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

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

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

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

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

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

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

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

Meat-free lasagna for the vegetarian table: roasted zucchini, peppers, eggplant, and sp...

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

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

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

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...