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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...

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

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

Imported Italian fettucce — wider than fettuccine, the maximum surface area for clingin...

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

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

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

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

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

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

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

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

Imported Italian spaghetti, bronze-die, slow-dried. The most versatile pasta shape, pai...

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

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

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

The Italian sausage Frank Carvelli started making in 1972 — coarse-ground Ontario pork,...

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

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

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

Imported Italian penne candela — long, ridged, hollow tubes about 4 inches long. The dr...