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

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

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

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

Auricchio provolone — aged Italian provolone with the characteristic sharp bite and fir...

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

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

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

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

The same medium cheddar without the annatto colouring — pure white, clean flavour. Many...

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

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

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

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

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

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

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

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

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

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

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...