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

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

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

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

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

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

Kashkavalo — Bulgarian and Balkan aged sheep's-milk cheese. Firm, sharp, with a flavour...

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

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

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...