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A dry-cured, English ham that is smoked over oak sawdust. Generally it is lightly smoked but it can be found smoked a little more heavily.

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 strong, aromatic herb which is used fresh or dried, commonly in combination with onions and garlic to season meat (beef, lamb, pork, and veal), poultry, fish, eggs, and vegetables (asparagus, broccoli, carrots, mushrooms, peas, and potatoes).

A type of corn that is grown solely as a source for the production of corn flour. The kernels are starchy and much softer than other types of corn, which allows flour milling to be an easier process.

Serrano is a Spanish word meaning "mountain", which is the area that provides the ideal processing conditions for the Serrano ham.

A granular flour with a light yellow color. Semolina is produced from durum wheat, which is used almost exclusively for making pasta.

A low-fat fish that is a member of the drum family, found along the southeastern coast of the United States and in the Gulf of Mexico.

A low-fat fish that is a member of the drum family, found along the southeastern coast of the United States and in the Gulf of Mexico.

A green, curly or flat leafed herb with a clean fresh flavor, which is used as a seasoning in cooking and as a garnish.

A type of artisan country bread made by Italian bread makers that is a popular all-purpose bread in Italy.

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.

Typically made as an "Old World" or traditional Salami, Crespone sausages are considered to be "artisan" or "farmhouse" types of dry Salami made from centuries old recipes.

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.

A mixture derived from blanched almonds that are ground, blended with sugar and glycerin, and cooked together to form a stiffened paste.

Ground nutmeg is available prepackaged, but fresh whole nutmeg, that is grated or ground, provides more flavor than the prepackaged variety.

A wide, round, low-walled type of kitchen Sieve used to strain liquids or to sift and strain dry ingredients, such as flour, powdered sugar and nuts.

A perennial aromatic herb that has thin, pointed green leaves that have a distinct licorice-like flavor.

Basically the same type of tool used to grind coffee beans can be used as a tool to grind dried spices but it is strongly suggested to not use it for both.

A delicate herb with velvety soft leaves that are dark green on top and somewhat irredescent on the underside.