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

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

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

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

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

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...

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

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

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

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

The Italian sausage Frank Carvelli started making in 1972 — coarse-ground Ontario pork,...

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

The hot version of Frank's 1972 Italian sausage — same coarse-ground Ontario pork, fenn...

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

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

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

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

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

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

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

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...