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

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

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

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

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

Real Parmigiano Reggiano DOP — aged 24 months minimum, cut from the wheel at the counte...

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

A rotating selection of traditional Dutch cheeses beyond our core Gouda line — boerenka...

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

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

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

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

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

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

Tart rhubarb (or rhubarb-strawberry in season) in a flaky butter pastry. Bake from froz...

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

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

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

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

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

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

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

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

Imported Italian linguine. The flat profile catches creamy and seafood sauces better th...