Search the Counter

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

The Italian sausage Frank Carvelli started making in 1972 — coarse-ground Ontario pork,...

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

Imported Italian fettucce — wider than fettuccine, the maximum surface area for clingin...

Imported Italian casarecce — short twisted scrolls from Sicily. The curl grips sauce; t...

Imported Italian rigatoni — large tubes with deep ridges. The ridges catch sauce, the w...

Imported Italian spaghetti, bronze-die, slow-dried. The most versatile pasta shape, pai...

Imported Italian bucatini — thick spaghetti with a hole running through the centre. The...

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

Imported Italian linguine. The flat profile catches creamy and seafood sauces better th...

Smaller version of our fresh potato gnocchi — about half the size, more delicate. Drop ...

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

The hot version of Frank's 1972 Italian sausage — same coarse-ground Ontario pork, fenn...

Imported Italian elicoidali — ridged tubes with a slight curve, the Roman trattoria fav...

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

Imported Italian radiatori — shaped like miniature radiators, with deep ridges and ruff...

Meat-free lasagna for the vegetarian table: roasted zucchini, peppers, eggplant, and sp...

Imported Italian fusilli — long spiral twists. The corkscrew shape grips pesto and chun...

Imported Italian farfalle ("butterflies" or "bowties"). The pinched centre is firmer; t...