Bosa Foods

06/17/2026

We carry many top quality brands of imported olive oil, including the premium La Famiglia brand Extra Virgin Olive Oil. It is everything you expect from a premium oil. .

06/15/2026

Snacking Spanish Style. We have them: Marconas, cured meats, Iberico cheeses and more! Look for the Spagnia and Don Pedro brands in-store.

06/02/2026

Pasta with Tuna & Olives
Instructions:
1. Bring a large pot of salted water to a boil and cook the pasta, following the package instructions. Reserve one cup of pasta water before draining. Meanwhile, in a large pasta bowl, gently break apart the tuna fillets in olive oil.
2. In a small frying pan or saucepan, heat the extra virgin olive oil over medium heat. Add the garlic and anchovy extract, and cook, stirring, until fragrant. Remove from the heat and pour the mixture over the tuna. Add the parsley and mix until well combined.
3. Add the Mediterranean pasta sauce to the pan and heat through. Season to taste with salt, black pepper.
4. Add the drained pasta to the bowl with the tuna, along with 2 tablespoons of the reserved pasta water. Pour in the sauce and Ligurian Taggiasca olives, then toss until everything is evenly coated.
5. Finish with a sprinkle of chopped parsley, freshly ground black pepper, and freshly grated Parmigiano Reggiano cheese before serving.

05/29/2026

Exclusively imported and available at Bosa Foods 🇮🇹💧✨

05/27/2026

05/22/2026

Salute to moments shared around the table! 🇮🇹✨ Exclusively imported and available at Bosa Foods.

05/11/2026

Drawn from the ancient Fonti di Palme spring on Italy’s Adriatic coast - Goccia's Still & Sparkling Natural Mineral water. 💧✨

Exclusively imported and available at Bosa Foods.

05/06/2026

From the Adriatic Coast of Italy 💧✨ Goccia's Still & Sparkling Natural Mineral water.

Exclusively imported and available at Bosa Foods.

05/04/2026

Paella
Instructions:
In a paella pan, add 1/4 cup (60 mL) of extra virgin olive oil. Once hot, add the red onion and sauté over medium-high heat for 2 minutes.
Sprinkle with a pinch of coarse sea salt, then add the cannellini beans and sauté for an additional 3 to 4 minutes.

Add the diced chorizo and cook for 2 minutes. Then add the artichokes, sliced mushrooms, roasted peppers, paprika, saffron, paella seasoning, and the Valencia rice. Mix gently to combine.

Pour in the chicken stock and simmer over low heat for 15 minutes. Do not stir—shake the pan occasionally instead.

Add 200 mL of hot water and cook for another 5 minutes. Remove from heat, cover, and let rest for 5 minutes before serving.