We're bringing the heat this week! 'Nduja is a spicy spreadable pork from Italy's Calabria region. It's delicious on our house sourdough crostini with goat cheese but also works great in pasta dishes, especially ones made with Bianco DiNapoli organic tomatoes.

This quick and easy pasta will become your new go-to, and one the whole family will enjoy!

This kale pesto pizza hits so many flavour profiles: different types of salty from the pepperoni and cheeses, bitterness from the kale pesto, a hint of briney richness from the olives, and some nice acidity from the onions. A drizzle of Frankie's Organic Olive Oil rounds it all out, adding a touch of luxury to every bite.

Combine our house focaccia with other Ontario-made products to make this flavourful french toast. Though the dish is not traditionally Italian, this use of simple, local ingredients definitely honours Italian tradition. We're especially loving the chance to top it off with fresh Ontario strawberries, while they're in season. Breakfast at Alimentari looks good!

Bean dishes are an age-old staple of much of Northern Italy. Here we have a very simple yet fragrant and flavourful combination of cannellini beans, pancetta and sage. Often served as a side, it can function happily as a soul-warming main.

Italians love their cheese and nothing pairs with pillowy gnocchi quite like gorgonzola and walnuts. The best type to use is gorgonzola dolce, which is a sweeter, creamier variety that melts beautifully into a sauce. This rich, creamy dish is garnished with honey and walnuts from Rosewood Estates Winery.

Looking for a way to use the extra sausages in your freezer? We suggest a cheesy baked pasta!

This week it's grilled pepper pasta for dinner! This simple meal combines our fresh pasta with Italian peppers and cheese. It pairs well with white wine or cider - we tried Revel Cider's "Time & Place" and couldn't get enough!

The unsung hero of the kitchen: Canned Beans. Learn how we use them in our kitchen!