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

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

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

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

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

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

Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

Jumbo shrimp in light tempura batter, frozen for freshness. Deep-fry from frozen at 375...

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

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

Imported Italian penne candela — long, ridged, hollow tubes about 4 inches long. The dr...

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

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

Imported Italian farfalle ("butterflies" or "bowties"). The pinched centre is firmer; t...

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

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

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