GMW Supper Club

Join the GMW Supper Club!

This meal kit service is available every week for pick up at the shop from Wednesday 4pm to Thursday 7pm.  It celebrates family recipes handed down from the Apennine Mountains and Adriatic sea of central Italy,  featuring our direct import Italian food products.

Kit includes a recipe with story, and all necessary ingredients to make the meal.  All you need at home is running water, salt, pepper, an oven, a stove and plate and silverware! Buon appetito!



October 2019

OCTOBER 2&3, 2019
Pasta alla Norcina with Pork Tenderloin, Spinach
$11 per serving
Pasta Mancini mezze maniche with a cream and black truffle and mushroom sauce from Tentazioni, a second course of pork tenderloin with a side of spinach.

OCTOBER 9&10, 2019
Pasta all’Amatriciana with Roasted Pork, Swisschard
$13 per serving
Pasta Gentile bucatini with a guanciale and tomato sauce with a second course of roasted pork and swisschard

OCTOBER 16&17, 2019
Tagliatelle with Wild Boar, Dandelion
$15 per serving
Homemade tagliatelle with a marinated ground wild boar red sauce, with a side of boiled dandelion.

OCTOBER 23&24, 2019
Polenta Gnocchi with Grilled Chicken Leg
$10 per serving
Ancient ground polenta boiled and formed into gnocchi in a red sauce, with a second course of grilled chicken leg

OCTOBER 30&31, 2019
Pumpkin Ravioli alla Mantovana in a Cream Sauce, Lamb & Spinach
$15 per serving
Homemade pumpkin ravioli with an amaretto accent in a cream and sage sauce, with a second of lamb and spinach

November 2019

NOVEMBER 6&7, 2019
Chicken Incaciati & Salad
$12 per serving
Our homemade ravioli filled with a slow cooked whole chicken, prosciutto and breadcrumb stuffing served in a butter and cinnamon sauce, with a side salad

NOVEMBER 13&14, 2019
Chestnut Agnolotti & Sausage
$12 per serving
Our homemade chestnut ravioli served in a cream and thyme sauce, with a second course of our homemade sausage

NOVEMBER 20&21, 2019
Cacio e Pepe, Grigliata & Salad
$14 per serving
Pasta Mancini spaghetti with a Cacio de Roma and black pepper sauce, with a second course of a mixed grill of marinated rib eye, pork rib and homemade sausage and a side of spinach

NOVEMBER 27&28, 2019