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

A Swiss bread loaf that is an adaptation of German and French white breads. Bangeli bread has a long baguette shape, which often has several horizontal slashes across the top.

Like many pasta sauces, there are several that are traditional sauces native to their region of origination, such as Bolognese, a traditional Italian sauce originating in Bologna, Italy.

A flavoring ingredient that can be added to a mixture of seafood, pasta, veal, chicken, and turkey dishes.

A large bird ranging in size from 250 to 400 pounds at maturity, that is generally raised to produce meat, feathers, and skin for speciality markets throughout the world.

A tomato that is picked before it matures into a pink or red colored vegetable. The larger varieties are generally picked when the skin displays only a slight amount of pinkish tint, which is considered to be a mature stage for this tomato.

A fruit that is a cross between a melon and a cucumber. It is native to southern Africa and grown in the United States, Portugal and New Zealand.

A fruit that is a cross between a melon and a cucumber. It is native to southern Africa and grown in the United States, Portugal and New Zealand.

A mollusk that is one of the two classes of shellfish that develops two separate shells used for swimming.

A cheese that was traditionally made with sheep or goat's milk, but today is most often made with cow's milk.

A type of bread flavored with garlic and butter. The garlic and butter are usually spread onto bread that has already been baked rather than being incorporated into bread dough.

A type of chicory common in Tuscany, Italy where the Cappuccino monks began growing this vegetable green which ultimately became named for their efforts in raising it.

The soaking of food, such as meat, vegetables, or fish, in a flavored liquid for the purpose of flavoring and tenderizing foods before cooking.

Generally considered to be a salad green, chicory is a relative of the endive family of greens, known as Cichorium.

A plant from the parsley family with feathery green leaves sprouting from the top of the root and an orange root that can be eaten raw or cooked.

A type of ham that is Spanish in origin and produced exclusively from rare Iberian pigs, which are descendents of the wild boar and are the last European free-range pig breed.

Translated, a Torta means tart in Italian, which describes a small tart-like food that may be baked or made with cold, refrigerated ingredients that do not require baking.

(Scientific Name: Marasmius oreades) Named for the manner in which it grows in open fields and meadows, this variety of mushroom emerges in clusters that form the shape of an irregular circle or "ring" that may be 8 to 15 feet in diameter.

(Scientific Name: Lycoperdom pyriforme) Unlike its larger relative known as the Giant Puffball, this species is small in size with a round, button-like appearance that looks somewhat like a pear.

A turnover-like pastry, common in South American and many Spanish kitchens, which is filled with sweet or savory ingredients.