CharlieAnita
Charlie & Anita Augello, owners of E. 48th Street Market, located in Dunwoody, Georgia.
 
welcomehome
Whether you are a life-long lover of Italian food or merely wish to sample the authentic cuisine, make time to visit E. 48th STREET MARKET, Italian Food Specialties, serving our customers since 1986.
Stop by the Market Monday through Friday 10 am to 7 pm or Saturday 10 am to 6 pm. We are closed on Sunday for the Augello family dinner.
pantry
Come in and see our shelves of Italian food and drink.

DELI, MARKET, BAKERY, & CATERING:

Italian entree’s, Hero’s and fresh baked breads, cold cuts, cheeses, pastries, and desserts.
SERVICES:
Lunch and dinner meals served dine-in or take away, specialty Italian grocery items and catering.
WINE AND BEER:
We are a destination for imported Italian wines with over 140 wine selections from everyday table wines to cellar collections.
ATMOSPHERE:
Relaxed, casual, family-friendly
SERVICES:
Lunch and dinner meals served dine-in or take away, specialty Italian grocery items and catering.
ATTIRE:
Casual.
LOCATION:
2462 Jett Ferry Rd., Dunwoody, GA 30338
Williamsburg of Dunwoody Shopping Center
CROSS STREET
Mount Vernon Rd.
SPECIALTIES:
Dine-in or Take-Away, catering for all occasions, crusty Italian breads baked fresh daily. All of our sauces, cookies, Biscotti, pastas, and Cannoli are homemade.
FEATURES:
Indoor dining, casual or outdoor, Italian groceries, wine by the glass, homemade fresh mozzarella, pastas, imported fresh pressed olive oil from many regions of Italy.
PARKING:
On Site
PAYMENTS ACCEPTED:
Cash, check, American Express, Visa, and MasterCard.

When I was a young girl growing up in New York City I had the best of both worlds. During the school year I lived and played on the streets of New York but in the summer. I went to my Grandmother’s farm in New Jersey. My Grandmother (Nonna Giovanna) had a working farm and Pensione in North Branch, New Jersey.There I tended the animals (and that’s a whole other story), rode on a tractor, played in the corn fields, harvested tomatoes and swam in the local swimming hole. Sometimes with the cows. The question we asked each other in later years was if the water bottom was muddy or were we stepping in cow cakes!!!Occasionally we (siblings and cousins) rode in the back of a pick-up truck to a nearby river to go crabbing. And my Nonna would make a delicious crab sauce for our spaghetti dinner.Now you can go to the local farmer’s market or grocery store and sometimes find good crabs to make this sauce with but you can also use good quality canned crab meat. You lose the fun of cracking the crabs and getting messy but the taste is still good.


Crab Sauce
• 1/3 cup extra virgin olive oil
• 1 large onion, finely chopped
• 1 large stalk of celery, finely chopped
• 5 cloves of garlic – finely chopped
• 1 small bunch of fresh basil
• 1 tsp crush red pepper flakes or to taste
• 2—28 oz cans San Marzano tomatoes – undrained
• ¼ Tsp sugar
• 12 Blue Crab bodies (cleaned) or 1 lb good quality lump crab meat
• Salt and Pepper to taste
• 1 lb of your favorite Pasta

In a large pot heat the olive oil and add the onions, celery and when they are limp add the garlic. Cook all together for a few minutes making sure that the garlic does not burn. Add the tomatoes, (I crush them by hand when pouring into the pot or you can do a quick turn in the blender) red pepper flakes, basil leaves and sugar. Cook all together for about one half hour and then add the crabs (or crab meat). Cook, light simmer, an additional 30 to 40 minutes for crabs or 10 minutes for lump crab meat until all is heated through. Salt and Pepper to taste and add more red pepper flakes if you want to add more heat.

Cook pasta according to directions, drain and add to sauce.
Add the MARKET’S crusty Italian bread for soaking up the extra sauce and select your favorite wine such as Avignonesi Rosso or Bastianich, Friulano, white, to complete the meal.

Boun Appetito