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

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

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

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

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

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

Imported Italian casarecce — short twisted scrolls from Sicily. The curl grips sauce; t...

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

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...

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

Imported Italian zita tagliati — long hollow tubes meant to be broken into rough pieces...

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

Imported Italian elicoidali — ridged tubes with a slight curve, the Roman trattoria fav...

Imported Italian linguine. The flat profile catches creamy and seafood sauces better th...

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

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

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

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

Imported Italian tubetti rigati — tiny ridged tubes. The traditional pasta for pasta e ...

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

Imported Italian orecchiette — "little ears" from Puglia. The concave shape cradles sma...

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

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