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

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

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

Fontina Val d'Aosta DOP — Italian alpine cheese from the northwest, semi-soft, with a n...

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

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

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

Snowdonia is a Welsh cheddar coated in distinctive black wax, aged sharp and crumbly. T...

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

Premium ice cream from a small Ontario producer — vanilla bean, chocolate, salted caram...

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

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

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

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

Bothwell is a Manitoba cheesemaker known for award-winning Canadian cheeses. Varieties ...

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

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

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

Fresh gluten-free gnocchi made with potato and rice flour blend. Pillowy, light, indist...

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

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