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Ontario cheddar aged to medium sharpness — the everyday workhorse. Strong enough to tas...

The premium version of our mortadella with whole pistachios studded throughout. Green p...

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

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

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

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

Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

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

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

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

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

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

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

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

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

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

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

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

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

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

Montasio DOP — Italian alpine cheese from Friuli, semi-firm, nutty. The traditional che...

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...