Whenever we pick up sandwiches at Pane Bianco we love to spend our waiting time exploring the carefully curated shelves of Italian and American artisanal products that bracket the ends of the entry area. Olive oil, vinegars, grains, pastas and the occasional sweet treat are the usual finds.

New additions to the mix are rows of big (number 10 size, 102-ounce) cans of organic tomatoes and basil, grown specifically for Bianco by the DiNapoli family in California.

Local source: Pane Bianco.

How to use: Add a head of garlic sauteed in olive oil, crush the tomatoes and you have a big batch of lovely marinara sauce.

*Other fun finds:  We must admit, however, that we were most excited to see that small balls of Bianco’s fresh in-house-made mozzarella were available for purchase. We can’t wait until the Valley’s mid-June heirloom tomato and basil season to give them a proper tryout.

For info, see pizzeriabianco.com/pane/.