Some grocery trips are just errands. Others feel like a small outing worth looking forward to.
This Maryland Italian market falls into the second category, bringing fresh pasta, specialty cheeses, and classic deli favorites under one roof. You can pick up ingredients for dinner, grab a sandwich at the counter, and browse shelves filled with imported goods you will not find at a regular store.
The staff knows the products and is happy to point you toward something new. It is the kind of place where you walk in for one thing and leave with a bag full.
Locals treat it as a regular stop, while visitors often wish they had one closer to home. A reminder that good food shopping can feel like a treat.
A Roman Story With Maryland Roots
Back in 1889, a small latteria, or dairy shop, opened its doors in Rome under the Giolitti name. That shop became known for quality food.
More than a century later, the same family name landed in Annapolis.
Mary and Gene Giolitti opened their delicatessen in 1992 with a clear goal in mind. They wanted a place that offered both gourmet treats and the everyday Italian food people grow up eating at home.
Thirty-plus years later, that idea still shapes everything on the shelves.
The building has its own fun twist. It once worked as a bank, which is a pretty funny detail for a place now guarding cheese and cannoli instead of cash.
Some would argue the new treasure is worth more.
What stands out most is the cooking style. Sauces, soups, and entrees are made from scratch, without MSG or preservatives.
That kind of care takes extra time, but the flavor shows it.
The team behind the counter has deep roots too. Owner Mary Giolitti still leads the business, and Cheryl Molesky, who runs catering, has been part of the crew for over 30 years.
Long staff stays like that usually point to a place with a steady heart.
For visitors, this history adds meaning to a simple lunch stop. A sandwich here connects to a story that started on Roman streets.
Knowing that makes the first bite a little more fun, and the second one even better.
Fresh Pasta Worth Planning Dinner Around
Few things beat a bowl of pasta on a weeknight, and this market makes it almost too easy. The fresh selection covers the classics like spaghetti, rigatoni, and fettuccine.
Cheese ravioli sits right alongside them, soft and ready to cook in minutes.
Fresh pasta cooks faster than the dried kind. Keep an eye on the pot, since it can go from tender to mushy quickly.
A taste test after two or three minutes is a smart habit.
Gluten-free shoppers have real choices here too. The market carries imported egg pasta from Italy that skips the gluten, plus versions made from brown rice, corn and quinoa, corn, and rice.
That variety means one family dinner can work for everybody at the table.
Baked dishes are where things get cozy. Traditional lasagna and cheese manicotti come ready to heat at home.
Regulars mention grabbing a lasagna when surprise guests are on the way, which sounds like a very clever plan.
Pair any pasta with a jar of house-made sauce for a meal that tastes like hours of work. A loaf of fresh bread rounds it out nicely.
Nobody has to know the kitchen stayed spotless.
For a fun weekend project, buy a few different shapes and try them with the same sauce. Rigatoni grabs chunky sauces, while fettuccine loves creamy ones.
It is a tasty little lesson in why Italians care so much about pasta shapes.
Cheeses From Creamy to Crumbly
Cheese lovers, brace yourselves. The case here reads like a small tour of Italy and beyond.
Each wedge has its own personality.
Imported Parmigiano Reggiano leads the pack with its hard, crumbly texture and salty, buttery bite. House-made mozzarella offers the opposite feel, soft and milky.
Buffalo mozzarella, dolce gorgonzola, manchego, and Locatelli Romano fill out the lineup nicely.
Burrata deserves a spotlight all its own. It looks like a ball of mozzarella, but inside hides a creamy blend of milk and sweet cream.
This treat comes from the Apulia region of Italy.
Here is a handy tip. Let burrata sit out until it reaches room temperature before serving.
Add a drizzle of olive oil and a few basil leaves, and suddenly a plain Tuesday feels fancy.
Bel Paese is a fun find for the curious. This semi-soft cheese from Lombardy has a mild, buttery flavor that works in cooking or as a simple dessert cheese.
Provolone, smooth and gentle, shows up in many of the deli sandwiches and antipasto platters.
Ricotta comes in a few forms, including a slightly sweet one often used for desserts. Bakers at home can grab some for stuffed shells or homemade cannoli.
It is the quiet hero of Italian cooking.
Building a cheese board? Pick one hard, one soft, and one bold choice.
That simple rule keeps things balanced and fun to snack on.
Sandwiches With Big Personalities
Hungry shoppers tend to make a beeline for the sandwich menu, and honestly, fair enough. The choices are generous, and the names alone sound like a trip around Italy.
Portions run large, so arriving with an appetite is wise.
The Roman stacks thinly sliced prosciutto, capicola, and provolone. The Milano goes lighter with prosciutto, fresh mozzarella, green leaf lettuce, and kalamata olives on a crispy baguette.
The Italian brings the heavy hitters, with Genoa salami, capicola, mortadella, and provolone under fresh vegetables and house-made dressing.
Then comes the porchetta sandwich, a fan favorite that people keep talking about. The roasted pork is made right on the premises.
Crispy edges, tender meat, and crusty bread make it hard to forget.
Picky eaters can build their own creation. Pick from Boar’s Head meats and imported deli options, then choose a bread like focaccia or an Italian roll.
Smoked turkey on focaccia is a simple win.
Other menu stars include a muffaletta with a spicy olive mix and the Tonno Italiano. Each one tastes different enough to justify a second visit.
Or a third.
One small tip helps a lot. Sandwiches are made to order with freshly cut meats, so a short wait during lunch rush is normal.
Use that time to browse the shelves, because something tasty will probably end up in the basket anyway.
Cured Meats Sliced Right in Front of You
There is something oddly relaxing about watching a deli slicer glide through a leg of prosciutto. Thin ribbons fall away, almost see-through.
It is a small show that comes free with every order.
The meat case here covers plenty of ground. Domestic and imported prosciutto sit near Genoa salami and mortadella.
Roast beef handles the classic American side of things.
Sausage fans get options too. Hot and sweet Italian sausage, chorizo, and sopressata all make appearances.
Some regulars skip sandwiches completely and just order meats to go for home cooking.
Spanish and Italian specialties are sold by weight, which makes it easy to try small amounts. A quarter pound of something new is a low-risk adventure.
If it becomes a favorite, buy more next time.
Planning an antipasto platter? Combine one mild meat, like mortadella, with one spicy pick, like sopressata.
Add olives, provolone, and a few slices of bread, and the snack board basically builds itself.
Ask for meats sliced thin for sandwiches and a bit thicker for snacking. Thin slices drape nicely and feel delicate.
Thicker cuts hold up better on crackers and boards.
Storing cured meat is simple too. Wrap it in paper, then place it in a sealed container in the fridge.
Eat it within a few days for the best flavor, which should not be a problem at all.
Bread Baked Fresh Every Single Day
Bread lovers will notice the smell first. Loaves come out fresh daily, and the aroma drifts through the whole shop.
Resisting a sample takes real willpower.
The lineup includes Italian hard rolls, Tuscan bread, and focaccia. Head Baker Porfirio Diaz leads that work, and the results show up in nearly every sandwich.
Crusty outsides and soft middles hold heavy fillings without falling apart.
Focaccia is a flat, olive oil rich bread that often comes topped with herbs. It tastes great warm, plain, or split for a sandwich.
Many shoppers grab an extra piece just for the car ride home.
Tuscan bread has an interesting history. Traditionally, it is made with little or no salt, a style that goes back centuries in central Italy.
The plain taste pairs nicely with salty cured meats and bold cheeses.
Pizza dough is also made in-house. Families can pick some up for a homemade pizza night with fresh mozzarella and sauce from the same shop.
Kids usually love tossing on their own toppings.
To keep bread fresh, store it cut side down on a cutting board for a day. After that, slice and freeze extras in a bag.
A quick trip to the toaster brings it right back to life.
Stale pieces are not wasted either. Cube them for croutons or toss them into soup.
Italians have done that for generations.
Shelves Stocked Like an Italian Pantry
Browsing these aisles feels a bit like a treasure hunt. Imported goods fill the wood shelves, from olive oils to specialty vinegars.
Each visit seems to turn up something new.
The market sits at 2068 Somerville Rd, Annapolis, MD 21401, close to the Annapolis Town Center area. Parking right outside makes quick trips easy.
That beats circling downtown for a spot.
Dried pastas, sauces, cookies, and other Italian treats line up side by side. There are also seasonal specialties that rotate through the year.
Holidays bring especially fun finds.
Imported goods also make great gifts. A bottle of good olive oil, a box of biscotti, and some dried pasta tied with ribbon creates an easy hostess present.
It looks thoughtful without much effort.
Shopping tip time. Read labels on olive oil and look for a harvest date when possible.
Fresher oil tastes brighter and peppery, which is exactly what makes salads sing.
Specialty vinegars are worth exploring too. A splash over roasted vegetables or a strawberry bowl can surprise the whole family.
Small bottles let cooks experiment without commitment.
The freezer section hides homemade meals ready for busy nights. Chicken cacciatore, sauces, and other dishes come packed and ready.
One honest tip from shoppers is to carry heavy bags from the bottom, since cold containers can get bags damp.
Hours run 10 AM to 7 PM Monday through Saturday, and 11 AM to 4 PM on Sunday. Plan accordingly.
Cannoli, Tiramisu, and a Happy Sweet Tooth
Saving room for dessert is the smartest move anyone can make here. The pastry case is basically a sweet invitation.
Good luck choosing just one.
Cannoli classici are crispy fried shells filled with rich ricotta. Many come dotted with chocolate chips and sliced almonds.
The crunch and cream together feel just right.
Tiramisu layers espresso-dipped savoiardi biscuits with fresh mascarpone and dark chocolate. The name roughly means pick me up in Italian.
One forkful explains why.
Sfogliatelle look like seashells with dozens of thin, flaky layers. They are filled and baked until golden.
Expect crumbs everywhere, and that is completely fine.
Homemade almond biscotti are twice-baked cookies made for dunking. Dip them in coffee, hot cocoa, or milk to soften the crunch.
They also keep well, so a bag lasts a while.
Imported gelato bombes come in flavors like classic, spumoni, dream, and exotic. A bombe is a dome-shaped frozen dessert with layers inside.
It makes a fun centerpiece for birthday dinners.
Tres leches cake and baklava have their own fans too. Neither is Italian, but both earn plenty of praise.
Variety keeps things interesting.
For parties, desserts can be ordered through catering. Portions here run big, so smaller orders often feed more people than expected.
A tray of mixed sweets is an easy crowd pleaser.
One last tip. Check the bag before driving away, because forgetting dessert would be truly tragic.
