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Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...

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

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

Piave DOP — a hard cheese from the Dolomite mountains in northern Italy. Aged versions ...

Asiago DOP — Italian semi-firm alpine cheese from the Veneto region. Younger Asiago is ...

Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

Real Parmigiano Reggiano DOP — aged 24 months minimum, cut from the wheel at the counte...

Creamy Danish Havarti — semi-soft, buttery, with tiny irregular holes throughout the pa...

Grana Padano DOP — Italian hard cheese from northern Italy, slightly milder and less co...

Montasio DOP — Italian alpine cheese from Friuli, semi-firm, nutty. The traditional che...

Sicilian Pecorino with whole pistachios studded throughout — the visual centerpiece of ...

Fontina Val d'Aosta DOP — Italian alpine cheese from the northwest, semi-soft, with a n...

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

Kashkavalo — Bulgarian and Balkan aged sheep's-milk cheese. Firm, sharp, with a flavour...

Crotonese — Calabrian sheep's-milk cheese, semi-aged, with a slightly herbal profile fr...

Auricchio provolone — aged Italian provolone with the characteristic sharp bite and fir...

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

Pecorino Romano DOP — the sharp, salty sheep's-milk cheese from Lazio. The essential in...

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

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

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...