Search

A delicately flavored dry cured ham, originating in Italy and made from the meat on the hindquarters of hogs.

A delicately flavored dry cured ham, originating in Italy and made from the meat of the hindquarters of the hog.

A group of meat products that includes dried beef, capacolla, cooked ham, pastrami, prosciutto and cooked tongue.

Smoked pork loin from Bavaria that has been dry-cured. When serving, it is thinly sliced similar to prosciutto.

An air-dried, salt cured, uncooked ham from Belgium, which is sliced thinly for serving and has an appearance and flavor that is similar to Italian prosciutto ham.

A method of preparing meat, which has been cut into very thin slices, by frying it at high temperatures so that it becomes crispy-textured and somewhat curved in shape.

A specialty ham from Germany that has been dry-cured and smoked for use as a sandwich meat or an appetizer.

A ham from Parma, Italy that is dry-cured, aged for over a year and well known as a high quality distinctively flavored ham.

A type of Italian yeasted flat bread made with white flour that is similar to a crispy pizza crust. It has a delicious peppery flavor and a crunchy, cracker-like texture.

1. The French word for "blue ribbon". It is generally used to describe any first rate chef or cook. 2.

Translated as ''before the meal'' in Italian, this term refers to an appetizer course served prior to an Italian meal.

A wine cured, boneless ham that is produced near the town of Bayonne, France. It is air-dried and lightly smoked ham with a flavor that is influenced by the wine used in the curing process.

A creamy smooth textured pasta sauce that goes well with penne, ravioli, rigatonni, tortellini, or ziti pasta as well as on some poultry dishes or bruschetta appetizers.

An expensive dry-cured Italian ham that is often referred to as a center-cut ham. Made from the butt end, high up on the hind leg, this ham is cured with salt, pepper, garlic, and dry wine.

A type of ravioli pasta that is prepared as a fried pasta instead of the more common boiled pasta. Often referred to as a pouch or pocket type of pasta due to being made larger in size so it can hold additional contents, Panzarotti is typically prepared for use in the Italian Neapolitan dish known as Frienno e Magnanno.

An Italian meat specialty made from very lean, boneless pork loin. To prepare the meat, the loin is salt cured, then repeatedly brushed with salt and sugar after which it is seasoned with garlic, paprika, pepper, and other spices.

A European food dish attributed to the Basque region of France that is similar in appearance to a stew containing bell peppers, tomatoes, onions, and olive oil.

An Italian flat bread often referred to as a Tuscan flat bread that is prepared as a thin round sheet of dough with a dimple-surfaced crust.

A traditional Italian food, known as Pizza Ripiena, which is most often served during the Easter holiday.

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