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An Italian dry salami that is very similar to domestic salami except for the size of this dry sausage.

An Italian sheep's milk cheese with a light golden yellow color and a hard natural rind. It has a robust, slightly sweet and salty flavor that makes it a good choice as a snack cheese or for cooking purposes.

Dry Italian salami that consists of all pork meat from the head of the hog or leftover pork trimmings.

An Italian sausage made from coarsely chopped, cured lean pork and some finely chopped lean beef. The chewy textured sausage is often moistened with grape juice or red wine and highly seasoned with garlic and a variety of spices.

An Italian descriptor for a Spanish olive that is very large and round in shape with a firm dense meat.

A fresh Italian link sausage made from ground pork and pork cut into very small pieces that are mixed with fat and then highly seasoned with herbs and spices.

A medium size Italian olive that is oval shaped and purplish-black in color. It is a prized table olive and is also used to produce olive oil with a delicate and mild flavor.

A large size Italian olive that is oval in shape and when ripe, it is purplish-black in color. The meat of the olive has a firm texture and it is brine-cured or dried for serving.

A medium size Italian olive that is elongated in shape and a darker violet color when harvested. It is most often used to produce higher quality olive oil.

A large size Italian olive, long and oval in shape, that is black in color when harvested. It is most often used to produce olive oil.

A medium size Italian olive, oval in shape and dark violet in color, which is highly prized for its oil.

A large oval shaped Italian olive that is dark violet in color. It is brine-cured and has a firm textured meat providing a soft delicate flavor.

A small purplish-black Italian olive that is brine-cured and packed with vinegar oil providing a crisp nutty flavor to its firm meat.

A medium size Italian olive that has a longer oval shape and is purplish-black in color after being picked.

A type of Italian cured sausage, originating in the Genoa region of Italy, that is most often made only of pork, but may also be a mix of pork and lesser amounts of beef, depending on the provider's recipe.

Translated as "spring style" in Italian, pasta primavera, linguini primavera and other similar dishes use seasonal or fresh vegetables in a raw or blanched form as one of the main ingredients to garnish the prepared dish.

An Italian dish that consists of thinly pounded meat, which has been floured, seasoned and then briefly sautéed.

A rindless white creamy Italian cheese that is considered to be pulled-curd or spun-curd cheese (pasta filata), since the curds are placed into the whey when it is still very hot and then removed to be pulled as well as kneaded into the desired consistency.

A type of Italian cheese made from cow's milk that has a hard texture and a nutty flavor. Like Parmigiano cheese, it is produced in the shape of a wheel and is one of the better substitutes for Parmigiano.

An Italian phrase meaning ''to the tooth,'' which is used to describe the correct degree of doneness for pasta.