Many of our customers and fans ask us how we pack so much authentic, homemade taste into a box. From generations of family recipes to our relentless pursuit of the best ingredients, Michael Angelo's has evolved. See for yourself. It all started with Michael's belief that Sara made the best Italian food in the world. Watch them tell their own story below.
All of our recipes were handed down from our Nonna Foti, who grew up in Sicily. She didn't use preservatives. She didn't use fillers. She didn't use anything that wasn't available in her pantry. And neither do we. Her unwavering commitment to quality inspired our obsession with "no," as well as a character that brings her spirit to life.
Our original recipes came directly from Sara Agnello's kitchen. Her tried-and-true methods were learned over a lifetime of cooking with a love of feeding people. Sara cooked for her family side by side with her Sicilian grandmother, Nonna Foti. At our company, we carry on that same tradition today.
Each day, we use only the finest ingredients to make our dishes. Each meal we make is cooked to ensure the richest flavor. For example, other companies throw raw, diced onions into their meals. At Michael Angelo's, we sauté our onions until perfectly caramelized and then add them to our dishes at the same stage you would if you were making them at home. It's the only way to get a richer-tasting meal with unparalleled depth and flavor. It takes more time and effort to grind our own meat, grate our cheese and boil our pasta to a perfect al dente, but cooking as if we were putting each meal on your plate (and not in a box) is the only way to ensure the integrity of the dishes we love.
We believe that the best cheese in the world is made by artisans who have spent a lifetime, even generations, perfecting their product. It's this kind of commitment to tradition that produces exceptional cheese. Our Parmesan and Romano cheeses are made by experts who know how to age them to the perfect texture and flavor, store them at the right temperature and protect them every step of the way, from their door to ours. And our fresh mozzarella and ricotta cheeses are made with equal quality, care and craftsmanship.
The Perfect Tomato
There are more than 7,500 different types of tomato, but only one that meets our standards. We tried tomatoes from all over the world, but we only found one that delivered exactly what we wanted. And, of course, we only wanted the best tomato that had been vine-ripened naturally. We finally found a special area in northern California that could consistently deliver extraordinary tomatoes for Michael Angelo's. Only the reddest, ripest fruit goes into our family meals. Tomatoes that are ripened without any artificial means, and left on the vine until their flavor peaks, yield just the right balance of sweetness and acidity. Sara personally chose Roma tomatoes for our entrées because that's what she cooks with in her own kitchen. And, from harvest through canning and processing, we use the whole tomato and steam the skin from it naturally. The pectin produced by the tomato's skin is our thickener-not some additive. And you won't find food dyes, tomato paste or preservatives in our sauces because they weren't allowed in Sara's house, and we're not going to send any of that stuff to your home, either.
Garlic is the cornerstone of many authentic Italian dishes. Sara required three things when she went looking for the perfect clove: authenticity, sweetness and aroma. So it only makes sense that we ended up using garlic grown from Italian seed. We believe the right ingredients make all the difference, and our garlic has the roots to prove it. Unlike American varieties, Italian garlic is very viscous; it actually feels slick and slippery inside. Its juice is what ensures that each clove caramelizes to perfection and produces a consistently mild, sweet flavor. It’s this Italian garlic that produces the signature taste that is at the heart of our famous Chicken Piccata, Lasagna with Meat Sauce, and Eggplant Parmigiana.