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Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

Hand-pattied 6-oz burgers from AAA medium ground beef (80/20). The standard burger size...

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

Hand-pattied 4-oz burgers from AAA medium ground beef (80/20). The slider size, or stac...

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

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

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

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

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

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

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

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

Imported Italian bucatini — thick spaghetti with a hole running through the centre. The...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

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...

Smaller version of our fresh potato gnocchi — about half the size, more delicate. Drop ...