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Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

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

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

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

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

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

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

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

Creamy Danish Havarti — semi-soft, buttery, with tiny irregular holes throughout the pa...

Dutch goat-milk Gouda — tangy, lighter than cow-milk Gouda, with the characteristic goa...

Young Ontario cheddar, aged just long enough to develop a clean cheddar flavour without...

The same medium cheddar without the annatto colouring — pure white, clean flavour. Many...

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

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

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

Fresh potato gnocchi with black truffle worked into the dough. Drop into boiling water ...

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

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

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

Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

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

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

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