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

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

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

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

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

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

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

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

Imported Italian zita tagliati — long hollow tubes meant to be broken into rough pieces...

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

Imported Italian premium pasta selection — bronze-die, slow-dried, with exceptional coo...

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

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

Imported Italian tubetti rigati — tiny ridged tubes. The traditional pasta for pasta e ...

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

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

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

Imported Italian penne candela — long, ridged, hollow tubes about 4 inches long. The dr...

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

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

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

Imported Italian orecchiette — "little ears" from Puglia. The concave shape cradles sma...