Panozzo’s Italian Market

Doser: Panozzo’s Italian Market

Why we love them: Panozzo’s chef John Asbaty, who cut his teeth at Trio and Alinea, heads to the Green City Market twice a week for produce that goes into an array of salads and pastas, like Nichols Farm potato salad with pickled onions, capers, grated horseradish and celery.

Products: Fresh pasta sauces, farmers’ market salads, olives, meatballs and BLTs made with house-cured bacon, plus the market’s newest specialty: hand-pulled mozzarella.

Dose appearances: August 14, October 16 and counting.