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

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

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

Imported Italian farfalle ("butterflies" or "bowties"). The pinched centre is firmer; t...

Imported Italian penne candela — long, ridged, hollow tubes about 4 inches long. The dr...

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

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

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

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

Pecorino Romano DOP — the sharp, salty sheep's-milk cheese from Lazio. The essential in...

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

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

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

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

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

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

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

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

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

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

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

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...