A. Mercurio & Sons has been serving the tri-state area for more than 70 years. Andrew Mercurio opened the doors to his Italian Delicatessen in 1942. He wanted to bring a taste of his hometown of Gruma, Italy to New York. Like a good Italian recipe, the art of making fresh pasta had been passed down through the generations. Donato Mercurio, Andrew's son, remembered his fathers vision of increased demand for time saving prepared foods. He began making fresh pasta and prepared foods using the finest and freshest ingredients. The tradition continues with Donato's son, Gregory Mercurio and co-owner John Carraca. In addition to fresh pasta, there is a variety of sauces, cheeses, soups, salads and fresh bread daily.