Broccoli Pasta, or “Opa Pasta” in our household, is a simple dish that comes together in no time and one that the whole family will enjoy.

The creaminess of the brie with the delicious nutty honey is a contrast of flavours and textures.

Fettuce is just a slightly thicker version of fettuccine. You can feed a family with this healthy, robust dish. Simple and affordable, it uses only what would have amounted to dried beans, flour, egg, some day old bread and a little soffritto. No cheese at all. Practical, delicious and with a sensation of history.

The stars of this dish are the beautiful green squares of tagliardi pasta, also known as maltagliati or 'badly cut'. These shapes are traditionally born as the scraps of pasta dough left over from cutting other shapes. Waste not want not!

Tajarin (pronounced tah-tahreen) is a specialty of the Piedmont region of Northern Italy. The name is a dialect variation of taglierini, which just means thin little ribbons. This pasta often contains a higher egg ratio and has a lovely bite. It's most commonly served with white truffle or leftover roast drippings but here we made a sumptuous, buttery mushroom sauce to coat the pasta.

If you love potatoes and pizza look no further than this yummy Pizza Bianco. This pizza is the perfect treat for the whole family. Enjoy!

A meal for our vegan pasta lovers! Gluten free pasta options are also available.

Our Chef products make the perfect cream sauces. Plus, they've just been restocked in all flavours; mushroom, four cheese, truffle and besciamella. Pick one up to try this fast and flavourful meal!

A traditional pairing of pasta to condimento hailing from the west Sicilian city of Trapani. Pesto doesn't have to refer to the basil-dominant Genovese style but can be any combination of ingredients pulverized with a mortar and pestle. This variation focuses primarily on tomato, basil, cheese and almonds, which makes for a savoury sweet harmony of flavours.

Try our truffle risotto recipe. Pair with a pork chop from our sister store, Russell's Butcher & Deli!

This creamy risotto is a go-to fall recipe. Honeynut squash adds a sweet, almost caramel-like note to the dish. Sage gives the risotto a deep earthy flavour that holds its own against the sweet honeynut squash.

Our almond chili pesto is as versatile as it is delicious. Try it in this flavourful risotto dish.

Every night is pizza night at Alimentari! Try this easy-peasy vegetarian option that's a little bit spicy, smoky, sharp and salty. You won't be disappointed.

Farro is a protein rich ancient whole grain historically treasured in Italian cooking. Flavourful and toothsome, it's a fantastic addition to soups and salads.

"Cacio e pepe" is Italian for "cheese and pepper." This meal pleases a crowd despite its simplicity and pleases a cook because of its simplicity. Try our cacio e pepe compound butter to reduce the cooking time even more.

Chickpeas are an unsung star of Italian cooking! Very versatile and packed with protein, they can be found in salads, soups, pasta dishes and even crêpes when milled into flour.

Add a little luxury to your week with this truffle alfredo dish, but make it easy with Stefano Faita Alfredo Sauce. Stefano's Faita sauces were created by two experts in Italian cuisine who reside in Montreal. They're Alimentari approved, and you'll find a variety on our shelves. Check out their website for even more Italian recipes and pay us a visit to pick up everything you need.

This truffle & herb dish was born from a fridge cleanout, but that doesn't mean it's not delicious. Maybe you have these ingredients in your fridge already, or maybe you want to visit us to try this meal out. Either way, we highly recommend it.

Do you love bread and cheese? Have a few Alimentari jars in the fridge you're looking to use up? We thought your answers would be yes. Pick up a baguette and cheese spread and you're good to go!

Risotto is an example of ultimate Italian savory decadence, bound only by the imagination. Here we've put together a simple but exceptionally flavourful variety using grilled artichokes, broth from our dried porcinis and the especially starchy carnaroli rice.