Botticelli Foods

08/31/2026

Run don’t walk to ALDI USA 🏃‍♀️🏬🍅

Our Pasta Sauces are only here for a limited time, so stock up on our Marinara, Tomato & Basil, and Roasted Garlic ASAP! They won’t be here for long 👀✨

08/29/2026

A sweet little twist on your everyday coffee ☕️🍓

Try out this iced strawberry latte with homemade strawberry syrup and our USDA Organic Espresso 🤎 find it at ShopRite harristeeter Save Mart Market 32 | Price Chopper Amazon & more!

08/27/2026

POV: you want a date night in without spending the whole night in the kitchen 🍷

This set-it-and-forget-it gnocchi bake with Botticelli USDA Organic Tomato & Basil Pasta Sauce is the answer 🤌🏼❤️

Find our USDA Organic Pasta Sauce at Sprouts Farmers Market 🌿🍝

08/26/2026

75 years of ShopRite and we’ve been proud to grow alongside you. Thank you for the partnership, trust, and keeping family owned brands like ours on your shelves! 🛒

It started back in 2002, ShopRite came to us looking for an olive oil rooted in real Italian heritage. That launch then grew into our pasta sauces, specialty items, and much more, all built on the same idea: deliver the best quality at the best possible price ❤️

Our CEO puts it simply, there wouldn’t be Botticelli today without ShopRite. That’s why to us, ShopRite isn’t just a partner, its “La Madre”

Congratulations on 75 incredible years, here’s to many more 🫒🍅🎉

08/25/2026

The best sweet treat after dinner ☕️✨

Iced Botticelli Evening Blend & plenty of caramel drizzle = the perfect way to end the night 😴 Since it’s a half caff, you get that coffeehouse moment without all the jitters ⭐️

found at ShopRite harristeeter Market 32 | Price Chopper Save Mart & more! 💜

08/21/2026

Back-to-school meals just got a whole lot easier 🍕🎒

These Mini Pepperoni Pizza Pockets are cheesy, crispy, packed with flavor, and made with Botticelli Traditional Pasta Sauce for a kid-friendly bite even picky eaters will love!

Perfect for lunchboxes, after-school snacks, or making ahead for busy school days. And don’t toss those leftover dough scraps… turn them into pizza muffins! 👀

Mini Pepperoni Pizza Pockets

INGREDIENTS:
1lb pizza dough, room temperature
Flour, for dusting
¾ cup Botticelli Traditional Pasta Sauce + more for dipping
1 ½ cups shredded whole milk mozzarella
¼ cup grated Parmigiano Reggiano + more for topping
½ cup mini pepperoni
2 tbsp Botticelli Everyday Cooking Extra Virgin Olive Oil
1 tsp. garlic powder
1 tsp Italian Seasoning

PREPARATION:
Preheat the oven to 400F.
Line a baking sheet with parchment paper and set aside. Lightly flour your surface and roll the pizza dough into about 1/8th in thickness.
Using a 4-in round cutter, or the rim of a glass, cut out 12 circles. Reserve the leftover dough in a Ziplock for another recipe. See tip below.
Place about 1 tbsp of the Traditional Pasta Sauce into the center of each dough round. Then top with shredded mozzarella, Parmigiano Reggiano, and pepperonis. Be careful not to overfill. Brush the edge of each circle with water. Then fold over to form a half-moon and press firmly with a fork to seal.
Whisk together the EVOO, garlic powder, and Italian seasoning. Brush generously over each pizza pocket, sprinkle with parmesan, and cut a tiny slit in the top of each pocket to allow steam to escape. Bake for 18-20 minutes until puffed and golden brown.

CHEF TIPS:
Use your left-over ingredients like dough scraps, sauce and cheese and fill a muffin tin with them, bake, and make pizza muffins! You can also freeze the unbaked pizza pockets on a sheet tray until solid and then transfer them to a freezer bag. Bake them straight from frozen at 400F for 22-25 minutes for an easy homemade lunch or after-school snack.

08/19/2026

08/19/2026

Peaches are in season, and this dip is exactly what to do with them ✨🍑

High in fiber and high in flavor, this dip is the perfect blend of sweet and savory!

For the salsa:
4 slightly ripe peaches (not mushy), sliced
2 tbsp Botticelli Chef Select Cooking EVOO, divided
1/3 cup chopped dates
1/4 cup toasted pistachios, roughly chopped
1/3 cup chopped fresh basil
Zest + juice of 1/2 lemon
2 tbsp honey + a big pinch of crushed red pepper flakes (warmed together 30 seconds to infuse)
Salt to taste

For the whipped goat cheese:
8 oz goat cheese
1/2 cup ricotta
1 tbsp Botticelli Chef Select Finishing EVOO
Juice of 1/2 lemon
Pinch salt + cracked black pepper

For serving:
Sliced baguette

1️⃣ Heat a sauté pan over medium-high. Add 1/2 tbsp Botticelli Cooking EVOO and cook the peaches on both sides in batches for about 1 minute per side. Remove and chop into bite-sized pieces.
2️⃣ Warm the honey and red pepper flakes together for 30 seconds so the heat infuses.
3️⃣ Add the peaches to a bowl with the dates, pistachios, basil, thyme, lemon zest + juice, remaining olive oil, and the chili honey. Add a pinch of salt and toss.
4️⃣ Brush bread with Botticelli Finishing EVOO and toast in the oven.
5️⃣ Add goat cheese, ricotta, olive oil, lemon juice, salt, and pepper to a mixing bowl and use a hand mixer to whip until smooth.
6️⃣ Plate the goat cheese, top with the salsa, and finish with an extra drizzle of olive oil.

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08/18/2026

Botticelli just landed on ALDI USA shelves 🛒👀🍅

Find our three pasta sauce flavors Marinara, Tomato & Basil, and Roasted Garlic 🧄🌿🍝

They’re only here for a limited time so consider this your sign to stock up before those back to school dinners hit!