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Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

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

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

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

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

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

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

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

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

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

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

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

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

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

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

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

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

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

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

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

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

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