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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...