Search the Counter

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

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

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

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

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

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

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

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

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

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...

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

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

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

Fresh potato gnocchi with porcini mushroom worked into the dough. Drop into boiling wat...

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

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

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

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

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

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

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

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...