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Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

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

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

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

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

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

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

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

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

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

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

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

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

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

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

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

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

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

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

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

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...