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A popular and common food made from a paste-type dough consisting of durum wheat flour, salt, and a liquid that may be in the form of water, milk or eggs.

An Italian sausage originating in northern Italy that is commonly found only in Italy or various regions throughout the world with a large populace of Italians.

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.

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.

An oval, egg-shaped tomato with good flavor and thick flesh, which makes it a good tomato for sauces, cooking and canning.

Translated in Italian, the term Capricci means whimsy which is a good word to use when describing the shape created for this pasta.

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

An Italian pasta that is shaped like a snail shell. Lumache pasta is generally served with a heavier chunky sauce.

Similar to a bean soup, the Lentil Soup is made from whole or split lentils in a savory but soupy sauce.

Derived from the Italian word meaning nude, this food item is a small dumpling that is common to Florence region of Italy.

Crushed tomato blends that are used often as ingredients for Italian cooking. Passata is made from straining crushed ripe tomatoes with either a fine or coarse strainer to create a smooth or somewhat chunky blend, depending on the strainer texture.

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

A small potato dough dumpling that is Italian in origin. Cooked in boiling water and served with butter and Parmesan cheese or a variety of sauces, gnocchi can also be chilled, sliced, and then fried or baked.

A semi-hard to hard well-known Italian cheese made from partially skimmed cow's milk processed during the spring, summer or fall.

An Italian dessert made with a cream as a key ingredient, hence the translation of the words which mean "cooked cream." Although not all recipes for panna cotta actually require cooked cream, the traditional recipe makes a light, smooth, eggless custard, flavored with caramel, vanilla or cinnamon.

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

Originating in the U.S., this term describes the combining of two types or styles of food preparation and cooking into one fused result.

A grape varietal most notably known as Dolcetto, used in the production of red wine, originating in the Piedmont region of Italy.

A grape varietal most notably known as Dolcetto, used in the production of red wine, originating in the Piedmont region of Italy.