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Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

Imported Italian fettucce — wider than fettuccine, the maximum surface area for clingin...

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

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

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

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

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

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

Auricchio provolone — aged Italian provolone with the characteristic sharp bite and fir...

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

Imported Italian bucatini — thick spaghetti with a hole running through the centre. The...

Real Parmigiano Reggiano DOP — aged 24 months minimum, cut from the wheel at the counte...

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

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

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

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

Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

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

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

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

Imported Italian fusilli — long spiral twists. The corkscrew shape grips pesto and chun...

Imported Italian spaghetti, bronze-die, slow-dried. The most versatile pasta shape, pai...