Make Your Own Gluten-Free Pizza

You may have noticed that restaurants across the nation and grocery stores are offering more gluten-free options now than ever before. That is likely due to the fact that an estimated 1 in 100 people worldwide has celiac disease. When you are diagnosed with celiac disease the only solution is to eat a gluten-free diet which can be a bummer but doesn’t mean there aren’t great alternatives. Fortunately, many restaurants, chains, and food manufacturers have found ways to make delicious gluten-free foods. From gluten-free pizza to gluten-free desserts the options are delicious and can satisfy the gluten craving for diners with celiac disease. 

People order gluten-free pizza all the time at restaurants. If you’re looking to bring some fun into your kitchen, it’s actually quite easy to make at home. Similar to how you prepare traditional pizza dough, the recipe has a few important steps. Some pizzas that are gluten-free are made on cauliflower crusts, but there’s nothing quite like dough.

How to make gluten-free pizza dough at home

Making pizza dough with gluten-free flour takes less time than traditional pizza because you don’t need the dough to rise. This can be easily done with the same ingredients (water, salt, olive oil, and yeast) just swap for gluten-free flour. This recipe makes a lot of dough so feel free to divide it down to the amount you’re looking for.


  • Gluten-free flour (2.2 lbs)
  • Water (28 lbs)
  • Salt (0.9oz)
  • Extra Virgin Olive Oil (0.7oz)
  • Fresh yeast (0.3 oz)


1.    Place your water in a mixer bowl and melt the yeast

2.    Then add 70% of the flour at a slow speed

3.    After 2 minutes add the salt, and after 3 more minutes add the rest of the flour

4.    When you see the flour finish absorbing, add the olive oil and mix (total mixing time should be about 15 minutes)

5.    Divide the dough into the size you desire and use gloves or hands wet with olive oil to wrap the dough in plastic

6.    After 2 hours your dough is ready to use. If you’re saving it for later keep it in the fridge and use it within 2 days

7.    Next add your favorite toppings and bake!

We recommend using the gluten-free dough by Caputo for an authentic Italian flavor. Grab this dough along with your favorite toppings at Sansone Market to complete your perfect gluten-free pizza pie. Once you’re done baking, pat yourself on the back because you’ve made a delicious gluten-free pizza at home! 

Some great toppings for your gluten-free pizza

The most important ingredient in a gluten-free pizza is the flour. Swapping traditional flour for gluten-free makes the pizza safe to eat for those with celiac disease or gluten sensitivity. Because the dough is so versatile, the varieties of toppings you can use are endless. Some people choose to go with the traditional Margherita pizza, but others like to add plenty of veggies or meats. Some favorites include spinach, tomatoes, broccoli, peppers, shrimp, pepperoni, and salami. Get creative and enjoy your gluten-free dinner for an awesome pizza night! 


How to Make Classic Neapolitan Pizza

Pizza is one of the most popular foods across the world and it all originated in a small restaurant in Naples, Italy. While there are countless styles of pizza from the crispy NY Style to deep dish Chicago style, there is nothing quite like a classic Neapolitan pizza. The most popular variation (pizza margherita) is quite simple and only includes a few ingredients. The toppings are delicious and mirror the colors of the Italian flag: tomatoes (red), fresh mozzarella (white) and basil (green).

The word pizza comes from the Arabic word “pita” which means bread. Pita bread has always been incredibly popular throughout the world, but it wasn’t until Italians added a few classic toppings that this bread transformed into what is now known as pizza.

What Makes the Perfect Neapolitan Pizza?

Italians take their recipes extremely seriously and their pizzas are no exception. In fact, in 1984, the True Neapolitan Pizza Association (AVPN) was founded with a mission to promote and protect the true Neapolitan pizza. They clearly defined the rules of making authentic pizza and certify pizzerias across the globe if they meet certain standards. According to the AVPN, the first step in making sure pizzas follow a true Neapolitan standard is by checking the final product. If the pizza is roundish, presents a raised edge, and is soft/fragrant, it’s a good sign they’re following tradition.

Next comes the most important components, the ingredients. The dough must be a perfect ratio of water, salt, yeast and flour. While resting, the chef should cover it with a damp cloth so the surface cannot become hard during fermentation. Once the dough is formed, the pizza is topped with tomato, buffalo mozzarella (sliced) or fior di latte (cut into strips), fresh basil and extra virgin olive oil.

Making the Dough

Making the pizza dough for Neapolitan pizza can be a bit technical but if you follow the steps carefully, you’ll enjoy a delicious pie! The flour is the most important component for pizza dough and with Caputo’s Contemporary Neapolitan flour you can achieve the authentic flavors found in small pizzerias of Italy. This recipe makes a large amount of dough, but you’re welcome to divide down to the amount you’re looking for. To start on the first step of this process you’ll need: 16.5 lbs. flour, 8.25 lbs. water, and 1.3oz fresh yeast.

  1. Add the water in the mixture and melt the yeast
  2. Add the flour and start the mixer, mixing for only 3-4 minutes
  3. Take the BIGA out of the mixer and break apart in container
  4. Then cover with plastic and make some holes to let the BIGA breathe at 64F

For the second step, you’ll need 28.5 lbs. flour, 33lbs water, and 22oz salt.

  1. Place the BIGA in the mixer and break apart
  2. Then add 60% of the water and start your mixer, adding salt after 2 minutes, the rest of the flour after 3 more minutes, and finally the rest of the water until your dough is nice and smooth (15 min max)
  3. Place the dough on the table and let it rest for 30 minutes covering it in plastic (or the traditional method which is covering with wet cloth)
  4. Divide into your desired size and place the balls in trays to ferment at room temperature (64-68F) for about 4 hours

Now you’ve successfully made delicious and authentic pizza dough and it’s time to top it off and bake it!

Different Types of Neapolitan Pizza

The classic and most popular pizza ordered in the Neapolitan style is the pizza margherita but there are other variations. The first is pizza marinara which you top with tomato, garlic, oregano and extra-virgin olive oil making the main difference the absence of cheese. The second variation is the pizza margherita extra. This pie substitutes the classic mozzarella you find on pizza margherita for mozzarella di Bufala, a creamier alternative.

The most traditional cooking method for these pizzas is in a piping hot stone oven with wood fire for 1-1.5 minutes. If you’re looking to make this at home, try using a pizza stone in a hot oven. The best way to know your pizza is done is if it has a thin soft middle and a slight char on the crust. Whether you’re heading to Naples or bringing the delicious flavors of Italy to your kitchen, you’ll love this classic Neapolitan pizza. Buon appetito!

Italian Breakfast

Making the Perfect Cornetti (Italian Croissant)

While croissants are known for being a staple in French cuisine, many are surprised to learn that they actually originated in Austria. Initially called kipfel, croissants are incredibly popular throughout Europe and often are enjoyed along with a cup of coffee. This popular pastry is traditionally made using a simple dough that is folded multiple times, rolled into a crescent shape, and then baked. In Italy, these pastries are called cornetti. 

Croissants in Italy

Almost every Italian bakery and cafe serves these delicious pastries year-round. Cornetti translated means “little horn” and is the Italian variation on croissants. They are a softer consistency and slightly less butter than traditional recipes found in Austria and France. In Italy, you’ll often enjoy plain cornetti at cafes. Diners rip off small bites of pastry and dip them in the foam of cappuccino for a delicious breakfast. 

How to Make Cornetti

Making these pastries can be quite difficult as you may need some technical baking skills. With the right amount of patience and effort, you’ll end up making a delicious Italian croissant that will wow your family! Making cornetti with Caputo’s Saccorosso flour is a sure way to achieve an authentic dough. With only 7 ingredients it’s easy to focus on the technical steps to making your very own cornetti.

Italian Croissant Ingredients:

  • 1.1 lbs Caputo Saccorosso flour
  • 1.9 oz sugar
  • 0.3 oz salt
  • 5.3 oz milk
  • 5.3 oz water
  • 0.2 oz dry yeast
  • 8.8 oz unsalted butter

Preparing the Dough

  • Combine the water and milk and dissolve the yeast inside the mixture
  • Add flour, sugar and salt in the mixer with the water/milk/yeast mix and mix for about 10 minutes until the dough is smooth
  • Transfer the dough to a pan, stretch into a rectangle, cover, and refrigerate overnight
  • Prepare 2 sheets of baking/ parchment paper folded to 20cm x 40cm
  • Place sliced butter between the paper sheets (we recommend using softer butter) and roll it with a rolling pin to the edges of the paper
  • Once you roll the butter evenly to the corners place it in the fridge overnight
  • The next day remove the dough from the fridge and roll to 40cm x 40 cm dusting with flour as needed 
  • Wrap and chill the dough in the fridge for at least 30 minutes at the same time removing the butter to warm up to room temperature
  • After 30 minutes take the dough out and place the butter on the middle of the dough
  • Fold the dough over the butter to enclose it and seal the seams, rolling to 62cm in length (always check that the dough doesn’t stick on the bottom) 
  • Fold the top part of the dough by 1/3, cover and place in the freezer for 20 minutes (repeat this 3 times)
  • After the 3rd repeat, it’s time to form your cornetti! Roll the dough to 64cm x 30cm, measure 60×28 and trim off the excess (this gives you the perfect rectangle)
  • Gently mark your dough every 10cm along the bottom length of the dough
  • Mark the dough 5cm in on the top length of the dough and then every 10 cm 
  • Slice into triangles by connecting these marks
  • Pull the triangle by 3cm and roll it up ensuring the rolls are snug
  • Tug the tip under the cornetto and give it a tap on the table to lock it in

Now it’s Time to Bake!

  • Let your dough proof on the baking tray in a warm spot no higher than 80F until it’s almost dough in size
  • Preheat the oven to 400F and brush egg wash on the cornetti before baking
  • Bake at 400F for 7 minutes and reduce the temperature to 180F for another 13 minutes

Once you’ve finished baking and cooking it is time to enjoy the delicious Italian pastry you made. Buon appétito!

Variations of Croissants

While a plain buttery warm Italian croissant is delicious, there are many different ways people enjoy eating them. In Italy, you can find cornetti plain, but they are usually filled with either pastry cream, marmalade, honey, or chocolate. Some countries use croissants as the vessel for sandwiches. In France, they’re often stuffed with ham and cheese and in America, you’ll find them at delis stuffed with chicken salad. The possibilities are endless for delicious savory and sweet fillings!

Baking croissants can be challenging but the reward is well worth the effort. Once you’ve mastered making them at home with Caputo flour, you’ll be able to make your own variation and enjoy a home-made delicious tasty treat.


The Art of New York Style Pizza

It’s almost impossible to visit New York City without grabbing a slice of pizza. New Your style pizza is so popular that restaurants sell this style of pizza all over the world. This style of pizza came from America’s first pizzeria, Lombardi’s in Little Italy, NYC.

New York Style Pizza vs. Neapolitan Pizza

New York style pizza grew out of the traditional Neapolitan style pizza when Italian immigrants brought pizza to NYC. In Naples pizza is often served as an individual portion (come hungry) and is often served with more sauce than cheese. The basic pizza margherita Neapolitan style has just a few classic ingredients- basic dough, fresh mozzarella cheese, tomato sauce, basil, olive oil. Adding more toppings is offered at some restaurants, but typically locals and tourists who come to Naples order the classic margherita.

In New York, pizza is often served by the slice making it easy for takeaway. If you order a whole pie, generally it’s meant to be shared among a few people. Unlike Neapolitan pizza there are a plethora of toppings added. Because each Neapolitan style pizza is made per person you typically order off of a menu. In New York most pizzerias cook many pizzas and reheat each slice when ordered. The menu is there but not necessary because it’s easier to pick your slice by checking out which pies are available.

Besides portion size and toppings, one of the main differences in NY style and Neapolitan style is in the cooking technique. In Naples, the center of the pizza is often softer making it easier to eat with a fork and knife and the pizzas are cooked with wood. In New York, the pizzas are cooked in coal fired ovens and crispy throughout. This makes it easier to eat the slices on the go and with your hands.

It’s All About the Pizza Dough

Because the crust is the base on which all toppings go and determines how you can eat your pizza, choosing the best dough is crucial. The recipe for making pizza dough NY style is similar to other doughs and requires only 5 ingredients. Caputo’s 00 Americana flour comes from Naples giving an authentic taste and is the perfect flour for making classic NY style pizza. This recipe is for a ton of dough so feel free to break it down if you’re wanting a smaller pie.


  • 55 lbs. 00 Americana flour
  • 32 lbs of water
  • 4.5 oz fresh yeast
  • 17 oz olive oil
  • 22 oz salt


  1. Place water in a mixer bowl and melt the yeast. Then add 70% of the flour at slow speed.
  2.  After 2 minutes add salt. After 3 more minutes add the rest of the flour.
  3. Mix for 5 minutes and gradually add oil until the dough is smooth (total mixing time about 15 min).
  4. Place the dough on the table and divide into the desired size. Then place the dough balls into trays and brush lightly with oil.
  5. Let the dough ferment in the cooler at 40 degrees F for at least 24 hours (up to 72).
  6. You can use cold dough or take it out of the cooler up to 2 hours before using.

Now it’s time to make your pizza! Follow whatever recipe you like and use fresh ingredients for a delicious NY style pizza made in your own kitchen. Buon appetito!


How to Make Fresh Pasta

The first thing that comes to mind when you think of Italy is the incredible food. Pizza, wine, gelato, and cheese are all popular but arguably the most famous dish is pasta. It is estimated that Italians eat over sixty pounds of pasta per year (Americans eat about twenty pounds per person). The traditional dishes of Italy are enjoyed all over the world and are easy to make at home with the right ingredients.

Pasta Throughout Italy

Pasta is such a staple in Italian cuisine that each region has come up with their own versions. The ever-popular spaghetti carbonara comes from Rome and combines egg yolks, pecorino Romano cheese, and pancetta. Another favorite is tagliatelle Bolognese which consists of flat noodles with a meat sauce and comes from Bologna. Spaghetti alle vongole (spaghetti with clams) is famous in Naples using extra virgin olive oil, fresh clams from the sea, and white wine. There are approximately 350 different types of pasta and the possibilities are endless when composing a delicious dish! 

Making Fresh Pasta at Home

Dry pasta is in every major grocery store, but did you know fresh pasta is extremely easy to make? With just a few ingredients you can make delicious fresh pasta dishes from the comfort of your own kitchen. It’s a fun activity to enjoy with family and friends and the process of kneading the dough is both therapeutic and rewarding. Once the pasta is rolled out and cooked, you’ll feel like you’re dining in an authentic Italian restaurant!

The recipe for making fresh pasta is quite simple and uses only a few ingredients. Using Caputo’s Semola Rimacinta flour gives you a delicious traditional pasta. Use 1 kg flour and 10 whole eggs for this recipe:

  1. Pour flour on pastry board and make a hole in the middle (like a volcano).
  2. Crack eggs in the middle and work the flour into the eggs a little at a time in a circular motion with your fingertips. Be sure not to let the eggs escape from the flour.
  3. Once the eggs are incorporated into the flour, knead until the dough is smooth and consistent. Depending on the size of the eggs, you might need to add a little more flour or another egg to achieve the proper consistency.
  4. Wrap the dough ball in plastic wrap and allow to rest for at least half an hour before rolling it out.

Roll out your fresh pasta using a traditional pasta machine or with an attachment on a stand mixer. Cut your pasta into your desired shape and cook in salted boiling water for 60-90 seconds until al dente.

*Keep in mind that fresh pasta cooks much quicker than dry pasta and is best served immediately. 

Pick the Perfect Flour

The type of flour you use can make all the difference in the world when making pasta from scratch. Sansone market carries authentic Italian brands and Caputo Semola Rimacinata is perfect for delicious fresh pasta. The Caputo flours are made with love from Naples and are the ultimate addition to your recipes to bring the flavors of Italy to your kitchen table. Now that you’ve perfected making fresh pasta at home, it’s time to finish your delicious meal! Whether you want to make your own spin on a traditional Italian dish or combine your favorite ingredients into one dish, pasta is the ideal way to bring it all together. At Sansone Market, we offer the best ingredients both local and imported so you can bring the flavors of Italy to your kitchen table. Pair your fresh pasta with one of our market sauces and top with delicious Mitica cheese for a meal your whole family will love!


Sansone Market Pizza Kits

What’s better than a do-it-yourself, take-home pizza kit straight from an authentic Italian Market? The Sansone Market Pizza Kit can be added to your weekly meal plans and it is so simple. It can also be a fun family activity to do with the kids. Included in the pizza kits are:

  • Sansone Market Pizza sauce
  • 1 dough ball made with Italian flour (non-bromated and unbleached)
  • 8 oz. container of Grande shredded mozzarella
  • Sansone Market pizza cutter! 

Pizza Kit Instructions

  • Take the dough out of the bag and let rest at room temperature for about 30 minutes.
  • Flatten the dough into a round circle.
  • Spread the Sansone Market pizza sauce on the pizza dough.
  • Sprinkle the Grande shredded mozzarella cheese on top.
  • Bake on a sheet pan, pizza screen, or stone for 8-10 minutes at 425 degrees.
  • Next Step-Mangia!

Add Your Own Toppings

And don’t forget to add your own toppings if cheese is not enough. Vegetables, meats, fruits, and spices can all be part of the pizza pie. Read about our unique, unconventional pizza topping ideas here.


All About Italian Focaccia

If you’ve ever enjoyed freshly baked Italian focaccia straight out of the oven, then you know just how amazing this flatbread is. Focaccia is a flat oven-baked bread that has been made in Italy for centuries. It’s similar to pizza dough but has many more versatile uses. This bread is commonly served as part of a sandwich or enjoyed plain as an antipasto or addition to a meal.

One of the main distinct ingredients is extra virgin olive oil. It is not only incorporated into the dough to create a rich, delicious flavor but also added to the top to preserve the moisture. People throughout the world enjoy focaccia breads today but the most popular recipe comes from Italy.

The History of Focaccia

Focaccia originated from the northern shores of the Mediterranean and has managed to keep its original recipe intact. The exact date of its origin is unknown, but it has become a staple in Italian cuisine. The recipe people use today still incorporates similar techniques and ingredients, so you know you’re enjoying a bread that is authentically made. While focaccia got its start in the north, it quickly gained popularity throughout Italy and Greece. Today, you see this delicious bread just as often in cafes in Rome as you do throughout the rest of Italy. 

Italy is famous for its staple foods- pasta, pizza, gelato, etc. People love to taste authentic traditional flavors. That’s why many recipes remain true to their original form with very few (if any) adjustments. Focaccia was the precursor for pizza but because of its unique flavors and baking methods, it remains a staple in the Italian food scene. 

Throughout the years, each region of Italy has taken traditional focaccia recipes and added their own twists. Regional cuisines in Italy are incredibly distinct. Focaccia’s base recipe is so versatile that it can really embrace ingredients from across Italy. Traditionally you make it with rosemary, garlic, olive oil, and sea salt. Some regions have introduced sweeter ingredients like raisins and honey. Others have gone the savory route with sun-dried tomatoes and various herbs. Something amazing about Italy is that even with these new flavors, the base recipe always remains the same.

Making Focaccia at Home

The recipe for making focaccia is very similar to making many doughs. It uses flour, water, fresh yeast, olive oil, and salt.

1.    Place water in a mixer bowl & melt the yeast 

2.    Add 70% of the flour at slow speed and incorporate salt and then the rest of the flour gradually

3.    Mix for 5 minutes and then gradually add the oil (total mixing time should be ~15 min)

4.    Divide the dough into your desired size and brush lightly with EVOO

5.    Let these dough balls ferment in a cooler for 24-72 hours

6.    Take the dough out when you’re ready and let proof at room temp until it’s double in size

7.    Add your dough to a small sheet pan or baking dish, dot the bread*, and then top with oil, any desired herbs, and sea salt

8.    Bake until golden brown and enjoy!

*Dotting the bread gives you the distinct look and taste that focaccia is famous for. You create small wells for the olive oil to settle into. Some bakers choose to use utensils but traditionally these holes are made by hand. 

Sansone market carries many authentic Italian brands so you can perfect your culinary skills at home. The best flour to use for this focaccia recipe is absolutely Caputo Americana flour. Caputo’s flours are made with love from Naples and are the perfect addition to your recipes to bring the flavors of Italy to your kitchen table.

Best Pairings and Flavors

Some regions of Italy have adapted their own flavors into the dough itself. You will find focaccia in many shapes and flavors. From the traditional recipe to sweet and savory versions, all pairings and flavors complement the original recipe perfectly.


Olive oil and sea salt are the traditional distinct ingredients in focaccia. If you try one of these flatbreads right out of the oven, you can tell how these flavors marry together perfectly. Rosemary is added so frequently that many people consider it to be part of the traditional recipe. 


In Northwest Italy, sweet focaccia recipes are incredibly popular. They love to incorporate raisins, honey, and other sweet ingredients and sprinkle it with sugar.


Some regions like to incorporate savory flavors into the dough. Olives, mushrooms, tomatoes, and green onions are all popular and give the dough another dimension of flavor.

Focaccia is an incredibly versatile flatbread. Often enjoyed plain you can find it served in many shapes and sizes. Traditionally focaccia is served as a dinner bread sliced into long rectangles. Other times you might find it served as squares and triangles. Since it is a thicker bread, some chefs opt to slice it in half and use it as the outer layers of a delicious sandwich. The possibilities are endless for enjoying focaccia.

The beauty of Italy is that Italians really understand flavor. In all of their traditional recipes and staple foods, you can tell they respect all ingredients. Every single bread is baked with love and in their purest form, you’ll fall in love with their cuisine. 


3 Creative & Fun Pasta Meals To Prepare At Home

Fun Pasta Ideas

Looking for a fun activity to do with the kids? Maybe a date-night meal at home that’s different from the standard dinner? Or maybe you just want to enjoy a fun night cooking with the family. Whatever your reason, these three creative and fun pasta meals are here to deliver you the pasta you know and love, but with a new and unique twist!

Can’t Say No to Gnocchi

Gnocchi is a super fun pasta shape- the dough is rolled into little rounded balls that take on the texture of dumplings! If you like dumplings and pasta, then this pasta was practically created for you. Each piece is the perfect bite-size, packed with flavor. There are many ways to dress up the gnocchi, and one of our favorites is our very own recipe: Brown Butter Gnocchi with Spinach Pine Nuts. This dish is savory, aromatic, and refreshing. The tenderness of the gnocchi pairs perfectly with the crispiness of the pine nuts. The sweet brown sugar infused-butter adds a decent amount of fat, which acts as the vehicle through which flavor travels, intensifying the taste. Get your gnocchi at Sansone Market today to start this fun pasta idea!

American Dish, Italian Style

We all love the classic American comfort food, the one and only, Mac n’ Cheese! The results of this dish are especially extravagant when a slow-cooker is used. All you need is a crockpot, uncooked pasta, cheese, spices, milk, and evaporated milk. Throwing these ingredients in the crockpot is a sure way to ensure an ooey-gooey, cheesy texture bursting with flavor. While the recipe calls for salt, pepper, and oregano to season it, you can play around with spices to drastically alter the direction of the taste. You can add herbs de Provence for an extra flavor and a fragrant note of fine herbs like fennel, marjoram, parsley, rosemary, tarragon, and thyme. You can simply add basil leaves, tomatoes, and parmesan cheese for a “pizza flavored” macaroni and cheese. The possibilities are endless with this dish, and it remains ever-reliable, quick, and easy after a long day when comfort food is needed!

Taste The Rainbow!

Red, blue, purple, green, and all of the shades in between! These are the glorious colors of the rainbow, and you can implement them into your favorite dishes! Have you ever seen rainbow spaghetti on Instagram and wished you could get your hands on some? Well, it turns out, it’s not that hard. All you need is cooked linguini and food coloring. If you’ve ever tie-dyed anything before, the process for dying the pasta is not unlike that! Create the dye from the food coloring and let the cooked pasta soak in the color. Then rinse any excess color off in the colander and voilà! Pretty pasta! This dish is absolutely perfect for celebrating Easter, pride month in June, or the coming of Spring in general! It can be a fun D.I.Y. craft for the whole family or with friends on a fun night in! However you choose to create this dish, it’s sure to be vibrant and unforgettable! Out of all the fun pasta ideas, this one stands out the most! 

Whichever fun pasta meals you choose to do first, you can bet that you’ll get a delicious home-cooked Italian-style meal out of it. Stop by Sansone Market today to pick up your pasta ingredients!

Italian Desserts

5 Beloved Italian Desserts for the Holidays

Every culture has its traditions for the holidays, especially when it comes to food. There is nothing more joyous than sitting down with friends and family to indulge in a delicious meal on a special day. In Italy, many look forward to the last course of dinner, dessert, all year round. Whether you’re 100 percent Italian or just wish you were, Italian dessert fanatics far and wide can rejoice in the wide variety of traditional cakes, biscuits and sweets typically enjoyed around December 25th.  

Here is our list of beloved, traditional Italian desserts to enjoy this holiday season: 

1. Panettone

Panettone at Sansone Market

While the tradition originated in Italy, Panettone is now enjoyed all over the world on Christmas and New Year. The dome-shaped sweet-bread loaf typically contains a mix of raisins, candied orange, citron, and lemon zest. However, in recent years some producers have offered a modern twist on the dessert. Dolce&Gabanna’s Panettone , pictured above, features one variety covered in white chocolate with Pistachio cream on the side, for instance. 

The origins of this dessert go back to the 15th century. Noblemen Ughetto Atellani was said have prepared a sweet-bread similar to Panettone in order to impress a baker’s daughter. Although it boasts a lengthy preparation time, the bread is available from many different brands in most Italian markets – including Sansone Market!

2. Pandoro

Pandoro Italian Desserts at Sansone Market

Design is especially important when it comes to this Italian dessert bread. Pandoro is traditionally baked into the shape of an eight-pointed star. The healthy golden color inspired its name, which translates into “golden bread.” Like Panettone, Pandoro is available in many stores due to its popularity. However, those looking to prepare it at home will need fresh eggs, lots of sugar, and a star shaped mould. Many choose to serve the bread with Mascarpone or whipped cream for an even sweeter experience. It dates back to the 18th century Verona when it was enjoyed by aristocrats. Although a slight rivalry exists between Pandoro and Panettone, both desserts are equally historic and beloved. 

3. Panforte

Panforte at Sansone MArket

Fruit cake tends to be the butt of many holiday jokes, but fans of Panforte stand behind this fruit cake. This traditional dessert contains fruit, nuts, honey, spices, and almonds. Going all the way back to 13th century Sienna, Panforte was said to be used as payment for the monks and nuns of the local monastery. Both lighter and darker versions exist as well (Panforte nero and Panforte Margherita, respectively.) No matter what recipe you use or purchase, just make sure you have some icing sugar on hand to top the dessert off in a wintery fashion. 

4. Struffoli

Stuffoli at Sansone Market

Greek poet Archestratus may have been a fan of Struffoli or a similar dish, as evidenced by the description of “dough ball fried in olive oil” in his Gastronomy. The dessert, a Neapolitan treat, resembles Christmas baubles with their round shape and a touch of glitter. Preparing this dish is half the fun. Just drop your dough in frying oil until the pieces turn golden brown. Then drizzle honey and sprinkles on top for a scrumptious finish. 

5. Caggionetti

Caggionetti at Sansone Market

If you love ravioli, Caggionetti may be up your alley. The fried dessert certainly resembles pasta. However, instead of meat and cheese, it is traditionally filled with honey, chocolate, rum, lemon, and/or chestnuts. Originating from Abruzzo, it was known to be handed out after Mass on Christmas Eve. Now they are served beginning as early as November. You know what that means? Time to indulge! 

Stop by Sansone Market for Your Favorite Authentic Italian Desserts This Holiday Season!

All your favorite authentic Italian desserts can be found at Sansone Market! Come down and get everything you need this holiday season. Whether you prefer your Panettone store bought or homemade, we have what you need to make this year the best holiday yet! Be sure to follow us on social media to stay up to date on everything going on at Sansone Market.

Italian Culture

5 Reasons to Shop at Local Businesses

If you drive across Long Island – or any region in the United States – you will likely find the same national brands present in every town. However, it is not these brands that keep communities strong. Local businesses are the institutions that provide communities with quality, convenience, and a unique flair that helps them stand out from the rest. Marketing efforts have been implemented in recent years with campaigns like Small Business Saturday, officially the Saturday after Black Friday. Still, local businesses need your help in order to thrive and stay alive. 

Here are some great reasons to shop local:

1. Money Stays Local

For every $100 spent at a locally-owned business, $68 remains in the local economy. When you spend money at a non-locally owned business only $43 remains in that same local economy. This is part of the reason local businesses are considered the backbones of local economies. The sales taxes collected by small businesses essentially fund communities. The funds go towards important services like police and fire departments as well as street repairs and other upkeep efforts. 

2. Better Customer Service

Customer Service at Sansone MArket

More than likely local businesses hire a staff of employees with specific product expertise, which ultimately results in better customer service. For instance, the employees at Sansone Market are trained in understanding all aspects of the authentic Italian food products sold. You may even recognize your friends and neighbors as employees at local establishments. Not only will they help you find what you need, but you can also strike up a great conversation. 

3. Product Diversity

Diversity of Cheeses at Sansone MArket

Local businesses select products based on their own interests and the needs of their local customers. While brand grocery stores sell common, run-of-the-mill American products, specialty markets like Sansone Market offer imported goods from Italy. These one-of-a-kind businesses provide communities with the character that attracts patrons all over the region.

4. Eco-Friendly

With small businesses commonly setting up shop in the center of a town or village, walking scores increase. Shopping at local businesses reduces gas consumption, pollution, and congestion. Many small businesses also go out of their way to promote sustainability. Savvy business owners understand that “going green” is not only marketable, but a way to act as a role model within a community. Numerous businesses get certified every year as eco-friendly operations.

5. Help Create Jobs

Nationally, small businesses are the largest employers. Forbes reports small businesses are high impact businesses. They are defined as “having sales that have doubled over the most recent four-year period and have an employment growth quantifier of two of more over the same time period”. When a new small business opens and thrives it creates jobs in the community. Many times these employers can offer better wages and benefits than big box stores. Additionally, when more people are employed locally traffic has the potential to decrease due to less people commuting. 

Sansone Market: Long Island’s New Local Business for All Your Italian Food Needs

The businesses under the Sansone name have contributed greatly to their communities over the years. Sansone Foods continues to provide top quality Italian products to restaurants and other vendors all over the NYC metro area. Now, Sansone Market is a new one-stop retail market located conveniently in Garden City offering a wide variety of Italian goods. Have you stopped by yet? Whether you’re looking for new family dinner ideas or dessert for the holidays, Sansone Market is here to provide you with authentic Italian food products.