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Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

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

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

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

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

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

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

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

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

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

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

Grandpa ham — old-style cooked ham, gently seasoned, the classic deli ham of generation...

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

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

Imported Italian radiatori — shaped like miniature radiators, with deep ridges and ruff...

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

Imported Italian rigatoni — large tubes with deep ridges. The ridges catch sauce, the w...

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

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

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

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

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