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

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

Imported Italian tubetti rigati — tiny ridged tubes. The traditional pasta for pasta e ...

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

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

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

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

Imported Italian fusilli — long spiral twists. The corkscrew shape grips pesto and chun...

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

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

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

The premium version of our mortadella with whole pistachios studded throughout. Green p...

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

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

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

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

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

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

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

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