ravioli, so serve it with an alfredo sauce or just butter with a sprinkling of parmigiano (1 pound) .

This seasonal pasta (available in fall and winter) is a perfect complement to roast pork, turkey, braised lamb shank or osso buco; serve it with sage butter. Seasonal. (1 pound) .

You might consider this an american ravioli with an italian accent; it's sublime when tossed with garlic, sage and butter. Seasonal. (1 pound) .

Serve this as they do in the tony restaurants in milan – in broth (1 pound) .

Filled with gorgonzola dolce from italy’s piedmont, this tortellini is best dressed simply - with a little cream or butter (1 pound) .

A mixture of all olives from france, italy and greece (approx. One pound) .

The world largest olive. A crisp, meaty olive with a sweet flavor! Originating from apulia, italy. It is also known as barese olives (approx. One pound) .

Large green olives from the mediterranean spiced to be hot (approx. One pound) .

Meaty with a light, vinegary bite and oregano accent, serve these plump-yet-elegant, finger-length delights with aperitifs (approx. One pound) .

An​ exotic mix of mushrooms marinated in truffle oil and herbs (approx. One pound) .

Flame red and marvelously earthy-sweet, these roasted sweet peppers brighten up platters and palates alike (approx. One pound) .

Combine chewy, intensely flavored tomatoes together with sweetly fragrant basil, capers and olive oil and you have this terrific addition to sandwiches, pizza and salads (approx. One pound) .

Mild and lightly garlicky, our genoa is true to centuries old tradition – made with carefully trimmed lean meats and select spices (approx. One pound) .

From northern italy, the beef tenderloin is air-cured and boneless. Garnish with lemon juice and olive oil and enjoy (approx. One pound) .

Try this fully cooked& cured boneless chicken breast from the famous nodine's smokehouse (approx. 3/4 - 1 pound) .

The bolognese favorite - try some cubed, sautéed with peas, onion and mushrooms, and tossed with pasta (approx. One pound) .

Sweet, meaty and mild, thinly slice and serve this distinctive italian ham in sandwiches with roasted artichoke bottoms and mayonnaise (approx. One pound) .

Having a bigger kick than the black label di parma brand, enjoy this superb prosciutto with the classic accompaniments – fresh figs and melons (approx. One pound) .

Pork’s rich flavor sings in this gentle salami; add it to your next antipasto platter (approx. One pound) .

Often referred to as hunter style salami, cacciatorini is dry-cured, small and rustic, with a delicious garlic taste, to be carried in hunter's pockets and eaten on the go. (12 oz. )

Slice and serve this mild sausage as antipasto with cheese and olives or on a charcuterie platter. (16 oz. )

Seasoned with black pepper and garlic, soppressata is a sweet-tasting, air-dried, cured pork salami. The distinctive flavor of sopressata is brought out by a natural slow aging cure, from 3 to 8 weeks. (10 oz. )

Mild, soft, buttery pork salami made in the italian tradition. Ready to slice and enjoy as an anytime snack or as antipasto. (9 oz. )

Little wonder this is our most popular cold-smoked variety, it’s mild and delicate with a light smoke taste (approx. One pound) .

Moderately firm-fleshed and buttery with a well-balanced sweet-smoke taste (approx. One pound) .

Light with a bare smoke scent and taste, serve this hot-smoked variety with bagels and bialys (approx. One pound) .

A​ classical component on superb smoked fish platters, its compact texture and pearl-white flesh provide an excellent counter to smoked salmon, sable and whitefish (approx. One pound) .

Smoke and sea flavors stand out in this spectacular firm, white-fleshed fish (approx. One pound) .

A small whitefish gently smoked that can be easily flaked to top sliced bagels or bread (approx. 1/3 pound) .

Ultra-elegant, this sauce sings of the sea and is nothing short of scrumptous on tagliatelli (16 ounce jar) .

This earthy sauce – with its shiitakes, cremini, porcini and white buttons – is ever-so-savory on fettucine or potato gnocchi (26 ounce jar) .

A little shot of aqua vitae adds the excellent edge to this tomato, cream and prosciutto-based sauce; it classically tops penne (26 ounce jar) .

(28 oz. Each) .

At​ citarella, we have a passion for food. With that in mind, we happily bring you this “8 star” balsamic vinegar from modena, made from quality trebbiano grape must which lends itself to produce a fine and superior balsamic vinegar.

Give us lemons and we will make you lemonade - award-winning lemonade. It’s that simple. We use only the finest natural ingredients: lemon juice, water, and pure cane sugar. Enjoy for thirst-quenching refreshment!

1/2 lt