Road Trip: Frank Cianciola and Son

[UPDATE 2016-11-11: Cianciola’s is closed. They were bought out and shut down by a larger food distributor. Darn.]
Cianciola’s is an Italian food importer and distributor in Akron’s North Hill neighborhood. Their main business is supplying local pizzerias and Italian restaurants in the Akron area, but they are open to the public, and if you’re looking for a good deal on imported Italian ingredients, they’re definitely worth a visit.

Now, Cianciola’s doesn’t look like much. The building is a, square, windowless warehouse – see the picture at the top of the post. I drove past it, not realizing it was my destination until Google Maps told me to do a U-Turn. The public section is in a corner of the warehouse – they were loading pallets of flour while I was there. And, the stock is limited. This is not a gourmet emporium, looking to supply your every possible Italian food need.

So, why go there? Because what they have is carefully chosen, good quality, and sold at warehouse pricing to the general public. Their prices on real Italian cheese, olive oil, and cured meats are hard to beat.

Frank Cianciola & Son
180 Cuyahoga St.
Akron, OH 44304
Phone: 330–253–0454
Web: Cianciolas.com
Hours:
Monday-Thursday 9:30AM–4:30PM
1st and 3rd Saturday of the month: 9:30AM–12:30PM

My favorite things they sell are, in no particular order:

  1. Italian cheese: Parmesan, provolone, Romano; from Italy and America; fresh and aged. (The aged provolone was particularly good.) They are happy to give out samples to make sure you will enjoy what you order.
  2. Olives: Cianciola’s sells Sicilian, Kalamata, and salt-cured olives by the pound. Tell them how big a container you want – from about a half a pound to as big as you can carry – and they’ll fill it for you, at a great price.
  3. Olive oil: Imported Italian olive oil, in 3 liter cans. If you use as much olive oil as I do, buying it in big cans is the best way to go.
  4. Italian cured meats: Salami, prosciutto, capicola. Not a wide selection, but again, good quality and great prices.
  5. Italian wine: A small but great collection of Italian wines – I had to buy a bottle of prosecco to take home for the wife.

Here’s the map

Related posts

My list of Ethnic and Gourmet stores in the Akron, OH area.

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10 Comments

  1. Matt Kreger /

    I already have the current Anova ($199 but no bluetooth) so they sent me the original email about the kickstarter campaign. By the time I got to it maybe two hours later the $99 deal was already gone. Glad to get in at $129 though. I love the one I have now and am very much looking forward to the new model. The bluetooth / phone app sounds cool, but the best part for me is the adjustable clamp. The current one only fits on my tallest stock pot or a cooler.

  2. Matt Kreger /

    OK, these steps need a bit of an edit. The first step 2 is already in step 1, the second step 2 is cut off. But I figured that part would be in your book, so I just bought the Kindle version.

  3. Sorry, Matt. Thank you for letting me know; it’s fixed in the blog now. Thank you for buying the cookbook!

  4. Thanks for sharing the differences. This will be my first Anova, so I don’t have anything to compare it to.

  5. Autumn /

    Christmas wish list 2014. . . Done! Just when finished saying I didn’t “need” a circulator. . .

  6. Matt Kreger /

    You’re going to love it. easy and versatile. The other day after a Costco run I did a 72 hour cook on a pile of separately vacpaked short ribs and a whole brisket (cut into three) in a cooler. After everything was cooked I ice-bath’d them and stuck them in the freezer. Now on any given day I can put the Anova in the stockpot and pop one of my frozen packages in there for 40 minutes or so to thaw/re-warm before giving a quick sear. The best thing though is that it’s compact (fits in a drawer!). So I don’t have another big monotasker (h/t AB) taking up space in the kitchen.

  7. Matt – the Anova will attach to a cooler?

  8. Matt Kreger /

    The specs say 22 liters for tank capacity, so officially a small cooler. If you start with water close to your target temperature it will work with much more, especially in a cooler since the temperature is so stable it doesn’t take much heating to maintain it. And of course, you can always put more than one on it if you’re cooking steaks for 100 in a monster cooler.

  9. Goober /

    I’ll likely be getting one of these. I missed the low price offers, so I’ll just wait until they are widely available in the fall.

    Now I need a vacuum sealer. So many models. How about a post on which models/features are best to have? Thanks for keeping us informed.

  10. The only one I have is a vacuum sealer from Sous Vide Supreme – it works OK, but I lust after a chamber vacuum sealer. I can’t justify the price, though.

    If I was buying from scratch, I’d probably get a Foodsaver brand sealer – it’s the same thing as the SousVide Supreme, and widely available. It gets the best reviews. If you’re interested in the SousVide Supreme, though, I’d look for one of their bundle deals that comes with the vacuum sealer – you’ll get a better price that way.

    Hope this helps…