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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...

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

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

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

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

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...

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...