Walk into Piccolo Italian Market and you'll understand immediately that this is not a shop that opens boxes. Mozzarella gets pulled here. Sausages get stuffed. Sauces simmer. Pasta gets cut. The work happens on-site, daily, and you can taste the difference in everything behind the counter.
The anchor of the display case is the thin-crust pizza — hand-tossed, stone-baked, and layered with Piccolo's own mozzarella and house-made sauce. Both started from scratch that morning. That's not a marketing line; it's the operating standard. Every element, from the cheese to the pie, is made by hand in-house before the doors open.
What to Fill Your Cart With
Walk into Piccolo Italian Market and you'll understand immediately that this is not a shop that opens boxes.
The cured meats alone justify the trip: mortadella, pancetta, bresaola, and capicola, all fresh-cut and priced without the markup you'd expect from a specialty counter. Alongside them sit imported cheese wheels and the house-pulled varieties — a selection deep enough that picking just one is genuinely difficult.
Platters are available in small and medium sizes, designed to scale cleanly: a small handles roughly ten guests; a medium stretches to around fifteen. Each is built in balanced proportions — cured meats, cheese, and marinated vegetables — and requires no assembly on your end. Salads come in several styles and can be ordered ahead online, which is worth knowing before a party or office lunch.
Lasagne deserves its own mention. Both the meat and meatless versions are constructed in honest layers — beef, whole-milk ricotta, and house mozzarella in the traditional version, and ricotta with house-pulled mozzarella in the other. Neither is skimpy. These are the kind of trays that travel well and taste like someone's kitchen, not a catering company.
Why It Works
Italian delis exist on a spectrum. At one end are the shops that assemble — good product, sourced well, sliced to order. At the other end are the places that make. Piccolo sits firmly at the making end, which puts it in a category that has grown genuinely rare. Stone-baked pizza, hand-pulled cheese, house-stuffed sausage: the combination is a reminder that the best reason to visit a deli is not just to eat but to restock your ambitions for cooking at home.
Whether you're building a platter for a crowd, grabbing a few slices of pizza, or loading up on capicola and provolone for the week, Piccolo gives you the real thing — made the morning you walk through the door.