October 02, 2018
Bring Italy into Your Kitchen with ShopRite Trading Company!
Bring Italy into Your Kitchen with ShopRite Trading Company! Posted by ShopRite Team
It's autumn and that means back to school, back to sports, and plain old back to business. Wishing you could just take a break and jet set across the seas for a quick vacation? No worries - take your friends and family on an Italian getaway without ever leaving your kitchen with a little help from ShopRite Trading Company!

Step 1: Start with a few fun appetizers and beverages

Begin building your menu with a few of our ShopRite Trading Company sparkling waters, Wholesome Pantry breadsticks and ShopRite Trading Company Basting Oil. Want to take it up a notch? Serve up homemade focaccia! 

SR Trading Pasta with Sparkling Waters closeup

SR Trading Artichoke Olive Foccacia with Sicilian Olive Oil
SR Trading Whole Wheat Mushroom Rosemary Focaccia with Toscano Olive Oil

Easy Overnight Focaccia


  • 3 cups ShopRite all-purpose flour or 1 ½ cups each  all-purpose and whole wheat flour
  • 1 3/4 tsp salt
  • 1/2 tsp active dry yeast
  • 1 1/2 cups lukewarm water
  • 2 tbsp ShopRite Trading Co Toscano or Sicilian Olive Oil

Toppings (choose your favorites!) sautéed mushrooms, fresh rosemary or thyme, shredded Asiago cheese, diced ShopRite Trading Company Artichokes or olives


  1. In a large bowl, combine flour, salt and yeast. Make a small well in the center of the flour mixture and add water. Use a spatula or wooden spoon to stir until a sticky, shaggy dough forms.
  2. Cover bowl with plastic wrap and let rest at room temp for 12 to 18 hours.
  3. Preheat oven to 400 F.
  4. Gently remove the dough from the bowl onto a lightly floured surface. Flour your hands if necessary and roughly shape it into a ball. Spread dough to fill a cast iron pan, then cover with plastic wrap and let rise again for another 30 minutes.
  5. Remove plastic wrap and use fingers to make indentations all over the top of the dough. Brush top of dough with a few tablespoons of olive oil, then sprinkle on all desired toppings. Bake for 30 minutes or until golden brown. Let cool completely before slicing or serving

Step 2: Pair your favorite pasta with your favorite flavor of our ShopRite Trading Company Pasta Sauce

SR Trading Vodka Pasta with Pecorino Cheese and Italian Breadcrumbs

SR Trading Stuffed Shells with Breadcrumbs Cheese Tomato Sauce and Olive Oil

Step 3: Don't forget dessert

This lemon olive oil almond cake will be a new family favorite for sure!

SR Trading Novello Olive Oil in Lemon Almond Cake closeup

Lemon Almond Olive Oil Cake


  • 4 large eggs
  • 1 cup Wholesome Pantry cane sugar
  • 1/2 cup ShopRite Trading Company extra virgin olive oil
  • 2 1/2 tbsp lemon juice (roughly one lemon)
  • 1 tsp almond extract
  • ½ tsp lemon extract
  • 1 cup ShopRite all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • ½ cup ShopRite sliced almonds
  • 1/4 cup powdered sugar, for topping


  1. Preheat your oven to 350*F and line a 9 inch round cake pan with cooking spray and parchment paper.
  2. In a large bowl combine flour, baking powder and salt.
  3. In the bowl of a stand mixer (or you can use a hand mixer and another bowl), beat together eggs and sugar until it has nearly doubled in volume. This can take about 5 minutes and the mixture should look fluffy.
  4. Gently whisk olive oil and lemon juice into the egg mixture, then begin to fold in flour with a wooden spoon or rubber spatula until some flour remains, then fold in almonds.
  5. Pour the cake batter into the prepared pan. Gently tap pan on the counter to remove any larger air bubbles. Bake for 40-45 minutes until the top is a golden and a toothpick entered in the center comes out clean.
  6. Remove from the oven and let cool for 10 minutes. Gently run a butter knife along the edges of the cake to release it from the pan and continue cooling on a wired rack. Dust with powdered sugar and sprinkle a few additional sliced almonds over top before serving.

Chocolate Pistachio: Omit lemon and almond extract. Replace almonds with chopped pistachios, lemon juice with white vinegar and replace ¼ cup of the flour with ¼ cup of cocoa powder.

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