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Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

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

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

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

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

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

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

Dutch goat-milk Gouda — tangy, lighter than cow-milk Gouda, with the characteristic goa...

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

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

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

Imported Italian casarecce — short twisted scrolls from Sicily. The curl grips sauce; t...

The same medium cheddar without the annatto colouring — pure white, clean flavour. Many...

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

Young Ontario cheddar, aged just long enough to develop a clean cheddar flavour without...

Creamy Danish Havarti — semi-soft, buttery, with tiny irregular holes throughout the pa...

Imported Italian zita tagliati — long hollow tubes meant to be broken into rough pieces...

Young Dutch Gouda — aged just enough to develop the characteristic buttery profile with...

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

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

Fresh potato gnocchi with porcini mushroom worked into the dough. Drop into boiling wat...

French Camembert from Normandy — soft-ripened cow's-milk cheese with a bloomy rind. Str...

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