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

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

Montasio DOP — Italian alpine cheese from Friuli, semi-firm, nutty. The traditional che...

Asiago DOP — Italian semi-firm alpine cheese from the Veneto region. Younger Asiago is ...

Auricchio provolone — aged Italian provolone with the characteristic sharp bite and fir...

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

Real Parmigiano Reggiano DOP — aged 24 months minimum, cut from the wheel at the counte...

Piave DOP — a hard cheese from the Dolomite mountains in northern Italy. Aged versions ...

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

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

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

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

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