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A creamy, pale yellow cheese with streaks of blue veining, made from cow's milk. It is an Italian blue cheese named for the town in Italy where it originated.

Refers to tubular pasta shells about four inches in length that are deep-fried and prepared as a traditional Italian dessert.

A Mediterranean plant, with green, multiple-lobed leaves, belonging to the mustard family and commonly used as a salad green.

Originating in the U.S., this term describes the combining of two types or styles of food preparation and cooking into one fused result.

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.

"Denominazione di Origine Controllata e Garantita" or "DOCG". Top ranking in the Italian wine ranking system.

"DOCG" or "Controlled and Guaranteed Denomination of Origin". Top ranking in the Italian wine ranking system.

A kitchen utensil that can be used to mince or cut foods into smaller bits for seasoning sauces, soups, salads, and other dishes.

A ready to eat, hard, dry sausage made from beef and pork that is typically well seasoned with black and red pepper and then air dried.

Similar to a bean soup, the Lentil Soup is made from whole or split lentils in a savory but soupy sauce.

Made in the manner of an artisan food, Molloni Pasta is produced in southeastern section of Italy in a region known as Apulia or Puglia in Italian.

A small hard bread that is considered to be a traditional, old world recipe served in homes throughout Germany where it is referred to as Mandelbrot.

A cherry liqueur distilled from the wild and tart cherry variety known as damasca or amaresca cherries from the Dalmatia region of Italy.

The small, ivory colored seed found inside the pine cone of several varieties of pine trees. There are two main types: 1) the Mediterranean or Italian pine nut, which has a sweet, delicate flavor and; 2) the Chinese pine nut, which has a pungent pine flavor that can become overpowering.

Also known as broccoli raab, this vegetable has green leaves with a strong flavor that is slightly bitter.

An air-dried, salt cured, uncooked ham from Belgium, which is sliced thinly for serving and has an appearance and flavor that is similar to Italian prosciutto ham.

A dry shelled bean that grows within a large, knobby beige pod with patches of red running throughout the length of the bean pod.

Considered to be one of the traditional farmhouse cheeses that are rural and artisian in nature, this variety of cheese has been made in the Italian regions of Umbria and Tuscany for many years.

Crispy and brittle, this food item is a unique way to provide a small serving of oven baked cheese for a snack or an appetizer.

A thin width, ruffled-leafed green vegetable that is a member of the cabbage family. Deep dark green in color, this variety of kale is considered one of the Italian heirloom varieties, where it is known as Cavolo Nero.