Del Monti’s Italian Treats opens at Great Lakes Mall

Anthony Del Monti readies a tray of pizzelles for patrons at Del Monti’s Italian Treats in the Great Lakes Mall. (Jean Bonchak — For The News-Herald)

The success of Del Monti’s Italian Treats at local farmer’s markets has encouraged its owners to grow the business at Great Lakes Mall in Mentor.

Anthony Del Monti, who fondly remembers enjoying Italian pastries at his aunt’s shop, the former Del Monti’s Deli in Collinwood, says that launching the larger location is the realization of a long held dream.

With the help of his partner, Barry Sneed, the operation recently opened in the Dillard’s concourse. A spot away from the mall’s food court was purposely chosen in order to provide a quieter, less hectic atmosphere.

“I did not want a bakery. I did not want a deli. I wanted a treat shop,” Del Monti said, adding that he invites patrons to “have a cookie, have a gelato, sit and relax.”

Seating is available with tables and chairs situated in a café-like setting surrounded by the traditional Italian colors of red, green and white.

Although pizzelles are the café’s prime offerings a large variety of other Italian treats including cannoli and gelato are also presented.

Nine flavors of gelato from the national award-winning company Villa Dolce are sold at $3 per scoop. Sneed noted that peanut butter and Madagascar vanilla are top favorites.

Signature sweets include pizzolis (pizzelles rolled and filled with flavored creams) and zellenuts (mini-donuts made with pizzelle batter). Brioche con gelato, a brioche bun stuffed with gelato and pressed with an iron ($5), is Italy’s version of an ice cream sandwich.

“I wanted to bring it here because no one knows about it in this area,” Del Monti said.

The recipe used for pizzelles originated in his grandmother’s Italian kitchen and uses flour, sugar, eggs and butter. An extra secret ingredient adds a light and airy texture, according to Sneed.

Dozens of traditional, specialty and seasonal flavors including amaretto, pistachio, root beer and salted
caramel are rotated regularly. The maple bourbon bacon pecan pizzelle is described as a cross between an English muffin and a cookie and places among Sneed’s favorites.

For those seeking a cup of coffee to pair with their dolce (sweet) of choice, the Italian blend of Lavazza is served.

At various times throughout the day patrons curious about the the pizzelle-making process can view Del Monti preparing batches at a work station set up in the cafe.

He’s happy to explain the procedure and answer questions.

Handy for gifts, parties and seasonal events are platters of pizzelles in various sizes.

Although Del Monti is the lead baker, Sneed also assists when not busy with his teaching duties at
Perry Middle School.

Both men have experience in the food industry. Del Monti worked in the grocery business and Sneed spent time managing local McDonald’s restaurants prior to teaching.

Del Monti’s career took a turn about three years ago when he began experimenting with different family recipes, eventually selling his products at farmer’s markets. When Sneed’s managerial experience came into play, the idea to move in to a storefront developed.

They’re pleased with their location and hope to draw not only mall shoppers but people who frequent area restaurants looking for a place to stop for dessert.

“It’s homemade, handmade, freshly made and just for you,” Sneed said.