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Imported Italian fettucce — wider than fettuccine, the maximum surface area for clingin...

Wild blueberries in a flaky butter-pastry double crust, finished with a sugar glaze. Ba...

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

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

Pre-cooked jumbo shrimp at 16-20 per pound — peel-on or peeled. Thaw, arrange on ice wi...

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

Imported Italian rigatoni — large tubes with deep ridges. The ridges catch sauce, the w...

Imported Italian premium pasta selection — bronze-die, slow-dried, with exceptional coo...

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

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

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

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

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

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

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

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

Home-made apple pie — sliced Ontario apples, brown sugar, cinnamon, butter, and a flaky...

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

French Camembert from Normandy — soft-ripened cow's-milk cheese with a bloomy rind. Str...

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