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Traditional Basilicatan pasta cut made from Senatore Cappelli durum wheat flour. Non-GMO.
Classic of Piedmont. Rich, tender hazelnut cookies sandwiching chocolate-hazelnut cream.
Tender green olives from Abruzzo packed in olive oil. Savory, earthy undertones of truffle. Excellent for cocktail hour snacks.
Plump, fruity capers from the Eolian Islands. Complements seafood dishes, salads, and roasted vegetables. Suggested for potato salad and pizza.
Classic hand-rolled pasta from Liguria with a firm structure. Suggested for use with walnut or basil pesto.
An ancient Mediterranean favorite. This thin cut tagliolini is ideal for seafood pasta dishes, and with red or white sauce
Pasta lightly flavored with artichoke puree, turmeric and poppy seed. Goes well with seafood, soups, and pasta bianco sauces.
“Giant seashells” cradle sauce and ingredients together. Made with all-natural Durum Semolina flour. Use with pasta sauces, pestos, or can be stuffed and baked.
This spiral-shaped pasta is produced with only Lucanian high-quality durum wheat flour - 20% being Senatore Cappelli grain, an heirloom, high-protein, non-GMO varietal.
Classic Abruzzo ‘red sauce.’ Made from fresh tomatoes, oregano, garden vegetables, and EVOO. Suggested for roasted meats and all types of pastas.
17.6 oz bottle
A balance of tangy tomato sauce and savory porcini mushrooms. Perfectly seasoned. Try serving over a hearty polenta, over roasted portabella mushrooms, or to braise chicken thighs.
Sweet and savory version of a regional favorite. Suggested for use with bucatini or pannocchie pasta.