DiAnoia's Eatery

Inspired by the classic Roman pasta dish, our Cacio e Pepe al Limone brightens the traditional combination of pecorino romano and black pepper with fresh lemon, butter, and parmesan for a rich and creamy sauce. Heat gently and toss with spaghetti until evenly coated. Finish with extra pecorino or parmesan and enjoy. (16 ounce glass jar)

Marinara is a simple, traditional tomato sauce made with Italian tomatoes, olive oil, garlic, and basil. Heat gently and serve with your favorite pasta, chicken parmesan, eggplant parmesan, or alongside warm bread. (24 ounce glass jar)

Sorrentina is a classic Southern Italian tomato sauce finished with parmesan, basil, and butter. To make it the DiAnoia’s way, gently simmer the sauce and stir in 4 oz. of fresh mozzarella until melted and creamy. Toss with your favorite pasta or gnocchi, finish with parmesan, and enjoy. (24 ounce glass jar)

Our signature Oregano Vinaigrette has been served at DiAnoia’s Eatery since day one. Made with avocado oil, olive oil, roasted vegetables, herbs, and Chablis wine, it’s the dressing our guests ask for most—and now it’s yours to enjoy at home. Shake well before use. (12 ounce glass jar)

We’re thrilled to introduce our brand-new line of bronze-cut, slow-dried pasta—created as a shelf-stable way to bring a taste of DiAnoia’s into your own kitchen. Unlike the fresh pasta we serve daily in the restaurant, this pasta is specially crafted to last in your pantry without sacrificing quality. Made with locally grown Pennsylvania wheat, each shape is cut on traditional bronze dies for that perfect rough texture that grips sauce, then dried slowly to lock in flavor. Our first collection includes: Radiatori, Reginetti, & Gemelli, Rigatoni coming soon!