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

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

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

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

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

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

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

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

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

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

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

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

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

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

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

Jumbo shrimp coated in shredded coconut and panko, frozen for freshness. Bake from froz...

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

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

Ontario cheddar aged until the sharpness develops real bite and the texture begins to c...

Dutch Edam — semi-firm cow's-milk cheese coated in distinctive red wax. Milder than Gou...