Morbegno lies in the Valtellina Valley east of Lake Como and is celebrated for bitto, an aged Alpine cheese made from cow’s (sometimes goat’s) milk. It has been there since 1883 and the original 19th-century signage is all present and correct the shelves groan with cheeses, all aged in the cellars beneath the shop. The cheeses at Ciapponi are aged in cellars underneath the shopĮntering Ciapponi is like walking onto a Baz Luhrmann set. Ajesh Patalay īottega Fratelli Ciapponi, Morbegno, Italy From their sheep, goats and rare-breed cows, they produce dozens of spectacular cheeses including primosale, ricotta and il barà, and you can also find top quality cured meats, wine and pasta.

The owner, Beppe Giovale, is from a family that have been making formaggi between their base in Val di Susa in Piedmont and summer pasture in Col du Petit Mont-Cenis in the French Alps since the 1600s. Fiona Golfar Īccording to food writer Rachel Roddy, this cosy store in the Ghetto district is the city’s foremost deli. Her aim is to use as much local produce as possible and the long queues waiting patiently outside her door speak volumes. Her delicious coffee hails from Crediton coffee roasters, a local company. Other favourites include spiced vegetable samosa, pastries, cakes, cinnamon buns, focaccias and freshly made soups. Try her renowned “Village Loaf”, an organic sourdough. With help of funding from the local community she opened this jewel of a bakery, named after her neighbourhood in LA, just before the first lockdown. Loaves, biscuits and cinnamon buns served up in ChagfordĬalifornian expat Julia Cotts started as a market-stallholder in the village of Chagford in Devon. You will also find Italian delicacies, in particular cheeses, not readily available elsewhere in LA. Not the opener of a joke, but an average day at Bay Cities, the Santa Monica landmark that’s the home of super-sandwiches such as The Godmother (spicy salami, prosciutto, mortadella, capicola and provolone) and a meatball sub that will spoil you for any other, all served on pillowy Italian bread (they keep bins of it at the checkout counters, so you can grab extra on your way out). RS īay Cities Italian Deli & Bakery, Santa MonicaĪn Italian granny, a skate punk and a gallery owner walk into a deli.

Established in 1908, the business is now run by Barney’s grandson Gary, who suggests first-timers try his favourite sandwich: a mix of smoked whitefish and salmon with vegetable cream cheese and white onion on a toasted bialy. The faithful have flocked to Barney Greengrass’s Upper West Side storefront for decades, drawn by its smoked and cured fishes and meats in an old-school interior with etched mirrors. Smoked and cured fish and meat at Barney Greengrass Aziz also has one of the largest wine cellars in the country, stocking 100,000 bottles of wine and bubbly. Founded in 1955 and still a family business, it has withstood wars, financial crises and last year’s explosion at the port, remaining a destination for those looking to stock their pantries with Italian aged balsamic vinegars, French mustards, Spanish tunas and the more obscure Asian sauces and speciality noodles – perhaps leaving with a home-made pastry or cake in the process. Like much of this city, Aziz Delicatesse is a survivor.

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