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

The premium version of our mortadella with whole pistachios studded throughout. Green p...

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

Imported Italian radiatori — shaped like miniature radiators, with deep ridges and ruff...

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...

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

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

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

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

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

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

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

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

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

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

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

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Fontina Val d'Aosta DOP — Italian alpine cheese from the northwest, semi-soft, with a n...

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

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

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