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An Italian term applied to any foods, typically meat products (most often pork), that have been cured with salt and air dried.

An Italian dry salami made from finely ground pork and fat that has been seasoned with fennel, white pepper, possibly curry, and aged for long periods of time.

An ancient Italian grain that is similar in taste to barley. In the United States, farro is known as a type of spelt or wheat.

An Italian fresh pork sausage that has a creamy, mild flavor. It is usually produced in links under a foot long with a diameter of nearly three inches.

An Italian pasta that has an appearance similar to a shell pasta with ridges. If not available, substitute conchiglie or gigli.

An Italian cheese made from cow's milk, with a flavor that varies from slightly sharp to strong or pungent, depending on the age.

An Italian pork sausage that has a creamy texture and a very spicy flavor. The sausage is usually made from minced pork shoulder, other pork meat and pork skin, and then is encased in the skin of a pig's foot.

A small Italian olive, round in shape and dark brownish violet in color. It is most often used to produce a high quality olive oil.

A small Italian olive that is spherical in shape and black in color. It is most often used to produce olive oil.

An unripened Italian cheese, made from cow's, ewe's, or goat's milk whey that remains after the curds are removed.

A dry Italian salami that is often used as topping for pizza, pasta, and some salads. Frizzes are made of pork or beef and can be mild or spicy having a mixture of garlic and anise flavorings.

A hearty Italian seafood stew that is generally created from the bits of fish remaining after the daily catches are sent to market.

An Italian term meaning "with Parmesan cheese".

A thin, crispy Italian wafer cookie that is cooked in a pizzelle iron, similar to a waffle iron. The pizzelle iron has a decorative pattern, which is impressed into the cookie when cooked.

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.

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.

The Italian word for "bread."

A traditional Italian soup that filled with vegetables and pasta which are cooked in a hearty vegetable broth.

A rich, Italian wine to which brandy has been added to convert the sugar into a higher alcohol content.

A traditional Italian tomato sauce that combines crushed tomatoes, garlic and a variety of other ingredients, such as onions, basil or parsley, oregano, and olive oil into a sauce that is well seasoned.