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Jumbo shrimp coated in shredded coconut and panko, frozen for freshness. Bake from froz...

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

Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...

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

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

Smaller version of our fresh potato gnocchi — about half the size, more delicate. Drop ...

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

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

Fresh Mennonite-raised chicken feet, cleaned. Essential for dim sum-style braised phoen...

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

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

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

Jumbo shrimp in light tempura batter, frozen for freshness. Deep-fry from frozen at 375...

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

Imported Italian radiatori — shaped like miniature radiators, with deep ridges and ruff...

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

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

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

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

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

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

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...