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

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

Tart raspberries in a flaky butter pastry. Bake from frozen at 400°F for 55 minutes. Th...

Home-made apple pie — sliced Ontario apples, brown sugar, cinnamon, butter, and a flaky...

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

Wild blueberries in a flaky butter-pastry double crust, finished with a sugar glaze. Ba...

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

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

Tart rhubarb (or rhubarb-strawberry in season) in a flaky butter pastry. Bake from froz...

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

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

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

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

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

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

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

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

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

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

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

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

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

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