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Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

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

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

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

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

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

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

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

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

Imported Italian semi di orzo — tiny rice-shaped pasta (also called orzo or risoni). Fo...

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

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

Fresh potato gnocchi with porcini mushroom worked into the dough. Drop into boiling wat...

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

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

Crotonese — Calabrian sheep's-milk cheese, semi-aged, with a slightly herbal profile fr...