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

Imported Italian elicoidali — ridged tubes with a slight curve, the Roman trattoria fav...

Pecorino Romano DOP — the sharp, salty sheep's-milk cheese from Lazio. The essential in...

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

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

Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

Imported Italian premium pasta selection — bronze-die, slow-dried, with exceptional coo...

Fresh potato gnocchi with black truffle worked into the dough. Drop into boiling water ...

Manchego DOP — Spanish sheep's-milk cheese from La Mancha, aged 3 to 12+ months. Distin...

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

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

Imported Italian fettucce — wider than fettuccine, the maximum surface area for clingin...

Asiago DOP — Italian semi-firm alpine cheese from the Veneto region. Younger Asiago is ...

Tart raspberries in a flaky butter pastry. Bake from frozen at 400°F for 55 minutes. Th...

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

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

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

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

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

Piave DOP — a hard cheese from the Dolomite mountains in northern Italy. Aged versions ...

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

Grana Padano DOP — Italian hard cheese from northern Italy, slightly milder and less co...

Montasio DOP — Italian alpine cheese from Friuli, semi-firm, nutty. The traditional che...

Kashkavalo — Bulgarian and Balkan aged sheep's-milk cheese. Firm, sharp, with a flavour...