Product Features

Billy Goat is Todaro Bros Sandwich of the Week!

Jan 5 2015

It’s Monday, time to announce our Sandwich of the Week!

Billy Goat – $5.25

Homemade Goat Cheese Spread, Sundried Tomatoes, Arugula, Extra Virgin Olive Oil

The World’s Finest Salts Are Here!

Apr 22 2014

We are happy to announce that we are carrying some of the finest salts on the planet!

The finest chefs use the finest salts to create their masterpieces. Each rare salt has a distinct taste, color and character that enhances the flavor of meats, seafoods, vegetables and foods of all varieties.

We are now carrying the Maggiordomo sea salt line, a product line that seeks out only the finest salts available throughout the world. Each rare salt has a distinct taste, color and character that enhances the flavor of meats, seafoods, vegetables and foods of all varieties.

We currently carry the entire gourmet salt line:

• Pacific Blue: $4.99ea
This solar evaporated Pacific sea salt is blended with activated charcoal (commonly used to ease stomach pains and indigestion). This salt is well served on red meats and fish.

• Fleur de Sel: $7.99ea
A special crystalline shape and high moisture content help this salt to dissolve slowly to deliver a full and balanced flavor. It is ideal for salads, cooked fresh vegetables, and grilled meats.

• Fumee De Sel: $7.99ea
This premium French Fleur de Sel is prized for its gentle smoke flavor with a savory hint of wine. The sea salt compliments the simplest dishes like eggs and potatoes. It is a dash of complexity to any cuisine.

• Cyprus Flake: $6.99ea
These unique pyramid shaped crystals have a fresh ocean flavor and a satisfying crunch. The flakes work classically well in finishing and roasting and also inject extraordinary character as a garnish.

• Sel Gris: $6.99ea
This salt has gained great fame in the mainstream culinary world as a high mineral, great tasting sea salt. It is ideal for cooking and baking.

• Murray River: $8.99ea
This sea salt has a wonderfully mild flavor. The crystals melt quickly and evenly making it a salt ideal for finishing, baking, and blending.

• Black Hawaiian: $6.99ea
This solar evaporated Pacific sea salt is blended with activated charcoal (commonly used to ease stomach pains and indigestion). This salt is well served on red meats and fish.

• Pure Ocean: $4.99ea
These full flavored pristine crystals are the perfect replacement for your current refined salt. It works great in the kitchen while cooking, as well as finishing your dish at the table.

• Applewood: $6.99ea
Yakima smoked salt is flaked sea salt that is smoked over real Yakima Valley applewood from Washington. It is especially tasty on red meats, salmon, and seafood.

• Alaea: $5.99ea
This traditional Hawaiian table sea salt is used to season and preserve. It is delicious and structurally savory when used on prime rib and pork loin.

Gentile Pasta: A Todaro Premium Favorite at an Everyday Low Price: $5.98 ea

Apr 1 2014


Gentile Pasta: A Todaro Bros Favorite… Why? Let’s start with quality and consistency.

Gentile Pasta has been a family tradition since 1876. Made from 100% Italian wheat, and cut from bronze dyes, Gentile retains the look, feel and taste of the most esteemed pastas. Gentile preserves methods of craftsmanship and attention to detail, from the raw materials selection through production.

The Todaro family has always staked our name on the best quality products, and we believe that quality is something that can both be seen and tasted. The flavor and bite of Gentile pasta is as good as any other dry pasta we’ve ever tasted. The roughness of the pasta surface, created by the bronze dyes allows the perfect max amount of sauce cling.

We are offering an everyday low price of 5.98ea which is fairly strong considering that we currently are seeing other retailers pricing this product at 7.98ea. This is an exceptional price for an exceptional pasta.


Searching for Celle Sur Belle

Oct 10 2013

cellesSurBelle_blogEverybody’s looking for Celle Sur Belle Butter. We should know. Keeping tabs on what our customer’s want (and whatthey are searching for on the web,) is fundamental to Todaro Brothers ever-growing success. In the past few years it has become very clear that Celle Sur Belle is the fine, imported butter everyone from top chefs to pastry chefs and home chefs are trying to get in their hands on. It is one of the most searched for items on our site! But search no more! Todaro Bros. proudly offers Celle Sur Belle Butter which has been part of our inventory for quite some time now.

Hailing from the region of Celle Sur Belle, in the west of France, Celle Sur Belle Butter is an AOC cow’s milk butter that is rich and creamy with a well balanced texture and inviting flavor. Considered reminiscent of the ‘old world’ due to the time honored techniques of its procurement, Celles Sur Belle is made in barrel-shaped churns from cream matured for 24 to 36 hours. These methods allow for its award winning, distinctly pure and nutty characteristic to develop.

The need to use carefully made and slightly more expensive European import butters was not always thought necessary. Au contraire! It would seem the characteristics of butter can be as complex as that of cheese and for a similar reasons. It basically comes down to gastronomicas BFF, (best friend forever,) butterfat.

Fine European butter, like Celle Sur Belle,  consists of approximately 3% more butterfat than regular butter. This provides a creamier texture as well as a richer and indeed, more buttery flavor. Considering that the price point differentiating the two categories is smaller than ever, the consensus supports grabbing the ‘better butter’ every time.

Case and point, three of Todaro Bros. most popular butters (one of course being Celle Sur Belle) are from ‘across the pond.’ A wonderful, smooth and savory butter hailing from Southern England is Double Devon Cream Butter; at a slightly lower price point than Celle Sur Belle. Another contender, (and on the less expensive side) is well known, Isigney Ste Mere, also an AOC certified butter, but from Normandy in the northern region of France.

Butter was invented by the Scythians, a nomadic tribe from Iran back around 9000 B.C. However, it was the Gauls, who hailed from Celtica, (which would later help to give birth to what we know as France,) were the first to use butter for cooking and eating by itself; on bread or over grain dishes etc. It stands to reason then, that this general part of the world still procures the most favored and sought after butters in the world. When looking for that extra special ingredient, like Celle Sur Belle Butter, give Todaro Bros. a look in. We pride ourselves on always carrying the very best.



The Todaro Bros. Prosciutto Primer

Apr 10 2013

Since 1917, Todaro Brothers has proudly specialized in importing Italy’s finest prosciuttos to our shores. What has always been a treasure to Italian Americans has now become a nationwide, multi- application sensation.

Any way you slice it, (though usually thin,) the flavor, mouth feel and aesthetic of prosciutto gets everyone (vegetarians don’t know what they’re missing,) enthusiastic. However, how do we know what specific prosciutto is right for us? And what is the important differences between one prosciutto and another?

Before we get too far, let’s get some things straight. Prosciutto is ham from Italy that is  dry-cured, usually thinly sliced and normally served uncooked. When prosciutto is uncooked it is called prosciutto crudo in Italian. This is distinguished from cooked ham known as prosciutto cotto.

Prosciutto is made from the hindquarters of plump, healthy pigs. The pigs used must be at least 9 months old and weigh between 350-420 pounds. But not just any pigs will do. They must possess just the right amount of surface fat (also known as marbling) for the prosciutto to carve and taste just right.

Diet plays a crucial role as well in the taste and specificity of prosciutto. Diet, and ultimately the flavor of the ham is determined by where the pigs are raised. For instance, two of the world’s most popular prosciuttos, Prosciutto San Daniele and Prosciutto de Parma have notoriously different flavor profiles due to where the hams are procured and the diet of the pigs.

Prosciutto di Parma has a distinctly creamy taste and buttery mouth feel because the pigs are fed whey from the famous nearby mega-purveyor Parmigiano Reggiano. Thus proving the old Italian adage that all good things depend on each other in one way or another.

Prosciutto San Daniele, artisanally produced in the mountain regions of San Daniele, offers a more earthy, meaty quality. Superiority amongst these two is simply a question of personal taste.

Both Prosciutto di Parma and Prosciutto San Daniele are perfect thinly sliced and offered as an appetizer alongside some large chunks of Parmigiano Reggiano, olives and sliced baguette rounds. However, they are also incredible used in an infinite amount of applications from salads, to soups, to pastas etc.

Prosciutto Cotto, from Emilia-Romagna and Lombardy regions in Italy, which is boiled instead of cured (i.e ‘cotto’,) with select spices, is the ideal prosciutto for paninis, as well as incorporated with an antipasto platter.

Prosciutto di Parma Rotundo, offers the same subtly sweet, creamy quality as Prosciutto di Parma, but is unpressed so it is juicier than regular flattened prosciutto. This prosciutto is also ideal for paninis and sandwiches.

All of Todaro Brothers Prosciutto are fantastic when incorporated in a recipe and truly allow any dish to come to life. Two fantastic recipes below feature Prosciutto di Parma or Prosciutto San Daniele (depending on preference.) Both recipes are quite simple and are sure to impress your guests.

RECIPE 1: Prosciutto and Chili Pasta

In olive oil, very slowly simmer diced prosciutto, dried chilis and as many cloves of garlic as you have — I mean, 10 per person isn’t too many. When the garlic is really, really soft, scoop it and the ham and chilis out, and add a couple of cups of crushed tomatoes to the pan. Cook until they become saucy, then make pasta and toss it with the tomatoes, garlic and so on, and a lot of basil.

RECIPE 2: Prosciutto, Melon and Arugula Summer Salad

1 Sharlyn melon, peeled, seeded, and cut into medium cubes (about 4 cups), 1 honeydew melon, peeled, seeded, and ut into medium cubes (about 4 cups), 1 cantaloupe, peeled, seeded, and cut into medium cubes (about 4 cups) 3 ounces prosciutto di Parma, julienned, 1 bunch basil, 8 fresh dark-skinned figs, trimmed and quartered, 1/4 pound arugula, 1 tablespoon extra-virgin olive oil, 1 (4-ounce) block ricotta salata, shaved, for garnish, 1 tablespoon crushed red pepper, for garnish


For each serving, place 1/2 cup of each melon in the center of the plate; place about 1/3 ounce prosciutto on top of the melon, followed by a few basil leaves, 4 fig quarters, and a few arugula leaves. Drizzle each serving with a little olive oil, and garnish with the shaved ricotta salata and a dash of crushed red pepper. Note: If you can’t find Sharlyn melon, use extra honeydew or cantaloupe.

Prosciutto was first enjoyed back in 100 B.C. Here is to treasuring it’s creation, sharing it with friends and loved ones and expanding it’s applications for the next thousand years!

At Todaro Bros., it is our pleasure to inform and converse with our customers about the wonderful inventory we carry. This makes sense considering that 24/7/360 we do our best to import the finest ingredients from Italy and Europe at large.