Ferrazzani's Pasta & Market 1978 Lincoln Avenue

Our signature sandwich made with Olympia Provisions Mortadella, creamy Gioia straciatella, and our garlicky pistachio pesto. Served on a Bub & Grandma's baguette.

The vegetarian version of our signature Mortadella sandwich made with house-marinated artichoke hearts, creamy Gioia straciatella and our house pistachio pesto. *One of the LA Times 37 sandwiches to try right now.*

Real Prosciutto di Parma aged for 16 months, with fresh Gioia mozzarella and a walnut pesto that's a touch garlicky and a touch vinegary--the perfect contrast. Served on a Bub & Grandma's baguette.

Spicy Salami Calabrese, Taleggio (a semi-soft, washed rind cheese with just a touch of funk) arugula and Calabrian chili butter all work together for punchy perfection. Served on a Bub & Grandma's baguette.

Garlicky chickpeas get a boost from a crunchy pickled fennel salad studded with Castelvetrano olives and pepperoncini, finished with a shaving of Pecorino Toscano. Served on a Bub & Grandma's baguette. A vegetarian sandwich that will please carnivores too.

Lemony olive oil packed tuna with capers topped with our zingy pickled fennel salad. Served on a Bub & Grandma's baguette.

The perfect lunch box: your favorite Ferrazzani's sandwich and your choice of an arugula & pecorino side salad or Torres chips.

Heirloom tomatoes, housemade Pesto Genovese, Straciatella, extra virgin olive oil and a splash of house basil vinegar. Tastes like summer!

We've heard your requests for something green, and we're happy to oblige. This is the perfect side salad: spicy arugula, shavings of Pecorino-Romano and a bright lemon vinaigrette.

Make tonight's dinner complete with a family size arugula salad. Made with wild arugula, shaved Pecorino-Romano and our tangy lemon vinaigrette.

A chopped antipasto salad packed with salmi Calabrese, provolone piccante, fennel, pepperoncini, Castelvetrano olives, radicchio, chickpeas and yellow tomatoes, tossed with an oregano vinaigrette.

Addictive truffle goodness.

Crunchy and just the right amount of salt.

Crunchy chips dusted with slightly spicy Spanish paprika.

These pesto-dusted chips are unbelievably craveable. The bag is big enough to share, but you might not want to.

Dry Italian Amaro soda. The Alta tastes like an NA Negroni and is the perfect complement to our Mortadella sandwich.

Dry Italian Amaro soda. The Onda's dominant profile is lemon and sage.

Dry Italian Amaro soda. The Sera's grapefruit, rhubarb and spice character makes it a favorite.

Dry Italian Amaro soda. The Como has hints of licorice and mint that make you feel like you're in the Dolamites.

Sweet orange sparkling water.

Sweet sparkling lemonade.

A bottle of bubbly water when nothing else will do.

Italian mineral water, black tea and organic Sicilian lemons make this iced tea a refreshing complement to your meal.

100% Italian cola from Torino. The best cola I've ever had.

Hazelnut-and almond biscotti for dipping in your coffee or just snacking on.

Spaghetti & Meatballs: A classic. Heritage pork + grass-fed beef meatballs, a garlicky pomodoro, and our fresh, housemade spaghetti, plus garlic bread and an arugula and pecorino salad for 4.

Cheese Lasagna (frozen): Layers of our housemade egg pasta, Gioia ricotta, parm and pecorino, and our garlicky pomodoro, plus garlic bread and an arugula and pecorino salad for 4. Bakes in 90 minutes.

Stuffed Shells (frozen): Ricotta-, pecorino-, and parm-stuffed shells in our garlicky house pomodoro, plus garlic bread and an arugula and pecorino salad for 4. Cooks in 90 minutes.

Toss a pound of your favorite fresh pasta with our classic Pesto Genovese (basil, pecorino Toscano, garlic, pine nuts and EVOO), plus garlic bread and an arugula and pecorino salad for 4.

Pasta alla Bolognese: A pound of your favorite fresh pasta with our slow-simmered heritage pork Bolognese, plus garlic bread and an arugula and pecorino salad for 4. Try it with the Mafaldine. The ruffles are perfect for capturing the sauce.

A classic Pesto Genovese made in-house with basil, pine nuts, pecorino Toscano and olive oil.

Equally at home on pasta or a sandwich, this walnut pesto balances bitter and tangy with walnuts, garlic and red wine vinegar.

California-grown garlic cooked until soft in extra virgin olive oil with rosemary and just a touch of chili de arbol.

The same pistachio pesto that is on our Mortadella and Artichoke sandwiches. Use it for pasta, your own sandwich spread or even as a dip for veggies.

Our garlicky housemade tomato sauce made with organic Bianco diNapoli tomatoes!

Our house-marinated artichoke hearts are citrusy, garlicky and have just a hint of Calabrian chili to round them out.

A creamy Mortadella pate for crackers and crostini. Top with chopped pistachios and enjoy.

Spreadable pecorino? Perfect for making sandwiches, or the easiest cacio e pepe ever!

Buy two! One for tonight, and one to have in the freezer for emergencies! Our homemade lasagna uses our fresh, house made lasagna sheets (contains egg) layered with seasoned Gioia ricotta, Parmigiano-Reggiano, Pecorino-Romano and our garlicky Pomodoro. Feeds 4.

Housemade vegetarian stuffed shells for those nights you just don't have cooking in you. Made with ricotta, Parmigiano-Reggiano and Pecorino Romano and plenty of our garlicky Pomodoro. Feeds 4.

Our light-as-air house made gnocchi use Cremotta de Bufala for extra richness and flavor. They cook incredibly quickly and are equally delicious with sage and brown butter our tossed with our house pesto Genovese. Feeds 2..

While we took awhile to launch these, they're the meatball I've been making at home for years with the same high quality ingredients. From my family table to yours. Peads & Barnett ground pork, grass fed beef, housemade breadcrumbs, Purple Stripe garlic powder, toasted onion powder, egg, parmigiano, reggiano, pecorino romano, colatura di alici, salt, pepper, chili flake. Cooking instructions: Bake on a broiling pan or on a baking sheet with a wire rack at 375 degrees for 20-25 minutes, or in a cast iron pan.

We love Peads & Barnetts for their low intervention, regenerative farming, and the incredible pork products they produce. Their mild Italian sausage is our go-to, crumbled or cooked whole on the grill, you'll love the classic flavor.

Our housemade Bolognese is made from scratch and simmered like grandma's, but uses Peads & Barnett ground pork, grass fed ground beef and organic Bianco di Napoli tomatoes.

Our garlicky housemade tomato sauce made with organic Bianco diNapoli tomatoes!

Fire up your ovens! You've been asking, and we've been hard at work on this collaboration with our neighbors at Prime Pizza.

Half a Bub & Grandma's baguette spread with our secret blend of garlicky butter spread. Take home and bake for 25 minutes in a 375 degree oven and enjoy!

Fresh farmers' market mint and flaky dark chocolate chips make this refreshing gelato a fan favorite.

Tangy yogurt gelato with ribbons of jam made from locally sourced Murray Family cherries.

Rich coffee gelato with bits of chocolate and waffle cone.

Dark chocolate with just a touch of flaky sea salt? It's chocolate gelato perfection.

Because California pistachios in Uli's hands means the best pistachio gelato.

Who doesn't love the Italian marriage of chocolate and hazelnut? A Ferrazzani's exclusive!

One of my all-time favorite pasta shapes, the name bucatini comes from the Italian word bucato, which means pierced. Its straw-like shape allows for a thicker pasta that doesn't take forever to cook, and a little hole for all of your sauce to seep into. Our bucatini is a small diameter, making it less unwieldy to eat!

For some, spaghetti is synonymous with pasta, and it makes sense since it accounts for two-thirds of global pasta production. Ours is extra long, for extra twirling, and has a wonderful tooth.

Not quite flat and not quite round, linguine is a versatile long pasta shape that goes really well with seafood: think linguine alla vongole. It's name means "little tongues," and is a cousin to bavette and trenette, if you find a recipe that calls for those.

You'll never get tired of these long, ruffled ribbons named for Princess Mafalda. Malfadine with Bolognese is not traditional, but oh so good. Or try it with the Chinese Laundry Kitchen Dan Dan sauce, crushed peanuts, cilantro and your favorite protein.

We love this pasta's ruffly edges and twisting turns. It captures sauce incredibly well, wether you cook is a la Mozza with guanciale, tomatoes and spicy peppers, or with shredded butternut squash and sage, like this recipe from Bon Appetit.

Also called Mezze Rigatoni or Bomboloni, it's half the length of Rigatoni but 100% as delicious.

Found all over the Italian south, Cavatelli evolved from the flour-and-water gnocco that have been made at home since medieval times. Wonderfully dense and chewy, it's worth experimenting with the typical sauce bianco and turnip greens come winter.

While Macaroni is a generic term in Italy that refers to all pasta products, in the U.S. it's synonymous with the elbow kind of Mac 'n' Cheese fame. But these aren't ordinary elbows. Their thicker wall, and bronze-drawn surface give them incomparable texture. Flavor and nostalgia. Does it get any better?

Ditalini is a tiny little tube that gets its name from the Italian ditale, meaning thimble. It has been around since the 1800s. Perfect floating in broth, or in heartier soups and stews, they have a great chew and won't fall off your spoon. We love it in pasta e fagioli (pasta fazool) or pasta and lentils. Or try them as a substitute for couscous or even done risotto-style.

Endlessly versatile, Penne Rigate is a "quill" shaped pasta can stand up to baking, tossing with your favorite chunky sauce (Puttanesca, anyone?) and creamy sauces alike.

Pick your three favorite Ferrazzani's dried pastas, and we'll do the rest. Perfect for host/hostess gifts, office gifts, your favorite foodie or anyone who likes pasta!

Ferrazzani's hearty rigatoni is the perfect cut for baked pasta dishes and meaty ragus., and we especially love it for the classic Roman pastas: alla Gricia, Carbonara, all'Amatriciana and Cacio e Pepe.

Ferrazzani's Fusilli is a perennial favorite. This corkscrew shape is extremely versatile and captures sauces on its axes. Try it with spicy red sauces, with veggies and pine nuts or sausage and and a simple pasta from homegrown tomatoes.

Ferrazzani's Strozzapreti is a scroll-like shape that traditionally comes from Emilia-Romagna and Tuscany, but there are also versions from Southern Italy. It's beloved among our customers for its versatility, wonderful al dente texture and ability to capture sauce. Try with hearty sugos and ragus.

Ferrazzani's smaller shells. This one is perfect for soups and pasta salads and macaroni and cheese.

Ferrazzani's medium sized shell. I love this one as a substitute for orecchiette, with crumbly fennel sausage a long-cooked broccoli.