Now Selling Produce!

Gallucci’s is now selling fresh produce! Expand for the full list of new products.
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Sample Saturday with Manchego Curado!

From the the legendary La Mancha region of Spain, home to the same windmills fought by Don Quixote, comes Manchego Curado. This raw sheep’s milk cheese is aged for at least 6 months, and is delightfully semi-soft for how long it is cured. The freezing winters and burning hot summers give Manchego Curado a complex mix of nutty flavor, with citrus undertones, and creamy sweetness from the milk mixed with mild acidity of the aging process. The traditional grass molds leave a beautiful antique herringbone finish on the rind, reminiscent of ancient cheesemaking craftsmanship. We will be sampling this wonderfully delicious cheese from 11:00am until 2:00pm this Saturday, March 16th.

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Margherita Pepperoni Saturday Special!

The 105th Anniversary Specials continue this Saturday with…. Margherita Pepperoni Sticks! The first fifty customers on Saturday can buy a Margherita Pepperoni for only $1.05! See you Saturday!

(Limited to the first fifty customers & one pepperoni per customer.)

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Sugardale Ham Special

Limited Time Savings: Sugardale Virginia Ham, now only $3.99/LB!

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Imperial Sliced Mozzarella & Saturday Specials!

This Saturday’s 105 Year Anniversary Special: 1/2 LB of Gallucci’s Imperial Sliced Mozzarella for only $1.05! (First Fifty Customers Only)

ALSO: We will have samples of our sharpest provolone, the Auricchio Stravechio. See you Saturday!

Imperial Sliced Provolone

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Winter Comfort Food with Chuck Masterpaul

Clear your calendar for TUESDAY, FEBRUARY 28th starting at 6:30 PM, because we’ve scheduled our next Dinner at Gallucci’s with Chuck Masterpaul. The menu is as follows:

- ANTIPASTO
- ROASTED RED PEPPER BISQUE WITH PANCETTA
- OSSO BUCO WITH FREGOLA
- RUM RICE PUDDING WITH RAISINS & CRANBERRIEIES

Our hosted dinners include exclusive access to our store, wine pairing and product suggestions, and consultations with Chef Masterpaul. The cost is $50 per person. Book your reservations early. Call us at 216-881-0045 Ext. 10 and ask for Chuck, or email Chuck at bigzinlakeny@yahoo.com!

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