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

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

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

Crotonese — Calabrian sheep's-milk cheese, semi-aged, with a slightly herbal profile fr...

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

Imported Italian casarecce — short twisted scrolls from Sicily. The curl grips sauce; t...

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

Imported Italian orecchiette — "little ears" from Puglia. The concave shape cradles sma...

Imported Italian premium pasta selection — bronze-die, slow-dried, with exceptional coo...

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

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

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

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

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

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

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

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

Montasio DOP — Italian alpine cheese from Friuli, semi-firm, nutty. The traditional che...

Imported Italian farfalle ("butterflies" or "bowties"). The pinched centre is firmer; t...

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

Imported Italian fusilli — long spiral twists. The corkscrew shape grips pesto and chun...

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

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

Imported Italian tubetti rigati — tiny ridged tubes. The traditional pasta for pasta e ...