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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Grana Padano DOP — Italian hard cheese from northern Italy, slightly milder and less co...

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

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

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

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

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

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