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A variety of fusilli that has a spring-like shape that has been formed from a strand that is hollow through the center, similar to bucatini.

A liquid or sauce made with ingredients, such as fruits or vegetables, that have typically been puréed and strained to create a thick sauce-like consistency.

Half moon shaped egg pasta that is small in size and stuffed with any of a variety of ingredients. Initially made as a round circle that is folded over and sealed around the edges, Mezzaluna pasta may have fillings such as meat, cheese, fish, herbs, spinach greens, squash, or other similar foods and topped with a cream sauce.

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

A utensil used when preparing and serving various types of strand, ribbon or noodle pasta. The fork is spoon-shaped with upward pointing pieces, either dowel-like or prong-shaped, separated around or on the fork and lifter tool.

An herb-based sauce originating in Italy that is typically made with basil, parsley, pine nuts, garlic, olive oil, and parmesan or romano cheese.

A long, flat, narrow ribbon pasta that is similar to tagliatelle, only narrower.

A wooden or stainless steel set of removable or rotating rods laying horizontally, evenly spaced and parallel to each other that are connected to a stand which keeps the rods a foot or more above the base of the rack stand.

A small portion of ground meat that has been seasoned and rolled into a round ball-like shape. Meatballs were most likely created as a way to use up excess meat, taking scraps of meat, grinding them into small bits and possibly adding some fillers to help hold the mixture together.

A short, flat wooden utensil that was most often used in kitchens when making and processing butter or commonly used during pasta making.

A larger version of ravioli.

An ingredient often used in Italian cooking that consists of crushed tomato that are processed through a sieve to create a slightly chunky mixture.

An ingredient often used in Italian cooking that consists of crushed tomato that are processed through a sieve to create a slightly chunky mixture.

Native to Australia, this fruit grows on bushes maturing from a pale green into a small yellow colored berry.

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.

A food dish commonly served in Italy that is prepared with ravioli pasta. Made with noodle dough, the ravioli is stuffed with raisins that are mixed with ricotta cheese that has been aged.

Most notably known as "Montepulciano". A grape varietal, used in the production of deep ruby red wines, originating in the Abruzo and Marche regions of Italy.

Most notably known as "Montepulciano". A grape varietal, used in the production of deep ruby red wines, originating in the Abruzo and Marche regions of Italy.

A grape varietal most notably known as Montepulciano, used in the production of deep ruby red wines, originating in the Abruzo and Marche regions of Italy.

Pronounced Mawn-teh-pool-chah-naw. A grape varietal, used in the production of deep ruby red wines, originating in the Abruzo and Marche regions of Italy.