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

Imported Italian farfalle ("butterflies" or "bowties"). The pinched centre is firmer; t...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

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...

Imported Italian premium pasta selection — bronze-die, slow-dried, with exceptional coo...

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

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

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

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

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

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

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

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

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

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

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

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

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

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

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

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

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...