Michael Angelo’s
Key Ingredients

Grade A Vegetables

Nothing is more essential to Italian cuisine than the use of the freshest ingredients. And could there be anything more inspiring to a cook than strolling through an Italian market packed full of the season’s freshest produce?

Just as with our tomatoes, Michael Angelo's vegetables are carefully selected by Sara, so that the flavor and texture of our onions, squash and peppers are nothing less than what you find in her own kitchen.

You can taste the special care we take in choosing our vegetables in each of our distinctive vegetarian and non-vegetarian dishes.

Watch the video below to see how Sara, Michael Angelo's mom, gets to the heart of an artichoke.

Farm-Fresh Eggplant

When Sara selects our eggplant, she looks for a deep purple-black and the taught, shiny skin that signals a firm flesh perfect for cooking. Then she insists that her eggplants are delivered fresh daily and that each comes individually wrapped to prevent bruising.

History: The eggplant is a member of the Deadly Nightshade family and is closely related to the tomato. Like the tomato, many believed it was poisonous until relatively recently in history. The 16th-century Spaniards had great respect for the eggplant and believed it to be a powerful aphrodisiac. The Italians also held the eggplant in very high regard. Northern Europeans, however, called them "Mad Apples" and believed they would induce insanity if consumed.

Vegetable Blends

The vegetables Michael Angelo's includes in its vegetable blends - broccoli, spinach, zucchini, carrots, cauliflower, mushrooms and yellow squash - were not chosen only for their superior flavor. They were chosen because they are high in fiber and antioxidants, important to maintaining a healthy body. We only use the highest quality vegetables, so that when you sit down to enjoy one of our entrees, they are still bursting with flavor. And, unlike some packaged meals, Michael Angelo's vegetables are diced large for a meal that looks and tastes like homemade

Artichokes, Mushrooms, Shallots and Capers

Michael Angelo’s believes that the little things mean a great deal when it comes to cooking. Take our artichokes, mushrooms, shallots and capers. While some companies might think no one will notice if they use lesser quality products on these “lesser” companion ingredients, we couldn’t disagree more! These special vegetables must be outstanding to deliver the signature taste Michael Angelo’s is famous for. That’s why Sara personally selects each for quality, flavor and texture.

Cannellini and Kidney Beans

With a large variety of legumes to choose from, Michael Angelo’s decided to include cannellini and kidney beans in our great dishes for their healthful benefits, as well as flavor. The creamy white cannellini and the maroon kidney are each high in fiber and protein and excellent sources of iron, magnesium and folate.