DiMaggio's Italian Bakery, Deli & Catering Menu

Pastries

Classic Italian-American pastry case staples, many filled with ricotta or custard.

• Zeppole di San GiuseppeVegetarian · SeasonalChoux pastry rings fried or baked, filled with pastry cream and topped with an amarena cherry; traditionally made for St. Joseph's Day in March.
• Cream Puff (Bignè)VegetarianLight, airy choux shells split and filled with vanilla or chocolate cream, dusted with powdered sugar or glazed on top.
• NapoleonVegetarianStacked sheets of caramelized puff pastry layered with vanilla custard, topped with a feathered white and chocolate fondant icing.
• CannoliVegetarian · Popular pickCrisp fried pastry tubes piped with sweetened ricotta cream, often studded with chocolate chips and finished with pistachio or candied orange at the ends.
• SfogliatelleVegetarianShell-shaped Neapolitan pastry with dozens of crackling, flaky layers wrapped around a semolina and ricotta filling scented with orange peel and cinnamon.
• Lobster TailVegetarianAn oversized, puffed cousin of the sfogliatella, its hollow crunchy shell filled with whipped cream blended with French custard.
• PasticciottoVegetarianSmall oval tart from Puglia with tender shortcrust pastry baked around a thick vanilla or lemon custard, sometimes paired with black cherries.

Cookies

Italian cookie trays sold by the pound, from almond macaroons to anise-spiced biscotti.

• Sesame Seed Cookies (Reginelle)VegetarianSicilian finger cookies rolled in toasted sesame seeds, with a crumbly, lightly sweet interior and nutty, toasty exterior.
• Butter CookiesVegetarianPiped spritz-style rings and swirls, some dipped in chocolate or sprinkles, with a crisp bite and a rich vanilla butter flavor.
• StruffoliVegetarian · SeasonalTiny fried dough balls tossed in warm honey and piled into a mound, decorated with nonpareils and candied fruit for Christmas.
• PignoliVegetarian · Contains nutsChewy almond paste cookies rolled in whole pine nuts, baked until golden outside while staying soft and marzipan-like in the center.
• Rainbow CookiesVegetarian · Contains nutsThree thin layers of almond sponge tinted red, white and green, sandwiched with apricot or raspberry jam and coated in dark chocolate.
• Almond BiscottiVegetarian · Contains nutsTwice-baked logs sliced into dry, crunchy fingers studded with whole toasted almonds, made for dunking into espresso or vin santo.
• Anise BiscottiVegetarianFirm, lightly sweet twice-baked cookies flavored with anise seed, offering a licorice note and a snap well suited to morning coffee.
• AmarettiVegetarian · Contains nutsCrackly-topped almond macaroons with a bittersweet apricot-kernel aroma, chewy inside and dusted with powdered sugar.

Breads

Crusty loaves and rolls baked daily for the table and for sandwiches.

• Pane di Altamura-Style LoafVegetarian · VeganLarge round loaf of remilled durum semolina with a thick, dark crust and a dense, fragrant crumb that keeps for days.
• GrissiniVegetarian · VeganHand-stretched breadsticks, thin and brittle, sometimes rolled in sesame or flecked with rosemary, served alongside antipasto.
• Italian Bread with SesameVegetarian · VeganLong loaf with a crackling seeded crust and a soft, open crumb; a staple for sandwiches, garlic bread and sopping up sauce.
• Semolina BreadVegetarian · VeganGolden durum wheat loaf with a slightly sweet, nutty taste and a tight, buttery-yellow crumb, often topped with sesame.
• FocacciaVegetarian · VeganThick, olive oil-rich flatbread dimpled by hand and topped with rosemary and sea salt, crisp on the bottom and pillowy above.
• CiabattaVegetarian · VeganRustic, flour-dusted slipper loaf with an irregular, holey interior and chewy crust, made from a very wet, slow-fermented dough.

Cakes & Tortes

Whole cakes and slices built on sponge, ricotta and liqueur-soaked layers.

• Sfogliatella CakeVegetarianPuff pastry rounds layered with ricotta cream, giving each slice the crisp shards and citrus-scented filling of the classic pastry.
• Torta della NonnaVegetarian · Contains nutsGrandmother's tart of shortcrust filled with lemon-scented pastry cream, topped with pine nuts and a snowfall of powdered sugar.
• Cassata CakeVegetarianSponge layers brushed with liqueur and filled with sweetened ricotta and chocolate chips, finished with whipped cream or marzipan and candied fruit.
• Ricotta CheesecakeVegetarianItalian-style cheesecake made with ricotta rather than cream cheese, giving a lighter, slightly grainy texture and hints of citrus zest.
• TiramisuVegetarianLadyfingers soaked in espresso, layered with mascarpone cream and finished with a dusting of bitter cocoa powder.
• Rum CakeVegetarian · Contains nutsSponge cake soaked with rum syrup, layered with vanilla and chocolate custard, and covered with whipped cream and toasted sliced almonds.

Holiday & Seasonal

Specialties tied to Christmas, Easter and saints' feast days.

• TorroneVegetarian · SeasonalNougat bars of whipped honey and egg white packed with toasted almonds or hazelnuts, ranging from chewy to firmly crunchy.
• PanettoneVegetarian · SeasonalTall domed Milanese sweet bread, airy and feathery, studded with raisins and candied citrus; slow-risen for the Christmas season.
• PandoroVegetarian · SeasonalStar-shaped golden Verona bread without fruit, rich with butter and eggs, dusted with vanilla powdered sugar at serving time.
• Easter Bread (Pane di Pasqua)Vegetarian · SeasonalBraided sweet dough ring with whole colored eggs nestled into the braid, finished with simple icing and rainbow sprinkles.
• Pastiera NapoletanaVegetarian · SeasonalNeapolitan Easter tart with a lattice top over cooked wheat berries, ricotta, candied citron and orange-blossom water.
• ColombaVegetarian · SeasonalDove-shaped Easter cake similar to panettone, with candied orange peel inside and a crunchy almond and pearl-sugar glaze.

Savory

Lunch-counter items rooted in Italian-American neighborhood bakeries.

• Pizza Bread (Tomato Pie)Vegetarian · SavoryThick, focaccia-like square slices topped with a tangy cooked tomato sauce and a sprinkle of grated cheese, often served at room temperature.
• Prosciutto BreadSavoryDense, peppery loaf woven with diced prosciutto, salami and provolone, with a crisp crust and fragrant meaty crumb.
• Spinach RollVegetarian · SavorySpiraled bread dough filled with garlicky sautéed spinach and mozzarella, baked until browned and cut into thick slices.
• Pizza RusticaSavory · SeasonalDeep Easter pie of ricotta, eggs and cured meats like soppressata and ham, encased in a tender, slightly sweet crust.
• AranciniSavoryFried rice balls with a crunchy breadcrumb shell, filled with slow-cooked ragù, sweet peas and melting mozzarella.
• StromboliSavoryRolled pizza dough stuffed with salami, ham and cheese, baked into a golden log and sliced into spirals.

Drinks

• CappuccinoVegetarianEqual-ish parts espresso, steamed milk, and airy foam cap, giving a drier, stronger-tasting drink than a latte with a velvety top layer.
• Caffè latteVegetarianEspresso with plenty of steamed milk and a thin microfoam layer; mellow and creamy, often finished with latte art and offered with oat or almond milk.
• Flat whiteVegetarianA smaller, stronger cousin of the latte: a double ristretto under silky, barely-foamed milk for a dense texture and pronounced coffee flavor.
• MochaVegetarianEspresso, chocolate sauce, and steamed milk, sometimes crowned with whipped cream; a dessert-leaning drink balancing cocoa richness with coffee bite.
• Cold brewVeganCoarse grounds steeped in cold water for twelve hours or more, yielding a smooth, low-acid concentrate served over ice with chocolatey undertones.
• Iced vanilla latteVegetarianChilled espresso and cold milk shaken or poured over ice with vanilla syrup; a sweet, refreshing staple of bakery counters in warm months.