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

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

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

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

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

Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

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

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

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

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Real Parmigiano Reggiano DOP — aged 24 months minimum, cut from the wheel at the counte...

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...