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

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

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

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

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

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

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

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

The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

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

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