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

Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...

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

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

The same medium cheddar without the annatto colouring — pure white, clean flavour. Many...

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

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

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

Home-made apple pie — sliced Ontario apples, brown sugar, cinnamon, butter, and a flaky...

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

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

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

Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...

Meat-free lasagna for the vegetarian table: roasted zucchini, peppers, eggplant, and sp...