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Dutch Gouda with whole cumin seeds worked through the paste. The earthy, slightly bitte...

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

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

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

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

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

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

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

Imported Italian fusilli — long spiral twists. The corkscrew shape grips pesto and chun...

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

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

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

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

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

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