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

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

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

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

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

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

Grana Padano DOP — Italian hard cheese from northern Italy, slightly milder and less co...

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

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

Piave DOP — a hard cheese from the Dolomite mountains in northern Italy. Aged versions ...

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

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

Crotonese — Calabrian sheep's-milk cheese, semi-aged, with a slightly herbal profile fr...

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

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

Soups made in-house weekly from the same stocks and proteins we sell at the counter. Ro...

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

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