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Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

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

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

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

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

Ontario cheddar aged until the sharpness develops real bite and the texture begins to c...

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

Imported Italian rigatoni — large tubes with deep ridges. The ridges catch sauce, the w...

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

Home-made apple pie — sliced Ontario apples, brown sugar, cinnamon, butter, and a flaky...

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

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...