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A dessert made with water, sugar, and flavorings that are blended together and frozen. The flavorings may include fruit juices, coffee, or various herbs such as mint.

A short-grain Italian rice that is excellent for the preparation of risotto, which is a creamy Italian rice dish.

An Italian white rice with short, plump grains, which have a creamy consistency when cooked. They are commonly used in risotto dishes and have a high starch content.

Italian espresso that is modified by adding grappa, an Italian liqueur or brandy. This results in a coffee beverage that provides a distinctive flavor sweetened by the addition of the alcohol.

Common in Italian cooking, this food item consists of sweet peppers sauteed in olive oil. The Italian Sweet Pepper is a common pepper to use for making this food dish, but any variety of sweet pepper can be served.

The Italian word for red chile peppers, this is an ingredient often added to many Italian dishes for a spicy flavor.

An Italian red wine that has a sharp, full-bodied taste and is a popular wine served with many types of Italian meals.

An Italian dessert that is made to be dome-shaped when served, a design that was supposedly inspired by the design of an Italian cathedral.

Translated as ''before the meal'' in Italian, this term refers to an appetizer course served prior to an Italian meal.

An Italian abbreviation, which stands for "Indicazione Geografica Protetta" or "Protected Geographical Indication." This designation is a certification that a food or agricultural product has been produced within the designated geographical region in a manner consistent with the qualities established by the Italian rating system governed by I.

An Italian ice cream, traditionally made with milk instead of cream and processed with less air incorporated into the ingredients during preparation.

An Italian cheese with a pale yellow color, soft texture, and mild flavor. It is one of the most popular Italian cheeses and was originally developed in the 1920's.

An Italian sausage originating in northern Italy that is commonly found only in Italy or various regions throughout the world with a large populace of Italians.

An Italian cornmeal dish that is generally enriched with eggs, butter, cream or cheese. The dish is cooked and served hot with butter, cheese or sauce, but is often cooled, allowing it to harden, and then sliced to be fried, grilled, broiled or baked.

A common Italian heirloom variety of onion that is used to enhance the flavors in a variety of food dishes.

An Italian term for "tomato" which translates to "golden apple" referring to the first tomatoes grown that were golden yellow in color with an apple-like shape.

Formed into the shape of a dome this dessert or sweet confection is a popular Italian food item. Translated to mean "truffle" in Italian, a Tartufo may be made as a small chocolate candy with a sweet filling or it may be made as an ice cream dessert, typically filled with gelato and covered with chocolate on the outside.

A short-grained Italian rice that features small plump grains, a high starch content, and a creamy texture when cooked.

A type of Italian vegetable spread that is usually prepared with eggplant, tomato, onion, olive oil, and capers.

Attributed to Italian food chefs, this food item is made as boneless breast of turkey basted with a variety of succulent seasonings and spices.