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

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

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

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

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

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

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

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

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