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

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

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

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

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

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

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 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...

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

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

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

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

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...

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

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

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

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

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

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

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

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