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

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

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

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

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

The Italian sausage Frank Carvelli started making in 1972 — coarse-ground Ontario pork,...

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

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

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

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

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...

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

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

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

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

The hot version of Frank's 1972 Italian sausage — same coarse-ground Ontario pork, fenn...

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