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Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

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

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

Fresh potato gnocchi with black truffle worked into the dough. Drop into boiling water ...

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

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

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

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

Imported Italian premium pasta selection — bronze-die, slow-dried, with exceptional coo...

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

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

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

Fresh gluten-free gnocchi made with potato and rice flour blend. Pillowy, light, indist...

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...