It’s week two of accepting and filling orders for pickup. It’s fast & easy! Click on the “Order for Pickup” button above. We’ve got a growing number of sandwich choices as well as many pantry and Italian-centric grocery items to choose from. We’ve even got eggs with bright orange yolks! For same-day pickup, place your order by 2:15 pm. Order pickup between 9:30am-2:30pm. We ask that you wear a mask when picking up your order to keep us all safe! All orders are handed to you through the new window in our front door. Have a question? Call us at (510) 832-6503.

You can also support us by purchasing a gift card by clicking on the “Gifts” button above.

Please be assured that we are taking every precaution to keep you, and ourselves safe. All employees are wearing masks and gloves, and are sanitizing surfaces and washing hands throughout the day. Be safe everyone!

News

All of us here at Ratto’s would like to wish all of our customers a happy Thanksgiving. We hope that like us, you will take the time to enjoy good food, family & friends over the holiday weekend.

Ratto’s will be closed  through the holiday weekend, and will re-open on Monday, December 2nd.

We appreciate your support, and hope that you will continue to enjoy our sandwiches & deli items.

The holidays are upon us, and our shelves are brimming with a wonderful selection of holiday items and gourmet groceries. Check out our amazing selection of chocolates and confections, as well as our curated selection of wines, olive oils and pantry items. And don’t forget to pick up a panettone!

Recipes

Black Rice Salad with Apricots and Almonds

Serves 4
Prep time 1 hour, 20 minutes
Cook time 45 minutes
Total time 2 hours, 5 minutes
Dietary Gluten Free, Vegetarian
Meal type Lunch, Main Dish, Salad, Side Dish
Misc Gourmet, Pre-preparable
Occasion Barbecue, Casual Party, Thanksgiving
By author Chef Eric Lundy
You'll enjoy this delicious salad as a side or main dish year round!

Ingredients

  • 1 cup Black Forbidden Rice
  • good salt, like Bitterman’s Fleur de Sel and black pepper
  • 1/2 small red onion (halved and sliced thin)
  • 1/3 cup orange juice
  • 2 tablespoons champagne or white wine vinegar
  • 1 tablespoon coarse grain mustard
  • 8-10 dried apricots (sliced)
  • 1/3 cup whole raw almonds (toasted and roughly chopped)
  • 1/3 cup dried cranberries or cherries
  • 1/4 cup chopped fresh parsley
  • 1/2 cup crumbled feta cheese
  • lemon olive oil (we love the Ranise brand from Italy)

Directions

Step 1
1. Rinse rice in a sieve under cold running water until water runs clear.
Step 2
2. Bring rice, water (1¾ cups), ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper to a boil in a 2 ½ - to 3-quarts heavy saucepan, uncovered, over medium-high heat.
Step 3
Cover and reduce heat to low, and then cook until rice is tender and most of water has been absorbed, about 35 minutes.
Step 4
3. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork and the spread onto a sheet pan to quickly cool down; about 20-30 minutes.
Step 5
4. While rice is cooking; in a large bowl, combine the red onion, orange juice, vinegar, mustard and ½ teaspoon salt. Toss to combine and set aside to let the red onions soften a bit and the dressings flavors to come alive.
Step 6
5. When the rice has cooled, stir it into the bowl with the dressing and toss to combine. Add the apricots, almonds, dried cranberries/cherries and most of the parsley and toss to incorporate. Season with a bit more salt and pepper.
Step 7
Divide among four bowls/plates or on to one large platter. Garnish with the feta cheese and dress with drizzle of lemon olive oil and a few grinds of freshly ground black pepper and a few pinches of salt, if desired.