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A classic Italian salad made with dry or stale bread that has been moistened, as a key ingredient of this salad.

Italian in origin, this sauce is considered to be one of the fiery or spicier types of tomato sauces from Italy.

An Italian, Spanish and Latin American term that most often describes the color of a food ingredient.

An Italian meat specialty made from very lean, boneless pork loin. To prepare the meat, the loin is salt cured, then repeatedly brushed with salt and sugar after which it is seasoned with garlic, paprika, pepper, and other spices.

An Italian sauce that is very spicy and strong flavored. Traditionally made with garlic, bits of dried chile peppers, capers, and anchovies as key ingredients, this sauce can be mild or well seasoned depending on the type and amount of spices added.

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 term for a thick sauce or appetizer dip typically to be used for fondue-like dipping. A fonduta will most often be made with melted cheese (Fontina or Camembert) combined with other ingredients, such as milk or cream, eggs, possibly wine, herbs, and seasonings.

An dry Italian sausage made in the traditional manner for this salami with an oblong and flattened shape.

An Italian dry sausage that is traditionally made with only pork meat, but at times is combined with a small amount of beef.

A traditional Italian sausage made from finely ground pork that is stuffed into a casing and dry cured.

An Italian flat bread often referred to as a Tuscan flat bread that is prepared as a thin round sheet of dough with a dimple-surfaced crust.

A traditional Italian food, known as Pizza Ripiena, which is most often served during the Easter holiday.

Italian term for a slightly sparkling wine. The small bubbles give the wine a lift, masking sweetness and providing a refreshing tingle.

An Italian dried beef made from loin meat that is cured and formed into round sticks, similar to Coppa.

A traditional small Italian sandwich that is pressed and grilled so that the bread has a golden, grilled crust on both sides of the sandwich while the fillings inside are compressed together.

A traditional Italian breadstick that is made from dough that is elastic in texture allowing for the shaping of a long and very thin stick.

An Italian tart that is generally made with a fruit or cream filling. This pastry can be made in a variety of sizes to be provided as single servings or as a pie-sized dessert that is cut into wedges for serving.

An Italian ham that is prepared by mixing meat from pork necks (capo or head) and shoulders (collo) with seasonings.

An Italian yeast bread, considered to be a flat bread that is flavored with various ingredients, which may include herbs, olive oil, tomatoes, eggplant, roasted peppers, olives, and cheese.

A traditional Italian broth soup that combines eggs, semolina flour, grated Parmesan cheese with a beef or chicken stock.