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

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

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

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

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

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

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

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

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

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

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

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

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

Fresh potato gnocchi with black truffle worked into the dough. Drop into boiling water ...

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

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

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

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

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...

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

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

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

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