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

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

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

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

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

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

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

Sicilian Pecorino with whole pistachios studded throughout — the visual centerpiece of ...

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

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

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...

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

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

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

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

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

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

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

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...