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What's new Homemade Spinach Ricotta Ravioli March 3 2010 Fiddlehead Ferns March 3 2010 Homemade Gelati di Pistacchi March 3 2010 homemade marinades March 3 2010 5 Layer Party Dip February 18 2010 New Homemade Dips February 18 2010 Homemade Country BBQ Sauce February 18 2010 Shad Roe February 18 2010 Homemade Grissini February 18 2010 Bonduelle Frozen Vegetables February 18 2010 spring garlic February 3 2010 stem & leaf citrus February 3 2010 > more... Previous Entries March 2009 February 2009 Jenuary 2009 December 2009 November 2009 October 2009 September 2009 August 2009 June 2009 May 2009 April 2009	homemade marinades March 3 2010 Citrus-Soy Marinade - fresh orange jucie, soy sauce, ginger, minced garlic - perfect for chicken, pork or turkey cutlests Salmoriglio Marinade - extra virgin olive oil, fresh lemon juice, minced garli, dried Italian oregano - perfect for fish fillets, shrimp, chicken, skirt or flank steak
	Fiddlehead Ferns March 3 2010 first-of-the-season from California
	Homemade Gelati di Pistacchi March 3 2010 Our own Homemade Pistachio Gelato, made with imported Sicilian Pistachio paste, which gives this creamy frozen dessert its rich, sweet, pistachio flavor
	Homemade Spinach Ricotta Ravioli March 3 2010 Made in our kitchen using fresh egg pasta dough. Light, delicate & tasty with rich spinach flavor
	New Homemade Dips February 18 2010 Our chef has created new dips that bring this class of condiments to a whole new level. These are all fun, all-natural, delicious dips you can proudly serve a crowd: White Beans/Roasted Garlic Dip, with sour cream & a little lemon juice $3.99 8 oz. Spinach/Water chestnut Dip - with sour cream & roasted red peppers $4.99 8 oz.
	5 Layer Party Dip February 18 2010 Another of our chef's creations to feed a fun & hungry crowd. This 5 layer strata consists of homemade guacamole alternating with layers of homemade salsa, homemade chicken chile, sour cream & topped with grated cheddar - WOW! A party in a tin... $7.99 15 oz.
	Homemade Country BBQ Sauce February 18 2010 We make it here, so you don't have to at home anymore. This piquant condiment is made with ketchup, brown sugar, cider vinegar, honey, ginger, cayenne & more zesty ingredients... Perfectly balanced, not overly sweet like most barbecue sauces are $4.99 12 oz. bottle
	Shad Roe February 18 2010 The very first sign of Spring Shad Roe from the Hudson River is in! $8.99 pair
	Bonduelle Frozen Vegetables February 18 2010 High end, prepped veggies from Prince Edward Island Parisienne Carrots and Potatoes (meaning "turned", almost ball-shaped) Snipped Green Beans & extra-fine Petite Pois
	Homemade Grissini February 18 2010 real Italian-style Grissini hand rolled here by our chef, then brick oven-baked - thin, crisp, gnarled and delicious with hints of oil in the dough
	Homemade Chicken Sausages February 3 2010 We are now making 4 types of chicken sausage in our Meat Department: Chicken Sausage with Basil Spicy Chicken Sausage Regular Chicken Sausage (with sage & seasonings) Chicken & Apple Sausage all $5.99 lb.
	spring garlic February 3 2010 From the Baja peninsula - the long, sweet, scallion-like shoots of a garlic plant that grow above-ground
	stem & leaf citrus February 3 2010 This is the time of year for gorgeous heirloom navel oranges, Meyer lemons and Blood Oranges, all with stem & leaves attached. They look and eat beautifully!
	Stuffed Filet of Sole January 27 2010 We stuff these tender fillets with our own mixture of crabmeat, shrimp, scallops, a little potato, mushrooms & carrots - a
	Kobe Beef Burgers January 20 2010
	A & V Dried Pasta from Italy January 20 2010 Here at last! Rich, wheaty flavor and aroma in this high-quality Italian pasta. The egg varieties have a silky-soft texture, perfect for delicate sauces. The regular dried pastas have toothsome texture that sauce clings to.
	Pachino Tomato Sauce December 7 2009 Those who really know their tomatoes know what a great find this is - tiny, super-sweet Pachino tomatoes from the Pacchino area of Sicily cooked with onions, basil & a pinch of salt - that's it! Rich, vine-ripened, intense tomato-y flavor - deep & earthy. Just pour over pasta & sprinkle with grated Parmigiano cheese for an incredible, easy meal $4.39 11.6 oz.
	Naked Nuggets November 16 2009 All-natural, fully-cooked chicken tenderloins - just heat 'n serve. These succulent fillets are grilled, not fried and made from antibiotic-free, all-white chicken meat. Really, really good...the kids will love them too! $9.99 12 oz. pkg in freezer case
	Nantucket Bay Scallops November 4 2009
	Berkshire Pork All-Natural Sausages November 4 2009 Made by our butchers in-house every day using prized Berkshire Pork. Sweet Italian & Small Breakfast Sausage links flavored with Sage - no antibiotics, no hormones
	Spanish Clementines November 4 2009 The best-of-the-best - watch for prices to drop as the season progresses...Perfect hostess gift
	"Fresh" Dried Figs November 4 2009 When the first dried figs arrive in the Fall they are "fresh" dried figs - so chewy, dense & fragrant they should be referred to as "fresh-dried"...from California & Turkey, ranging from $3.99 to $10.00 pkg.
	Sicilian Fish Sauces November 4 2009 Cuttlefish Sauce - made with tomato pulp, cuttlefish, olive oil, cuttlefish black ink, onions, parsley, hot pepper, white wine & salt - all-natural Tuna Sauce - made with tomato pulp, tuna, olive oil, onions, parsley, garlic, hot pepper, white wine & salt Simply pour over pasta or cooked risotto both $9.99 10.5 oz.
	Fig Jam & Chestnut Cream from Abruzzo November 4 2009 Two all-natural condiments made from the land of fruit & honey - wonderful for holiday baking or just spreading over hot toast, muffins, scones or pancakes - try serving the fig jam with a cheese plate. both $6.99 400 gr.
	Stuffed Loin of Pork November 4 2009 Perfect for Fall - stuffed with dried prunes & dried apricots or with prosciutto, Parmigiano & garlic
	Gift Baskets for Susan Komen for the Cure October 16 2009 As you may know, October is National Breast Cancer Awareness Month. With this in mind, we are Agata & Valentina will donate 10% of the retail price of each breast cancer-themed Snack Time, Sweet Tooth, and Customized gift basket sold to Komen Greater NYC. Prices will vary depending on the contents and size of each basket. To order, call A&V's Catering Department at (212) 452-0690 x.1 or visit the store at 1505 First Avenue @ 79th Street in Manhattan. Breast cancer has touched all of our lives in one way or another, and Agata & Valentina is very honored to be able to contribute to the race for a cure.
	NEW Arrival: A&V Artisanal Egg Pastas September 4 2009 We are For the last few months we've been working closely with a small, artisanal pasta maker in the Marche region of Italy to produce an ultra-high quality line of egg pastas under our private label. The glorious pastas that come from this producer are hand-made according to traditional methods, extruded through bronze dies, and slowly air dried on wooden dowels. This slow, meticulous method of production results in a pasta with nice “bite” and an ideal texture for absorbing and conveying sauces. We’re not the only ones who think this pasta is the best. Heston Blumenthal, chef/owner of the famed (Michelin three-star) The Fat Duck in the UK, goes to great lengths to praise the pasta made by our partner producer in his book, We couldn't say it better ourselves. You simply must try this pasta! You can find our egg pastas in two locations in the store: +Packaged in lovely boxes near our other dried pastas +Wrapped in paper, and sold loose from our fresh-made pasta area (across from the pastry kitchen)
	The Melons Are Peaking! The Melons Are Peaking! August 26 2009 Melons from the best growing area in the world - the deserts of California and Arizona - are reaching their peak right now. These melons are so ripe and ready, you can smell their ambrosial perfume as you walk by. The season will be winding down soon, so get 'em while they're great! ******** Crenshaw Galia (Honeydew/Cant hybrid) Orange Flesh Santa Claus Canary Honeydew Cantaloupe
	Stone Fruits Galore August 10 2009 Just as California's stone fruit season ends, our own watershed steps in and offers up sweet, wonderful plums, apricots, peaches, and more in abundance! Right now we've got: Golden Apricots Methley (pink-red) Plums Saturn Donut Peaches .... all from upstate!
	Domestic Culatello - Made in NY! August 7 2009 If you are a lover of cured meats and charcuterie and find yourself near our Salumeria (Deli), we recommend that you give our fabulous new domestic Culatello a try. World-renowned Italian Culatello, which is traditionally produced along the Po River, is not yet imported to the United States. Fortunately, we have discovered a marvelous domestic version produced according to the same traditional methods as the original! Made by the fine artisans at Salumeria Biellese, our Culatello (meaning "little backside") is made from the the tender core that remains after most of the thigh of a ham has been removed. This football-sized "fillet" is salt- and sugar-cured for several weeks, then seasoned and slowly aged for up to 14 months. Culatello has a far more subtle and complex flavor than any prosciutto you've ever tasted, not to mention a mouth-watering aromatic quality, and a silky texture that rivals that of the best cured hams.
	Local Beauties - Jersey Beefsteak Tomatoes August 5 2009 This is the tomato-lover's tomato. Simply sliced and sprinkled with sea salt, they are perfection. And don't get us started on the magnificent BLTs that are possible when you've got a beautiful Jersey Beefsteak on hand!
	A&V Grill Packs June 30 2009 Convenient coolers filled to the brim with our best ready-to-grill items make your summer barbeque plans easier than ever!****** -HOMEMADE SICILIAN POLPETTE BURGERS WITH BUNS -HOUSE-MADE SAUSAGE: CHOICE OF ITALIAN PORK, CHICKEN, OR TURKEY -MIXED VEGETABLES: EGGPLANT, ZUCCHINI, YELLOW SQUASH, AND PORTOBELLO MUSHROOMS **** -MARINATED HANGER STEAK or MARINATED CHICKEN BREAST -ASSORTED KABOBS -CORN ON THE COB -MIXED VEGETABLES: EGGPLANT, ZUCCHINI, YELLOW SQUASH, AND PORTOBELLO MUSHROOMS **** -HOUSE-MADE SICILIAN POLPETTE BURGERS -MARINATED SKIRT STEAK OR CHICKEN BREASTS -HOUSE-MADE SAUSAGE: CHOICE OF ITALIAN PORK, CHICKEN OR TURKEY -ASSORTED KABOBS -CORN ON THE COB -MIXED VEGETABLES: EGGPLANT, ZUCCHINI, YELLOW SQUASH, AND PORTOBELLO MUSHROOMS ****** Please contact our Catering Department to place your order today: (212) 452.0690 EXT. 1
	TriStar Strawberries Are In! June 26 2009 We've finally got them! Small, tender, sugar-sweet Tristar strawberries from the nearby Catskills have arrived. These summer treasures are siren-like, as they beckon passing fruit-lovers with their eye-catching deep red hue & essence-of-strawberry aroma.
	Brighten Your Monday: Taste Cheese! June 22 2009 Greta, our sample maven, will be offering tastes of a fabulous cheese from Calabria this afternoon after 3 PM in the store. Swing by her sampling station and try Pecorino Crotonese D.O.P., aged 1 year, now available in our Cheese Department. This Pecorino Crotonese D.O.P. is 100% sheep’s milk with a firm texture and complex, slightly salty flavors. Enjoy!
	Sustainable Seafood at A&V // Spanish Mackerel: A Righteous Choice June 12 2009 Mark Bittman's article in this week's New York Times Dining section - "Loving Fish, This Time With the Fish in Mind" - got us thinking (again) about the complexities of buying and consuming fish in an age that requires us to consider the sustainability of our choices. We looked at our own Fish Market and, though we are not perfect, we do offer a fairly broad selection of fish and seafood that is considered sustainable, i.e. seafood, fished or farmed, that can maintain or increase production levels over the long-term without compromising species' survival or the health of the surrounding ecosystem. [As a guide, we used the “Best Choices” & “Good Alternatives” categories set forth by Seafood Watch, a sustainability awareness program developed at the Monterey Bay Aquarium]. One of our favorite ocean-friendly options is ******** Here are some of the other Seafood Watch “Best Choice” [BC] and “Good Alternative” [GA] sustainable seafood options that we have available in our Fish Market right now ( Black Cod/Sable Fish – Alaska/British Columbia [BC] Black Sea Bass – Local (Montauk) [GA] Bluefish [GA] Catfish – Farmed [BC] Clams [BC/GA] Crabs – Blue, Soft Shell [GA] Lobster – Atlantic/Maine [GA] Mussels [BC] Mahi Mahi [BC] Oysters [BC] Salmon – Wild Alaskan [BC] Scallops – Sea, Local (Montauk) [GA] Rainbow Trout – Farmed [BC] Shrimp – Hawaiian head-on blue prawns [GA] Squid – US Atlantic [GA] Striped Bass – Wild & Local (Long Island Sound) [BC] Tuna – Bigeye [GA]
	Local Strawberries from Upstate NY June 10 2009 Sweet, ruby-red strawberries have started coming in from Geneva, NY. These near-perfect jewels are a precursor to the phenomenal, ultra-sweet Tri-Star strawberries we'll be getting in from Upstate either Wednesday or Saturday of next week. Well keep you posted on all strawberry-related developments...
	Follow Us on Twitter! June 10 2009 For up to the minute A&V news & musings, get started here: http://twitter.com/AgataValentina
	A&V Earth Chips June 3 2009 Our new Earth Chips are perfect for your next party spread. Sea-salted razor-thin chips of White & Purple Potatoes, Sweet Potatoes, Red & Golden Beets, Salsify, Plantains, and Lotus Root in a vibrant spectrum of color will enliven the room and your palate!
	Sicilian Pistachio Cream Cookies June 3 2009 Our master Pastry Chef, Eileen, was inspired to make these wonderful cookies when we started importing Bronte Pistachio cream directly from Sicily. These little confectionery delights are composed of lemon cookies sandwiching supple, lightly sweetened Bronte pistachio cream.
	Fiocchi & Fiocchetti May 6 2009 We are carrying two delightful new filled pastas - Fiocchi and Fiocchetti - in our fresh pasta department. They are, indeed, so fabulous that they were written up by Florence Fabricant in the New York Times. Both pastas are shaped like delicate, almost floral, beggars purses. The Fiocchi, which are larger, hold a sweet/savory combination of fresh pear, and robiola, Grana Padano, ricotta and taleggio cheeses. The fiochetti, which are quite small, harbor pockets of delectable gorgonzola cheese. These gorgeous pastas are marvelous, and we hope you'll try them!
	NEW: A&V Sorbets, Made In-House April 10 2009 As you can probably tell, we're rather excited about the line of sorbets (or sorbetti in Italian) that Eileen, our brilliant pastry chef, is now making at the store. These sorbetti are truly special. They are made by hand from all-natural ingredients in the tradition of the best Sicilian artisans. The results are impressive: clear, vibrant flavors and an unbelievably creamy texture (though they are dairy-free). If you're looking for a less fruity option, the decadent Chocolate and Pistachio flavors are absolutely the way to go. Choose from: Apricot, Pear, Raspberry, Mango, Pomegranate, Blueberry, Lemon, Chocolate, Pistachio and Toasted Almond.
	Fun Spring Baskets Galore! April 10 2009 Gearing up for May's Graduation celebrations This month, things are definitely heating up in our Catering Department! We spiced up our gift baskets with some bright new colors and filled them to the brim with everything from chocolates to fresh fruits. Don't forget to stop by the store to pick up our Easter and Passover menus that are now available. Also, keep an eye out for our Graduation Party menu which will be available shortly. For more information on gift baskets, catering or to place your holiday order, contact our Catering Department at 212-452-0690 ext 2822.
	A&V Kosher Artisanal Chocolates April 10 2009 These chocolates are almost impossibly good! ALMOND BRICKLE IN DARK CHOCOLATE Perhaps the most indulgent of the group: a substantial, buttery (but made with margarine) bar with a thick layer of chocolate surrounding crunchy, caramel-y, salty-sweet candied almonds. ALMOND AND FIG BARK Pieces of almond and sliced fig set in a bar of fine chocolate. PECAN AND CRANBERRY ROCHER Chocolate-drenched bunches of pecans and cranberries. MALLOWS Marshmallows covered with a delicate layer of chocolate.
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