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Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

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

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

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

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

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

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

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

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

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

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

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

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

Soups made in-house weekly from the same stocks and proteins we sell at the counter. Ro...

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

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

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

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

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

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

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

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