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An association, made up of volunteers, that promotes the increase in the D.O.C's image and technical profile.

A grape growing region. Each appellation has its own regulations for wine making. For example, Appellation d’Origine Controlle (AOC) are a series of laws which were developed in France in the early twentieth century.

Most notably known as "Verdicchio". A grape varietal, used in the production white wine, originating in the Marches region of Italy.

Most notably known as "Verdicchio". A grape varietal, used in the production white wine, originating in the Marches region of Italy.

Pronounced vehr-deek-yo. A grape varietal, used in the production white wine, originating in the Marches region of Italy.

Originating in Sweden, this variety of blue cheese is produced much like the well known Bleu d'Augverne cheese.

Salmon eggs preserved in salt, which brings out their mild, briny flavor. It is served as the hors d'oeuvre "caviar", or used as a garnish.

A French onion tart that is similar to a pizza or a savory pie. It is often served as a main dish or an hors d'oeuvre in Nice, France where it originated.

A meal where people serve themselves to food that has been set up on serving tables. The meal generally includes a variety of hors d'oeuvres, soups, salads, entrees, side dishes, breads, desserts and beverages.

Traditionally, this food item referred to fresh or pickled vegetables that were prepared by thinly slicing them into strips and stick shapes to be served as an hors d'oeuvre.

Milk which contains less than 1/2 percent of milk fat. Generally non-fat milk has been fortified with vitamin A and D to improve the nutritional values.

Flour that has been processed from grain to remove the bran and germ, bleached to whiten the appearance, and then reformulated with nutrients, such as thiamin, riboflavin, niacin, Vitamin D, iron, and calcium added in accordance with established government guidelines.

An Italian abbreviation, which stands for "Indicazione Geografica Protetta" or "Protected Geographical Indication." This designation is a certification that a food or agricultural product has been produced within the designated geographical region in a manner consistent with the qualities established by the Italian rating system governed by I.

An Italian cheese, from the province of Verona, that is made with either whole or skimmed cow's milk.

A dipping sauce made for shrimp, crab, and other seafood. It can also be used for meats, in salads, and with hors d’oeuvres.

Milk that contains less than 1/2 percent of milk fat. Also referred to as low-fat milk, skim milk most often has been fortified with both vitamin A and D.

The French word for snail. There are several varieties of snails that are available, which all have a rich tasting and firm textured meat.

Pronounced gahr-gah-neh-gah. A grape varietal used in the production of white wine. The primary varietal used in the Soave wines of Italy, it is also used in wines from the D.O.C....

The juice made from carrots blended into a liquid form. Carrot juice is often promoted for its nutritional benefits, since carrots are rich in beta-carotene and contain anti-oxidants, vitamins A, B, C, D, E, K, minerals iron, calcium, phosphorous, potassium, magnesium and other absorbable nutrients.

A Swedish term describing a meal where people serve themselves to a large selection of food that has been set up on serving tables.