Search the Counter

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

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

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

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

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...

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

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

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

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

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

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

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

Fresh potato gnocchi with black truffle worked into the dough. Drop into boiling water ...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

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