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Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

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

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

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

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

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

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

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

Imported Italian zita tagliati — long hollow tubes meant to be broken into rough pieces...