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

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

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

Crotonese — Calabrian sheep's-milk cheese, semi-aged, with a slightly herbal profile fr...

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

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...

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

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

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

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

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

Montasio DOP — Italian alpine cheese from Friuli, semi-firm, nutty. The traditional che...

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

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

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

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

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

Imported Italian fusilli — long spiral twists. The corkscrew shape grips pesto and chun...

Fontina Val d'Aosta DOP — Italian alpine cheese from the northwest, semi-soft, with a n...

Imported Italian tubetti rigati — tiny ridged tubes. The traditional pasta for pasta e ...

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

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

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