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Meat-free lasagna for the vegetarian table: roasted zucchini, peppers, eggplant, and sp...

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

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

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

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

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

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

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

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

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

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

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

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

The same medium cheddar without the annatto colouring — pure white, clean flavour. Many...

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

The premium version of our mortadella with whole pistachios studded throughout. Green p...

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

Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...

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

Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

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

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

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