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Most notably known as "Nebbiolo". A grape varietal, used in the production of red wine, originating in the Piedmont region of Italy.

Most notably known as "Nebbiolo". A grape varietal, used in the production of red wine, originating in the Piedmont region of Italy.

Pronounced shah-blee. White wine produced in the Chablis district of the Burgundy region of France. 100% Chardonnay grape varietal based.

Pronounced Neh-bee-oh-low. A grape varietal, used in the production of red wine, originating in the Piedmont region of Italy.

Pronounced Broo-NELL-oh. A grape varietal, used in the production of powerful red wine, produced in the Tuscany region of Italy.

A liquid juice produced from fresh pressing a subtropical plant that is grown for its knobby root. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.

A cake or biscuit that is most often served as a dessert food but can also be served with savory fillings.

A peach that is large in size that has a dark red colored skin that surrounds a similar reddish-purple juicy flesh, which provides a tart flavor.

Originating in Switzerland, this cheese is traditionally made from unpasteurized cow's milk that is heat-treated.

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 plant native to Mexico, growing low to the ground and bearing small tomatoes encased in papery husks that range in size from 1 to 2 inches in diameter.

A liquid solution, such as apple cider or ethyl alcohol, which has been fermented once with bacteria, converting the natural surgars into alcohol and then fermented a second time to convert the solution into acedic acid or vinegar.

French in origin, this term means "to preserve" which has been a traditional French method of keeping food in storage for longer periods of time.

A dessert dish that originated in Italy, which is prepared with egg yolks, sugar, and marsala wine. The ingredients are beaten together over very low heat in a double boiler until the egg yolks are cooked and the mixture thickens.

The Italian name given to any fresh, medium aged or matured cheeses made from sheep's milk, unless classifed otherwise since some Pecorino Toscano cheeses may also be made with a combination of sheep and cow's milk.

A thick, strong flavored syrup, produced as a by-product when sugar is refined through several boilings of sugar cane or sugar beets.

An Italian cheese-like product made from cream skimmed off cow's milk that is processed to become a spreadable food.

A round, dark red, tart berry that is a close relative to the blueberry. There are several varieties, but the species most used are native to the northern U.S.

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.

Native to Europe, this old world variety of cheese comes from the Piedmont region of northern Italy and is not often found in stores.