Partanna

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Partanna The Real Sicilian Extra Virgin Olive Oil. Taste Sicily. The "red can" since 1916.

Some of the most delicious dishes we had during this very Partanna Summer. In no particular order of deliciousness 1 - c...
10/02/2026

Some of the most delicious dishes we had during this very Partanna Summer. In no particular order of deliciousness

1 - crab tagliatelle STRAKER’S
2 - delicious Alletterato (little Tunney)
3 - linguine ai ricci Ristorante La Tonnara
4 - strozzapreti with langoustine (scampi)
5 - Veggie plate from Lido Zabbara
6 - fried eggplant Cutlet by Nonna Lidia
7 - Torta salata di Toma e spinaci from Caffè Roma dal 1921
8 - Partanna Specialty Foods Castelvetrano olives like there’s no tomorrow
9 - freshly picked figs from our farms
10 - Pesce Serra, perfectly grilled
11 - pecorino pepato from I SICILIANI - BIOPEK - formaggi tipici
12 - agnolotti from Castagneto dal 1969
13 - paccheri with Swordfish and Eggplant at the farm
14 - purple prawn heads
15 - cotoletta palermitana and aperitivo La Foresteria Planeta
16 - crudo di mare CTA PESCA 🦪 MAREAVIVA
17 - confit eggplant with harissa and yogurt at the farm
18 - fennel Salad with Boquarones

We hope you all to eat as well during the fall season! Will see you in November for what we ate in October!

09/24/2026

Ohh Baby do you know what’s that worth?
Oh, Partanna is a place on Earth!

Life is made of choices!
09/20/2026

Life is made of choices!

Partanna Pasta starts in the World Capital of Pasta: Gragnano (NA).A beautiful town nestled between the roaring Neapolit...
09/12/2026

Partanna Pasta starts in the World Capital of Pasta: Gragnano (NA).

A beautiful town nestled between the roaring Neapolitan metropolis and the divine Costiera Sorrentina, Gragnano has been synonymous with pasta for centuries.

As early as the 16th century, Gragnano was becoming a destination for exceptional pasta. Bronze-drawn and slowly dried along streets like Via Roma, the pasta benefited from the warm, dry winds that helped turn two simple ingredients into perfection.

Today, we carry on that tradition using hyper-modern ovens, where heat and humidity are precisely controlled to slowly dry our pasta.

Partanna Pasta has only two ingredients: organic durum wheat semolina, sourced exclusively from Southern Italy, and water.

Our pasta is naturally higher in protein than most conventional pasta. It’s rich, decadent, and fragrant with the beautiful aroma of durum wheat. As it cooks, your kitchen may even take on the subtle scent of a bakery.

From Pipette Rigate to Ziti Napoletani, we are pleased to share some of our favorite cuts with you.

Quality carbs are the backbone of the Mediterranean diet.

And with every bite of Partanna Pasta, we hope you feel a little closer to Gragnano than you did before.

07/18/2026

Speaking about olive oil without mentioning varieties is like seeing the world black and white!

To more color, and to more agricultural diversity

Marketing team woke up a little “how you doin”, but you know, as they say in Italy: KNICKS In 5!!!
06/11/2026

Marketing team woke up a little “how you doin”, but you know, as they say in Italy: KNICKS In 5!!!

Holy Giardiniera
05/27/2026

Holy Giardiniera

At the legendary Targa Florio — the iconic Sicilian road race known as one of the oldest and most demanding motorsport e...
05/19/2026

At the legendary Targa Florio — the iconic Sicilian road race known as one of the oldest and most demanding motorsport events in the world — Partanna proudly claimed first place with drivers Andrea Nastasi and Teresa Stanca, whose skill, precision, and passion carried the team to victory on the historic course.

Persistence and passion in all we do since 1916!

Recap of an excellent
05/17/2026

Recap of an excellent

Why is it always linguine vongole? Thank god for Chanteclair and nonna for always removing the stains
04/14/2026

Why is it always linguine vongole?
Thank god for Chanteclair and nonna for always removing the stains

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New York, NY

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm

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