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

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

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

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

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...

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

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

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

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

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

Young Dutch Gouda — aged just enough to develop the characteristic buttery profile with...

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

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

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

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

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

Imported Italian semi di orzo — tiny rice-shaped pasta (also called orzo or risoni). Fo...

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

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

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

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

Dutch Gouda aged until the cheese develops caramel and butterscotch notes and the chara...

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