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A variety of rice that was produced from cross breeding an Italian rice known as Rb rice, with long grain rice from the U.S.

Long, thin and spiked in appearance, this vegetable is a common Italian ingredient in a variety of foods.

An Italian ice cream dessert. The dessert consists of a layer of ice cream topped with a sweetened whipped cream flavored with rum.

The browned, crusty layer of rice that forms on the bottom of the common Italian or Spanish dish known as paella.

A thin chile pepper that is 2 to 4 inches long with a green wrinkled skin that turns red when mature.

A green leafed vegetable or cooking green, often used in Italian cooking, that is related to both the broccoli and turnip family of vegetables.

Italian pasta that is shaped similar to melon seeds. It is often used in broths. If Seme di melone is not available, pastina can be used as a substitute.

Tiny star shaped Italian pastas which add a decorative look to soups, salads and side dishes. Stelline is a smaller version of stelle pasta.

A type of sandwich consisting of a split loaf of French or Italian bread that is filled with assorted meats, cheeses, vegetables, condiments, and seasonings, and then sliced into individual servings.

A type of sandwich consisting of a split loaf of French or Italian bread that is filled with assorted meats, cheeses, vegetables, condiments, and seasonings, and then sliced into individual servings.

An expensive dry-cured Italian ham that is often referred to as a center-cut ham. Made from the butt end, high up on the hind leg, this ham is cured with salt, pepper, garlic, and dry wine.

A small potato dough dumpling that is Italian in origin. Cooked in boiling water and served with butter and Parmesan cheese or a variety of sauces, gnocchi can also be chilled, sliced, and then fried or baked.

A sweet, cylindrical shaped, yeast bread that is a traditional Italian bread served for holidays. Translated to mean "big bread," it is a bead that has a light, delicate texture spiced with raisins, candied fruit and nuts.

A type of thick soup that is a specialty of the Tuscany region of Italy. Traditionally, ribollita (which is Italian for “twice boiled”), was basically leftover minestrone soup that was reheated (or re-boiled, hence the name ribollita); however, chunks of crusty bread were added to the leftover soup before it was served.

An Italian pasta with a name that signifies "olive leaves" to describe the unique shape of this pasta.

A Mexican sandwich sold by street markets and vendors throughout Mexico that is somewhat similar to the American or Italian deli sandwich.

A countertop or stovetop grill that is used to make the traditional panini, a small Italian sandwich.

A term applied to a traditional French potato dish from the Dauphine in Savoy region, near the Italian border.

Also known as Frantoiano, Correggiola, Razzo Gentile, and Paragon. It is a medium size Italian olive that comes from Tuscany.

Grana cheese is actually Grana Padano cheese. "Grana" is an abbreviation of Grana Padano. This cheese is an Italian semi-fat, hard cheese with a finely grained texture.