Many Italian restaurants boast about their freshly-made noodles. In fact, some even have dedicated pasta-making rooms to ensure their chefs can crank out top-notch fusilli, farfalle, and fettuccine.

Pasta and Parm are just the beginning.

Any decent cook knows that their finished dish is only as good as the sum of its parts—meaning that the quality of the ingredients is paramount when trying to pull off something delicious. That’s ...

Chefs consistently reach for Wegmans’ Italian Classics olive oil. Bronze-cut pasta and Parmigiano Reggiano also earn high praise. Jarred sauces and San Marzano tomatoes make weeknight meals easier.