“It doesn’t get more artisanal than this...High on my list are the herbaceous ricotta passita, the grassy pecornio di parco, the delicate pecorino scorza nera covered in ash, and especially the lush, satiny pecorino gregoriano”. Read The Full Article

Extruded through bronze dies (which give it a rough-hewn texture) and made with spring water from a national park in Abruzzo, these noodles elevate any dish. 

“Rest assured, this haul of epicurean delights from Abruzzo, Italy, will satisfy even the most persnickety palates.” -

Wall Street Journal

My favorite was his ricotta scorza nera, an aged sheep’s milk ricotta with a natural black skin and a creamy interior. Read the Full Article

Several Marcelli Formaggi oils featured in print and digital gift guide

The words to describe the Marcelli family’s smoked ricotta come to me as pure and innocent—a clean milkiness perfumed ever so slightly by the juniper wood smoke. Read The full article

Ricotta al fumo di Ginepro Read Article

Ricotta Scorza Nera Read Article

Pecorino Muffato di Anversa Marcelli Read Article

This is the ultimate gift for the Italian chef in your life. Marcelli Formaggi is a small, family-run business and the sole U.S. importer of cheese, honey, olive oil and handmade pasta from Abruzzo, Italy. With clients like Marta, Marc Forgione and Eataly, you know their products are the best of the best. The Big Cheese Collezione is the ultimate sampling of their products., including three cheese, six pastas, two flavored oils and much more. See the Gift Guide

“To impress a dinner guest with a phenomenal and truly original Italian cheese plate, we look to Tina Marcelli, who along with her father and brother at Marcelli Formaggi, is bringing far more exotic Italian cheeses stateside.” -­‐ Men’s Journal

Cheese from Abruzzo, Italy, is rare enough in the United States, but the handmade pecorinos and aged ricottas imported by New Jersey’s Marcelli Formaggi - Read Full Article

Marcelli Formaggi imports organic, small production Italian cheeses, like Caciocavallos from Pezzata Rossa and Podolico Colantuano. Both carry a tang and deep depth of flavor at home on a holiday cheeseboard. Read the Full Article

Great ricotta used to only be available in Italy. In fact, tasting fresh ricottas when in Sienna or Tuscany was bittersweet, because you knew that what you could get at home would only pale in comparison. Those vibrant flavors and textures were only available as long as you stood on foreign soil.

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Treat someone special to a gift that’s both delicious and luxurious. As the sole U.S. importer of cheese, honey, olive oil, and handmade pasta products from Abruzzo, Italy, Marcelli Formaggi is a foodie favorite.

See the Guide

Marc Forgione makes these gourmet grilled cheese sandwiches with Pecorino Gregoriano, a raw sheep’s milk cheese from Abruzzo.

Read Recipe

This week, Dylan is so into Pecorino di Parco. Read Article

With our love of all things local, and our reverence for simplicity when it comes to Italian food, it’s no wonder that we love Bob. Bob founded Marcelli Formaggi with son Andrew, and together they bring the truest expression of the terroir of Abruzzo here to Brooklyn.

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Think you're over romance? Then stay away from Spiaggia's chef. It is easy to fall in love with Tony Mantuano's love of Italy

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Welcome to Marcelli Formaggi. This site is for wholesale only.

                    If you would like to make a retail purchase please visit Abruzzo Pantry