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1) An Italian term for "cream" that can be used to refer to cream in a food, a cream sauce, or the topping on a dessert or an espresso coffee.

A traditional Italian onion with a flat oval shape that ranges in size from 1 to 3 inches in diameter.

Italian espresso that has been diluted with a little extra water to soften the espresso flavor. A similar beverage is referred to as caffè lungo.

An Italian beverage that is considered to be a lower quality brandy. Unlike the traditional wine making process, grappa is distilled from grape by-products that include the pomace, skin, stem, and seeds that are processed but not aged.

An Italian espresso that is made by using half the normal measure of water and twice the normal measure of espresso grounds.

Italian espresso that has been lightly diluted with a little extra water to soften the espresso flavor.

An Italian sparkling wine that provides a delicate but crisp flavor with a light effervescence. Named for the Prosecco variety of grape used to produce this wine, Prosecco is a white wine that is slightly lighter and somewhat fruiter tasting than Champagne, offering a hint of pear, apple and peach overtones as its consumed, rather than a complex mixture of flavors and aromas.

A traditional Italian pork sausage made throughout Italy but most notably northern Italy, that is considered to be a mild homemade or country sausage.

An Italian term for "sausage shops" or meat delicatessens.

An Italian term for "tuna."

The Italian word for sweet and sour.

The Italian term for lamb.

The Italian word for garlic. A food ingredient may be referred to as agilio e olio or garlic and oil.

An Italian term used to describe meat that is smoked.

A traditional Italian dessert that may also be referred to as a sorbet but is coarser and more granular in texture.

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.

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.

An Italian appetizer, served hot or cold that can be made in the form of toasted pieces of bread, toasted crackers or croutons that have received a light basting of olive oil and are then served with a variety of toppings.

Sometimes referred to as Italian bacon, lardo is basically cured pork fat taken from the back of a pig, seasoned with garlic and herbs, and aged for 4 to 6 months.