Pasqualina's Italian Market and Deli

Our family is first generation American, and we have been raised in true Italian traditions; family commitment, strong connections to our community, integrity, and pride.

Please stop by and see us. We have free wi-fi, and a clean, comfortable place to shop. Come get to know us!

Four Berry Crisp


  • 1 pint strawberries, halved
  • 1 pint blueberries
  • 1 pint blackberries 
  • 1 pint raspberries
  • Juice of 1 orange 
  • Zest of 1 orange 
  • Juice of 1 lemon 
  • Zest of 1/4 lemon 
  • 1/4 cup sugar 
  • 5 tablespoons cornstarch 
  • 2 teaspoons ground cinnamon 


  • 1/2 cup butter, softened 
  • 1/2 cup sugar 
  • 2 teaspoons cinnamon 
  • 2 cups flour


Preheat oven to 375

In a large bowl, place strawberries, blueberries, blackberries and raspberries, add orange juice, orange zest, lemon juice, lemon zest , sugar, cornstarch and cinnamon; mix lightly. Let set for 5 minutes. Meanwhile make streusel topping. In a medium bowl combine butter, sugar and cinnamon, mix well with a fork. Add flour and mix until crumbly. 

Place berry mixture into a buttered deep baking dish. Top with streusel topping. Place in center of cooking grate. Cook 40 minutes or until brown and bubbly.



  • 1 block aged Provolone - cubed
  • 1 block Asiago -cubed
  • 1 ball fresh mozzarella - sliced
  • 1 block pecorino or fontinella - cubed
  • 1⁄2 cup roasted peppers, sliced into strips
  • 1⁄2 cup roasted tomatoes
  • 1 cup Assorted Italian Olives
  • 1 stick sweet soppresata - sliced
  • 1 stick hot soppresata- sliced
  • 1 jar/can Italian tuna in oil
  • 1 jar caponata
  • 4-6 stuffed cherry peppers
  • 1 Cup grilled mixed vegetables
  • 1 head Romaine Lettuce
  • 2 Packages of Grissini Bread Sticks


Arrange lettuce on a large platter. Arrange ingredients on the platter. Don’t be afraid to let ingredients touch and have flavors mix together! If you like anchovies or sardines, add them too, but only imported ones.



  • 10 Campari tomatoes
  • 10 fresh basil leaves chopped
  • 1⁄4 tsp salt
  • 1⁄4 tsp pepper
  • 1 minced garlic clove
  • 1⁄4 cup EVOO


Dice tomatoes. In a large bowl add basil salt pepper and garlic. Add olive oil and stir gently. Serve with seasoned bread toasts.

Mini Crab Cakes


  • 1 lb crab meat – mix special and claw or use lump
  • 1 tbl lemon juice
  • 1⁄2 cup plain bread crumb
  • 1 egg
  • 1⁄4 cup plus 1 TBL mayo
  • 2 scallions minced
  • 1 TBL fresh parsley chopped
  • 1 TBL dry mustard
  • Salt and Pepper
  • 2 TBL butter
  • 2 TBL canola oil


Pick over crab meat and look for any stray shells. Toss with lemon juice.

In another bowl mix all other ingredients, then gently toss in crab meat.

Shape into small patties and chill for 30 -60 minutes

Heat butter and canola oil in two batches, and cook cakes for 3-5 minutes per side over medium-high heat. 

Keep warm until serving with lemon and cocktail sauce.

Clams Casino


  • 18 Cherrystone or little neck clams
  • 3 cups dry white wine
  • Bacon, cut into slices to cover clam
  • 2 tablespoons butter
  • 1 clove minced garlic
  • 3 TBL shallot chopped
  • 4 scallions trimmed and minced
  • 1⁄2 cup flat leaf parsley chopped
  • 1⁄4 cup plain bread crumb
  • 1⁄4 tsp red pepper flakes
  • Salt and Pepper
  • 2-3 TBL EVOO



Steam Clams in the wine in a large pot just until they open – overcooking them makes them tough. Let the clams cool and then remove the “lid”.

Cook bacon until almost fully crisp and drain. Cut into slices to cover the clams. 

Reserve 1 TBL bacon drippings.

Preheat oven to 425.

In a different pan, over medium heat, melt butter and drippings, and add garlic, shallots, scallions, parsley, and a splash of white wine and cook until soft – about 5 minutes. 

Add red pepper flakes and remove from heat.

To assemble, pour some of the butter mixture over the clam, add bread crumb, and top with bacon. Arrange on a baking sheet and bake until the bacon and bread crumbs are browned . Serve with lemon.

Pesto and Roasted Red Pepper Brie


  • • 1 8 oz round of brie – using the herbed brie makes it even better
  • • 3 tablespoons pesto

o 6 cups loosely packed basil leaves

o 1/3 cup Imported Pine Nuts

o 1⁄2 small garlic clove

o 1⁄2 cup fruity olive oil – Sicilian or Ligurian

o 1 tsp salt

o 1/3 cup grated Parmigiano reggiano

o 1/3 cup pecorino

Soak basil leaves for 15 minutes in cold water to remove bitterness

In food processor, combine nuts, garlic and cover with oil. Puree until 

creamy and add salt

Add the basil in small batches, and puree in short pulses to combine, 

not overblend

Add cheeses in the same fashion

• 3 tablespoons roasted sweet red pepper, chopped


Preheat oven to 350° F. 

Slice an 8 oz. round of brie in half horizontally, making 2 equal layers. Spread pesto on bottom layer, spread peppers over the pesto, and cover with the top layer of brie. 

Bake on an oven-proof plate until softened and warm (10 - 12 minutes). Serve warm, with crackers, bread, or fruit.

Filet Mignon Crostini


  • Filet of Beef – 1.5 lbs works well
  • EVOO
  • Salt
  • Freshly Ground Pepper
  • 1 loaf Italian bread, sliced
  • 2 large sweet onions – Sliced
  • 1 stick Butter
  • Crumbled Blue Cheese


Put butter and onion slices in a large pan, and caramelize on low heat for about 30 minutes. Resist the temptation to stir them! Just flip them once or twice in the process 

Drizzle Filet with olive oil, season with salt and pepper.

Sear on a grill or grill pan 2-3 minutes on each side or to your desired doneness (Tip – you can re-grill after slicing for those who like it more well done).

Let the meat rest for 5 minutes, and then slice on an angle in very thin slices.

On another grill pan, grill the bread on both sides until slightly charred. This works well with the sweetness of the onions.

Top each slice of bread with filet, onion and bleu cheese


Mon. 10am-6pm

Tues. 10am-6pm

Wed. 10am-6pm

Thurs. 10am-7pm

Fri. 10am-7pm

Sat. 10am-5pm

Sun. 10am-5pm

Copyright Pasqualina's 2014

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