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

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

Meat-free lasagna for the vegetarian table: roasted zucchini, peppers, eggplant, and sp...

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

Manchego DOP — Spanish sheep's-milk cheese from La Mancha, aged 3 to 12+ months. Distin...

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

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

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

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

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

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

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

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

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

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

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

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

Young Dutch Gouda — aged just enough to develop the characteristic buttery profile with...

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

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

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

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

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

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...