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

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

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

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

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

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

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

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

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

Imported Italian orecchiette — "little ears" from Puglia. The concave shape cradles sma...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

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

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

Imported Italian farfalle ("butterflies" or "bowties"). The pinched centre is firmer; t...

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

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

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

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

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

Imported Italian bucatini — thick spaghetti with a hole running through the centre. The...

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...