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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.

A fruit growing on low bushes, referred to as a cherry or a tomato, that is a relative of the Mexican tomatillo but smaller in size and sweeter in flavor.

Made from beef stock, water, tomato puree and mushrooms, this variety of soup can be is prepared to be served as a lunch item or as an ingredient to be used in baking and cooking other foods.

A Greek food that is often referred to as a "meat pie" or a meat-filled sandwich. Made with a filo dough wrapping, the Kreatopita is formed into a triangular or square-shaped pastry filled with lamb or any type of meat and vegetables such as onions or mushrooms topped with cheese.

A food common to Greek kitchens that is similar to a vegetable wrap or pocket sandwich. The Manitaropita consists of filo dough formed into a triangular shape that is filled with mushrooms and cheese, which is traditionally a kefalograviera cheese.

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.

A type of sandwich that is traditionally made with pizza dough, thin sliced meats such as pepperoni, genoa salami and capocollo, combined with cheeses such as mozzarella and provolone.

Pronounced bar doe lee no. Regional red wine from from the Bardolino village along Lake Garda in the Veneto region of Northeast Italy.

Most notably known as "Montepulciano". A grape varietal, used in the production of deep ruby red wines, originating in the Abruzo and Marche regions of Italy.

Most notably known as "Montepulciano". A grape varietal, used in the production of deep ruby red wines, originating in the Abruzo and Marche regions of Italy.

A term first used by Asians attempting to identify flavors that are earthy, meaty, robust, pungent, or savory.

Refers to the liquid extracted from food items that is used to make beverages and sauces. Liquid extracted from fruits and vegetables can be used as beverages, such as the juice squeezed from an orange or tomato.

The Spanish term for "sauce," salsa can be a mixture of fruits or a mixture of vegetables, or both that are whole and chopped, which are used to complement the flavor of a variety of foods.

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

A type of condiment considered to be a pickled relish that is most often served as a dipping sauce, a sandwich spread, or a topping for various grilled and roasted meats, such as hamburgers, wieners, sausages, brats, and other similar foods.

A strand pasta produced in the Umbria region of Italy that is often considered to be a thicker version of spaghetti.

A Mexican meat dish that is made with pork and sausage, slowly cooked in a spicy chile sauce and then served in a traditional food wrap such as a tostada, a tortilla or a taco shell.

Pronounced Val-po-lee-chella. A renowned regional D.O.C. red wine produced in the western part of the Monti Lessini hillsides north of Verona in Italy’s Veneto region.

A grape varietal most notably known as Montepulciano, used in the production of deep ruby red wines, originating in the Abruzo and Marche regions of Italy.