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

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

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

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

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

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

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

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

Imported Italian elicoidali — ridged tubes with a slight curve, the Roman trattoria fav...

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

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

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

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

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...