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

Shell shaped pasta that comes in a variety of sizes. The larger pasta shells, called "conchiglie" in Italian, are used for stuffing with ingredients such as meat, vegetables, cheese, and legumes.

A dry Italian salami that is often used as topping for pizza, pasta, and some salads. Frizzes are made of pork or beef and can be mild or spicy having a mixture of garlic and anise flavorings.

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

An Italian fresh mozzarella cheese that is formed into small dome-shaped portions and packed in water or brine.

An Italian fresh mozzarella cheese that is formed into small cherry tomato shaped portions and packed in water or brine.

Tiny star shaped Italian pastas which add a decorative look to soups, salads and side dishes. Stelline is a smaller version of stelle pasta.

An Italian food that consists of seared, rare beef tenderloin thinly sliced and served with a cold olive oil vinaigrette, which may have lemon juice added, and then topped with Parmesan cheese.

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

An Italian olive paste, used as a food spread or sauce, that is made with green olives pureed and mixed with olive oil, anchovies, capers, lemon juice, vinegar, red chiles, garlic and assorted herbs and seasonings.

A small purplish-black Italian olive that is brine-cured and packed with vinegar oil providing a crisp nutty flavor to its firm meat.

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

An Italian seasoning that is made from dried fish roe taken from the roe sacs of tuna or gray mullet.

Green salad leaves that cannot be classified as a true herb or vegetable, which are native to the Mediterranean and eastern Asia.

Pasta that has a shape resembling an ear, hence the name, meaning "little ear" in Italian. The pasta is about 3/4 of an inch wide and dome shaped, with the middle being thinner than the outer edges.

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

A red Italian specialty onion that is shaped similar to a torpedo or spindle. It has reddish purple skin with pale red flesh that has a mild sweet flavor.

An Italian cheese produced from cow's milk that comes from southern Italy. Initially, this cheese was produced only from the milk of Podolian cows, but today is now produced from other varieties of cows as well.

An Italian cheese, from the province of Verona, that is made with either whole or skimmed cow's milk.

1) A green leafed vegetable or cooking green, often used in Italian cooking, that is related to both the broccoli and turnip family of vegetables.