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A kitchen utensil that is used to strain liquids such as boiling water or to sift dry ingredients, such as flour or powdered sugar.

A type of pasta that differs from the others in that it always contains eggs or egg yolks blended into flour and water.

Long and conical in shape, the Italian Sweet Pepper is a popular variety of chile pepper commonly used in Italian cooking.

A kitchen utensil, also known as a meatballer, that forms small portions of seasoned ground meat into round balls.

A moulded crust that serves as an edible container for various food ingredients. Croustades are traditionally formed into a circular or bowl shape to be filled with savory foods, which are then served as a main dish, an appetizer or a dessert.

Thin, long, translucent noodles made from very fine strands of a gelatinous substance called konnyaku, which is taken from the "devil's tongue plant" (Japanese yam).

In plant families, the tomato is classified as a fruit (berry), but when eaten it resembles a vegetable, which it is most often considered to be.

A very thin edible paper made from rice flour and water, which are semi-transparent and very brittle.

Placed against the edge of a pot or pan, this crescent-shaped utensil helps drain off excess liquid while keeping the cooked ingredients within the pan.

(Scientific Name: Pleurotus eryngii) A variety of mushroom that grows in clusters developing a trumpet-like shape and appearance as a wild or cultivated mushroom.

(Scientific Name: Hydnum repandum) Irregular in shape, the Hedgehog fungus has an indented or funnel-like cap that ranges in size from 1 inch to over 5 inches in diameter.

A type of flour milled from seeds obtained from the amaranth plant. The small, lens shaped seed or grain is light tan in color and provides a very mild tangy, somewhat peppery or nutty flavor, which may be quite noticeable if the flour is not combined with another flour when preparing baked foods.

A nutritious legume that is round in shape, small in size, and very versitile as an ingredient for a variety of foods and food dishes.

A medium size brownish-black olive grown in Italy that has a long rounded shape and meat with a firm texture.

A large Greek olive that can be dark brown, light brown or red in color. It is an oblong shaped olive that is often slit, salt brine-cured, and packed with vinegar and olive oil providing a fruity flavor, similar to a Kalamata olive.

A long cylindrical shaped kitchen utensil, generally used to roll out various types of dough when making food items such as bread, pastries and cookies.

(Scientific Name: Morchella esculenta) A wild mushroom with a cone-shape cap that forms into a honeycombed and deeply indented outer skin.

A rindless white creamy Italian cheese that is considered to be pulled-curd or spun-curd cheese (pasta filata), since the curds are placed into the whey when it is still very hot and then removed to be pulled as well as kneaded into the desired consistency.

A large green snap or vine bean measuring an inch or more in length with an inner bean shaped like a kidney bean or oversized lima bean.

A type of Italian cheese made from cow's milk that has a hard texture and a nutty flavor. Like Parmigiano cheese, it is produced in the shape of a wheel and is one of the better substitutes for Parmigiano.