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Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

Imported Italian semi di orzo — tiny rice-shaped pasta (also called orzo or risoni). Fo...

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

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

Imported Italian elicoidali — ridged tubes with a slight curve, the Roman trattoria fav...

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

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

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

Montasio DOP — Italian alpine cheese from Friuli, semi-firm, nutty. The traditional che...

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

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

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

The premium version of our mortadella with whole pistachios studded throughout. Green p...

Fontina Val d'Aosta DOP — Italian alpine cheese from the northwest, semi-soft, with a n...

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

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

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

Imported Italian spaghetti, bronze-die, slow-dried. The most versatile pasta shape, pai...

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

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

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

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

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