No store in the
country carries a larger seafood selection than ours, so if you need that
West Coast abalone, Spanish cuttlefish, Portuguese octopus and Maine
lobster, you’ll find it here.
time away from your NY kitchen and prefer to pass on pizza and Chinese?
Look to our take-away gourmet.
LIVE LOBSTER SPECIALS $4.99 Lb*
June In-Store Events
Please come see us at select locations over the next few
weekends as we celebrate National Lobster Day (6/15/10) with our LIVE
LOBSTER SPECIALS at only $4.99 Lb.*
Executive Chefs – Fedele Bruno,
Badenchini, and Carolina Perego – as they prepare great dishes and offer
* In order to share the Live Lobster Special with as
many people as possible, we
kindly ask that you respect the limit of
only 8 per customer. Pricing is valid only in store
between 12pm and 6pm on
each designated day. Phone and online
orders do not qualify. Valid while supplies last. Thank you and enjoy.
The Citarella Story
1912, Citarella continues to be a family-run business that has
grown from a venerable seafood shop in to one of the top food
destinations in Manhattan and the Hamptons behind the driving
passion and vision of our owner Joe Gurrera. Over time, Joe
expanded Citarella’s selection to include the highest-quality
prime meats -- all hand picked and dry aged, the finest produce,
chef prepared foods and pastries, artisan cheeses, charcuterie,
and a stellar array of gourmet grocery products.
Today, Citarella and our 700 employees are proud to be
recognized as the ultimate gourmet market ready to serve you.
You can shop for any of our products at one of our 7 locations
or online at
“One of the best markets in the city…where fish, meats, poultry
& produce are arrayed like jewelry…”
~New York Times
Click here to see all our Locations
Executive Chef –
Born in Italy,
Fedele Bruno started out his culinary education at an early age,
graduating by the time he was only 18. He quickly moved on to
train at some of the best restaurants in Italy honing his
- Fedele arrived in NY at the age of 22 and started
work with leading caterers and specialty food retailers. He
helped establish the original Balducci's great reputation for
prepared foods before joining Citarella 18 years ago.
- Today, Fedele
continues to be very hands on while managing an 80,000 foot
kitchen with two shifts that operate 24/7.
- He has set the industry standard for the
highest quality for prepared foods. Using only the freshest
ingredients, Fedele is able to showcase the best local and
seasonal ingredients that celebrate all cuisines but
particularly his Italian regional cooking. Within Prepared
foods, we have over 120 different appetizers, salads, pastas,
and entrees that are all made fresh daily.
- Fedele is also
responsible for all of our Catering business as well as the
production of all of our pre-packaged products -- soups, sauces,
salads, dips, spreads, side dished, pastas, and pasta sauces,
personally overseeing each batch production.
Chef – Enrico Badenchini
- Born and trained in Italy,
Enrico Badenchini has traveled the world sharing his love and
passion for authentic Italian cooking and particularly his pasta
- A true Italian food pioneer here
in the United States, Enrico was one of the first cooking TV
personalities back in the 1970s. For years, Enrico was a
Director with the Italian Trade Commission representing the best
food that Italy has to offer.
- Enrico further honed his
expertise with pasta while working with Toresani, the Rolls
Royce of Italian pasta making equipment where he was responsible
for all of North American sales and implementation before
joining Citarella 10 years ago to lead our fresh pasta making.
- For the last
10 year at Citarella, Enrico has overseen production of over
35 varieties of freshly made pasta, ravioli, and tortellini
using only the highest quality ingredients like Durum Flour.
His gnocchi sets the standard for high and fluffy pillows of
great potato taste.
Chef – Carolina Perego
After earning her diploma in
pastry design from Scuola regionale de Saronno in Varese, Italy,
Perego went on to study professional sugar work and artistic
chocolate making and presentations at the Etoile di Sottomarina
in Venice. She continued to add to her education through
additional classes in Trento, Italy and later in France at the L’ecole
du Grand Chocolat.
- After tours in Italy, Japan, and
Singapore, she moved to Manhattan in 1997 and worked for Tuscan
Square Restaurant in Rockefeller Center. The renowned Cipriani
then tapped her to become corporate executive pastry chef
providing pastry, pasta and bread to all of their venues. During
the next ten years, she managed a team of 30, helped design the
pastry kitchen, and coordinated the opening of 11 restaurants
including The Rainbow Room, Cipriani 42nd Street, Cipriani Wall
Street, Harry Cipriani, Cipriani London and Punta Del Este in
At Citarella, Carolina gets to use the
freshest ingredients to create traditional and contemporary
desserts including over 60 different types of tarts, cakes,
pies, mousses, cupcakes, lemon bars, brownies, cookies, and
special –order cakes.
Having just joined Citarella this past
winter, Carolina has already had a big impact, introducing
in a short period of time the following new pastry items
inspired by her Italian background:
• Italian Almond Bars
• Almond Cookies
• Rustica Ricotta Cheesecake
• Tiramisu Cake
• Mimosa Cake
• Mocha Cake
• Vanilla Meringue Cake
• Red Velvet Cake
The Citarella Family
years ago, Citarella purchased a wholesale fish company –
Lockwood & Winant, to eliminate the middleman to offer the
freshest fish available at the fairest price.
In 2007, we
Meat without Feet which caters to leading
restaurants. Between the two wholesale fish businesses, we
are one of the biggest players at the Fulton Fish Market in
In 2005, we opened in East Hampton Tutto Italiano, a
traditional Italian salumeria offering authentically
chef-prepared food. We also have an experienced Pizzaiolo –
Pasquale Langella --making expert thin-crust pizza and fresh
74 Montauk Hwy, East Hampton,
In the fall of 2008, we opened our FULTON Restaurant on the
Upper East Side celebrating the legendary Fulton Fish
Market. Executive Chef Jeremy Culver’s tempting mix of new,
innovative dishes and updated classics has made Fulton the
destination for market-fresh seafood lovers.
205 East 75th St. off 3rd Ave