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

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...

Pecorino Romano DOP — the sharp, salty sheep's-milk cheese from Lazio. The essential in...

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

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

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

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

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

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

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

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

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 ...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...