Search the Counter

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

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

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

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

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

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

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

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

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...