A customer once tried to count all the varieties of food oil at Lombardi’s Gourmet Imports and Specialties, but stopped at 140.
There are more, by the way, and there is a good chance that Mary Lombardi or her brother, Anthony, can recommend which brand is right for the dish you’re preparing — and most likely the cookware the dish is best prepared in and the utensils to best enjoy it.
In fact, they can do that with most of the products they offer at their Fairport shop, whether it’s homemade sauces, pastas of all shapes and sizes, imported and domestic ingredients, coffee makers, gift baskets, gift items — you name it.
And, if the timing is right, they may offer a sampling of fresh food prepared on site that may cause you to ditch your dinner plans and have what they’re having. As they like to say, “We can feed you and set your table,” Mary Lombardi said.
“We don’t know it all,” she added. “But we know what we know, and we enjoy passing it on.”
The North Main Street business celebrated its 25th anniversary at the end of May. A third brother, John, runs a store in Syracuse that is operated more like an old-world deli. Their father ran a store in Calabria, Italy, that is now run by cousins.
“When I had this dream of starting a family business here, Anthony, who graduated from Syracuse University, came here to help get it started,” Mary said. “And here he is, 25 years later.”
The store offers hard-to-find gourmet food items and gadgets, too numerous to name.
Organic black garlic? Got it. Farro, a healthy grain? Got it. The Food Pod, a heat-resistant silicone bag that makes it easier to boil potatoes, or the Poach Pod, which holds eggs while they float in boiling water? Got it, and got it.
“We like things that are functional, and make things easier,” Anthony said. “We try to bring in items that you don’t toss in the drawer after using them once.”
But everything in the store all comes down to the food, which they don’t mind sharing. You can taste the varieties of oils, and learn where they come from and how they change the tone of the foods you’re preparing.
You can taste just how different the bruschetta made with several varieties of fresh tomatoes is from the store-bought varieties.
“People have come with coolers for homemade items,” Mary said.
The trends these days toward home-cooked meals and chefs who are like rock stars? Right up their alley. They have been doing this all along, and telling customers everything they might want to know about the foods and ingredients they eat.
In fact, they may begin offering more formal classes next year. Until then, trust their ideas for leftover pasta.
“We enjoy helping people enjoy foods,” Anthony said.
