Bread & Tortillas

Pasta & Grains

Oil, Vinegar & Seasonings

Coffee & Tea

Breakfast

Canned Goods

Sauces & Dressings

Condiments

Nut Butters & Spreads

Baking Ingredients & Mixes

Pastas, sauces, and soups are just some of the pantry goodies you'll find here at Foxtrot. Stock up with ease - via quick pickup or delivery.

Pantry

Ready in 4 minutes! Our organic ramen uses non fried ramen noodles made of organic wheat. Its concentrated broth is made with all vegan ingredients.

Muso From Japan - Miso Organic Vegan Ramen

Made with just two high-quality ingredients, semolina wheat and lupini beans, Brami deserves to be on your dinner rotation. If you've ever felt the need to get into a penne with 60% more protein, 3x more fiber & 25% fewer net carbs than "regular" pasta, now is the time.

Works like a "healthy" pasta, but tastes like a summer spent in Italian indulgence. You can feel good about getting your nourishment from your favorite pasta dish because Brami flexes 21g of protein, 11g of fiber, and 54g of net carbs. Trust us, you've never carb-loaded like this before.

Brami - Curly Macaroni

Made with just two high-quality ingredients, semolina wheat and lupini beans, Brami deserves to be on your dinner rotation. If you've ever felt the need to get into a fussili with 60% more protein, 3x more fiber & 25% fewer net carbs than "regular" pasta, now is the time.

Brami - Fussili

Mushroom tortelloni made from real porcini mushrooms, fresh cage-free eggs, and 00 flour.

This is an unquestionably delicious Mushroom pasta—one of the best you can find in stores. Legend holds that Bertagni is the oldest tortellini producer in the world, and if this expertly-crafted package of pasta doesn't prove it on the tastebuds then we don't know what will.

Bertagni - Porcini Mushroom Tortelloni

Mozzarella ravioli made from scratch-made mozzarella cheese, fresh cage-free eggs, and 00 flour.

Bertagni is like a boutique pasta maker, and the taste delivers in spades. They're the oldest packaged pasta producer in the world, starting back in 1882 and polishing their craft with excellent tasting food ever since.

Bertagni - Buffalo Milk Mozzarella Ravioli

Italian made farfalle pasta. Delicious rectangles of pasta squeezed in the center to make a butterfly shape, perfect for capturing the flavor of the pasta sauce of your choice.

Have you ever had noodles from Italy? Actually? It's a world of difference. Perfect for any number of recipes, with a flavor that distinguishes it from the competition, this is how you throw a bit of history and tradition into your dish.

Rummo - Farfelle

Homemade Penne Rigate crafted from Benevento, Italy utilizing Rummo's painstakingly custom 7-step quality-control process (literally from noodle to noodle).

Rummo takes weeks crafting their bags of pasta so we can have restaurant-quality goodness in a matter of minutes! Now that's a good friend. Consider this modern take on the rustic classic a new pantry staple.

Rummo - Penne Rigate

Homemade Fusili crafted from Benevento, Italy utilizing Rummo's painstakingly custom 7-step quality-control process (literally from noodle to noodle).

Rummo takes weeks crafting their bags of pasta so we can have restaurant-quality goodness in a matter of minutes! Now that's a good friend. Consider this modern take on the rustic classic your go-to for carb night.

Rummo - Fusili

Homemade Rigatoni crafted from Benevento, Italy utilizing Rummo's painstakingly custom 7-step quality-control process (literally from noodle to noodle).

Rummo Rigatoni

Homemade Bucatini crafted from Benevento, Italy utilizing Rummo's painstakingly custom 7-step quality-control process (literally from noodle to noodle).

Rummo - Bucatini

Homemade Spaghetti crafted from Benevento, Italy utilizing Rummo's painstakingly custom 7-step quality-control process (literally from noodle to noodle).

Rummo takes weeks crafting their bags of pasta so we can have restaurant-quality goodness in a matter of minutes! Now that's a good friend. Consider this modern take on the rustic classic your new sauce-to-mouth vehicle.

Rummo - Spaghetti

Homemade penne made from two ingredients: durum semolina flour and water.

I mean, if you're gonna do pasta night right, Rao's is where to start. They use traditional bronze dies to cut their pasta, creating sauce-friendly grooves in every noodle that sop up the good stuff.

Rao's Pasta - Penne

Homemade spaghetti made from two ingredients: durum semolina flour and water.

Rao's Pasta - Spaghetti

Named after its bowtie shape, this pasta is at its best with delicate sauces.

DeCecco Farfalle Pasta

Arguably, the most famous of all the pastas. It's the noodle that everyone's been eating since they were a kid and, let's be real, fusilli and meatballs just doesn't have the same ring to it.

DeCecco Spaghetti Pasta

Local

Handcrafted gnocchetti pasta from West Loop's Monteverde Restaurant & Pastificio.

Exec. Chef Sarah Grueneberg opened Monteverde in 2015 to showcase the heritage of traditional Italian cuisine through a modern lens. Since then it’s been a destination for European soul food, this gnocchetti starring as the tender, airy, handmade bite come pasta night.

Monteverde Gnocchetti Pasta

1lb of homemade bucatini pasta, authentically made by hand from Tortello's restaurant in Wicker Park. Boil in salty water to the bag's instructions. Tortello is helmed by husband/wife duo Dario Monni and Jill Gray, bringing decades' worth of traditional Italian cooking and a rustic sensibility to Chicago with only the finest ingredients.

You no longer need to go far for fresh pasta. Our friend Dario Monni is bringing his upbringing in Venice and Sardinia to our kitchen counter. Each batch is guaranteed handmade within the past few days so that on pasta night your belly has the best.

Tortello Pasta - Fresh Bucatini

1lb of homemade casarecce pasta, authentically made by hand from Tortello's restaurant in Wicker Park. Boil in salty water to the bag's instructions. Tortello is helmed by husband/wife duo Dario Monni and Jill Gray, bringing decades' worth of traditional Italian cooking and a rustic sensibility to Chicago with only the finest ingredients.

Supporting local has never tasted so good. Owner/operator Dario Monni grew up spending summers in the rural Italian town of Sardinia amongst cheesemongers, shepherds, and butchers. From these experiences and his time traveling the globe as a chef, he's brought a deep-rooted sensibility for fine ingredients, regional rituals, and dedication to an excellent meal to Chicago. Hungry yet?

Tortello Pasta - Fresh Casarecce

1lb of homemade radiatori pasta, authentically made by hand from Tortello's restaurant in Wicker Park. Boil in salty water to the bag's instructions. Tortello is helmed by husband/wife duo Dario Monni and Jill Gray, bringing decades' worth of traditional Italian cooking and a rustic sensibility to Chicago with only the finest ingredients.

It's called "Radiatori" for its small, squat shape that resembles radiators. And it makes the perfect starchy, chewy vehicle for catching sauces in its crooks and crannies.

Tortello Pasta - Fresh Radiatori

Extra-long handmade spaghetti noodles from a 19th c. wheat mill on the Swiss/Italian border.

Over 100 years ago a small Augustinian convent was converted into a pasta mill, and to this day it creates some of the world’s best noodles! The space is both a mill for their high-quality durum wheat, as well as a pasta factory. Everything from the locally grown grains, to the spring water that runs nearby, to the handpacking of each noodle is the result of a century of practice and love for food.

Poschiavo Spaghetti

Extra-long handmade ternetta noodles from a 19th c. wheat mill on the Swiss/Italian border.

Poschiavo Ternetta

Gemelli PGI Gragnano Pasta made by mixing the best 100% Italian durum wheat semolina with spring water from Monti Lattari. The Gemelli are characterized by a more twisted shape and a good intensity on the palate.

Pastificio uses bronze die to extrude their pasta, as well as a low-temp drying process—all to enhance the rough texture and wheat aroma of the pasta for a more tender and enjoyable bite. With care and tradition like that you know you're getting the best from these three generations of pasta makers.

Pastificio Di Martino - Gemelli Pasta

Handcrafted Orzo pasta. 100% Italian durum wheat semolina together with the spring water coming from Monti Lattari.

This is the best version of one of our favorite soup bases/ratatouille beds. It's velvety, versatile, and can be served hot or cold in salads and soups too.

Pastificio Di Martino - Orzo

Handcrafted Gnocchi Sardi made of short ridges. 100% Italian durum wheat semolina. Made with spring water from Monti Lattari.

Like little spoons holding in so much flavor. These small intense pillows are perfect for the heartiest, most robust pasta sauces.

Pastificio Di Martino - Gnocchi Sardi

Simple fusilli pasta made with semolina flour, tomato, basil, and garlic.

These noodles zest up any Italian-style meal with a burst of flavor and color. Red sauce, check. Meatballs, check. These noods, double-check.